ENGLISH REPASTS.

New Zealand Graphic, Volume V, Issue 49, 6 December 1890, Page 2

ENGLISH REPASTS.

Let good digestion wait on appetite, and health on both I < ertainly the English seem to enjoy the realization of the above aspiration, for they apparently thoroughly enjoy their four * square meals,’ per diem. In truth, nothing looks more inviting and delightful and more stimulating to a jaded appetite than breakfast at an English country house, where there is a large * house party,’ particularly if it is a hunting country and there is a meet in the neighbourhood. The repast is" in all big houses served in the breakfast-room, and generally at a number of small tables . and the men in their pink coats, and the women in their well-cut habits, form a pretty picture as they jump up and help themselves, sans racon" to the very elaporate repast spread on the sideboards which fairly grown with plenty. There are cold game pies, and cold joints and hams. Before the tire are hot muffins, kidneys in chafing dishes, sizzling fish, etc., affording fine opportunities for amateur cookery. The well trained servants always appear at exactly the right moment with freshly brewed tea or coffee anil hot toast. How is it all managed, we wonder, and how can they eat so much ? One would imagine that luncheon after all this plenty would be a comparatively light affair ; but no, it is a regular homely spread, more like our country mid-day dinner than anything else. It does not seem appetizing, but even in the grandest houses it is ever the regulation meal—‘ 2 o’clock mutton,’ as one of our countrywomen called it. There is a hot smoking joint and vegetables, followed by a pudding or apple tart. This is a dull, heavy meal, as the men are generally away and there is none of the jollity or fun of the breakfast : it is simply serious eating for the stay-at homes. At 5 o’clock tea the scene brightens—women make themselves smart in pretty tea gowns—the men come in from hunting or sporting—there is a lot of lively talk about * runs ’ and ‘ croppers,’ or, if it be a sporting country, about ‘ bags ’ and the weather. Meanwhile they discuss the delights of hot tea cakes, muffins and rich plum cake, which every one declares will make them ill and which everyone eats "nevertheless. Coffee may be brought in for those who like it, while the tea, as we all know, is made in the room by some divinity in a lovely gown with the prettiest tea equipage of old English silver. At 8 o’clock the British appetite is again ready to attack an elaborate dinner a la Russe with a most carefully chosen menu and all the appointments of a carefully kept table. In a moderately big house there will be ab?ut three footmen and a butler, the former in livery and the latter in plain evening clothes. One sometimes wonders why it is neces sary in England to have so many servants that are superfluous, as it would seem—the upper housemaids and the lower housemaids, the parlourmaid, the kitchenmaid, scullerymaid, etc. ; but certainly everything about the household machinery seems to move like magic, and with all the wealth which is expended in this country on living, such conditions seem impossible to be had, such harmony of domestic existence.