Meat Dishes

This chapter is only meant to be an addition to the corresponding chapter in cookery books, and I shall only mention dishes cooked in a manner which differs, however slightly, from the English way. The truly British roast beef is in France Côte de BŒuf à l’anglaise, and very much the same; but a head of garlic inserted near by the bone in a roast leg of mutton just makes all the difference in the world. I shall also deal with dishes typically French, which are usually “not quite right” in England, probably because they have been “adapted”—and therefore spoilt—by Swiss cooks; also with several dishes which are not well known, even in Paris.