Daily entries from the 17th century London diary
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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”. -
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’. ..”