The BRITISH KING'S MUTTON.
The following extracts from a London letter have been placed at the disposal of the Lyttelton Times for publication :—: — London, May 30. Frozen Meat per British King. — I have seen some carcases in) Leadenhall Market. It was no use my going to the Docks, I should not have seen it so well there. It looks fairly well, but has that moist, dewy appearance w^hich English householders do not like, and the fat had rather, where the skin was broken, a disintegrated look. The butcher, however, whose price list I send you, does not think badly of it, nor indeed do I see why lie should. I have just returned from the Smithfield Market, and I find that some carcasses sold there this morning at os per stone of Sib, and seeing that English mutton sold to-day at 5a Bd, this is a very good price. I need not say that the consignees of the Canterbury shipment only f ted the market gradually, and it does not at all follow that the whole shipment can be placed at the above prices ;4s or 3s 8d may be figure tomorrow May 31. — I think it is pretty certain that these carcases, after coming out of the refrigerator, must be sold sharply — at least the dealers think so, for they accept lower price 9 rather than have meat on hand. I hope to get you some further information before the mail closes. June 1. — Having discovered the salesmen who had the bulk of the British King's parcel for sale, I went up this morning to the market, and was fortunate in being able to see one of the firm. He said the meat was good, the steamer had brought it very well, and the prices fetched were good. But unfortunately, in xorne instances there had been carelessness in putting up. Some carcases had been lefttoolong before being frozen, and some had been frozen while the vital heat tons still in them — one of the latter he showed me, smelling horrible, and green right through. There was nothing to show outside, but when the carcase was cut across then the mischief came out. The prices were not, he said, up to 5s per stone, but they did make 4s 4d, 4s 6d, 4s Bd, 4s lOd. I speak of the sound of course, and lamb brought up to 5s 9d. These are good paying prices, and it seems clear that if care is taken in the preparation on your side, the voyage home offers no difficulties. As regards keeping after they hare come out of the refrigerator, my Smithfield man differed from the Leadenhall man, and from another man, I had spoken to upon this point. In the opinion of the Smithfield salesman they will keep a week, better in fact, he says, than English mutton will keep at this time of the year, though he admits they will drain more or less. I have noticed in American beef that wetness, which I now learn is called draining, but I do do not know the cause of it.
Ax English waiter was both witty and sarcastic, and didn't know.the fact. "Do you call that a veal cutlet, waiter ?" said a London exquisite* one of the most delicate type even in that favoured region of. oxquiaites, the West End. " Why, sir, such a, veal cutlet as that is an insult to every self -respecting calf in the British Empire !" The waiter hung his head in very shame for a moment, and then replied, in the language of humblest apology, "I really didn't intend to insult you, sir," It is related of J, Reeve comedian, that he had a servant boy, who certainly did not attend to his toilet as carefully as he might. John was too late, a friend was on the fret beside him, and he was vainly attempting to shave himself with a razor which bore some resemblance to a young saw. 'It might have been expected that a man of his quick temperament' would have flown 4uto' furious passion. -' Not so ;he turned cooly round, andfsaidi i» at, tone of; expostulation, " Dick, don't open any more oysters with
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Waikato Times, Volume XXI, Issue 1727, 31 July 1883, Page 2
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700The BRITISH KING'S MUTTON. Waikato Times, Volume XXI, Issue 1727, 31 July 1883, Page 2
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