Gancel's culinary encyclopedia of modern cooking

Horsemeat has the advantage over beef because one never need fear tuberculosis. If the animal is fattened by the butcher it can be used as an aliment. The only times horse meat should not be eaten is when the animal dies of glanders, farcy or water leg. All large cities have their hippophagique butcheries. Paris in 1869. London in 1878. For all preparations of horse meat see beef. (Same preparation). KANGAROO Kangaroo meat is excellent, and is compared to — 173 — venison. The tenderloin of the kangaroo is the best part, the tails are used for tail soup. Same preparation as beef. OPPOSUM— POLE CAT— RACOON Pole Cat. Small animal, very smart, enemy of chickens and rabbits. Saute same rabbit style, same Opossum, Racoon, pickled before cooking, same preparation. PARROTS Chilean people eat parrots and principally the eggs. Same preparation as partridge. Chaud-froid and dressed with feathers. POULP AND CUTTLE-FISH The ink-fish and cuttle fish should be bought already cleaned, otherwise it is too difficult to do one’s self. They require a long time to cook and should be highly spiced and seasoned. They are cooked, braised, fried, saute or pickled. SEAL The meat of the seal is the principal aliment for people of Greenland. The liver, heart and lungs are con¬ sidered the best part. The skin is used for clothing. The intestines and nerves are used for string and thread. The bladder is used for bottles. Extract of oil is made with the fat. Same preparation as fish. SNAKE Mexicans and Indians eat snakes cooked in ashes or boiled. All reptiles are good to eat if the head is cut off and the gall taken out. Cook same as fish. WHALE The fins of the whale are considered a great delicacy by the Esquimaux, it resembles very much beef meat. Take off fat; cut in pieces, cook in matelote style, also steak and brains. — 174 ORIENTAL DISHES ORIENTAL DISHES Chinese and Japanese Culinary art is very poor in China and Japan. The Japanese do not give the recipes for their cooking. I remember when I was at Sherrys’ 20 years ago we were to prepare a dinner for Madame Burden who had just returned from Japan. Certain dishes were to be served as in Tokio, but we were never able to obtain any rec¬ ipes from them. They were willing to prepare the din¬ ner themselves. Fortunately we had a few recipes and were able to serve the dinner. In Japan and China they put on the table in front of each ' guest a lacquertray covered with a napkin and a pair of traditional chop sticks, which serves as knife and fork, to nibble a few of the numerous dishes such as sesame seeds, fish frit¬ ters with green peas, oysterplant, fish in oil of sesame seed, raw dorade cut in small pieces, a great delicacy for the Japanese, radishes, leaves of cabbage pickled in brine* ginko, very much like apricots, gin-sing, soya root, the chy-wa-ly-yu, a very fine fish, the chin- chow, jelly of seaweed. Rice takes the place of bread and is the principal alimentation of the Japanese and is cooked in a special manner. The rice is of beautiful white color and very tender. The only thing left for us to learn is the chicken broth, beaten with yolk of eggs, and served in small Japanese cups with a cover.