Vegetarian Instructions

From the Vegetarian Handbook (London 1970). The last 8 pages consist of instructions to show to your hosts in hotels and restaurants so that they understand your diet requirements. The style of non meat food is possibly now slightly dated (nut rissoles, vol-au-vents) and even a little joyless, but the leaflet makes pretty sure that the food provider gets the picture. Serious Veggies could well use it, or modify it...We have added the Spanish version and tried to OCR (read digitally) the Esperanto - but it scrambled.

VEGETARIAN FOOD HINTS
FOR CONTINENTAL HOTELS

The following pages, in seven different languages, may be useful to visitors in hotels that do not normally cater for vegetarians. Translation has been kept as literal as possible so that the various items can easily be identified.

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The correct British way to make tea

From The New Illustrated Universal Reference Book (Odhams, London 1933). It called itself 'the book of a million facts' and was a sort of Google of its day. It advertised itself as covering 'the main interests of humanity…no essential subject is left out.' To test this I checked if it had instructions for making tea, as few things are more essential. Sure enough a third of the way through at page 414 it has this:

TO MAKE GOOD TEA

It is the easiest thing in the world, yet nine people out of 10 do not manage to make a success of it. First of all the water must be freshly drawn from the tap. That left already in the kettle is flat and lifeless. It must be quickly boiled and poured over the tea just as it reaches boiling point. Give preference to a pot of either earthenware or aluminium ware, as the two kinds that make the best brew, and let the pot be thoroughly heated before the tea is put in. This is generally accomplished by pouring boiling water into the pot and then pouring it out again. A way that comes to us from China, and an excellent way too, is to put the tea into a perfectly dry pot, and let pot and leaves get hot together by leaving it on the rack or any other warm place.

That's it. They might have added the measurements - usually one heaped teaspoon for each person and 'one for the pot.' Once the water has been poured (during a 'rolling boil') 4 or 5 minutes is the brewing time and a tea cosy can be used - but they seem to have fallen from favour. The fresh water should be taken ('drawn') from the cold tap; the Queen Mother is said to have had her tea made with still Malvern water. The pouring of the water while it is boiling is the quintessential bit. The writer Kyril Bonfiglioli, in one of his Jersey based thrillers, has a character say something along the lines of 'you can kill me or you can give me tea made with water that hasn't come to the boil…'

Iced Soda Water Soup

From the fearless British reporter Noel Barber the first Briton to reach the South Pole since Scott. Found in The Artists and Writers Cookbook (Contact Editions, Sausalito 1961.) His other recipe is not for the fainthearted - a meal in Malaya with Dyak head-hunters.

Contributors to this uncommon (but not valuable) anthology includes: Man Ray, Pearl Buck, Marcel Duchamp, Burl Ives, Marianne Moore, James Michener, Paul Bowles, Harper Lee, Kay Boyle, Upton Sinclair, Richard Wilbur, Lawrence Durrell, Robert Graves, Malcolm Bradbury (from whom this book came-- he gives a recipe for Yorkshire Pudding) William Allen White, Max Eastman, Katherine Anne Porter, Simenon, Lin Yutang, Sir Shane Leslie, S.I. Hayakawa, Sam Francis and many more. The recipe sounds abit bit like a very savoury Lassi. Barber's advice to use as much soda water as you like could be the making or breaking of this hearty soup. The tone of this Daily Mail reporter is very much of his time..

Iced Soda Water Soup 

I tasted this first in a village in Persia, the morning after an earthquake in which several thousand people were killed in a vast area between Teheran and the Caspian Sea. Since my knowledge of Persian is considerably less than my knowledge of arithmetic, the only thing I could do (after tasting the soup and finding it delightful) was to watch the villagers make it for me all over again and write down just what I saw.

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I once met Jane Grigson

Sent in by faithful jotter R.M.Healey. My nearest thing to this was walking through Elizabeth David's hall past some serious antiquarian cookery  to get to the garret of her sister to buy some books. Belgravia?

I met the woman who has been called one of the greatest writers on food in the twentieth century in the early autumn of 1985. But I wasn’t so much interested in her own writings, but in her husband, the poet and critic Geoffrey Grigson, twenty three years her senior, who was slowly dying.

Earlier that year I had compiled a festschrift for Grigson’s 80th birthday and he had sent me a letter of thanks dictated by his daughter Sophie, who had not yet embarked on her own career as a TV chef and food journalist. At that time I hadn’t fully realised how ill he was (I think it was prostate cancer) because I plagued Jane with letters and phone calls begging to visit them both. Eventually, she relented and one weekday in October my girlfriend and I caught the coach from Victoria to Swindon.

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Rook fuddling made easy

To Fuddle Rooks
Cocculus Indica berrys 2 Ounces. 4 Glasses of Geneva. Crush the Berries & steep them & the Liquor together for 2 Days, then steep barley in that Liquor & lay it where the Crows frequent.

Evidently from the spelling and paper used (a scrap rescued from an autograph collection), this is an eighteenth century recipe. Because it mimics the effects of alcohol, unscrupulous brewers often used Cocculus Indica berries to adulterate beer. Unfortunately, the berries are rather poisonous. The scientist Frederick Accum exposed the scandalous practice in his groundbreaking work,Death in the Pot; a treatise on the adulteration of food (1820).

