The New Orleans daily Democrat. [volume] (New Orleans, La.) 1877-1880, 1877-12-17
THE HOUSEHOLD.
The Best Reef The Restaurant Win.
dOws CaulinOwer-A Good
Breakfast ana Dinner.


dOws CaulifiOwer- Good
breakfast ana Dinner.
The other day we were coming over, more
from idle curiosity than any hope Of finding any
valuable suggestions, an old treatise on meats and
cookery written nearly 800 years ago, in which we
stumbled on the following statement, which
struck us as an utter absurdity; "Beef," says our
old gourmet, "a strong and hearty meat, good
Cor such as are sound, and Of strong constitu-
tion, for laboring men il ordered Alright, corned,
young, OF an OK tfor all gelded meats in every
species are held best), or IL old, such as have
been tired out with labor are preferred"
What struck us as absurd was the last part Of
the statement, that an old worn.out OK, after he
had become useless for labor, made even eatable
beef. But we attracted the attention Of one "far
older and wiser than we" to the, to US, remark
able averment. He was also surprised, not for
the same reason that we were, but at the wisdom
Of the old writer. and his knowledge Of . fact
that our friend had thought Of more modern dis
covery. In shot, our friend informs US that the
rheumatic, labor-worn and aged steer makes the
finest beef in the world, but it is an article Of
most costly character. and one that only the ILL
nois farmer. who finds himself obliged to use his
corn for fuel, can indulge in The more emaciated
and worn out the old animal the better. Then 1t
is but an immense gaunt frame that is 20 be filed
up with fresh, tender and delicious flesh. This is
done by stall feeding, and requires long time,
while the quantities OF food the animal will con-
sumo in this reclothing of his bones with fresh
young flesh are perfectly marvellous. This note
may be valuable to farmers, who universally turn
ont their old cattle to die, or else kill them for
their hides.
The restaurant windows were resplendent yes
~. H. A.
on Common street. we noticed some of the finest
mutton IL has ever been our fortune to look upon
Il was from the West, and cost at the French
Market from 81 so to 50 rs rack, that is for the
ribs. making from six to eight good, thick chops.
In the old days the coast mutton" of Louisana
had q reputation equalled in this country only by
that of the Virginia meadows. Why Is it that it is
not the best in our markets, at such prices as this
We had the pleasure on one occasion Of psrtaking
of some from Col. Lawrences flock. and as fine
we never tasted.
IN JOHNS WINDOW
there was an elegant reddish frozen in a cake OF
ice, after the manner in which salmon is shipped
to the Northern markets. 1t was put up by the
Louisiana Ice Manufacturing Company. We
spent Christmas week Of 1874 in st. Louis, and
we remember noticing on the bill of fare at the
palatial LiDdeli House the announcement as of q
rare delicacy-" Reddish, genuine, fresh from
New Orleans" The reddish and red snapper are
both looked upon as rare and costly delicacies st
the North. This display at Johns suggests an
enterprise that might be made to pay.
Canlifower is becoming more plentiful in the
market, from the coast, and OF the finest quality.
It ranges in price from 80 TO rs cents for extra
fine heads. Celery is not so PLENTIFUL the native
plant lie, however, reasonable enough but<not as
cheap as it ought to be. The best ality of
Western celery sells at IS cents for thro punches,
but these are over small.
Our excellent little Sunday dinner" Of last
Monday has had quite number of critics. One
thought that q man with an ordinary fortune
1 could not afford such menu more than once q
year, estimating the cost at just about four times
what it was. Another condemned absolutely the
introductory champagne, rs it "cloyed' the
stomach, whatever that means. Perhaps dash
OF Boxers would make 1t all right.
This week we shall be more economical, and