HORSEFLESH AS FOOD.

Dunstan Times, Issue 690, 9 July 1875, Page 4

HORSEFLESH AS FOOD.

—o— Hippophagy continues to increase yearly in Paris. Horso-flosh was authorised to be Bold as human food in the French capital in 1866, when the number of animals consumed amounted to 2,152. Last year they numbered 7,184. The idea of hippophagy was broached in 1786, and again in 1813, and in 1827, and the physician who first advocated the notion would be gratified by knowing that in Paris there are now fifty shops for the sale of horse and donkey flesh, and fifteen States in Europe which recognise these animals as proper food. A horseflesh banquet was held recently at the Grand Hotel in Paris, and was a great success. Visitors paid LI a head, and had the opportunity of buying the photographs of the horses killed for the feast, so that they could seo the animals were in good condition. The menu of the dinner was, of course, almost entirely “ horsey.”. The soup was of horse, there wore “horse sausages with pistachio nuts,” terrines of horse’s liver, “ roast fillet of horse,” a sirloin of mule, a fricandeau "of braised donkey. The banquet was avowedly for the purpose of inducing English and Americana to introduce the sale of horseflesh into their respective countries.