BRITISH AND AMERICAN TYPICAL FOOD.
[To the Editor of the SPECTATOR.] SIR,—I think your readers may be interested to hear that one of the more frivolous controversial whirlpools into which Mr. Lloyd George was drawn during his American tour just ended centred upon the constitution of an ideal American dinner. Having asked for a typical American dinner he was served with bluepoints, sorrel soup, mousse of sole with oyster-crab sauce, chicken, Lima beans, salad, ice-cream, cakes and coffee ; whereupon the chef was showered with reproach by the entire American Press for not having offered him anything really American, save- Lima beans. Where, they asked, was clam chowder and the gqpd baked squash of New England ? Was it fair to ask Mr. George to leave without tasting Boston baked beans and steamed brown bread ?
The question may never be settled, but as an American who has long since ceased to exclaim disparagingly, "So this is London!" may I solicit the privilege of a reply to the question :
Whit is a typical British dinner ? Fortunately the cook here is a chef as well as a cook, but I am sure that many other American visitors must be beginning to wonder whether the gentle art of roasting beef has not been lost amidst the spice of Italy and the sauce of France. I am encouraged in this belief by the fact that . most Americans, having done the Grand Tour, i.e., London and Paris, order, immediately on returning home, a plate of roast beef and a cup of black coffee.—! am, Sir, &c., EDWARD H. ROBINS.
Hotel Cecil, Strand, London, W.C.
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