beefsteaks ordered and at another twelve tor fourteen ; the same v/ith lamb or mut- ton chops, bacon, fish and other meats; these numbers are to be multiplied by ten a for house like the Palmer,at the depot, and yet if a train should arrive bringing an unusual number of people to a meal, there would be no unusal flurry and the many would receive their fresh broiled meats as soon as the few v/ould have done; and, taking one time with another, there will be no more cooked steaks and chops left over after a meal for a few than for a large number. This is because the meats are always kept ready to be laid upon the gridiron, but are never actually cooked until they are asked for, and this is the great recommendation of the first- class plan of broiUng meats to order over the Barnacle way of cookincj up a lot of meat large enough to meet expected de- mands and haying to throw away panfuls, blackened, dried or sodden of that which is left, or be thrown into wild confusion by the arrival of five or six unexpectedly. 1 he one disadvantage of the possibility of the cut meats turning sour before they are cooked,is due entirely to carelessnesj There should be a tray made purposely to hold the raw steaks, chops and other meats, like this : Arrived, first lot of meat from a new butcher, one who is used to supplying hotels. Was rather surprised to find by bill everything charged one uniform price, | II cents a ponnd. There is 15-cent ham, 1254-cent loin beef and roast, 13-centlard, 8-cent mut- tonjand lo-cent lamb and other items all charged at 11 cents all round. Seems novel, but good enough. 667— Trouble with Sour Meats. Noblesse oblige. A gentleman speaks truth about a hotel although he may be seeking reasons for leaving it. When the colonel says the steaks and chops served to him at the Palmer House at Uintah Lake are always sour, there is nothing to be said but to seek the reason why. Our breakfast and supper bills of fare show that sometimes there will be four Cutlets Veal antl Pork Ham. Mutton and Lamb Chops Tend rloin \ (Jo mon bteak Broiler's Tray of Out Meats. This tray is best made of galvanized iron: the compartments are 10 or 12 inches square, the sides are 3 inches deep; there are stout handles on two sides, like a baking pan, to carry and hang up by when not in use. A tray with more or smaller compartments t'lan this is hard to clean, bein^ unweidly, but there might be two used for a lan^j busi- ness requiring twice as many kinds of meats to be ready. The trouble over at the Palmer House is cau5;ed by the tray being overstocked. They not only fill it but stack it up with SAN RANCTSCO HOTEL GAZETTE'S 63 steaks, chops and cutlets ; bring it from the refrigerator to the kitchen, keep it there in front of range and broiler for four hours — from 6 till lo in the morn- ing— of a hot summer day; only use half and carry the remainder back to the meat house where it hardly becomes cool before supper time when it is brought out again. They v:ould not have any sour meats if they would but leave the bulk of them in the refrigerator and only bring out a dozen or two of orders at a time — mere matter of forethought. Dinner. Consomme, a la de Stael (No. 668; 6 qts, 35 cents.) Salmon trout, a la Chevaliere (2 fishes, 4 lbs, and seasonings, 40 cents.) Nantaise potatoes (3 cents.) ✪ Consomme, a la de Stael

AI-modernized reading of the original text

beefsteaks ordered and at another twelve to fourteen ; the same v/ith lamb or mutton chops, bacon, fish and other meats; these numbers are to be multiplied by ten a for house like the Palmer,at the depot, and yet if a train should arrive bringing an unusual number of people to a meal, there would be no unusal flurry and the many would receive their fresh broiled meats as soon as the few v/ould have done; and, taking one time with another, there will be no more cooked steaks and chops left over after a meal for a few than for a large number. This is because the meats are always kept ready to be laid upon the gridiron, but are never actually cooked until they are asked for, and this is the great recommendation of the firstclass plan of broiling meats to order over the Barnacle way of cooking up a lot of meat large enough to meet expected demands and haying to throw away panfuls, blackened, dried or sodden of that which is left, or be thrown into wild confusion by the arrival of five or six unexpectedly. 1 he one disadvantage of the possibility of the cut meats turning sour before they are cooked,is due entirely to carelessness There should be a tray made purposely to hold the raw steaks, chops and other meats, like this : Arrived, first lot of meat from a new butcher, one who is used to supplying hotels. Was rather surprised to find by bill everything charged one uniform price, | II cents a ponnd. There is 15-cent ham, 1254-cent loin beef and roast, 13-centlard, 8-cent muttonjand lo-cent lamb and other items all charged at 11 cents all round. Seems novel, but good enough. 667— Trouble with Sour Meats. Noblesse oblige. A gentleman speaks truth about a hotel although he may be seeking reasons for leaving it. When the colonel says the steaks and chops served to him at the Palmer House at Uintah Lake are always sour, there is nothing to be said but to seek the reason why. Our breakfast and supper bills of fare show that sometimes there will be four Cutlets Veal antl Pork Ham. Mutton and Lamb Chops Tend rloin \ (Jo mon bteak Broiler's Tray of Cut Meats. This tray is best made of galvanized iron: the compartments are 10 or 12 inches square, the sides are 3 inches deep; there are stout handles on two sides, like a baking pan, to carry and hang up by when not in use. A tray with more or smaller compartments t'lan this is hard to clean, being unwieldy, but there might be two used for a lan^j business requiring twice as many kinds of meats to be ready. The trouble over at the Palmer House is caused by the tray being overstocked. They not only fill it but stack it up with steaks, chops and cutlets ; bring it from the refrigerator to the kitchen, keep it there in front of range and broiler for four hours — from 6 till lo in the morning— of a hot summer day; only use half and carry the remainder back to the meat house where it hardly becomes cool before supper time when it is brought out again. They would not have any sour meats if they would but leave the bulk of them in the refrigerator and only bring out a dozen or two of orders at a time — mere matter of forethought. Dinner. Consomme, a la de Stael (No. 668; 6 qts, 35 cents.) Salmon trout, a la Chevaliere (2 fishes, 4 lbs, and seasonings, 40 cents.) Nantaise potatoes (3 cents.)

Records on this page

Consomme, a la de Stael

Cooking for profit