Miscellaneous.

Western Star, Issue 346, 24 April 1880, Page 8 (Supplement)

Miscellaneous.

A LEG OF MUTTON.

WHAT CAN BE BONE WITH IT.

Asa supplement to some, remarks which I made, ** Waste •in Meat Food,’’ a few greets? since, I would add..the .following tabulated statement of results, .which yrere tindly, ; obtained f 6r (T rae by Mr .C. Tod fallen, manager for Messrs ; ,Bertram and Boberts, -refreshment' contractors for the restaurant at the Royal Aquarium, Westminster, .taken by actual experiment during the week' in the kitchen, by . the lifter the. meat had been cooked aind passed through.the hands of the carver. Bere we waste under the most favorable circumstances

*This joint wasted more than; any other.

i ‘To this I will add the result : of some very watchful experiments, furnished ;tb me by -a''gentleman'Who, with bis daughter, is living, as is too much the case in these rttibous f times, in lddgihgs, on 'painfully narrow blit'-Whose table, was once plainly hospitable but Well served. Their Ocbupatidn is mental; ‘The young lady is able-to have ranch ivalkihg atid bthef out-6f-db6r physical exercise, so that-she is in ■Vigorous and enjoyable health. Their appetites,' compared * with those which would ‘.enjoy Mr <' Weller’s'swarryV” a leg ’of mutton and trimmings,’ Will appear "'small to those whose" occupations are muscular and phy sigally exhausting. It is, of course, necessary that there should be, as in this caise, r a rehlly good and intelligent cook, 1 Wh6 : was originally Well'instrubted, and has been well, exercised in 'experience 2 ye|rs; o(J The lack, which the framers of dietaries will see, of healthful necessaries for the recreation of the bodily cdnstitutioh, is found in ah increased consumption of bread and butter, coffee, cocda' (not homoeopathic), binges and other simple and juicy fruits. ‘ T will proceed to give the- diafy of a week’s dinner from a leg of raUttorij" served fwith all the cleantiness ; and okaotitude which \Wuld attend the‘ table of an educated and refined gourmet. “Saturday.— Two chops, cut frbm a 5 lb leg of mutton, broiled; .potatoes, bread. Baked rice pudding. ■ “ Sunday.—The ; mutton joint roasted j potatoes, fried bread. Apple tart. • Mondiiy.4-Soup (with pieces of meat cut from the cold mutton) containing carrots, turnips, and pearl barley,, all; nicely flavored with herbs j bread. Baked bread and sultana pudding. ' ' Tuesday.—Curry, with snowy fringe of rice; no other cooked vegetable, Indian chutnee, bread!. Cold bread and sultana pudding. ; ;; ; 1 Wednesday.— Potato pie; no other vegetable, bread. Open tart, treacle. . Thursday.—Soup made from broken mutton bone, • with vegetables as before, rice and herbs, no other vegetable, bread. Roll jam pudding. ' . Friday.—Knuckle and remains stewed and served with a wall of potatoes, not mashed, nicely flavored; bread. Remains of jam pudding fried. Tt will be observed that neither hash, mince, nor rissoles were employed, and imagination: will suggest, other forms and simple accompaniment; but it is here show that roaist mutton hot, roast mutton cold and smashed, not mashed, potatoes, need not weary the Englishman, who has a larger joint of mutton than he and his belongings can consume in two dinners, and which, with a judicious admixture of vegetable, will, by reason of each meal bring hot, be more easily digested and more > nutritious than a cold one. Of course the secret both of economy and enjoyment, rests with the cook who spoils nothing, and allows nothing to go to the swill tub. The moral is that really good coocks are worth good, but not extravagant wages, and that masters and mistresses must know their! responsibilities, and not delegate their authority to hirelings, however well paid. . ' The Frenchman has described himself as a ‘‘cooking animal.” The Englishman need not be a purely carnivoracious one, and as ludicrously indifferent to his creature wants, as ignorant of them.— George Manning, Colchester. ■

Weights Weight Loss, from Cooked before. r after • -other ■ bone cooldng. cooking. causes. left. , i*V - . lb. oz. :1b, oz. .. 'lb. oz. lb. oz. *Leg of mutton 12- 0 • 8 A. ft 3n. 12 . 1 12 Loin of veal .. 20 0 16 . 8 3 .8 3 8 -Ribs of beef.. 23 4; 20'' 0 3 A 7 0