"Jean B." > wrote in message
...
> SteveB wrote:
>> "Jean B." > wrote in message
>> ...
>>> Arri London wrote:
>>>> SteveB wrote:
>>>>> We went to The Cosmopolitan in Silver Reef, Utah, last night. It was
>>>>> just
>>>>> okay. The site was the actual site of a restaurant there from about
>>>>> 1880 to
>>>>> about 1895. The recreation wasn't even close to the original.
>>>>> Although the
>>>>> restaurant calls itself a four star restaurant, I found it only
>>>>> passable.
>>>>> The lobster bisque was lacking a lobster taste. I had seafood
>>>>> risotto. The
>>>>> plate had some shrimp and langostino which were represented to be
>>>>> lobsters.
>>>>> It had some salmon, scallops, and sole, also. My wife had lobster
>>>>> ravioli,
>>>>> and they were skimpy on the lobster.
>>>>>
>>>>> Anyway, we looked at the menu, and it has some old pictures, and
>>>>> historical
>>>>> data on it.
>>>>>
>>>>> I was wondering what anyone here (who actually knows, that is) could
>>>>> offer
>>>>> about restaurants of that era. Without refrigeration, the menu had to
>>>>> be
>>>>> "different". I would wonder what the common fare was in restaurants
>>>>> at that
>>>>> time, and what the common fare would have been say, for a boarding
>>>>> house,
>>>>> and for the common household.
>>>>>
>>>>> This lovely place is in a historic ghost town. When driving there, we
>>>>> saw
>>>>> about thirty deer, so fresh deer probably would have been a staple. I
>>>>> know
>>>>> that in many restaurants, fresh game and fowl were common, as was
>>>>> commercial
>>>>> hunting without restrictions from Fish and Game Departments.
>>>>>
>>>>> Anyone care to comment?
>>>>>
>>>>> Steve
>>>> Keep in mind that between the railroads and readily available ice, lack
>>>> of refrigeration wasn's necessarily a drawback.
>>>>
>>>> Here is a partial menu from the Tremont House in Boston, August 1847:
>>>>
>>>> Boiled salmon, anchovy sauce
>>>> Boiled corned beef and cabbage
>>>> Boiled corned pork
>>>> Boiled tongue
>>>> Boiled leg of mutton, caper sauce
>>>> Boiled chickens and oyster sauce Then follows a list of dishes in
>>>> French (partial):
>>>>
>>>> Pate aux huitres (pate of oysters)
>>>> .
>>>> Canards aux olives (duck with olives)
>>>> .
>>>> Rognons de boeuf a l'espagnole (Beef kidneys with espagnole sauce)
>>>> .
>>>> Tautog cuit au vin rouge (blackfish/black porgy in red wine)
>>>>
>>>> Roast beef, chickens, ham, plover etc
>>>> Potatoes, green corn, squash, shelled beans, turnips, tomatoes etc
>>>> Sago puddings, tomato pies, berry pies, squash pies, macaroons, cream
>>>> cakes etc
>>>> Apples, peaches, whortleberries, Minorca melons, pecan nuts, hickory
>>>> nuts, watermelons etc
>>>>
>>>> Admittedly the Tremont was an upper-crust sort of place, but other
>>>> large
>>>> restaurants would have had similar menus.
>>>>
>>>> The Harvey House chain, the first in the US was built along the Santa
>>>> Fe
>>>> railway (Atchison, Topeka and Santa Fe). For 75 cents customers could
>>>> choose from: 'fresh oysters, sea turtle,
>>>> roast beef, olives, cheeses pastries, ice cream and charlotte of
>>>> peaches
>>>> with Cognac sauce. A breakfast of steak, eggs, hashed browns, six
>>>> wheatcakes, apple pie and coffee cost thirty-five cents. And since no
>>>> passenger whould have to eat the same meal twice, Harvey offered
>>>> completely different meals at every stop, with menus changed every four
>>>> days and recipes roated from restaurant to restaurant. He used local
>>>> provender and even ran his own dairy farms to ensure the quallity of
>>>> his
>>>> milk, cream, eggs, and butter.' Both lists from: America Eats Out by
>>>> John Mariani
>>> Yabbut... lobster ravioli, seafood risotto, etc.? That sounds most
>>> improbable to me.
>>>
>>> --
>>> Jean B.
>>
>> That is illogical.
> ????????????? We obviously have a communications issue. I am alluding to
> the offerings mentioned in your original post. I will bow out of this
> thread.
>

Steve has a traumatic brain injury he seems very proud of.