Tuesday 20Th December 2016 Cauliflower Soup 7.40 Kohlrabi

Tuesday 20th December 2016 Cauliflower Soup 7.40 Kohlrabi 8.00 Sardines and Green Sauce 8.90 Snails and Oakleaf 8.80 Terrine 9.50 Cold Roast Mallard and Pickled Prunes 9.00 Brown Crab Meat on Toast 9.50 Roast Bone Marrow and Parsley Salad 8.90 Crispy Pig's Cheek, Dandelion and Shallots 19.50 Brill and Braised Chicory 24.80 Fennel and Berkswell 14.80 Widgeon and Braised Red Cabbage 22.80 Kid Liver, Chard and Anchovy 19.10 Devilled Kidneys on Toast 18.70 Smoked Herring, Beetroot and Horseradish 19.80 Faggots and Swede 19.50 Potatoes 4.90 Greens 3.70 Green Salad 4.80 Welsh Rarebit 6.00 Eccles Cake and Lancashire Cheese 8.50 Chocolate Cake and Creme Fraiche 8.90 Bread Pudding and Butterscotch Sauce 8.40 Clementine Cake 8.00 Pear Jelly 7.90 Dr Henderson Ice Cream (one scoop) 4.40 Prune and Armagnac Ice Cream 8.00 Apple Sorbet and Polish Vodka 7.50 Madeleines Half Dozen (fifteen minutes) 4.50 Madeleines One Dozen (fifteen minutes) 9.00 Cheese 10.80 Books Nose to Tail Eating: A Kind of British Cooking.St. John Cookbook 17.99 Beyond Nose to Tail: A Kind of British Cooking Part II 18.99 The use of mobile telephones is not permitted in the dining room. Allergen information available on request, please inform your waiter of any allergies or food intolerances Whilst we take every precaution, we cannot guarantee all game birds and fowl are free of lead shot. Wines are available to buy to take away. Please ask your waiter for a list. During November and December, we are supporting STREETSMART. £1 will be added to every bill aid of London's Homeless community. If you do not wish to participate please let your waiter know. www.streetsmart.org.uk 26 St. John Street, London, EC1M 4AY Telephone: 020 7251 0848 Fax: 020 7251 4090 www.stjohnrestaurant.com .

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DINNER 20 20 Snacks Seafood Starters Salads & Sandwiches
Snacks Scotch Egg £5 DINNER 20 Yorkshire Buck £7 Fried Yorkshire Fettle & Talbot Honey £8 A Selection of Cured Pork from Todmorden £9 Mutton Scrumpets & Herb Mayonnaise £6.50 Sausage Roll £3 20 Starters Blue Bird Bakery Basket & Olives £5 Twice Baked Yorkshire Vintage Cheddar Soufflé, Spinach & Grain Mustard £7.50 Chopped Raw Hanger Steak with Tomato Dressing, Capers, Parsley, Croûtons & Horseradish £9.50 Roasted Beetroot & Hazelnut Salad, Crumbled Goats Cheese, Pear Puree £8 Pork Terrine, Mustard Fruits, Toast £8 Celeriac & Apple Soup with Toasted Hazelnuts (v) £6 Devilled Kidneys on Sourdough £7.50 Seafood Steamed Mussels with Leeks, Cider & Creme Fraiche £8.50 Freshly Picked Crab with Mayonnaise on Toast with Fennel & Dill Salad £12.50 Gin Cured Salmon with Chicory & Orange Salad £8.50 Smoked Haddock & Corn Chowder with Bacon £9.50 Salads & Sandwiches Autumn Salad - Black Fig, Beetroot, Spinach with Chickpeas, Goats Curd & Balsamic (vg) £11 Roast Pumpkin, Watercress, Lentils, Almonds & Pomegranate with Pumpkin Seed Dressing £11 Hot Smoked Salmon Bowl- Fine Beans, Radishes, Pickled Cucumber, Fennel, Dill & Horseradish £13 Spinach & Feta Filo Tart, Spiced Tomato Sauce, Green Beans £12.50 Butternut & Polenta Gnocchi with Wild Mushrooms, Onions, Mascarpone, ‘Ewe Beauty’ & Sage (v) £12.50 Sides Wensleydale Potatoes £4 | Hand Cut Chips £3 | French Fries £3 Minted New Potatoes £3 | Brussel Sprouts and Bacon £4 | Braised Red Cabbage £4 Spinach Buttered £4 | Wilted Autumn Greens £4 Mains Game Pie, Mashed Potatoes & Greens £17.50 Poached Hake
