The Ottawa free trader. [volume] (Ottawa, Ill.) 1843-1916, 1856-01-26

The Manchester Eng Gudrd,aa pub
llshek letter from Paris correspondent
containing description, given 10y Mr., Am
cdce de Iatour, Oi an entertainment to
which he Was invited, by NJ. Renault, the
head director OF the Imperial Veterinary
School Of Abort for the purpose of obtain
ins their Judgment II the value oi horscflcsh
as an article Of food. The guests, in addi-
ton to NJ. dc Latour, are named aud desert
bed as follows:
AT dinner were assembled Professsr
Boulcy the chicf' dc ciiniguc ~ Rcynal.
NJ Robinct Of the medical academy; N,
Dcbout the editor OF the Bulletin de Wera.
psutique, two hca employees at the Minis.
try Of Commerce; Professor Barrel, the
chemist, and two or three other persons.-
~ Renault, the master Of the house, was
far from being at his maiden essay; having
that very morning brcakfastcd ON some
horse liver, which he declared exquisite
but af his guests, one only had ever partd-
ken Of the food they were met to judge"
We do not copy the description Of the
feast iu full. on account Of its length The
following will serve to give narratOr's idea
of the result Of the experiment. The AMI
ina. from which was furnished the sample of
flesh for the experiment, is described as
having been IAN old horse Of 70 years
standing, struck by paralysi, in the hind
quarters, and though in other respects quite
healthy aud very lat, not likely to furnish
such good eating as young and tender AMI
nal.
For the purpose Of .ubjecting the expert
mcnt to the most satisfactory test, II. Rem
ault had combined his dinner most scientif-
ically, placing by the side Of each specimen
Of horscicsh corresponding ono in good
plain beef
"ro each person was served plate Of
horse soup, whilst another platcful OF beer
soup was carried to each, in order that he
might compare. The victory was unani
mous'y given to the horscilcsh, which is de
clarcd to be Of precisely of the same taste,
but richer, stronger, more gc.atincOus aud
more capable Of concentration. Next came
the bouli of horse and that of beef
Tie bouli was not So successful, for
which the writer gives very satisfactory
philosophical reasons. lie remarks upon
the result that he had often eaten a much
better bouilli, but he had hundreds Of times
eaten much worse one" The conclusion
of the rcpast is thus described:
"Ihc banquet closed with fine, fat,
thick, tillct Of horse, lardcd and dressed As
they dress mere roe ycni,On; namely, plum
gcd for a few days into preparation Of salt,
spices herbs, onions, MADEIRA, and dish of
vinegar, and then roasted most delicate
device be it noticed, and one which no re-. |
gourmet ever iorgrts when he has once tried
it, The iiilct Of horse was triumphanty
welcomed and voted super. excellent Ten
der, juicy, fat, high hiiavorcd, more d,l cate
than the stag, more melting than the ro.,
more ''gamy' than beef 1t was unanimous
ly pronounced to hc a great discovery, an
inmcnce addition TO the PLEASURES Of the
table SOFT Of nj Xturc between vcnison
hare, and butcher, meat. Every guest pre-
sent, it seems, begged that the cook nigh
have orders u cut oit good slice, and tina
each person might carry it home into hi,
own family AMI make the female inmates o
his house judges in their turn Of its excel
leucc.