The Kimball graphic. (Kimball, Brule County, Dakota [S.D.]) 1883-1905, 1886-01-15
STRANGE FOOD.
A New York Chef Tells How Dog.
Flesh Tastea.

A New York Chef Tells How Dog.
Flesh Tastes.
Travellers often come back and tell US
of having eaten and relished snakes and
other reptiles not appreciated when
placed on the home dinner table. Per
sons who have been confined within the
walls of besieged cities tell us of horse
flesh and rats as catables. Wondering
how some of those articles were prepared,
a reporter dropped into the St. James
hotel recently, to talk with John Roth,
the celebrated chef, and learn from him
some OF these mysteries. He wa found
in his kitchen, studying deeply the dishes
that were being prepared for that nights
dinner.
''Some people. eat strange food, don't
theye' asked the scribe.
Indeed they do" said Roth, "and I
like to try any new edible myself. some
times. A little while ago I had a nice
young dog. Somehow OF other the dog
broke its reg, and 81 I killed it. 1t was
so nice and fat, l thought | would see
how it would taste cooked, sol prepared
the dog like any one would prepare o
Joint of pork, roasted it, and served it
with the same sort of dressing one would
put with pork, and to q stranger the
JOINT had all the appearance of pork, and
1t tasted delicious. 1t was very sweet
and tender"
"How do the regular dishes in this
country compare with the French
dishesp"
"Ihere are many more varieties in
this country than in France, and we can
make a more varied menu here, Green
turtle over there is a very expensive lux
ury, and terrapin is very seldom heard
OF. Many of the fish eaten oyer here
are never seen there, and then game is
more plentiful here. They have only
one kind of wild duck and have not the
canvas-back or mallard at all. Part
ridges and quail are much smaller there
than here
Did you ever cook snailsp"
Very often, and they are very nice
when cooked properly. The French
people are very fond of thqm. The
best way ! know of to prepare them is
to let them soak in salt water for about
a couple of days, so that all the glue and
slime about them is removed. Then
take them out of their shells and clean
them and remove the head. You then
place them in a red wine, claret. or
Burgundy. with some aromantic herbs
to flavor them, and boil the whole.
When they have become cold take some
shallots, garlic, shedwell, cloves and
red wine. Then place the small pack
in its shell and put 4 little butter in and
bake. After they are cooked serve up
with bread crumbs and melted butter.
They are very fine, You know English
people are fond of saltwater snails,
which they call perwinkles. They sim
ply boil these and eat with vinegar and
pepper"
"Dld you ever eat any snakes:?"
81 never did, but have met people
who have told me that some kind of
snakes are very good, and why should
they not be? Ecls are only snakes, you
know, and they ;trc eaten in all sorts Of
styles"
RATS are spoken well of by some
people; did you ever cook them?''
rats are very nice when they are
young. During the French and German
war, while the Germans were surround
ing Paris, they were eaten by the be-
sieged in very large quantities. A good
way to prepare them is to skin them and
clean them, then cut them up and put
into wine with aromatic herbs and then
make Il fricasee of them as you would
of u chicken. Horse-tlcsh is now very
popular in France. and there are regular
horse-butchers in Paris. Horse-fiesh is
a little coarse and strongly favored. 1t
is cooked in the same way that a joint
Of beef is. / believe there is a law here
prohibiting the sale of horsc-beef. Peo-
pie used to be Disguised at the idea of
eating frogs, but now frogs legs are
considered a great delicacy, and are in
great demand everywhere. '-NeW York
Mail and Express.