A Dutch lunch is a meal primarily focused on delicatessen foods such as cured meats, cheeses, and sausages, and occasionally alcohol.
[4] In 1896, the Colorado State Medical Society hosted a Dutch lunch, which included "appetizing, if somewhat indigestible viands," concluding their report with Dum vivimus vivamus.
At the same luncheon, multiple pranks occurred: this included Cincinnati boxmaker C. L. La Boideaux getting his hair surreptitiously covered with pepper; when he began to sneeze, he reached for his handkerchief and "found that his pocket was filled with sausages.
[9] Circa 1909, the Bismarck Hotel restaurant in Chicago, Illinois[10] served a Dutch Lunch that included Astrakhan caviar, game soup, blue trout with Hollandaise sauce, truffled grouse, fried calves' brains with apple sauce, turkey slices, cranberries, assorted cakes, cheese, fruit, and coffee.
[13] By 1936, the William Simon Brewery in Buffalo, New York claimed the Dutch lunch was "all the rage" for bridge parties, generally served with "sliced sausage, boiled ham, smoked tongue, thin wafers of cheese, dill pickles, potato salad, rye bread - and beer".