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Fish Meat Salads & Vegetables Starters Sandwiches Roasts Cured
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Technological University Dublin ARROW@TU Dublin Pamphlets Publications 1938 Cooking with Glass Ovenware Phoenix Glass Oven Ware Follow this and additional works at: https://arrow.tudublin.ie/culhispam Part of the Other Food Science Commons Recommended Citation Phoenix Glass Oven Ware, "Cooking with Glass Ovenware" (1938). Pamphlets. 24. https://arrow.tudublin.ie/culhispam/24 This Other is brought to you for free and open access by the Publications at ARROW@TU Dublin. It has been accepted for inclusion in Pamphlets by an authorized administrator of ARROW@TU Dublin. For more information, please contact [email protected], [email protected]. This work is licensed under a Creative Commons Attribution-Noncommercial-Share Alike 4.0 License ) JC.f/1 / .:•. Page Page .A.lmouu Tart 33 Ginger Pear Salad 44 .Apple Surprise ... 26 Ginger Cake ... 38 .Apple Spice Pudding 31 Golden Rice Pudding 33 .Apple Snow . .. 44 Hake Au Gratin 13 .Bacon and Prune Savoury 21 Hints on How to get Best Bacon and Egg Savoury 17 Service from Phoenix .Bacon and Fish Rolls ... 11 Improved Oven Glass 48 Bacon and Walnut Savoury 19 Kipper Salad 43 !Baked Stuffed Cucumbers 4 Lemon Pie ... 33 <Baked Herrings ... .. 10 Love Apple Pie 7 Baked Gooseberry Pudding 27 Mayfair Grill 21 Baked Liver ... ... .. 1G Marrow Soup 4 Baked Beef Steak Pudding 17 Moulded Fish Salads 47 Baked Pork Chops ... 20 Mock Filet Mignon 20 Bal..ed Rhubarb ... 29 Mocha Cake ... 37 Baked Custard 26 Mushrooms Au Gratin 6 Banbury Apple Pie 29 New Zealand Steak 1~ Braised Tomatoes ... 7 Norwegian Cream 44 Braised Chicl<en .
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BREAKFAST 7Am - 11.30Am Weekend 8Am - 11.30Am
BREAKFAST 7am - 11.30am Weekend 8am - 11.30am VIENNOISERIE all made on the premises Cannelè Bordelais 2.25~Croissant au Beurre 3.95 Banana Bread, Vanilla Butter 3.50 Pain au Chocolat 4.50~Pain aux Raisins 4.50 Croissant aux Amandes 4.75 The Wolseley Müesli ........ 4.75 Birchermüesli .......... 5.50 Granola . .....5.75 ~ with banana 6.75 Pink Grapefruit . ........4.50 Caramelised Pink Grapefruit . .....5.50 Yoghurt: Greek, Goat or Low Fat . .....3.50 Prunes with Elderflower. .......5.25 Yoghurt Pots ......savoury 6.50 fruit 7.25 Fresh Fruit Salad .........8.25 Classic Porridge .........4.95 Creamed Porridge Oats with an Apricot Compote ..6.75 Crispy Bacon Roll ....7.25 ~ with fried egg 9.25 Bagel, Smoked Salmon & Cream Cheese ....14.75 French Toast or Pancakes with bacon 11.75 or berries 12.75 Smoothies Matcha, Medjool Dates & Almond Milk 6.75 Apple, Beetroot, Ginger & Aloe Vera 6.75 Carrot, Apple, Ginger & Turmeric 6.75 The English 18.75 choice of Fried, Poached or Scrambled Eggs with Bacon, Sausage, Baked Beans, Tomato, Black Pudding and Mushroom Fried, Poached or Scrambled Eggs ......5.50 2 Boiled Eggs with ‘Soldier’.........7.25 Omelette gruyère 10.25 jambon 10.50 arnold bennett 13.75 Eggs Benedict .......small 9.00 large 16.25 Smoked Salmon and Scrambled Eggs.......17.25 SPECIALITIES Egg White Frittata, Harissa Spiced Tomatoes ...9.75 Mashed Avocado on Toasted Foccacia .....10.75 Grilled Kipper with Mustard Butter ......11.75 Devilled Kidneys with Crispy Bacon ......12.25 Fried Haggis and Duck Eggs with a Whisky Sauce ..12.75 The Wolseley Fishcake, Poached Egg small 8.75 large 17.50 Smoked Haddock Kedgeree .........15.75 Coffee Espresso .....small 3.35 large 4.35 Macchiato .....small 3.35 large 4.35 Noisette ........
