The resolve of Germans to he exclusively German arid to expel even from their menus all foreign words has led to the compilation of a small book which goer, over the wlnlo ground of kitchen, find supplies substitutes for the. very numerous foreign words at present applied to a variety of German didies. Some of the new titles provoke humorous comments from German papers. The, extent to which German cooks have- encroached upon French and English tongues is perhaps not surprising, but the list of words for which a cumbrous substitute ha, to be found is extremely long. A few examples may hero bo given. The delikntossen for which Germany is famous are henceforth to lie known only as " Liekercien." or tit-bits. Mock turtle, soup is to figuve under " boiled up calves' head" or "false turtle soup." Sauces are the cause of great trouble. Hitherto they have been called by the, French word. From this time forth they have to be described by " Beiguessc," of which the translation is "supplementary fluids," and so pricassee sauce will bear the name of "white chicken or calves' supplementary fluid." A mutton chop will be rendered "double, mutton loin," a piece of beefsteak is a "pounded loin," a piece of Irish stew "mutton in tho pot in citizens' fashion."
Permanent link to this item
GERMANISED MENU, Evening Star, Issue 15692, 5 January 1915