The National tribune., 1893-01-19

tasted much like yensiOn, and as don't ike
venison | can't say that dote on horse. Sill,
under a French chef horse meat would not be
at all bad.
A dinner was given here not long ago, at which
the elite of Berlin were present, where nothing
else than horse in one shape or another was
served More than $50 people sat down to the
table, and among the articles on the bill of fare
were horse roast, horse ham, and filet of horse
with salad. These were washed down with
champagne, and the dinner was devoted to the
raising of horse meat in the eyes of the Ger
man people
Speaking of the cooking of horse flesh /
bought cook book at one of the butcher shops.
which was entirely devoted to horse meat, and
which gives all sorts of recipes for cooking and
serving it. There is one which tells how to
roast horse la Cologne; one which has the
recipe of DR.. Karl Russ for making roast filet
of horse. or wuerbebraten," and third which
gives directions for making roast flet OF horse
la Geofflroy Saint Hilaire Some of the
recipes are quite interesting, and l translate
one for the serving of horses brain in way
that is said to be truly delicious
You put the horses brains, nicely cleaned, in
cold water, and season them with salt, allspice,
and vinegar. Cook them half an hour; after
that cool them and put them on clean napkin
and let them dry. Now cut them up in slices
and flavor them with salt and pepper to taste.
Then garnish them with eggs and cracker
meal, and fry them in butter until they are Of
light-yellow- brown color. Horse epicures
tell me that this dish is excellent. Another
recipe is for mayonnaise OF brains In this you
treat the brains in the same way, but you do
not fry them. You pour over the dish French
vinegar and olive-oil and serve with mayon-
naise, after garnishing the brains with sllspice,
crabs tails. capers, and pickles.
Of mi tat m
out of horse flesh, and this recipe book tells
how to cook horse. flesh so it will resemble all
kinds of beef and mutton, and the probability
is that in Paris or Vienna, where the laws are
not so strict as they are here, that a great deal
of horse flesh is eaten under other names.
The German sanitary arrangements are
cellent All the killing of animals for the
market has to go Oh under the inspection of the
Government. and no meat is imported that is
not passed upon by Government Inspectors.
Considerable alarm has been felt here during
the past Fall among the Consuls at some of the
American pork which was examined in Amer
lea, but was found not good on re examination
here.
The truth is that we have too few Inspectors
in America for the amount Of meat we ship to
Germany The force should be increased, and
nothing should be shipped here but the very
best. 1t is the same with beef as with pork,
and Minister Phelps and Secretary Rnsk have
done more for American meats in Germany
than any other officials we have had for years.
What the United States should do now is to
hold to that which they have gained and to not
let it slip from us by carelessness.
l visited the Berlin markets this morning.
The buildings containing them cover half
dozen acres Of ground They are rooted with
glass, and the majority OF the sellers of meat
and vegetables are women. The porters are
md IA q rod lanes of 60 car.