The sun., 1894-12-20
BANQUET OF HORSE MEAT.
GIVEN M VETERINARE SURGEON
HOPKINS OF NEWARK.

Nauy Mes or That Town Psrtsks OF Horse
Meat served IN vnrisos styles sad Ex-
press Appreciates OF che Unusuai FoOs.
A banquet Of horse Aesh was given by
Veterinary Surgeon James d. Hopkins Of
Newark last evening. 1t was progressive feast
for progressive men, and II was progressive in
second sense. too, because II lasted from 0;3O
until $3.50 in the evening and a. fast as one
party of ten or twelve left tho long table in the
basement Of the Doctors house another dele
CATION descended from the psrlors to take the
vacant places. The kitchen was given over to
the chef and his assistants, the dining room and
parlors TO the guests the ladies Of the Doctors
family having been banished to the upper
regions. Three walters kept up constant com
munication between the tablc and the kitchen,
and the Doctor kept his place at the head OF the
table throughout the evening, greeting each
newcomer and urging him to eat or repeating
the history of the horse they were eating and
telling how wholesome horsencsh Is, and how he
expects it to take its place in tho markets OF
this country In short time to be sold on It's
merits.
The most practical argument for the intro
duction OF horse meat. however, was the man.
ner In which II was served UP on this occasion,
and II seemed certain thet the rich as well M
the poor would be firmly convinced OF its merits
IL they could get 1t cooked as DIR. Hopkins pre-
pared II last night. There was horsetail soup,
richly favored and nourishing; boiled saddle Of
horse with horseradish sauce, and broiled ten
derloin of horse. while the piece de resistance
was a rib roast. There was a pot roast and
plenty OF broled steaks, and Dreaded outlets
variety OF vegetables.
There was great deal OF jocular conversation
at the table and all sorts OF horse talk. but not
the slightest indication Of qualmishness. Every
body went there with the intention Of eating
what the Doctor had prepared. and the FIRST
taste Of the pantable soup encouraged all Tn go
@ Expressed V by V comparisons with with beef though
a few sa i'd that the meat reminded them Of elK
and venison, but all seemed TO agree that Y was
turc. The tenderloin was especially good. while
tho pot roast and rib roast were not In any way
lacking in tenderness and flavor.
Br Hopkins explained how he got the horse
and what inspired him TO get up the banquet:
was old. He said that Il had been in the
possession OF one man for twenty years. and was
o s%t M d whp ss he SSGsG
The Doctor then decided 70 give horse;
killed, bed, and cut up. by butcher.
The meat was hung in refrigerator for two
of the tail and shins, and the choice parts were
cooked In ne h various Ways BY 9ns Of the lead
on hg c s.a nae ey sn is at Least ipo nys
who were invited attended the feast, Among
those who were seen Mt the table were Alexander
LelOng. ex State Treasurer Geo. X. Gray, Mayors
Secretary John s. Gibson, Judge W. y. Rapp,
ex-Iudge John A. Rodrigo. tho Rev. f. J, Mundy
Joseph HUI. Joseph a. Hoyt, Dr. vanderyest,
4. Jndson CLARK. Jr., DR.. &. Lawrenz. J. b.
dyke, David Todd, Baron von Katzlcr. Capt,
William Exall OF the Fire Department. Theron
Dio the Rev. L. NJ. CASTOR, Henry McNsir. the
Hon. John =. Grover DR.. j. ID. Wade, and DIR.
j. ii. NoGt.