A. La Boucherie, in which all Joints are trimmed for cooking.
B. The Meat and Game Larder.
1. Table for provisions which are ready for dressing.
2. Slate dresser, with ice drawers and pickling tubs underneath.
3. Slate well for soaking hams.
4. Slate dresser, similar to the preceding, but larger.
5. Vegetable boxes.
6. Slab for opening oysters.
*** The frame for hanging meat, game, &c. is suspended from the ceiling.
C. The Cold Meat and Sauce Larder.
1. The safe.
2. Slate slab to deposit cold stocks, sauces, &c., and shelves.
D. The Pastry and Confectionery.
1. Marble slab.
2. Mortar.
3.3. Dressers for dishing up the second course, and depositing pastry and confectionery, under which are hot and cold drawers, lined with tin, and having a steam-pipe passing behind, which slightly warms them; these drawers are for keeping either moist or dry whatever may require to be so kept. Above each dresser are closets.
E. Office du Chef de Cuisine.
F. Passage.
1. Fish slab.
2. Large shelf to deposit sauces, &c., for cooling.
3. Hour shelf.
G. Open Yard.
H. Lift, to hoist Coals to the Dormitory Department.
I. Passage.
J. Kitchen Maids’ Dining Room.
K. Roasting Kitchen.
1. Low French charcoal stove.
2. Stove.
3. Oven for gratins, soufflés, &c.
4. Steam closet.
5. Fire-place.
6. Screen, with hot closets.
7. Large pastry oven.
8. French charcoal stove for vegetables.
9. Hot delivery window for joints and vegetables.
10. Mortar.
11. Rack for the spits.
12. Dresser.
13. Iron rails for moulds and coppers.
L. The Vegetable Kitchen.
1. Table to dish up vegetables.
2. Dresser, with steam-pans for cooking vegetables.
3. Sink for washing vegetables.
4. Draining dresser.
5. Dresser to deposit clean crockery.
6. Two sinks for washing plates and dishes, provided with bell-traps to prevent smell. Above is the plate-rack.
7. Delivery window for crockery.
M. The Scouring Scullery.
1. Two sinks for washing coppers.
2. Scouring table.
3. Dresser and draining board.
4. Steam-boiler.
5. Large coal-box.
N. The Butler’s Pantry.
O. The Butler’s Room.
P. Fire-proof Plate Closet.
Q. Passage.
R. Lift, to convey Dinners to the Coffee Room.
S. Staircase.
T. The principal Kitchen.
1. Table.
2. Hot closet.
3. Fire-place.
4. Screen and closets, as in the roasting kitchen.
5. Sideboard for silver dishes.
6. Dresser, and shelves for covers, moulds, &c.
7. Low French charcoal stove for large fish.
8. Broiling stoves.
9. A bain marie.
10. Hot closet, to deposit fish, chops, &c., if required to wait.
11. Delivery window for entrées.
12. Kitchen clerk’s desk.
13. A bain marie for soups and sauces, to supply coffee-room.
14. Large French charcoal, and gas stove for made dishes.
15. A bain marie for soups and sauces, for house dinners.
16. Sink.
17. Hot plate for dishes to be sent up to private dining room.
18. Lift for sending up dinners.
PLAN OF THE KITCHEN DEPARTMENT OF THE REFORM CLUB.
KITCHEN OF THE REFORM CLUB, &c.
(A.) LA BOUCHERIE.
This essential part of the kitchen department is complete in its several arrangements, and one cannot help noticing that in spite of the moderate size of this room everything is contrived with the utmost convenience, perfect ventilation, and with due economy. As this small space is fully adequate to the general wants of this large kitchen, it must, therefore, be equally good for one of smaller dimensions. My object not being to fix the size of all private boucheries according to this, it therefore must be left to localities, and the details below may be taken as a general principle. The length of the room is twelve feet by nine; at the further corners are two blocks to cut the meat upon, which are two feet in diameter, and two feet seven inches high, including the supporters, eight inches from the floor, giving facility to clean underneath, also to prevent decay; between the two blocks is a patent scale of a simple construction, and very convenient, upon which can be weighed above two hundred pounds of meat with great ease. On the right and left are two tables, three inches thick, six feet six inches long, one foot nine inches wide, and three feet three inches high, with a drawer to each, and a square box covered over, underneath the tables, for waste fat, &c.; above the tables is a flat rod with small hooks, one inch and a half long and three inches apart, upon which are various sized meat-hooks; all round the room upon the walls are thick slates, six feet high. Those slates lately introduced in building I would particularly recommend where coolness is required, and also as being very clean.