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- Hotel del Coronado Records, 1888-1995
Letter from E. S. Babcock to Gentlemen
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V012-326
Letter from E. S. Babcock to Gentlemen
Bound Correspondence: Volume 12, page 326
06/06/1890
Enter a free text date.
Babcock, Elijah S.
Babcock writes to meat suppliers with bids for meat (continued from V012-325).
Hotel del Coronado; Letters; Correspondence; Elijah S. Babcock; E. S. Babcock; Hotel industry; Meat; City Market; Gruendike & Company; Selwyn & Allison; Meat; Purchases
1500 Orange Avenue
California - Coronado
- Hotel del Coronado Records, 1888-1995
Dining at the Del
MS-0025
English
Letter (correspondence)
8 inches X 11 inches
No
June 9, 1890
Gentlemen:-
Will you please submit you bid for supplying the Hotel del Coronado with meat required in its operation during coming year, the bid to be opened with other June 15th, and to be for meat in accordance with following specifications.
Extra short loins should be cut at hip bone.
Short loins should be cut off at flat bone.
Short beef loins, such as the eastern short loins are, one rib all the fat and kidney fat trimmed off.
Full loins, one rib, flank and kidney fat trimmed off.
Roasts, six and seven ribs, cut short and trimmed close.
All beef to be tidy, steer-meat.
Extra short loins as above stated to weigh from 30 to 40 lbs.
Short loins as above stated to weigh from 45 to 50 lbs.
Full loins, as above stated, to weigh from 75 to 90 lbs.
Rib roasts as above stated to weigh from 40 to 45 lbs.
Mutton
Short racks, shoulder blade removed, trimmed very close.
Full racks consisting of short racks and loins, trimmed very close.
Hindquarters
All mutton to be weathers, good quality and fat.
Spring lambs, whole carcass, January and July.
Spring lambs, whole carcass, July to December
Pork Loins trimmed close
Veal Dressing from 80 to 125 and also to 175 lbs., fat and tidy,
Beef tongue
Brains, Sweet Breads, etc.
Yours truly
E. S. Babcock
Gentlemen:-
Will you please submit you bid for supplying the Hotel del Coronado with meat required in its operation during coming year, the bid to be opened with other June 15th, and to be for meat in accordance with following specifications.
Extra short loins should be cut at hip bone.
Short loins should be cut off at flat bone.
Short beef loins, such as the eastern short loins are, one rib all the fat and kidney fat trimmed off.
Full loins, one rib, flank and kidney fat trimmed off.
Roasts, six and seven ribs, cut short and trimmed close.
All beef to be tidy, steer-meat.
Extra short loins as above stated to weigh from 30 to 40 lbs.
Short loins as above stated to weigh from 45 to 50 lbs.
Full loins, as above stated, to weigh from 75 to 90 lbs.
Rib roasts as above stated to weigh from 40 to 45 lbs.
Mutton
Short racks, shoulder blade removed, trimmed very close.
Full racks consisting of short racks and loins, trimmed very close.
Hindquarters
All mutton to be weathers, good quality and fat.
Spring lambs, whole carcass, January and July.
Spring lambs, whole carcass, July to December
Pork Loins trimmed close
Veal Dressing from 80 to 125 and also to 175 lbs., fat and tidy,
Beef tongue
Brains, Sweet Breads, etc.
Yours truly
E. S. Babcock
- San Diego State University Library and Information Access, Special Collections and University Archives
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