Questions about hash house lingo

[Gerald Cohen]

On July 1, 2003 Barry Popik presented an interesting 1886 item on
restaurant slang (aka hash house lingo). I understand the rationale
for most of the terms but am uncertain about some others:

1) "bull you, bowl up' (beef soup)--I supposed that "bull you"
derives from "bouillon"; but why "bowl up"?

2) "mut, up one" (pork and beans). Explanation: ?

3) "an Archer avenue comin' on the run" (pork and beans). Explanation: ?

4) "Corn Johnny" (corn bread).  Why "Johnny"?

5) "brown the Jack" (corn bread).  Why Jack?

6) "corn for the neighbor" (corned beef).  Why "for the neighbor"?

7) "brown stone front" (porterhouse steak). Why "brown stone front"?

    Any help would be much appreciated.

Gerald Cohen


(Excerpt from message Barry sent):

>   22 November 1886, MARION DAILY STAR (Marion, OH)
>..."bull you, bowl up," is beef soup, while "P, yank one" is good
>for pea soup, and "somee" for vermicelli.
>    Pork and beans are sometimes called for as "stars and stripes," but the
>more common formula in Chicago is "mut, up one."  In some of the
>restaurants on State street they call for pork and beans with "an
>Archer avenue comin' on the run."  Corn bread is "Corn Johnny," or
>"brown the Jack."  Plum pudding is "plum up," or "plum Jo." ...and
>"corn for the neighbor" is corned beef.  In the better class of
>restaurants "a brown stone front" means porterhouse steak, while
>"double brown stone" is porterhouse for two.--Chicago Herald.
>