The Weekly Kansas chief. [volume] (Troy, Kan.) 1872-1918, 1874-03-05
Msefnl aud Curious.
ROAST MEATS.
Old Fsshieaed Cssking-The spif-The Tin
Kifehen.

ROAST MEATS.
OLD F.shis.ed C.sking-The spit-The Tir
Kifekea.
An old settler, who knows all about 1T, tells hii
story, in the Boston Commercial Bulletin:
How many of the present generation of Bos-
toniaus have ever tasted piece OF roasted beef
OF pork, of turkey or chickenf Don't all speak
at once gentlemen, if yoR please. We are per
fectly well aware that without proper reflection
nine readers in ten YES ninety-nine in a hundred
will Indignantly claim to haye done so, scores
and scores of times We shall, for the sake OF
arsnment, take the ground that not one in a
thousand of you have ever done so. We are full
ly aware that you think You have, and We will
admit, in the interests Of peace and quietness,
that of uhat Is called roast beef turkey, chicken
and SO forth, you have partaken hundreds Of
times. But we say again, and say 1t feariessiy,
that not one of you, or not more than one in five
hundred of you have ever done SO.
Do you for q moment suppose that the meat
I you eat in your own house is roasted or that
the meat you get at Parker's, or YOungs, or at
the fremont, or Revere, OF at the Fifth Avenue,
or the Continental, or at Saratoga, or Long
Branch, or at Newport or elsewhere, is roasted
Not bit of IL; not single morsel of II ever sees
the fire, looks IL in the eye it WERE No, sirs;
MT, my worthy, beloved friends, you are all mis-
taken. The late Mr.. George Hallet, one or our
oil fashioned merchants, and one of that body of
merchants known as the "Algerines," used TO
say:
MY dear sir, it is one of the easiest things in
the world to be mistaken"
You are probably ready to say:
Why, you son of donkey, we ate roast beef
yesterday for our dinner"
Ny dear sir, please exercise small mOrsel of
patience. Not a particle of roasted beef passed
your handsome lips yesterday, or the dry before;
it was baked,a all baked, and badly baked at that!
To roast meat correctly requires couple OF so
of appliances which are not now often seen in
This uOni eit y n wit hartl who'd flre a
hearth, AMI that od-fashioned article known as
as a tin kitchen" This " tin Kitchen" was one
of tho points reserved" for discussion in q for
mer paper. Iu the good old times, of which We
are writing, in \ well-regulated nortl-end kitch-
ell could be found the "tin kitchen" of three 81
zes, all Of which were secured bright silver,
ard hung upon the 'dresser." Trey were all Of
the same shape that is, sem-crcnlar, but of
different dimensions; first the small one COM
monty used for single joint, the second size for
Il turkey or a large siriOin, asd the third the
great kitchen, used Mt Thanksgiving, Christmas,
Fourth Of July, and so forth. This kitchen,
would hold couple of turkeys or turkey and
goose, or a whole regiment of smaller fowls. The
spit for this latter was as long Toledo rapier,
and as bright as steel could be made. The tur-
key and fowls were properly trussed, the "spit"
run through them, the "skewers" adjusted the
fire prepared the iron fore stick in position, and
black Dinah places the Kitchen" as tenderly as
she would an infant, before the fire, but not too
near, just within warming distance. 1t was the
province of the scullion, some young darkey,
troops of whom hung around those old fashioned
kitchens, to turn the spit, and if she neglected
the duty for single minute, the bastiug spoon
was the weapon with which she was threatened
After the roast was properly warmed, it was pro-
perly basted and set little nearer the fire, and
The basting and dredging" with the -four would
go on until the turkey was properly done and
promptly Drowned. This wasa roasted turkey"
and was no more to be compared to the thing