Historical Food Fun With Chef William Guthrie The Rules Adopted by the celebrated Beefsteak Club (Started in England in 1734, for cooking steak) Pound well your meat till the fibers break, Be sure that next you have, to broil the steak, Good coal in plenty; nor a moment leave, But turn it over this way, and then that; Then lean should be quite rare-not so the fat. The platter now and then the juice receive, Put on your butter, place it on your meat, Salt, pepper, turn it over, serve, and eat. From Mrs. Owens Cook Book -1883 Conscientious Diners. It is chiefly men of intellect who hold good eating in honor. The head is not capable of a mental operation , which consists in a long sequence of appreciation’s, and many severe decisions of the judgement, which has not a well fed brain. Brilliat Savarin. A Good dinner and a pretty hostess, - for there are terms on which beauty and beef can meet much to the benefit of both, - one wit, several good talkers, and as many good listeners, or more of the latter, are said to make a combination which even our greatest statesmen do not despise. Man wants good dinners. It is a woman’s province to provide them; but nature and education must make the conscientious diner. It is to be feared that we are too much in a hurry to be truly conscientious diners. Our men have too many school-tasks yet, - politics, money - making, science, mental improvements, charities, physical research, building railroads, steam monitors, colleges, and such like gauds,- too many such distractions to devote themselves as they ought to the question of entrees and entrements. They should endeavor to give the dinner a fitting place. Just see how the noble language of France, which Racine dignified and Moliere amplified, respectfully puts on its robes of state which are lined with ermine when it approaches the great subject of dinner! From The Art Of Entertaining by M.E.W. Sherwood 1892 William Guthrie is one of our finest chefs. His downtown establishment, Guthrie's American Food, 400 S. Ervay, 214-760-7900, is re-visited this week in Eatsand Drinks.com; see the review here. William collects antique cookbooks and is a collector of food lore. We bring you some of his favorites beginning this week. Who knows when you might be able to liven up the party with some of these little known, but amazing tid-bits. Let us know what you think of William's "Historical Food Fun". Don't forget to read our Restaurant Review on Guthrie's.