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Starters Mains
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JULY and AUGUST 2021 Dining Menus SIGNATURE MENUS – July and August 2021
JULY AND AUGUST 2021 Dining Menus SIGNATURE MENUS – July and August 2021 July and August – We think of entertaining outdoors; an abundance of salads and soft fruits in the vegetable plot; quaffing delicious pale rosé wines; and enjoying colourful flavoursome mediterannean style cooking. In this menu we have included an exciting variety of salad based starters, delicious British coastal seafood, some lighter main courses including stonebass, poussin and roe deer, and a celebration of English summer garden desserts. Emma Spofforth and Peter Gladwin Chefs FIRST COURSES Chilled Gazpacho, Basil Sorbet, Pumpernickel Crumb This dish is suitable for Vegetarian and Vegan guests Smoked Eel, Cucumber Ribbons, Coxes Apple, Horseradish Supplement £4pp Spiced Beef Bresaola, Burrata, Heirloom Tomatoes, Rose Geranium Dressing Courgette Flowers stuffed with Feta and Pinenuts, Honey Dressing This dish is suitable for Vegetarian guests Gin Cured Gravadlax, Shaved Fennel & Radish , Dill Crème Fraïche Smoked Eel, Beetroot and Mint Carpaccio, Cucumber Ribbons, Coxes Apple and Horseradish Rape Seed Oil and Pomegranate Molasses, Toasted Hazelnuts This dish is suitable for Vegetarian and Vegan guests SECOND COURSES These may be selected as an additional course or as a hot starter Devilled Dorset Crab Cakes, Lemon Butter Sauce, Wild Garlic Oil Chargrilled Quail Breast, Cauliflower and Grape Salad, Maple Yoghurt Dressing Summer Chantarelle Arancini, Braised Puy Lentils This course is suitable for Vegetarian or Vegan guests Seared Fillet of Halibut Sauce Bercy, Charred
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Food, Farming, & Rationing
FOOD, FARMING, & RATIONING Upton Abbey: An Improvised Comedy of English Manors Researched by, Andee Atkins 1 INTRODUCTION Between a buffet style breakfast, a three course lunch, lavish tea, and an eleven course dinner, much of our family’s day was taken up with eating. This being said, food was scarce in Britain due to the lack of farms in the UK at the time. The annulment of the Corn Laws in 1846 brought free trade letting Brazil, Australia, and Germany dominate the British market (Stearman 4). By 1914, Britain was dependent on imports for 78% of their wheat and 40% of their meat (Stearman 8). This became especially problematic when, “by 1917, Germany [had] declared unrestricted warfare and sank one in four merchant ships in the Atlantic” (Stearman 4). The lack of farms and dangers of import meant that only the wealthy could afford to maintain the style of eating to which they were accustomed. While most of Britain was struggling with rationing, our noble family was enjoying the fruits of their self-sustaining estate. RATIONING AND THE AGRICULTURAL SPHERE Rationing in Britain was not introduced until January 1918 and was very unpopular. Each person was allotted 2lb of meat, ½ lb sugar and ½ lb total fats each a week, from the lowest scullery maid to King George himself (BBC). Since Upton has its own farms and dairies, only the rationing of sugar would affect our estate’s kitchen. Mrs. Ogmore would pool together all of the family and servant ration cards in order to make the estate’s meals. BASICS OF UPSTAIRS DINING ● Guests would arrive at 7:30 for the hors d'oeuvres ● Style of dining was known as 'Service a la Russe' ● 11 Courses ○ Hors d'oeuvres (often oysters or caviar) ○ Two soups (one thick, one clear) ○ Two kinds of fish (one boiled, one fried) ○ Entrée ○ Removes (side dishes) ○ Roast and salad ○ Vegetables ○ Hot dessert ○ Ice cream and wafers ○ Fresh and dried fruits ○ Coffee and liqueurs 2 UPSTAIRS MENUS Breakfast ● Fruit, Eggs, Sausages, Kippers, Kedgeree, Devilled kidneys Tea ● Scones (Served with Clotted Cream) ○ Sweet cream, Mixed berry, Etc.
