robertcwp Posted December 27, 2010 Share Posted December 27, 2010 Many years ago, probably in the 1980s, I bought lots of 1950s Trains Illustrated magazines, eventually accumulating a full set back to issue 1 in 1946. One, from 1958, had a train menu inside it. This is interesting enough on its own in showing what the catering was like then: It becomes even more interesting when you turn it over: A run behind DELTIC on 7 October 1958. The train appears to have been the 7.10 pm Euston-Inverness, leaving 20 minutes late. This was listed in the carriage workings as 13 coaches, with a restaurant second and open first at the front, detached at Crewe. In spite of signal checks, DELTIC had regained 14 minutes by Crewe. I have no idea who took the notes. Link to post Share on other sites More sharing options...
Baby Deltic Posted December 27, 2010 Share Posted December 27, 2010 DELTIC certainly had some grunt. Link to post Share on other sites More sharing options...
JZ Posted December 27, 2010 Share Posted December 27, 2010 So that would be 11/9 (58p) if you had cheese and bicuits and coffee. Quite a tidy sum for a meal back then. The notes on the back quite interesting as well. Link to post Share on other sites More sharing options...
RMweb Gold Dagworth Posted December 27, 2010 RMweb Gold Share Posted December 27, 2010 Can you imagine the reaction from the person making the notes if someone had told him at the time that 52 years later his jottings would be visible around the world! Andi Link to post Share on other sites More sharing options...
Baby Deltic Posted December 28, 2010 Share Posted December 28, 2010 It would be interesting to se how DELTIC would have compared with a 'Pacific' of similar power such as a 'Lizzie' trying to make up time on the same run with the same load. Maybe DELTIC would have been quicker and smoother on acceleration. Just speculation. Link to post Share on other sites More sharing options...
RMweb Premium Kris Posted December 28, 2010 RMweb Premium Share Posted December 28, 2010 It's not a bad sounding menu, you wouldn't complain about being offered that on a train today, though cheese on toast for dessert would be a novelty. Link to post Share on other sites More sharing options...
RMweb Gold Chris Chewter Posted December 28, 2010 RMweb Gold Share Posted December 28, 2010 It's not a bad sounding menu, you wouldn't complain about being offered that on a train today, though cheese on toast for dessert would be a novelty. I'm glad it wasn't just me who thought welsh rarebit was a little odd for dessert! Link to post Share on other sites More sharing options...
Coombe Barton Posted December 28, 2010 Share Posted December 28, 2010 From http://historicalfoods.com/1154/welsh-rarebit-recipe/ "Welsh Rarebit was quite often eaten as a dish after the main meal, almost like a savory pudding or a cheese and biscuit board for the poor man." Link to post Share on other sites More sharing options...
Fat Controller Posted December 28, 2010 Share Posted December 28, 2010 From http://historicalfoods.com/1154/welsh-rarebit-recipe/ "Welsh Rarebit was quite often eaten as a dish after the main meal, almost like a savory pudding or a cheese and biscuit board for the poor man." 'Savouries' of various types- not just Welsh rarebit, but such delights as potted shrimps or anchovy paste on toast were often served as a final course for dinners in polite circles during Victorian times. Thankfully, the custom has ceased, else I would be the Very Fat Controller. Link to post Share on other sites More sharing options...
shortliner Posted December 28, 2010 Share Posted December 28, 2010 My father was a great lover of "Gentlemans Relish" (anchovy paste ) on toast - I can't stand the stuff - the smell is enough to put me off! http://en.wikipedia.org/wiki/Gentleman's_Relish - still available despite the original recipe being 182 years old. Link to post Share on other sites More sharing options...
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