The Washburn times. [volume] (Washburn, Wis.) 1896-1976, 1906-05-17
INGENIOUS COOKERY FRAUDS.
How Cod Becomes Salmon and Beef
Becomes Veal.

How Cod Becomes Salmon and Beef
Becomes Veal.
1t has almost passed into proverb
that many of the dishes served up in
cheap restaurants where nothing is
wasted are, to prs in mildly, mysteries
But, on the other hand, most people
who patroaize fashionable and more
ambitious restaurants are generally
content To accept the menu for what it
is said to- be. The blind trust is, how
ever, in many such restaurants soine-
what abused, and the amount Of fax
ing" which gOob on today in some OF
the we'll to do establishments woul6
probably surprise those who are I'M
initiated in the higher branches OF
the culinary art.
For Instance, says tine London Tit
Bits, by the asrition of vegetable
juice just before being dished Up
cod outlets are, AZ seasons when sal
mon is very dear, set before custom
ers 2S salmon outlets, and are, need
less 10 say, charged accordingly. This
"decer.son,' according to an ex-chef
of one Of London's leading rcstaur-
ants, is widely practiced not only III
better class restaurants, but also ON
some of the great liners.
Another popular trick as practiced
by the restauratanr is to serve as
veal beef done uE veraignt in sailed
bandages, while skiltul chef has
very little difficulty in palming Off
whiting for sole on epicures who
pride themselves on the soundness Of
their judgment of cooking.
Good peas at certain seasons of the
year are naturally luxury quite be-
yOnd the reach OF the man OF aver
age means, while even caterers for
fashionable hotels themselves fire.
Quently ha the greatest difficulty in
getting sufficiently large quantity
10 meet the demand. However, to take
peas does not offer any great difficulty
in times OF stress, and by adding veg
etable coloring matter, yellow peas and
quite commonly served up as as great
peas along with the duck and flavor
less new potato. which more often
than not comes from abroad.
Roast veal served with thick white
sauce makes, says a well known chef,
most satisfactory substitute for
the breast of chicken, and therefore
it does not come altogether as a sur
prise to learn that the breast of one
chicken" has been known to salts
fy twelve hungry diners.
"The staff take good care of the
breast of chicken" was the COM
ment of waiter who was being for
the first time initiated into the mys-
terry Of how to feed Q dozen people of
one chicken.
Perhaps, the cleverest deception
practiced by eminent chefs is the
art Of manufacturing the lobster pat
ty, so dear to the heart Of the cpl
cure. This appetizing dainty would
at first sight seem to defy even the
most ingenious cookery fa4.er. How
ever, here again the artful chef has
overcome apparently insuperable diff
culties, and many toothsome looking
lobster patties are thus not always
quite what they are said to be- IS
The deception is worked in this
way: A common crustacean is boiled
and the meat carefully chopped off
and put into a mortar. while after
ward part of the shell is added. The
mixture is then vigorously pounded
as fine as possible, and on the addi
ton of fiayoring it would tax the pow
ers of the most critical connoisseur
to detect any difference between this
gastronomic mixture and the genuine
lobster patty.