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SBS Food Dec 1
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Lunch Menu Salads
See overleaf for sides, larger main courses, LUNCH MENU & delicious desserts SMALL PLATES & STARTERS Curried butternut soup, mint yoghurt, leek bhaji V 6.00 SALADS Roast celeriac & parsnip, Potted Dorset crab, chilli & lime butter, Dorset Blue Vinney, hazelnuts & honey pickled cucumber & malted toast 8.50 Small: 6.50 Large: 13.00 Devilled kidneys on toast, pickled shallots 6.00 Merguez spiced lamb kebab, Homewood feta & freekeh salad, mint yoghurt Buttermilk squid, grilled baby gem, Small: 7.50 Large: 14.00 cauliflower, green herb mayonnaise 8.00 New Forrest mushrooms on toast, roast garlic, truffle oil & crème fraiche V 7.00 SHARER BOARD Ideal for two people, or for one as a main 14.50 A collection of our favourite seasonal produce. Please ask your server for today’s creation. PLOUGHMAN’S Dry cured Old Spot gammon, beetroot pickled egg, Keen’s Cheddar, pickled shallot, apple, celery, chutney, homemade bread 12.00 SANDWICHES On homemade bread Keen’s cheddar, tomato & courgette chutney, salad V 5.50 Wigmore & bacon ciabatta, onion relish, salad & hand cut chips 9.50 Chargrilled aromatic chicken ciabatta, salad & hand cut chips 9.50 Pulled pork bap, salad and hand cut chips 9.00 PROVENANCE WHEREVER possible we buy our ingredients from local farmers Eggs are supplied by Westcroft Farm of Burnham on Sea, where and growers. We don’t buy out of season, imported produce and 6,000 hens range freely and happily, enjoying their own sea our menus change almost every day to make the most of the fresh view! The honey comes from Sedgemoor Farm, our yoghurts from catch, the new season’s crop or an exciting new local speciality.
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Putting on Our Sunday Best
PUTTING ON OUR SUNDAY BEST We only use the best ingredients for our Sunday roasts – our roast joints are cooked to perfection and served with Yorkshire pudding, seasonal vegetables and crispy roast potatoes with a rich avoursome gravy. So sit back and let us do all of the hard work. e Barge is a proud member of the Wadworth Brewery Estate based in Devizes, Wiltshire. Founded in 1875 by Henry Alfred Wadworth the brewery Walter Rose & Son are a multi award-winning butchers based in supplies us with all its ales including the award winning 6X, Henry’s IPA and Devizes since 1847. Sourcing their meat from farmers who practice Horizon. In time-honoured tradition the famous Wadworth Shire Horses can excellent animal husbandry and welfare using natural feed, they be seen delivering Wadworth beer on set days in Devizes. provide us with a delicious selection of meats including our ne selection of steaks on oer. MENU WHILE YOU WAIT Homemade houmous with marinated olives and toasted pitta bread - vg £4.75 Baked focaccia with olive oil and balsamic vinegar - v £4.75 Olive tapenade with flatbread - v £5.25 STARTERS SHARERS Homemade soup of the day with rustic bread - v £5.95 Baked Camembert infused with honey and rosemary with rustic bread and roast garlic jam - v £12.95 King prawn, crab and crayfish cocktail with lobster mayonnaise and crostini - £8.50 Home-baked nachos with cheese sauce, smashed avocado and tomato & red onion salsa - v £10.50 Garlic mushrooms in a creamy white wine and tarragon sauce on toast - v £6.50 Mezze board with lamb kofte,
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