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Show Horace Grecloj's Favorite Cut. Hall, tho chief messenger at tho custom cus-tom house, cultivated his suave manner when he wa3 the head waiter at the Astor house. Nothing pleases him more than to recall tho day3 when he served Horace Greeley, who dined for years at i the Astor house. Dinner there at that time was served on the American plan and was from 13 m. until a p. m. "I used to carve," said Halt, "and when 1 had reached the twenty-fourth or twenty-fifth twenty-fifth cut in a rib of roast beef I knew that it was time for Mr. Greeley to come in. He liked the twenty-fourth or twenty-fifth twenty-fifth cut because, I suppose, the meat "in that part of the roast was done exactly to suit his taste. When I had got to Mr. Greeley's cut 1 used to run my knife around the rim of it and remove all the overdone edge or fat, which he did not like. Wo heaped up the plate with potatoes, pota-toes, green peas and beans Mr. Greeley was a great hand for green peas anil sent it in to him." New York Tribune |