Some Trivial Info

[Laurie Verge]

Those members of this forum who are also members of the Surratt Society will remember that the October newsletter had an article about the history of Willard's Hotel in Washington, D.C. As a result of that article, I opened mail yesterday and found that a Surratt member had sent the museum an original menu from the Willard for September 2, 1862. I thought I would quickly share with you their dinner offerings:

SOUP - Gumbo or Vermicelli
FISH - Baked Bluefish in Port Wine Sauce or Boiled Cod in Parsley Sauce
BOILED - Leg of Mutton in Caper Sauce, Roll of Beef with Onions, Beef Tongue, Ham, Chicken and Pork with Egg Sauce, and Corned Beef and Cabbage.
COLD DISHES - Roast Beef, Beef Tongue, Ham, Pressed Corn Beef, or Roast Mutton.
SIDE DISHES - Tenderloin of Beef in Madeira Sauce, Breaded Lamb Chops in Tomato Sauce, Stewed Chickens a la Marengo, Braised Calf's Head in Claret Sauce, Salmi of Duck, Stewed Mutton Country Style, Plain Broiled Pork Steak, or Macaroni with Cheese.
ROASTS - Stuffed Pig with Apple Sauce, Lamb with Mint Sauce, Beef, George Cassard's Ham in Champagne Sauce, Spring Chicken, Stuffed Leg of Veal.
VEGETABLES - Sweet Potatoes, Succatash, Stewed Tomatoes, Lima Beans, Green Corn, Fried Egg Plant, Spring Beets, Cabbage, Mashed Potatoes, Onions, Hominy, Boiled Potatoes, Rice, String Beans.
RELISHES - French Mustard, Worcestershire Sauce, Pickles, Olives .
PASTRY - Green Apple Pie, Cream Pies, Cabinet Pudding, Lady Cake, Damson Pie, Boston Cream Puffs.
DESSERT - Pine Apple Ice Cream, Apples, Walnuts, Peaches, Almonds, Pecan Nuts, Watermelon, Raisins, Filberts

The Wine List is very extensive, so I will just break them down into how many offerings under certain types: Madeira (6), Sherry (5), Burgundy (3), Hock (7), Claret (5), Champagne (5), Port (2), Brandy (7), White Wines (3), Moselle (2), Liqueurs (5), Porter and Ale (3) - Most range from $1 to $5 per bottle (with corkage fee of $1 per bottle), but there are one Madeira brand and one Hock brand listed for $10. Hibbert's London Brown Stout would cost a whopping 38 cents a glass!

I need to look up some of the cooking terms, but I did check out the Salmi of Duck - it's nothing but a fancy name for Duck Stew. Anyone know what Stewed Chicken a la Marengo is? What is Hock Wine? Cabinet Pudding? Lady Cake (I've heard of it, but not sure what it is)?

To be honest with you, reading most of this menu, I would be inclined to only drink and eat vegetables and dessert at Willard's that particular September day in 1862.