HAUNCH OF VENISON, 3/6. This day at 6 o'clock.

Friday, 13th September, 1912.

BILL OF FARE.

Ready from 12 noon TO 9.30 p.m.	s.	d.
SIMPSON'S FISH DINNER, consisting of three kinds of Fish	3	9
Dinner from the Joint	2	6
Dinner from one Special Dish	2	6
Dinner from one Special Dish, with Joint to follow	3	0
Dinner from two Special Dishes	3	6

The above prices include Vegetables, Cheese[†], Bread and Butter, and Salad.

Joints, 2/6

Served Freshly Cooked at the following hours.

FROM 12.0 TO 9.30	big left bracket
		Saddle of Mutton
		Roast Sirloin of Beef
1.0	big left bracket	Saddle of Mutton. Roast Sirloin Beef
		Boiled Beef
		Forequarter Lamb
		Roast Loin of Pork
5.30		Boiled Beef
		Roast Sirloin of Beef. Saddle of Mutton
6.0		Saddle of Mutton
		Roast Sirloin of Beef
		Forequarter Lamb
7.30		Saddle of Mutton
6.0		Haunch of Venison, 3/6

The above prices include Vegetables, Cheese[†], Bread and Butter, and Salad.

Soups.

	s.	d.
Turtle, clear or thick	3	0
Green Pea	1	6
Scotch Hotch-Potch	1	0
Ox Tail, clear or thick	1	0
Thick Mock Turtle	1	0
Clear Mock Turtle	1	6
Julienne	1	0
Macaroni	1	0
Gravy	1	0
Vermicelli	1	0
Tomato	1	0

NOTE.—If served with Joint or Special Dish to follow, 6d. LESS WILL BE CHARGED FOR EACH OF THE ABOVE.

Fish.

	s.	d.
Boiled Salmon and Lobster Sauce	2	6
Boiled Turbot and Lobster Sauce	2	0
Curried Turbot	2	0
Fried Turbot	2	0
Sole Souchet	2	0
Salmon Cutlets and Piquant or Indian Sauce	2	0
Curried Prawns	1	6
Fresh Herrings and Mustard Sauce	1	6

Freshly Cooked Salmon and Turbot (the whole fish) served daily from 12 noon to 9.30 p.m.

	s.	d.
Fish Pie	1	0
Fish Balls or Cakes	1	0
Fried Whiting	1	0
Whitebait	1	6
Stewed Eels, Port Wine or Parsley and Butter Sauce	1	6
Fillet of Sole, Fried or Boiled	2	0
Sole, Fried, Grilled or Boiled	2	0

NOTE.—If served with Joint or Special Dish to follow, 6d. LESS WILL BE CHARGED FOR EACH OF THE ABOVE.

	s.	d.
Plain Lobster	2	6
Lobster Mayonnaise	3	6
Lobster Salad	3	0
Salmon Mayonnaise	2	6

WHITSTABLE NATIVE OYSTERS, 3/-per dozen.

Special Dishes, 2/6.

HAM AND PEAS.    HASHED VENISON.
STEWED NECK OF LAMB AND PEAS.

Curried Chicken	Chicken Marengo	Haricot Mutton
Fricassé Chicken	Stewed Pigeon	Curried Fillets of Mutton

Stewed Rump Steak     Stewed Kidneys

The above prices include Vegetables, Cheese[†], Bread and Butter, and Salad.

FROM THE GRILL (15 to 30 minutes.)

	s.	d.
Mutton Cutlets, Tomato or Piquant Sauce	2	6
Rump Steak	2	6
Grilled Fowl and Mushroom Sauce	3	0
Porterhouse Steak	4	6
Porterhouse Steak for two	7	6
Mixed Grill—Chop, Kidney and Sausage	2	6

The above prices include Vegetables, Cheese[†], Bread and Butter, and Salad.

10 mins.	big left bracket	Chump Chop	1	6
		Loin Chop	1	3
		Two Kidneys	1	3
		Lamb Chops	2	6

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PARTRIDGES 5/- each.    GROUSE 5/- each.

