While reprocessing our Rare Book collections, we often come across unusual volumes. We enjoyed finding two volumes of The Gentleman’s Companion. Volume I is titled An Exotic Cookery Book and volume II is titled An Exotic Drinking Book. Both were donated to NSLM by Paul Mellon in 1957, and both are indeed exotic! Many of the recipes are as outlandish today as they were when the books were published in 1939.
Broiled Turtle Steaks, a Isla de Pinos, Being a Receipt from an American Pineapple Planter in Estates there before Our Government Returned the Island to Cuba.
Steaks may be from green, hawkbill or loggerhead turtles, but not too thick or too aged — 1/2″ to 3/4″ thickness is correct. Rub with cut lime vigorously so as to get oil from peel into steak, rub with a cut clove of garlic, sprinkle with salt and let stand in squeezed juice lime for 1 hour. Brush with lots of olive oil and broil like any steak over coals or under broiler, seasoning to taste.
The book includes handy advice for how to prepare its meals, “exploding” the “old wives’ tales” associated with cooking. But many entries simply give hints on how to spice up preexisting recipes or give direction as to who might enjoy the dish.
Wine Jelly, a la Tsarina, which is another Delicate Remembrance from the Grandly Royal Days of Old Russia
We include this as suggestion for a wine jelly dish to be sent to the bedside of a favourite hospital patient, or invalid, as a taste-change from usual wabbly desserts dietitians seem to delight in inflicting on helpless souls. … Put jelly moulds on ice where they will get really chilled. Fill with any good usual wine jelly flavoured with the fruit which is the favourite of the subject, and sherry, being careful not to pass the half-way mark in the mould — retaining equal amount of the jelly. … While this last is still liquid, add 1 jigger of Gilka kummel, and whip with an egg beater so diligently that it grows white and thick. Put enough into moulds to fill, and chill very cold indeed.
As for the exotic drinks, there are plenty of unusual concoctions and advice as well.
The Bird of Paradise, a Colorful, Eye-Filling Experience We Found in Signing Our Names to the Book at the Strangers Club, Colon, Panama
This strange little club has many famous names in its logbook, Robinson from the SVAAP, Alain Gerbault, poor Dick Halliburton whom we first met in Singapore before he flew to Sarawak in 1932, sitting at table with Ruth Elder and Walter Camp. We always have found a welcome there during the 10 or 1 doz times we have been in the “Zone” going west to east or vice versa. … Actually this Bird of Paradise Fizz is Aziz’ Special to which 2 to 3 tsp of raspberry syrup have been added instad of the sugar, and juice of 1 1/2 limes instead of the lemon. Float on a red rose petal, or any scarlet small tropical blossom, like bougainvillea, as a final garnish. Shake hard and long.
An entertaining entry is how “To Salvage a Guest from the Effects of Hanging — by Rope, not the Morning After.” Cited as an “Ancient English routine,” the instructions are unusual, and include stripping the victim of clothing, rubbing the body with wool-gloved hands, or placing the victim’s body face-down on the living room rug to perform compression on the lower rib cage. The book knowingly advises:
Don’t dawdle or joke. Hanging is no fun and must be handled quickly or not at all.
John Connolly has served as the George L. Ohrstrom, Jr. Head Librarian at the National Sporting Library & Museum (NSLM) since early 2014. He is responsible for the care of the Library collections, including books, magazines, photographs, diaries, letters, and much more. The NSLM collections span over 350 years of the history of equestrian sport, as well as fly fishing, wing shooting, and other field sports. Have a question? Contact John by e-mail