The Salt Lake herald. [volume] (Salt Lake City [Utah]) 1870-1909, 1882-05-28

steaks,
So full OF gravy now,
(This was slight mistake, think,)
Once wandered Ger the fields and
me4ds,
Attached to a COW,
A gentle, loving ccwp
Variety alone gives Joy,
Thesweetest meats the soonest cloy."
Ordinary people average in eating
meat about once a day. While in
China the natives subsist upon yegt-
table food almost wholly, and tie
Scotch people thrive upon oatmeal,
the English, Germans and AmerI-
cans must have meat, from the low
est to the highest, and the Irish are
endowed with a penalty if they do
not abstain from il on certain days,
as a peIance eXacted by their
church. There is much in habit and
in climatic influences, and though
people would not literally starve
on a vegetable diet, or might
indeed become healthier and
harder when accustomed to it,
there is strong desire among all
civilized nations. to eat the flesh of
animals which are raised and killed
for this very purpose. During the
very hot days of summer it is wise
to eat lightly of animal food. Fruits,
being then in season, offer a pleasant
substitute, and the system Is better
to be kept on light diet; but the
autumn, spring and winter seasons
demand it, and it is much more
provocative Of good health and
digestion than sweets and pastry,
especially if cooked as meats are
cooked in England, with all the
juices in them, a plain solid method
which does not find favor in the
land of small fancy TOastS and dry
broils. We have not invented
single name for any of our meats
either, but borrow from the
Scotch or English. The French
are like ourselves in making
up small, fussy dishes. A family
roast of beef as sold in our
markets would give an English
man a famine. Two whole sirlOins
roasted and brought to table I'M
div ided used to be common dish in
England, where it is called a bacon
of beef. Charles IL is said to have
knighted a loin of beef he was feas-
ted on, and history commentaries
it in this epigram:
sour second Charles of fame facete,
On loip of meat did dine.
Be h4ld his sword pleased Ger the meat
Rise up thou famed Sir Loin."
That would seem fair explana-
ton OF the value of the sirlOin as
we'll as Of the origin of its name.
There is a saying "Living on short
commons" which had its being
in the days when the college boys
had their meals furnished to them in
the college halls; there were "boil-
ing days." and roasting days" and
the method of living was called in
commons" That all old dishes are
not to be recommended might be in
ferred from the fact given us in his
tory that the butter of the commons
was so bad that the farmers would
not use it To grease their wagon
wheels. Broiled and fried dishes
were almost unknown in O.den days.
Everything was cooked Oh a spit,
and a celebrated French lord had a
spit that turned 1870 different rOasts
at once, so that as beef came down,
veniSon went up, and leg Of NUT
ton chased a fowl q la Flamande,
and so on. \ dog was used to turn
these Spits, on the same principle
that he now does the churning fol-
families, and usually the piece OF
meat he turned was several times
his own weight. To illustrate the
difference SbetWeen the French anC
English method of cooking, an anec
dOte is given Of French officer WHO
laid a wager with some friend:
that a soldier of his company
would eat whole calf at one meal
The day and hour came and the
service was laid. The cook was al
artist, aid served up the whole cali
in various small highly-seasOneC
dishes of the most delicious 1avors
The soldier ate with light heart
dish after dish vanished and ht
talked gaily while his hacker wa;
delighted, but when more than hal
| the dishes were eaten, he laid III:
knife and fork down to the diSmay
of the officer and the delight of the
other party. But he soon routed
his opponents. Smiling good hu
moredly he looked at the various
dishes left and said: Mon Capt
tame, [ am still hungry, these en-
trementS are delicious, but II l ea
any more of these seductive dishes
shall have no appetite for the calf.
| The historian adds: I'm England
the unfortunate man would have
sat down to the same quantity IL
loins and fillets, and would have
either broken down before those
mountains of solid flesh or died o.
indigestion"
But the English get immens'
satisfaction out of their "solld flesh
roasts, with an accompaniment Of
good dish gravy and Drowned pota
Iatoes, and they would scOrn thu
little hist roasts" which go into al
American family of eight or ter
members for dinner course
Joints are almost unknown here
put there they have a national repu
tatlon: 1t is the cooking that has
mace the roast beef and the Lon
don cnopS famous, as well as thu
L IL NJ