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Vegetables.

NEW PEAS, 6d. per portion.

Beetroot. 3d.    Tomato, Plain, 3d.    Tomato, Grilled, 4d.
Cucumber, 3d.

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Sweets.

Tapioca Pudding	6d.
Mixture of Fruit	6d.
Orange Fritters	6d.
Apple Fritters	6d.
Madeira Jelly	6d.
Damson Pie	6d.
Prunes and Rice	6d.
Apple Pie	6d.
College Pudding	6d.
Sweet Omelette	1/-
Lemon Pudding	6d.
St. Clair Pudding	6d.
Rum Omelette	1/6

Ices.

Strawberry Cream	9d.
Pineapple Water	9d.

Sundries.

Anchovy Toast, Fish or Paste	9d.
Macaroni with Cheese	6d.
Macaroni with Tomatoes	6d.
Welsh Rarebit	6d.
Buck Rarebit	9d.
Scotch Woodcock	1/3
Anchovies, Plain	6d.
Poached Eggs on Toast	9d.
Sardines on Toast	9d.
Bloaters Roes on Toast	9d.
Stewed Cheese	6d.
Red Currant Jelly	3d.
Olives	6d.

Tea and Coffee.

Tea, per cup,	6d.
Tea, per pot,	1/-
Coffee, small cup, 4d., large,	6d.
Cream,	3d.

Dessert.

PEARS,	6d. each.
Almonds and Raisins,	9d.
APPLES,	3d. each.

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Attendance, 3d each person charged in the Bill.

FINE OLD TAWNY PORT. 8d. per Glass.

BASS & CO'S PALE ALE on Draught.

WHITSTABLE NATIVE OYSTERS. 3/-per dozen.

We entered the kitchen, but did not see the immense bowl that holds enough for sixty or seventy people, according to the booklet of ninety-two pages which tells the story of this eating place. Nor did we test the assertion that you can have two, three, or four helpings of the "pie" if you chose.

To tell the plain truth, one was quite enough and more. Never in all my wanderings—not even in Spanish countries where cayenne pepper is the staff of life—had I put into my mouth a mess so peppered and otherwise overseasoned as this same fiery pigeon pie. And the taste lingered for hours, giving me time to call back to memory all that I had read about the condimental atrocities of the Middle Ages, when the porpoise, the whale, the seawolf made favorite dishes; when potatoes were seasoned with nutmeg, cinnamon, pepper, lemon, sugar, and rosewater; and meats were maltreated even more barbarously.

Quite as English as the Cheshire Cheese, and more up to date, is another London restaurant which all Americans visit—Simpson's, where joints are wheeled to you on little tables and you choose the particular cut you want. A glance at the bill of fare herewith reproduced will interest those who have never had a chance to compare English with American menus.

Colonel Newnham-Davis accomplished the task of writing a book of three hundred and seventy-six pages on the restaurants of London entitled "Dinners and Diners." It is not so interesting or so useful a book as his "Gourmet's Guide to Europe," yet it succeeds in a gossipy way in giving the atmosphere of these places. The best of them are in most respects frankly Parisian in cuisine and menu. The epicurean Colonel found four dozen among them with sufficient individuality to claim separate chapters. Since the second edition of this book appeared (1910), some of the old houses have disappeared and many new ones of the highest class have been opened. At all of them you can get, besides French dishes, such British specialties as turtle, ox-tail, and mulligatawny soups, venison, rabbit, or veal and ham pies, and, with your fish and meats—hot or cold—all the fiery gherkins, chow-chow, and diverse pungent sauces and catsups you may desire.

While these sharp condiments are for the most part special products of British ingenuity which cannot be duplicated elsewhere, it is likely that they will be less in demand in the future than they are now. They were invented to go with cold meats chiefly, and to give zest and varied Flavor to the monotonously recurring joints. But this monotony is disappearing; the number of national dishes is multiplying rapidly; and, altogether, "there is now," as a London journal has remarked, "a cult of cookery in England such as has never been before."

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