The Osceola times., 1884-12-20
HOW A BIG HOTEL Is RUN.
The Mysteries Of the Kitchen n. Revealed
by an Adopt.

Once OF one of the largest hotels in
Washington, talking with the proprietor
day or two ago, the conversation was
interrupted by a voice speaking in prua
tones Say, can | sell you any nice quail
to-day?'
u don't know responded the hotel
man. That will depend on the quality
OF the birds and how much you ask for
them. When did you shoot them, and
where are they now?'
They aie outside in my wagon, and |
shot them up in Montgomery county
this morning." replied the countryman.
well. take them down to my store.
keeper, and if he wants them come back
here, and will buy whatever be recon-.
mends.n
The bird hunter walked briskly away,
and the Star man, turning to the host.
said; "Do yod buy your game to any
extent of local sportsmen?"
"No. not as a rule" was the reply, "but
once in while, wien they bring in
game which is fresh take it,"
"Do they ever try to fool you?" was
the query.
They used to, but am too old a bird
to be caught by their chaff That man
claims to have shot those quail this
morning. I'll soon know whether his
allegations are correct My storekeeper
will give the birds an examination, ami
if they are as represented he'll let me
know about it."
"Do you use much game at the present
season."
well yes, although the real season
has hardly begun. Still | have now
mallard, blue wing and red head duck.
wild turkeys and the smaller game
which abounds in this vicinity; that is
in circle having diameter, say of
forty miles. Later in the year other
game, such as young vension comes in.
We get very nice vension from Virginia"
Washington must be a good game
market"
There is none better. We can get
every delicacy. The diamond back
terrapiD, that delight of epicures, and
the delicate canvas back duck are, per-
haps, found more frequently here than
in any city, unless it may be New York.
| doubt if even there the consumption
of those two dishes is greater than in
this city,"
A VISIT TO THE KITCHEN.
"If your time is not occupied at present
have you any objection to revealing the
mysteries of your Kitchen"
"Oh. no If you will 60 with me we
will look at the interior arrangements"
replied the genial Boniiace, who then led
the way through number of corridors
until passing through door, he ex
claimed. Here is the store-room."
The reporter looked arodnd over what
seemed to him a disorderly array of
boxes and barrels and chests and draw
ers, out it was quickly mani est that
there was perfect system throughout,
and that everything was in its proper
place.
you see here the grocery department"
continued the keeper of the modern
hostelry; next is the china-room, and
further on is the meat room"
Passing into tn, china room eve.y ar
ticle in tnat line used in the great house
could be seen, the host explaining that
duplicates were kept so that aTy loss by
hreakage or other accident could be in
stantly repaired Stepping next into
the meat room, the observer for an in
slant felt that he had walked into fully
stocked butcher shop.
Here" remarked the reporters con-
ductor, "all the meat is received and
hung until it is ready for the kitchen.
You will see," he continued, that our
meat comes only in the short lions, in ten
derloins snd in stands of ribs, for roaslin
From the short lions the porterhouse
and sirloin steaks only are taken-for
tenderloin steaks we buy the tenderloins
themselves
GLOW about the old couplet concern
ing the goose hanging highY' inquired
the scribe. who noticed some birdssrest-
inp on galvanized iron plates which
were surrounded by ice.
"The man who hung a goose to en-
hance it's flavor, would not have a pala-
table dish" was the terse response.
"Tbe idea is exploded. The only meat
which is not better freshly served is
mutton. and that isn't kept long. Not
only is the thought of keeping meat re-
nnlsive but in reality the practice has
been relegated TO its proper place among
the legends or cookery" a.
"Yon have sorpe nice fish," said the
reporter, who noticed the shining. scales
of a number of lake trout glittering IN
tho shadow of corner in the ROOM.
yes" was the reply, "for the various
Kinds of bass. sheepshead and Spanish
mackerel Washington excels. The rest
of The fish we get from New York"
THE BILL OF FARE
"Wbo arranses your bill of fare was
asked while leaving the store-room.
"The chef He each morning sends TO
mo his entrees, ct cetera, and arrange
from them the bill for the day. 0i
course / know pretty well what he will
have. as | know what has been bought
for the table" ,,..,,;ahoa
..o.s I, IL customary to prepare