Vintage Menu

Pretty heavy fare for June. I suppose I'd go for the fish but would be curious for the "cold" lamb. I asked AI to explain what it might be:

Cold Roast Lamb, Sliced and Garnished • Preparation: Roasted in advance (usually leg or saddle), allowed to cool completely. • Serving: Thinly sliced across the grain, fanned out on a platter. • Accompaniments: • Jellied aspic (sometimes molded or cubed) for both flavor and presentation • Caper sauce, mint jelly, or Cumberland sauce (a port and redcurrant-based condiment) • Lettuce or cress for color and garnish • Plating: Silver tray or china, often in symmetrical arrangements

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Context: • These dishes were part of the “cold table” or “cold collation”, often available for luncheons, afternoon dining, or room service. • Cold roast meats were associated with refinement and were a hallmark of Edwardian and interwar hotel cuisine, particularly in continental and British traditions.

I'll take the stewed celery - everything else is too fattening!

I feel so bad for the young onions... they never had a chance.

celery and apple w/mayo salad?

You could hear people eating that in the next room.

God - I couldn't imagine having to eat this bland shit in a non-AC room while wearing a full 3 piece suit with a straw hat, and closed toe leather shoes.

Beads of sweat running down your face, swamp butt, rings of armpit sweat with no deodorant.

I know life is looking like shit now - but we've come a looong way in 100 years.

[Quote] I asked AI to explain

I hope Vladimir Putin takes a dislike to you

I'd also go for the Hungarian Goulash, but with Lyonnaise potatoes. Yes, it is quite a "heavy" menu for what would be probably a fairly warm day in June.

When I was growing up, my mom would make Lyonnaise potatoes on occasion for dinner, so that's nostalgic for me. She was raised for much of her life on the East Coast (New York). You don't ever really hear about Lyonnaise potatoes these days.

I'm intrigued by a few things:

- Pork Sausage, "Brookfield Style." I'll have to google.

- Also, what the hell are "Roll Mops?"

- Lastly, the "Pure Apple Sherbet." Apple Sherbet. It just seems...weird to have an ice-based APPLE dessert. I'm guessing it's similar to having apple pie with ice cream...except there's no pie to it and the ice cream is apple-flavored.

Roll mops are pickled herring wrapped around a pickle.

[quote]with no deodorant.

They had deodorant in 1926, r4.

[quote]I feel so bad for the young onions... they never had a chance.

Hey I gave each of them a chance at being a star!

Oh, wait. Sorry. Thought you said "young 'uns", not young onions. Nevermind!

It all sounds like barf.

It's an Eastern European theme. I wonder if they were having some kind of dignitary from that region hence the menu.

You could freeze spiced applesauce.

I'll have everything

[quote]I'd also go for the Hungarian Goulash, but with Lyonnaise potatoes. Yes, it is quite a "heavy" menu for what would be probably a fairly warm day in June.

Agreed, R6. The menu seems to have a mid-western spin in its range of offerings, but I do like Hungarian goulash and Lyonnaise potatoes. The suggested pairing with potato pancakes puts me off wanting anything. Potato pancakes across cultures are nasty, common things. Mashed potatoes are revolting, too.ç

People went to Mackinac back then because it was so much cooler than the rest of non-air conditioned U.S.

These days, isolation, real horseshit, and a sense of nostalgia are the quasi-charming point. Rooms and menus at the Grand Hotel haven’t changed all that much either.

Was Elise McKenna appearing at the hotel theater in June of 1926?

[quote]celery and apple w/mayo salad?

Not too far from Waldorf salad, really.

R17 - good call - you're exactly right.

The original recipe, however, was even simpler, containing just apples, celery, and mayonnaise. Grapes and walnuts were added later as the dish gained popularity.

Roll mops sound ghastly.

[quote]Roll mops sound ghastly.

Worse than stepping on a ping pong ball?

"Somewhere in Time" was a rare movie that was filmed totally on location in the summer of 1979 on Mackinac Island, MI and Chicago. I had just moved to Traverse City, MI from Upper Michigan and everyone agog that Superman himself was making a movie on the popular summer resort island. Although not a success when it was released in 1980, the Christopher Reeve & Jane Seymour time travel romance went from cult classic to perennial favorite over the decades. Great movie? No. But a very entertaining one. My looking back at "Time" here:

“Did you pick out a dress for today’s ladies’ luncheon? They will be having those tea sandwiches… I heard they’re DIVINE, as is the view!”

R14- Get that stick out of your ass.

Potato 🥔 pancakes properly made are wonderful especially with homemade chunky applesauce and or sour cream.

😋

Lots of potatoes but barely any green vegetables unless you count the celery. Michigan cherry pie, and Michigan White fish feature in this menu. The apples were probably Michigan apples. I bet luncheon was their main meal of the day. I used to live in Michigan and Lake Superior White Fish was wonderful!

Jane Seymour can now be found all over the internets advertising wrinkle cream. She was very pretty in the Somewhere in Time pictures. I didn't realize Christooher Plummer was in this movie! I will find it and try to watch it. We used to drive to upper Michigan in the summer and would spend the day at Mackinac Island. Could never afford to stay at that hotel. It was extremely posh. No cars were allowed on the island. People walked or rode bikes. They had horse and buggy rides too.

[quote]I asked AI to explain

Die in a grease fire, R1.