New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1884-09-07
LONDON COOK-SHOPS.
HOT AND COLD MEATS FOR SALE.
A BLESSING ALIKE TO THE RICH AND POoR-AD-
MANAGES IN EACH.

BLESSING ALIKE TO THE RICH AND POOR-AD-
MANAGES IN EACH.
In all the poor and midde-class districts Of Lon
don are to he found large numbers of shops where
ready cooked not meats. with proper accompany ing
vegetables, are sold by the pOund fraction thereof
Between tho hours of noon and p. constant
procession of women and children. armed with
bowls, soup-plates or TINS. may be seen hling IN
and ont of those shops. The interiors of the estab-
llshment' are remarkable for their cleanJ and APP
petzlng aspects. GENERALLY the one side is the
counter devoted to hot meats Each joint roposc'
m large pewter dish secured 10 a brightness that
makes 10 look like silver. At the side of each dish
~ receptacle for the vegetables belonging to IT,
Under all run steam pipes which keep the food
warm without drying tt mp.
The staple articles sold hot ARE corned brskot Of
beef, corucd round of boot hot roast beef boiled
log of pork, and, perhaps, ON alternate days. mutton
| and veal The bri,kcts arc shcwcrod together I'LL
they reach height of from elghtocn to twenty -four
inches. the rounds arc of great SIZE, including the
entire round which Ia usually divided IN thus
! country, tho top sdo bong used loI roasting and
the silver side for saltng Prices are ~ rule 10
pence or 20 cents per pound for the cGfacd meat,
and from shilling to H. pence "a 10 30 crnis Tor
the fresh meats. With each pound on smaller
quantity Suitable quantity of vegetables is gwen,
| potatoes aud cabbage bong tho rule with coruod
meat and turuips or carrots or some equally mex
peus.yc vegetable, with the others Boiled pork Is
always accompanied by pea pudding, which is made
by boiling split peas LOOSE I'LL they hayo attained
certain consistency, when they are firmly tod I'm
bags and again boiled, being finally served mp as
large balls To an Engilshman who has never left
England boiled pork Is not complete without the
| peas pudding
AFPErIZGNG APPEARANCE or TIE FOOD.
The caryrrs all wear large white aprons, caps and
sleeve, and with their huge and marveIously sharp
knives do RAPID execution. All the portions
fully cut IN tnin slices. and are not merely Jumps
hacked of. Previous TO and after the rush for hot
meats. the colds lee of the shop does the business
! Here on raised pede,tls, elevated about twelve
| niche, above snow white marble slabs rest neatly
| dressed and or amentcd hams tongues cold meats
and -auslgcs of various kinds. In the better class
of oOOt shops a the resources of the cook art
brou- lat To bear to make the cold meas attrJCt e..
| Hams have elaborate paper Irll, around the
knuchl - and tongues are Ic.llcd and garnisnet ac
! coI.Ng 10 the taste and ability OF the operator.
The cold meats also sold in slice. and the skill
! OF the caryers IN cutting hams with thlnncsS and
evcuuc>s rivals the traditional SANDWICHES OF the
| days OF \auNhall Gardens, where 10 was sad the
ham ght be used for tinted eyeglasses. + Ice, for
cold ham and tongue are generally from Ii to =
! pence a pound, and with these no vegetables are
given
During the hot hours" pudding4 Of various
kind. ara sold, IN the poorer districts ut - penny
| and ! penny slice. and m the better at double
these sums. The ayoriic style of pud ing Is pla II
suct one rolled Ike great sausage. aud literally
studded with raIsiuS. Inns Is tue plum duh wHch
readers of English bOohs often encounter. and
which 100 The Lights o. London the Jcris family
| mentions more Than once. Among the rougher
| GLASSES plum-duG IL dubbed "spotteddog.' on ac-
count of rs resemblance u the hide of IN" c0ach-d0S
! or DdlmatlIu.
About tins pudding there is a legend in England
! that chimney sweep went INTO u cOOk-sAop and
asked fora Denuorfh % pud,lu'' When It was
handed 10 HIM, hc placed L on ono OF his sooty
hands, examined the thickness OF the slice, turned
it over on the other hand. and exclaimed call that
| prnuoith; III give yer "a aprihy' lHt o'Ce "'H5
| rretrCvaby damaged for any one unaccu-t0mru
to SCOT the sweep got II at his price and went away
| happy st the majority OF the shops % taiT-SIrd
Bologna sdusage-t he name has been corrupted INTO
POlouy III, sold for = pence. which includes "a
potato Thi, make, really enough for good lunch,
and 90 is of quality and flavor by no means To be
Inr swing and con venience TO the working GLASSES
of th--,. shops great. IL Is we'll known that
"A small cont OF meat loses much more m trimming
and lu cooking than large one. The cook-shop
above tho pcrs N VINO cooks small JOINT. More
over, the former being steady purchaser of large
quantities of meat Is enabled to procure It at the
wholesale market better m quhliy ana lower ~
price than the batter could, even # he or she had
| th- time 81 20 to market, whereas eyorvunc knows
that the small purchaser Is -cuctaly IT the mercy
| of tine small dealer Again. the purchaser buNW-
the cooked meat can tell exactly how much J"
wanted there need Dee mo- ca CulatIOu ~ to shrink
age fear of overlooking with cold meat cit over
CoVvFVIrNCr. COMFORT AND PROFIT
In the matter of convenience and comfort the
| cook shop offer, great inducements. The small
hou-cvi fee need not on the summer heat be compelled
10 stand over fire. nor hr constantly taken from
her other work 10 81 the progress of the cooking
Then too. every one knows that large joints pre-
serve the flavor and juice OF the meat much better
than do small ouo. and there is no fear of the oven
not working and tho bus and comdg home lo nave
hl- temper slollcl log burned or raw meat 10
money alone the actual cav .ug ~ considerable. Tor
those an tins country calculating ora the prices
uuotol must bear nm mind that mott costs moro ~
London than n New urk. That small loln lose
riWocn one. fourth and One tultd 100 cooking ana
tuat the meat sold 49, utlruly itoo from bone. ANA
may hr had tut or Joan HH thu4ru
While. ut Cuut.n. the hot Wrlt7 'rn pfnrphIN
sold 60 poor people, % must not ho Thought ih"l
ihry loIu tho bulk of tho ,u,tomorS. Many h"s'.
ot unusual calls nfo made oh t1rll 'id'I7 u" sup
plrucut then ,uppho, bi On" cold meats "l lh'
cooh shop where iu addition 10 tho staple |UtI''
men toned. morr expensive Ones, ruth h7 cu' hrh
nud tongue and thlrhcu ana ham sausage, uI .l.n
that can br cat INTO largo VlCc7, are SOFA hn
Melton Nov bray pork plc also go great demand
Melton N1Nbray ~ q famous huhtuS cen io anu
~. pies nave won so much favor with huugtb hunts
mem that they are now MAJ" DOB vast Hlil'"I'' am"
are sent to AL parts ol the kingdom.
4 How long cOOh shops have iioursued ln London II
/, dllicui g. lind out. but they were DOB existence
before the mo covered los thr memory ol l't "ur-l
uhIbitiut the first icrs In To- enter very largely
into the business WAS, however, ono Ntdto'' VINO, ,H
the early part pl this century ad "a shop near jHr
monument ON Ti.h-,t Hill. Ilc did 50 well tuat hc
started branch establishments 900 various parts OF
the citv. and It IA said that h~ SOILS. though grown
too cratic 10 their name. now Owl NtI9
large number Of shops devoted 10 THIS business
BISHOP .fND BdNhEE.
p T.f.s T., ~ TIf