JTlT is not generally known, my dear Wyvern," -svrites
Jm. my learned, and very kind friend C. S., " tliat the
fumes of siilplinr prevent the rapid decomposition
of animal matter, and that a fine tender mutton chop can
be had, even in the hottest weather, by exposing the joint
from which it is cut to the fumes of burning pastiles,
placed in an air tight box, for two or three hours after the
meat is brought home from market. A joint thus treated
will keep perfectly for thirty-six hours, even in Madras,
and be found deliciously tender the day after it was pur-
chased. The pastiles should be composed as follows : —
Eight parts of powdered sulphur.
One and a half part of powdered charcoal.
A quarter part of powdered saltpetre.
Mix all together, and make them into pastiles, adding,
just enough gum wat^r for the purpose✪ Fumigated Mutton Chop ; shape them like
pyramids, and dry them in the sun. A roomy box, — say
a three-dozen case, — furnished with hooks to suspend the,
meat by, with a closely fitting door, and all crevices filled
with putty, and pasted over with strips of strong paper, is
the sort of receptacle you require for the fumigation.
Suspend the meat, place two or three pastiles below it, light
them, close the door securely, and leave well alone."
Our Kitchens ni India.
(Reprinted, hy permission, from the Madras Mail.)
EMEMBERIXG as we all can so well the cheerful
aspect of the English kitchen, its trimness, its
comfort, and its cleanliness, how comes it to pass
that in India we continue year after year to be fully aware
that the chamber set apart for the preparation of our food
is, in ninety-nine cases out of a hundred, ilie foulest in our
premises — and are not ashamed ? In the matter of uten-
sils, and the general accessories of culinary work also, —
knowing what things are considered essentially necessary
even in the quietest establishment at home, — why are so
many of us satisfied with an equipment regarding the
miserable inadequacy of which it would be as well to keep
silence ? Why, in short, in the one country are we scru-
pulously careful that our food shall be clean, and in the
other at all times willing, apparently, to eat dirt ?
Over and over again have revolting facts been discover-
ed in connection with the habits and customs of the cook-
room. But instead of striking at the root of the evil, and
taking vigorous action to inaugurate reform, we are abso-
lutely callous enough not only to tolerate barbarisms, but
even to speak of the most abominable practices as jests !
Though cognizant, that is to say, of the ingenious nastiness
of our cooks, we shrug our shoulders, close our eyes, and
ask no questions, accepting with resignation a state of
OUR KITCHENS IN INDIA, 49"
thines which we consider to be as inevitable as it is dis-
Page 273 · 1 recipe record on this page
Presented as published in 1885. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
"It is not generally known, my dear Wyvern," writes my learned, and very kind friend C. S., " tliat the fumes of sulphur prevent the rapid decomposition of animal matter, and that a fine tender mutton chop can be had, even in the hottest weather, by exposing the joint from which it is cut to the fumes of burning pastiles, placed in an air tight box, for two or three hours after the meat is brought home from market. A joint thus treated will keep perfectly for thirty-six hours, even in Madras, and be found deliciously tender the day after it was purchased. The pastiles should be composed as follows : — Eight parts of powdered sulphur. One and a half part of powdered charcoal. A quarter part of powdered saltpetre. Mix all together, and make them into pastiles, adding, just enough gum water for the purpose ; shape them like pyramids, and dry them in the sun. A roomy box, — say a three-dozen case, — furnished with hooks to suspend the, meat by, with a closely fitting door, and all crevices filled with putty, and pasted over with strips of strong paper, is the sort of receptacle you require for the fumigation. Suspend the meat, place two or three pastiles below it, light them, close the door securely, and leave well alone."
Our Kitchens ni India.
(Reprinted, hy permission, from the Madras Mail.)
REMEMBERING as we all can so well the cheerful aspect of the English kitchen, its trimness, its comfort, and its cleanliness, how comes it to pass that in India we continue year after year to be fully aware that the chamber set apart for the preparation of our food is, in ninety-nine cases out of a hundred, the foulest in our premises — and are not ashamed ? In the matter of utensils, and the general accessories of culinary work also, — knowing what things are considered essentially necessary even in the quietest establishment at home, — why are so many of us satisfied with an equipment regarding the miserable inadequacy of which it would be as well to keep silence ? Why, in short, in the one country are we scrupulously careful that our food shall be clean, and in the other at all times willing, apparently, to eat dirt ?
Over and over again have revolting facts been discovered in connection with the habits and customs of the cookroom. But instead of striking at the root of the evil, and taking vigorous action to inaugurate reform, we are absolutely callous enough not only to tolerate barbarisms, but even to speak of the most abominable practices as jests ! Though cognizant, that is to say, of the ingenious nastiness of our cooks, we shrug our shoulders, close our eyes, and ask no questions, accepting with resignation a state of
thines which we consider to be as inevitable as it is dis-
Records on this page
Fumigated Mutton Chop