The Express.
London, England, 1857-12-19 00:00:00

CIIIIBINAS Ar WINDSOR CASTLE.

The vent culinary saloon pictured forth in our
engraving cannot boast of a higher antiquity than the time
of George the Fourth, who, with hie tutelary Kafue of archi-
tecture, Sir Jeffrey Wyattalle, seemed determined to hare
• tinter is every saidtectural pie at Windsor, from the
royal tombstone to the royal kitchen. The present ewienw
however, when rebuilt, wee suffered to ream many of its
antiquities of formation ; and there is much in in appear-
ance that carries the mind beck to old Christmas Mee,
when royalty had its milers, Its yeomen of the mouth, its
mareasters, its cake of the buttery, its mann
maidens, trencher seaters, gad fiagen-vassals, down to little
Johannes, who, according to the old Leta record, flirt: eefes-
tettetres, o e looked after the pickled pork and Caper
end Biala, the long-boiled, short•legged tempi'
doge. Those were ends days of cookery; the beam
of beef were cooked, or rather scorched, before age
wood firm ; vegetables were rarely red, clumsy fossil broke.
over were employed to bake the Mora peaks of that
period ; oat and sheep were frequently nand whole; sod
coned of hea, washed down by strong ale, as a mum
brearhat, pee for Mien of rank. How dilating le
oar man bill ofyoung fare I how different the modem royal
ate's! Behold the specious temple of patroomy, hag
round with brass and copper trophlee—Oewpans, "P
aim seeria, and esucepap—gleaming with Gas-stove.,
with is. tremendous fireplace, at which twenty joints mbe routed at mos. Symmetrical rows of tables line the
hell of royal cookery; and hen the white-jacketed end
while-capped cooks (wasted sometimes by mart yang
it la) are May employed in putting the finishing touches
le',,the dainty dishes which an to be set beau the Qom.
La the centre of the kitchen is a very large table coveted
with a white cloth, on which the window dishes of each
tome are arranged in their proper order as they will appear
at the royal table. Oa aperteat occasions this is beiltlet
with the gold end silver dam in which the dinner le wad.
At Christmas time easy be seen in. the royal kitchen the baron
of beef, the femme elms weighting over 300 pounds. Then
an a very large number of panne, roaring and boiling
moks, cadet tonere, minces, Ac. employed in the culinary
regions of Windsor Castle ; and at! Chraina• time the Ines,
we are told, are kept alight night and day.
The Christmas Pie is a most important affair, of huge
dinmenes, and Its production is a work of no light difficulty,
sot only so far as in ornamentation is concerned, but aln se
cooking such an imam mw of eteneshttlee. Next
Is estate estate to the Christmas pie is the hair de senglient,
or great boar's bead, duly bedecked with penny, and with
the traditional Man in his mouth. A goodly procession is
that I. which them two chivalrona diming are the chief morn
borne, a. they an, en the shoulders of royal Jana, blear
in mat end gold nos.
No more appetising sight to an alderman pesersieed, or
more deporting one to a hungry men who hes se means
whereby to purchase a meal, than the royal leader et Wind-
aor Castle. Eye bath not lean such a bounteous display at
normal viands and savoury oaken. This bower of beef,
this paradise of poultry, this temple of turtles and turkeys,
this vineyard of venison, this Alhambra of hams, thin mart-
mint of mullois seems like an amalgam of Leadestiall end
Hesitate markets, Giblet's, Slater's, and Tecker'• shops, all
rolled,* one; the whole rendered radiant by • touch of
royal splendour, and lighted up with the memorable holly
and masa that tell of jovial Chriamen—llltannied
nom