2 Annotations

Paul Brewster   Link to this

Per L&M: "[Cookshops] were eating-houses which also sent cooked dishes out, but they were usually not allowed to sell drink."
Sounds like a "carry-out" or for you Brits, "take away".

cum salis grano   Link to this

additional read:
"...The ordinary normally consisted of plain English fare, but our period also sees the beginning of that fondness for French cuisine which has been a feature of eating-out in London ever since. A passion for things French might simply involve the disguising of bad meat by a bad sauce, as Jonathan Swift discovered in 1710 when he had 'a neck of mutton dressed à la Maintenon, that the dog could not eat'. .."


Log in to post an annotation.

If you don't have an account, then register here.