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Updated: May 5, 2025
Tho' he wrote several plays, yet he never could obtain the favour to have more than one of them acted. His dramatic works are: 1. Damoiselles a-la-mode, a Comedy, printed 8vo, Lond. 1667, and addressed to the duke and duchess of Newcastle.
A-la-mode Beef Chicken Pudding A boned Turkey Collared Pork Spiced Oysters Stewed Oysters Oyster Soup Fried Oysters Baked Oysters Oyster Patties Oyster Sauce Pickled Oysters Chicken Salad Lobster Salad Stewed Mushrooms Peach Cordial Cherry Bounce Raspberry Cordial Blackberry Cordial Ginger Beer Jelly Cake Rice Cakes for Breakfast Ground Rice Pudding Tomata Ketchup Yeast
Hagan's part as the warrior who is in love with her, and, seeing her partiality for the captain, nobly rescues him from death, I trust will prove a hit. A strange fish is this Hagan: his mouth full of stage-plays and rant, but good, honest, and brave, if I don't err. He is angry at having been cast lately for Sir O'Brallaghan, in Mr. Macklin's new farce of Love A-la-mode.
Two large bunches of sweet marjoram,\sufficient when powdered to make Two bunches of sweet basil, /make four table-spoonfuls of each. Half an ounce of mace, / One table-spoonful of salt. One table-spoonful of pepper. Two glasses of madeira wine. If your a-la-mode beef is to be eaten cold, prepare it three days before it is wanted. Take out the bone.
In the centre place a large bunch of double parsley, interspersed with flowers cut out of raw turnips, beets, and carrots, somewhat in imitation of white and red roses, and marygolds. Fix the flowers on wooden skewers concealed with parsley. Cold a-la-mode beef prepared in this manner will at a little distance look like a large iced cake decorated with sugar flowers.
Possessed with the insanity, common to all Parisians, of thinking that Paris is the whole world, and that nothing can be good taste, or good sense, or good manners, but what is a-la-mode de Paris; through all her boasted politeness, you see, even by her mode of praising, that she has a most illiberal contempt for all who are not Parisians she considers the rest of the world as barbarians.
A whole sirloin is too large, except for a numerous company, but it is the piece most esteemed. The best beef-steaks are those cut from the ribs, or from the inner part of the sirloin. All other pieces are, for this purpose, comparatively hard and tough. The round is generally corned or salted, and boiled. It is also used for the dish called beef a-la-mode.
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