Washington standard. [volume] (Olympia, Wash. Territory) 1860-1921, 1895-01-11
BANQUET OF HORSE MEAT.
Prominent Gentlemen Partake OF ,
Dinner OF Horse steaks, ETC.

New York sun.
A banquet of horse flesh was given
by Veterinary Surgeon James d. Hop
kins, of Newark, lately. 1t was
a progressive feast for progressive
men, and it was progressive in a sec
ond sense, too, because it lasted from
6 80 until 8 80 in the evening, and a,
fast as one party of ten or twelve left
the long table in the basement of the
Doctors house, another delegation
descended from the parlors to take the
vacant places. The kitchen was given
over 70 the chief and his assistantr,
the dining room and parlors to the
guests, the ladies OF the Doctors fami-
ly having been banished to the upper
regions. Three walters kept up con-
stant communication between the
table and the kitchen, and the Doctor
kept his place at the head of the table
throughout the evening, greeting each
new conner and urging him to eat or
repeating the history of the horse they
were eating and telling how whole
some horsellesh is, and how he expects
it to take its place in the markets of
this country in a short time to be sold
on its merits.
The most practical argument for
the introduction of horse meat, how
ever, was the manner in which it was
served up on this occasion, and it
seemed certain that the rich as we'll as
the poor would be firmly convinced OF
its merits if they could get it cooked
as DIR. Hopkins prepared it for test.
There was horsetail soup, richly fla.
vored and nourishing; boiled saddle
of horse with horseradish sauce, and
broiled tenderloin of horse, while the
piece de resistance WAS roast. There
was pot roast and plenty of broiled
steaks, and Dreaded outlets with all
imaginable sauces and relishes, and a
variety OF vegetables.
There was great deal OF jocular
conversation at the table and all sorts
OF horse talk, but not the slightest in
dication of qualmishness. Everybody
went there with the intention of eat
ing what the Doctor had prepared.
and the first taste OF the palatable
soup encouraged all to 60 on with the
courses. The verdict was generally
expressed by comparisons with beef,
though few said that the meat re-
minded them of elk and venison, but
all set med to agree that it was better
than the average beef in flavor and
texture. The tenderloin WAS especial
ly good, while the pot roast and rib
roast were not in any way lacking in
tenderness and favor.
DR.. Hopkins explained how he got
the horse and what inspired him to
get up the banquet. He did not dis
guise the fact that the animal was old.
He said that it had been in the posses
sion OF one man for twenty years, and
was at least six years old when he
bought it. The owner did not want to
sell the animal into q life OF hardship.
and asked DR.. Hopkins to kill it. The
Doctor then decided to give horse.
flesh banquet, and he had the animal
killed, bled and cut up by butcher.
The meat was hung in a refrigerator
for two weeks before it was served
The soup was made of the tail and
shins, and the choice parts we're
cooked in the various ways by one of
the leading cooks of the city. Then at
least 100 invitations were sent out,
and fully one-half of those who were
invited attended the feast.