Elmore bulletin. [volume] (Rocky Bar, Idaho) 1889-1906, 1892-08-28
COOKED HORSE NEAT.
A BERLIN RESTAURANT WHERE
HoRsEFIEsH Is SERVED.
Butchers Attempting to Overcome o
univsrsai Prejudice Against the Inno-
vation--Tender steaks aud JUICY Roasts
That Are Palatabls.

vation-render steaks aud JUICY Roasts
That Are PaIatabls.
II were more correct to say "Horsefesh
Is officially acknowledged food" for the
OF most large cities would be
asfonished II they knew exactly hoys much
Of that noble animal they consume under
ahe impression that they are enjoying beef,
pork, etc, but as their Ignorance Is pre-
bliss will not touch that point
again, but will keep strictly 10 my subject,
which is TO be the trade in horscflesh for
food as developed In Berlin.
In this great and prosperous city there
are no less than eight slaughter houses,
twenty seven markets and two restaurants
where horsefiesh Is the uuay article dealt |
In. Between $50 and 900 horses are used |
for food every year, but the dealers ac-
knowledge that in face OF popular prejudice |
great portion Of it goes under other names, |
particularly in the manufacture of sausage |
Being free from prejudice myself, aua
anxious in the interests Of science to learn
more OF the particulars of this trade. !
visited one of the restaurants and obtained
from the proprietor considerable interest.
ing information.
The. place was not inviting In appear
ance, being in a basement In pOpuIous
IL was just as well that 80 little light fell
through the small windows for floor. table
and benches in the two low rooms would
hardly bear inspection. The place was
full and the proprietor a youngish man
with AN appearance of energy aud push
about him which was far more American
than German, was bustling about taking
orders, receiving payment, chatting with
the guests and quite filling the establish
ment with his presence.
The diners were mostly workmrn OF the
better class, with here and there clerk OF
| salesman, and the constant coming and
going must have filled the heart OF the pro
prietor with gladness. The menu was more
remarkable for cheapness than for variety,
as nothing but horscflesh was served,
washed down with excellent Bavarinn beer
NJ 10 pr ca ceuts) glass, cheap even for
Berlin.
a iillet with potatoes generous port ions
cost - pr. q centsl; liver rio slice, steak,
, prepared in various ways. could he had for
the same price. while cupuf bouillUn cost
5pf. a. cents.
| can speak for the excellence Of the
: bouillon and the iillet, which hitter was
I tender and tasty, in no wise differing from
j the same slice in beef The 80 called "rrd
! sausage" prepared in the same way as that
I made Of pork, is 10 exactly the same that
|, ii would puzzle the sharpest palate to tell
the difference, and a. it costs less than hall
the price Of the other n philosopher i
tempted involuntarily to muse on the enor
nous profits an INSCRIPTIONS sausalse max
q ar finds ready to his hand.
= The proprietor of the restaurant who i
g very much interested Ia hi, business an,
!. seems to consider himself as much Of
@ pioneer as the first manager who per
!. formed Wagner opera, tells me h,
serves on AN average 800 portions
. day, and "a he has market CONNECTED
y with the eating house uses about six o
/ eight horses week, costing him abou
: twelve 10 thirty dollars apiece Once
n month special banquet Il given. at which
@ a dinner Of four ooursc~--suup, fricAssee
l. tillct and desserts offered the guests 70
= Twelve and a half cents "a head. a. well a
:, a concert in the evening.
: The other restaurant is carried ON some
10 what ON the same plan, but is Of more II
cent date and does not seem 10 In ~ pros
" porous
y Early in the winter grand dinner wa
a. given at one Of the largest hotels unde
is the auspices of the Guild Of Wholesal
"a Butchers, at which there were many guest
q of distinction and at which every one q
- tho numerous courses was some prepare
- ton of horscilesh. The object of til
dinner was 10 create general interest in th
trade, and a Union OF Horse Butcher
has been formed, whose endeavor it is I
Ia place their business on a solid footing, I
u do away with all deceit and TO introduc
Is horseilesh as an article OF diet IN all classe
$. Of society.
n At present popular prejudice is stI
. strong, aud the markets owe their pro-
other meat entirely out of the reach {
~ hundreds, and eompels them, whether the
IN will or no, TO buy horsefesh or go witt
IT out, The governmental control of III
n business IL very strict. Only perfect
10 healthy animals are slaughtered and
p the meat does not contain sufficient fat
~ is sent to the Geological gardens, wher
i. there is IA constant demand for IL. Almo.
- every portion of the animal Is utilize,
- that not cooked for the table being sold q
Il food for dogs or cats.
u There Is really only one good reason VIII
&c the horse should not become a generi
article of diet, and that is that the animi
himself Is far too valuable otherwise.
he were To he kept for food alone the mea
y would be- more expensive than beef. Bu
ir every day, all OVER the country, there NJ
a young, healthy animals killed through a
- cident, and us no one has yet discoyere
. the meat to be injurious TO the huma
stomach, and a. IL Is certainly palatabl
e why should il not be utilized for food
&c Hanging in the market the meat looa
10 very like beef, being only tribe darker
~ color. Liver heart. etc, are almost pu
= pie, but steaks AID ribs are quite natnra
II Ii requires, as a rule, a trile longer cool
4 ing, and have heard that the raw me'
= emits an odor which at times Is disagree
:, | able.
Another quality attributed to horseileS
- is the tendency TO improve the compile xio
which, however, would not be 81 much
an advertisement here as elsew here, rs for
women out Of every five have almost pc
- feet complexion without taking the Sigh
~ est care OF their skins,
et As may be imagined. the race track fu
y nishes a large portion Of the butcher
ct wares, and for "A romantic soul il might
L. disturbing tn think that the palatable roa
n or tasty sau ,age is all that is lett of son
i, beautiful, sender limbed 2-ycarold, fu
4 | Of fire and promise, who came TO an VI
q timely end in his first steeplrchase.
- The Union Of Horse butchers Is Co
4 sihering tho question II opening larg
nj well appointed restaurant ia more fas
be lonable quarter, but that seems hardly d
Ia arAble, for the effect can only be to rai
the price Of hursefiesh. which would d
stroy its chief merit the cheapuess OF whi6
oringA IL within reach 81 the poor.-Ierl
NJ | Tor New York Herald