Litchfield enquirer., 1857-06-18

One of the Dinners.

One of the Dinners.
Do you like horse ?"
How do YOU mean p
AZ mean the flesh of that animal"
"Why, really, have never eaten any"
"Would you like to taste it p
els it good ?"
Excellent ! Will you allow yourself to be
tempted ~
"When and where 90 you eat horseaesh p
cat my house-Saturday evening, at six
O'Clock, soup, soup meat, aud roast are from
horse what say you p
Il accept"
Such was the conversation which, on Tues
| day, after the meeting Of the Academy OF
Medicine, took place between NJ. Renault, the
skillful and scientific director of the Imperial
| Veterinary School at Abort and myself.
confess that from Tuesday to Saturday it
was necessary to screw Up my courage. But
/ why should We not eat horse? Why should
i the flesh of this beautiful animal excite in US
any more disgust than that of the OK and
sheep, or those really uuclean animals, such as
the hog, or duck On how many occasions
could the meat of the horse enter into the
general Authorization, either as supplement
or as an accident Beneath all this, perhaps
there may be a great question of politica! econ
omy lei US, therefore, Ense our influence Ito
solve it. The high priceaof butchers meat is
true public calamity; mt were possible to
introduce horse meat into the general consume
tion-a nutritive article--woud not other
meats become more accessible to the masses.
BY such considerations as these did cndeav-
or to overcome my repugnance--a repugnahce
instructive in man for all ac:ent which he does
not know, and to which he is not accus toned.
| confess, that took the further precautioa
to make a light breakfast in order that the
edge Of hunger might be less difficult to please.
In fact, l arrived at Abort in a most satisfac-
tory state of appetite.
The moment for the experiment is here:
But first, word concerning the eXperimenters,
They were, NJ Renault our Amphitryiou
who was not making his debut in this matter
and who processes to hold in high esteem the
flesh of the horse. That very morning, at
breakfast, he had eaten the liver of this animal
which he declared he found extremely good
NJ Renault commenced, therefore, the expert
ment with the certainty of success. Professor
H. Bouley, the keen and witty opponent of NJ.
Malgagne in the discussion of the scton--this
e2perimenter did not appear to be as warm in
his praise of the horse as his colleague he
acknowledges someashgi1t remains of ancient
prejudice nor was this his first essay, and he
did not seem to retain the most agreeable re-
membrance OF his past experience. NJ Rey;a
chef de clinique, author of very interesting
work on the toxicoloyical properties of brine,
who shared openly with NJ. Renaut's high
opinion of horse flesh. NJ. Robinct, from the
Academy of Medicine, the terrible yet amiable
eXterminator of all new and secret remedies );
NJ. Debout, principal editor of the Bulletin de
1Herapeutiqne, very well disposed to go through
the experiment conscenciously. NJ. Foubrrt
Chief of the Bureau of Subsistence in the De-
partment of Agriculture and Commerce, very
much Interested il. the quest OIL. NJ. Provost,
Chief of the Bureau of Agricultural, in the
same department. NJ. Barra the profess
sor of chemistry, the faithful editor of the
works of NJ Arago--one of his friends
whose name l have unfortunately forgotten
A lady =! yes, too fastid!ous gentlemen, an
amiable and lovely lady, who set us all an ex-
ample 0! resolution and courage and finally,
your humble servant
The experiment commences. NJ. Rcnault
has arranged matters very fairly. Side by side
with the subject of experiment stands the point
of comparison Horse soup beef soup: horse
soup meat, beef soup meat same quantity,
same quality compare, Judge nothing could
be better.
HORSE SOUP -GeneIl surprise This is
perfect, it is luscious, admirable aud classical
soup its tradition of which is fading. unhar-
PLY, day by day, from our Partisan households,
| aad which has become a myth, even in our best
eating houses.
BEEF SouP.-Yes, it is good but in COM
parison it is Inferior is less accentuated in taste,
less perfumed, less racy.
The jury unanimously declared that horse.
even old horse, makes superior CUP that it
is impossible to distinguish it by taste from the
richest beef soup, and no one whose attention
had not been called to the subject could per-
ceive tie least difference-same color, sane
clcarness.
HORSE Sour MEAr-The flesh is browncr
than that of beef, dryer and tougher, otherwise
no particular taste it is the flavor of boiled
beef, but not Of first quality have eaten
better beef and much that Was inferior To
sum up the whole, it is very paatable and
the poor, who buy the worst qualities of beef
or of COW, would find sensible difference in
| favor of boiled horse meat But let us remem-
Der that we have to do with an old horse,
whereas young animal would, no doubt have
supplied superior bouillie."
BEEF Sour MEAT-This was magnificent
tender-lon, just the right age Evidently this
is better, more juicy, more tender
The jury acknowledge that the boiled meat
of this old horse is good, exempt from any
particular favor, being easily mistaken for beef
Of the second and third qualities, and appears
to be wholesome and agreeable article OF
food
As side Dishes. some Scotch colops, and a
delicate chicken, with white sauce, occupied
] the attention of the guests until the roast.
RoAs1 HoRsE-This was sirloin Of the
animal slightly picked and larded. A burst
Of applause. Nothing could be better, fuer,