I always find it difficult to judge menus from the 19th century because our eating habits, food preferences, and food resources have changed considerably since then. It is difficult to decide whether any given menu is fine, average, or poor. The following menu was designed by a hotel steward (stewards were in charge of expenses) for a banquet in 1893. Almost certainly wines would have been served with the seven courses (which are Soup, Fish, Roast, Punch, Entree, Dessert, and Coffee).
How would you rate it?
A = an excellent high-class dinner
B = a fine basic dinner
C = an inexpensive yet acceptable dinner
Bisque of Oysters
Planked Whitefish, Maitre d’Hotel
Roast Tenderloin of Beef, Sauce Madere
Lemon Water Ice
Deviled Lobster au Gratin
Vanilla Ice Cream
American Cheese, Water Crackers
See what the steward thought about this menu.