Many compliments to you, my dear Mrs. L.

At your request I here inclose the list you require, and which will show you how circumscribed the middle classes are in respect to the variation of their meals, in the way of meat and manner of cooking it. I do not disapprove of your idea in wishing me here to give a series or list of those provisions; but, on the other hand, I must tell you frankly my opinion, it being a subject which for some years I have made a study, indeed quite a hobby. If I am wrong, let any one who knows better correct me; you will allow I am always open to conviction and improvement, no matter how trifling, which often leads to an important one.

I shall therefore name all joints of meat which, though numerous, offer but little variation when continually dressed the same way, and observe that everybody has the bad habit of running only upon a few which are considered the best. They are as follow:

Those in beef are the sirloin, ribs, round, silver-side, aitch-bone.

In mutton—leg, saddle, haunch, loin.

Lamb—fore-quarter and leg.

Veal—fillet, loin.

Pork—leg, sparerib, loin.

Every one of these joints are of the most expensive parts, because generally used, although many of the other parts are equally as good, as I shall prove to you, in the receipts which I shall write for the dinner, what can be done in the way of made dishes out of those parts which are rarely or never used in this country by the middle classes, which will more clearly develope to you my ideas on the subject Besides, there is this advantage, that if a small tradesman were to follow these receipts, and buy every other time he goes to the butcher what he now considers a second-class joint, he would not only be conferring a public benefit, but also one on himself, and be the means of diminishing the price of those now considered the first class, which at the present moment bear too high a price in proportion, but which his pride causes him to purchase.

To prove to you that my argument is correct, look carefully over the inclosed list, which contains all the joints that are cut from beef, veal, mutton, lamb, pork, and you will find that ten of the prime are in daily use to one of the other, and principally for a want of the knowledge of cookery; leaving the science of cooking our food to a fierce or slow fire, or plunging our expensive provisions into an ocean of boiling water, which is thrown away, after having absorbed a great portion of the succulence of the meat. Try the receipt for the Pot-au-feu; taste the broth and eat the meat, and tell me which plan you consider the best. Do not think that I object to our plain joint, because, now and then, I am rather partial to them; but why not manage to make use of the broth, by diminishing the quantity of water, and simmering them, instead of galloping them at a special railway-train speed? Were the middle classes only but slightly acquainted with the domestic cookery of France, they would certainly live better and less expensively than at present, very often, four or five different little made dishes may be made from the remains of a large Sunday’s joint, instead of its appearing on the table of a wealthy tradesman for several days cold, and often unsightly, and backed by a bottle of variegated-colored pickles, made with pyroligneous acid, which sets my teeth on edge merely in thinking of it, and balanced by a steaming dish of potatoes, which, seen through the parlor window by the customers in the shop, would make them think there was a grand gastronomic festivity taking place at Mr. A.’s or B.’s, the butterman or greengrocer; this may be excusable once or twice, on a hot summer’s day, with an inviting salad, seasoned with merely salt, pepper, oil, and vinegar, but the continual repetition of that way of living in winter is, I consider, a domestic crime.

You will, perhaps, say that, in large firms, where forty or fifty, or more young men dine every day, or even in public establishments still more numerous, many professed cooks would be required to dress the dinner, if my plan was adopted; not at all, if the kitchen is properly constructed: but in these establishments, joints, of necessity, must be the principal viand, and there is very little left; what there is, is consumed cold for supper; but even there an amelioration might take place, although only a plain joint, either boiled or roasted, roasted or boiled, which is generally the yearly bill of fare, and so simple, yet seldom well done, and often badly, which, in a large establishment, must create great waste, and make bad food out of good meat, and that for want of care or a little more knowledge, which may appear to you but a trifling matter, but not so to thousands of poor old people, with toothless gums and fatigued stomachs, made comfortable within walls erected by the good feelings of government, or by public charity. I have often thought, when visiting these establishments, that a professed cook ought to be appointed, as well as a medical man, to visit all such in the metropolis, not only to inspect the quality of the provisions, but superintend the arrangements of the dietary table, and see that the viands are properly cooked, and thus correct the lamentable ignorance which exists at the present day; I am confident that tons of meat are daily wasted in such institutions throughout the country, which, if well employed, would feed a great part of the starving poor of the United Kingdom. The same system ought to be adopted in all the provincial towns; and, if it was in existence, we should not have to deplore such lamentable scenes which we had latterly to witness at Tooting, where, no doubt, many were to blame; for, by the calculation I have made, the allowance, though rather limited, was amply large enough to allow for good provisions, and leave sufficient remuneration for any reasonable and not covetous man. Why should not these poor children be watched over, and made as comfortable in every respect as the wish of those who pay to support them require? besides, it has an effect upon after generations; for upon the food at the period of growth depends the nature of the mind at a more advanced age, as well as the stature of the man. Do we not evince our care to objects of the brute creation, and feed, with the greatest attention, the race-horse? compare him with others of his species not so humanely treated, and note the difference: so it is with the human race; and I might almost say the prosperity of a country depends upon the food of its youth. You will perhaps think that I am rather sharp in my remarks, and probably longer than is required, but still it will be gratifying to both of us, should we find that these remarks prove beneficial to such establishments as above-mentioned; and it is only by giving notoriety to these important details, and being positive in exposing the truth, that we can be believed and followed, and you must not mind displeasing the few, if you are to be useful to the many. Forever, &c.

HORTENSE.