This section is from the book "The Steward's Handbook And Guide To Party Catering", by Jessup Whitehead. Also available from Amazon: Larousse Gastronomique.
Rather than be compelled to include almost everything in a stock bill of fare, and to cross off several dishes each morning because unattainable, it is better to name too few; have the bill printed with a blank line or two, and write in something special every morning. It may be chicken or oysters, perhaps, in some places, but if only one kind of hash (the New York breakfast bill has three) it will be better thought of for being special that day than many of the stock dishes already printed in. This example shows the form:
SALT FISH AND CREAM FRESH FISH
BROILED AND FRIED.
BREAKFAST BACON BROILED HAM
BROILED FRIED SCRAMBLED OMELETTES
BAM TONGUE BEEF
BAKED LYONNAISE FRIED
DRY TOAST. MILK TOAST, BUTTERED TOAST.
As a commentary upon the absurd pro-fuseness of the American hotel breakfast these bills of fare, from one of the Peninsular and Oriental Royal Mail steamships, are appended. It is true they do not enumerate the breads,-coffee and vegetables, but neither do they offer many varieties of meats or fish, or of porridge, or miscellaneous ways of cooking.
P. & O. ss. "Thames" (at sea between Gibraltar and Plymouth).
Corned Brisket, Roast Mutton.
Roast Beef and Horse-radish Sauce.
Macaroni a l'ltalienne.
Roast Capon and Ham.
Therein may be found, likewise, good sanction for a class of "breakfast entrees," such as our sample bills show; there are minced collops, and curry and rice., Also, an idea for making curry a standing dish with a permanent heading, the kind of meat to be changed at will, tor dinner.
Sunday, May 16, 1886.
Strawberries with Cream.
Oat Meal Cracked Wheat Grits.
Spanish Mackerel, Maitre d'Hotel Sauce Dochesse Potatoes.
Spring Chicken, Water Crest • French Fried Potatoes.
Corn Muffins Brioches.
Wheat Cakes Corn Cakes.
Coffee Chocolate Tea.