The Cooks Of Bombay Are, For The Most Part, Well Acquainted With The
Culinary Art, An Advantage For Which, According To Common Report, They
Are Indebted To Lord Clare.
Upon the arrival of that nobleman at the
seat of his government, it is said that he started with horror at the
repast which the hospitality of the island had provided for him.
At
this substantial dinner, the ponderous round jostled the sirloin of
beef, saddles and haunches of mutton vis-a-vis'd with each other,
while turkey and ham, tongue and fowls, geese and ducks, filled up the
interstices.
Lord Clare had either brought a French cook in his train, or sent for
one with the least possible delay, and this accomplished person not
only reformed the cuisine at Government House, but took pupils, and
instructed all who chose to pay for the acquirement in the mysteries
of his art. He found his scholars a very teachable race, and it is
only now necessary to describe the way in which any particular
method should be practised, in order to secure success. They easily
comprehend the directions given, and, what is of equal consequence,
are not above receiving instructions. Through the exertions of these
praiseworthy persons, the tables of Bombay are frequently exceedingly
well served, and nobody is actually obliged to dine upon the huge
joints which still make their appearance.
Turkey maintains its high position, and is, with its accompaniment of
ham, considered indispensable; rounds of boiled salt-beef, plentifully
garnished with carrots, are apparently in high esteem, the carrots
being an importation from England, coming out hermetically sealed
in tin cases.
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