The times dispatch. [volume] (Richmond, Va.) 1903-1914, 1905-07-07
QUEER MEATS MAY
Be USED FOR FOOD
Horse May Be AS Good AS Beef
and Snakes AS
Fish.

Inc popular prejudice against snails
is incomprehensible when the favor OF
oysters is considered. In many London
restaurants. particularly in Soho, snails
now figure on the daily menu. This is
an imported taste from France. but in
the west country snails are highly es-
tcemed by the lower classes
AS a matter of fact the snail is ex-
tensively eaten In Somerset and Glou-
cestershlre bothaeas dainty and u
medicine. There are men who make a
living by collecting snais and selling
them under the name of wall fish,"
Boiled in their, shells they are picked
out and eaten, with bread and butter,
being accounted g great luxury and very
nourishing.
Frogs, are another dainty which preju-
dice denies to the Engllshman. though In
esteemed as highly as lii France.
Systematically. a sturgeon is offered for
sale In London, and the accident OF Its
capture affords novel dish which should
not be passed by. Cut and cooked as a
Outlet it tastes rather like veal, With
out suspicion OF fish about It..
In Germany bears flesh is greatly ia
vored, and smoked bear tongues, ham and
sausages are both appetizing and expen
sivc.
Ever since Paris. In the siege OF 1870
H. was driven to eating up the animals
at the zoo camel's flesh has been de-
manded by French gourmets. Remark
ably like beef in appearance it Ia as
tender as veal and there are Parisians
who import It regularly from Algeria.
On the same testimony lion steaks
are reported to be only moderate cat
ing while tiger Is both tough and sinewy.
Jaguar flesh. however, is delightfully."-
white and toothsome, and allgators and
crocodlles provide q meal of the most
delicate flavor, midway between that Of
veal and pork.
Why should not goat flesh be intro
duced into the bill, OF fare? 1t Is good
eating, as Robinson Crusoe and Don
Juan testify. In France It is largely
eaten, Paris alone requiring 100000 goats
annually for the table.
Our neighbors also enjoy the donkey,
| whose flesh, when killed young resembles
that OF the turkey. though OF much finer
flavor.
| Though hlppophagic banquet arranged
by the late Sir Henry Thompson, was
held In London some years ago. 1t is
.still almost dangerous to suggest horse
flesh to an Englishman as food. In
reality, 1t Is very excellent eating. and
only prejudice can gainsay the fact
| 1T was In Paris" wrote Mr. Van
| dam. the author OF "An Enslishman in
Paris" that learned how the cat had
| been misjudged. Call the dog the friend
of man II you like but don't eat him.
Fry him. stew him. boil or bake him,
do what you will, his flesh is and re-
mains oily and habby, with q strong
| flavor OF castor oil. But declare that
stewed puss Is far finer than stewcd
rabbit"
This Testimony the writer can person.
ally corroborate. having recently been In
vitcd to a dinner given by gourmet
OF eccentric tastes. The dish OF the
evening was "Chat aux Champignons."
Soaked In white vinegar with aroma tic
herbs and cooked in red vine. the cat
made most savory dish. and after the
prejudice Of the first mouthful. one was
bound to admit It's succulence and flavor.
/ Another neglected article OF food IS
the guinea pig. Were the edible virtues
OF the hedgehog known IT would rival
ortolans In cpicurean favor,
Snakes. being rare in England, are
almost unknown as food, but IN southern
Franco there Is n snake which IS extern
slvcly Sold prepared for cooking under
the name OF hedge eel, Indeed, those
who enjoy cells can scarcely shudder at
slowed snake. Frank Buckland q once
dined fla boa constrctorsand heartily
enjoyed 1t, the flesh being exceedingly
white and firm, not unlike veal IN taste
| on don GlOho stEs