ENGLISH MAIL NEWS

Grey River Argus, Volume IX, Issue 644, 5 March 1870, Page 3

ENGLISH MAIL NEWS

AUSTRALIAN PRESERVED MEAT IN PARIS. On the 21st December the Emperor received at the Tuilleries Mr Tailennan, the enterprising manager of the London Australian Meat Agency. Napoleon 111. , who, during the whole of his reign, has never neglected any invention which was likely to prove beneficial to the country, appears to have been struck with the' statements made concermn:* the economy of using Australian meat where large quantities of animal food are required for tlie army, navy, poor-houses, aud sonpkitchens. Mr Tallerman was invited to come over and bring with him a certain quantity of beef and mutton, in order to test its qualities by being cooked in the Imperial kitchen in various ways, and then to be -tasted by the Emperor and others. When the culinary process, under Mr Tallerman's directions, had been gone through, the Emperor ordered the various dishes to be sent to the soldieis on duty at the guard room of the Tuilleries, and Chen further directed that the men should express their opinion on them. Out of 30 soldiers, 25 declared they were quite satisfied with such food, and found it an agreeable change from the ordinary rations. The Emperor remarked that he thought the dissenting five might be wanting in appetite, as he found the Australian meat palatable, however cooked. Mr Tallerman, accompanied by Mr Mortimer, the Paris agent, came away a little surprised at the minute investigation the Emjjeror made about everything concerning the transport, preserving, and cost of Australian .meat. Preserved meats from America, sold in. tin pots, have long since been introduced in Paris, both beef and mutton, in this ready-cooked form being largely bought. The taste of the French, their fondness for soups charged plentifully with vegetables," offers facilities for introducing this class of preserved meat, and which is an economy of 50 per cent, over the fresh meat bought in the Paris .markets. Mr Tallerman's Australian meat in Paris would, no doubt, meet with less prejudice than in London, especially, too, as the French of the humbler classes are much better and more economical cooks than our English poor men's wives.