Consider your rooks (or indeed crows) well and truly fuddled !! Or dead.[RH]

A menu from 1913

This menu was found among the archives of the London businessman Ernest B. Rubinstein, an amateur playwright and theatre critic in the early decades of the twentieth century. Rubinstein was also the father of Patricia Rubinstein (1915 -2003), who later wrote acclaimed children’s school fiction under the pseudonym Antonia Forest.

It was through her father’s interest in the theatre that the young Pat became familiar with English Drama, particularly Shakespeare, to whose plays, among others, Rubinstein took his daughter. Theatre came to play a significant part in Forrest’s fiction, and it is likely that the Marlow family of her books took their name from the author of Dr Faustus.

The Rubinstein archive also contains a number of theatre programmes, many devoted to much lighter drama and operetta, which suggests that the Rubinsteins were regular West End theatregoers. As the accompanying menu offers a 'Theatre Dinner' among its modest, rather than sophisticated fare, it is likely that such  dedicated playgoers as the Rubinsteins were more interested in fine drama than fine dining . Although the restaurant is not named, it may have been one of the many cheap eating places that catered for the less well heeled theatrical crowd, including, presumably actors and singers, which would have been another reason why the stage struck Rubinstein could have chosen it. The restaurant may possibly have been a Lyons Corner House, a chain of cheap restaurants that started up in 1907.

It is interesting to note how fashions in eating have changed in a hundred years. Although most of the dishes would still be available now, though perhaps not on the same menu, others have disappeared entirely. Anyone for 'poached egg on anchovy toast' or what about 'scotch woodcock' ? I was surprised not to find oysters, which were still cheap back then, but we do see 'caviare on toast' for a shilling, which can’t be  bad. However, the five course 'Theatre Dinner' for a mere sixpence more is an even better bargain. Some things, however, don’t change. Eating-house owners still make their biggest mark-ups on cups of tea—in 2013 I reckon an outlay of £4 on tea would generate a gross profit of around £80.In 1913, a pot at 3d (1.5p),would make a commensurate mark-up. [RMH]

I once danced with…Lord Weinstock

We were sent this interesting reminiscence by a jotwatcher (thanks JWB). He points out that our 'I once met' posts depend on one having met a famous person. Many people have never met anyone famous - but almost everybody has met someone with a good story about someone well known that they had met - the 'I danced with a man, who danced with a girl, who danced with the Prince of Wales' phenomenon.* This greatly opens up the field so please  send more in...

I was at university with a guy who became an acclaimed professional cook. At one point in the late 1980s he was cooking for Lord Weinstock at his country mansion in Wiltshire. Lord Weinstock (1925-2002) was a billionaire entrepreneur and built the General Electric Company into one of Britain's leading industrial conglomerates. He remembers Lord W (a sort of Alan Sugar of his time but with much increased  sophistication) leaving for work some days in a private jet and then seeing him on the news addressing politicians in Europe and then seeing him chauffeured back up the drive in time for supper. He had a fine wine cellar and  was especially fond of Cheval Blanc vintages which he would drink with ice. I said this seemed like a faux pas and a waste of wine (red and £600+ a bottle)  but my culinary pal said that in matters of taste there were no rules and he couldn't possibly comment…

*What did he say? 'Topping floor!'

Little Inns of Soho – the Koh-i-Noor

From a small book Little Inns of Soho (1948) this review of one of the few London Indian restaurants at that time.

The book is by Penelope Seaman (daughter of Owen?).

KOH- I- NOOR
29 Rupert Street
Telephone GER. 3379
Closes 11 p. m. Open on Sundays till 11 p. m. Unlicensed.

From vegetarianism to Indian food seems rather a long step. But many delicious Indian dishes are made with a vegetable base, such as dhal (of lentils, onions and curry sauce) and, of course, all the various accoutrements that go with a good Indian curry. Pickles and chutney are difficult to obtain nowadays and one substitute used consists of strips of onion flavoured with red pepper. One very delicious chutney is made from onions and mint. Bay leaves are also frequently used for all flavourings.

There are some four Indian restaurants in the West End of London; and the Koh-i-Noor is one of five run by the brothers Vir in Great Britain. Krishna Vir, who comes from Delhi, looks after the London, Cambridge and Brighton restaurants and his brothers run the ones at Oxford and Manchester.

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Le Matelot (London restaurant run by a psychiatrist) 1955

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A review of the Le Matelot restaurant found in Bon Viveur's London & the British Isles (Dakers, London 1955). Bon Viveur was a pseudonym for Fanny Cradock and her husband the fly-whiskered Johnny. They later became celebrity TV chefs. The use of the word gay at the time tended to indicate merry, jolly, insouciant, zany etc., although the restaurant went on into the 1960s (possibly later) and is referenced at The Lost Gay Restaurants site. The girl in the coral jeans and exposed midriff sounds distinctly modern and the whole scene described might be something out of the 1961 Tony Hancock movie The Rebel. The owner roaming the restaurant in horns is not something you see in current London eateries.

LE MATELOT

You will either be enchanted by this small restaurant or embarrassed. It is unique. The proprietor, Dr. Hillary James, is a psychiatrist by day and a restaurateur by night.

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