The Flesh of the Goat. 237 



various methods of cooking this animal, a public dinner 

 was organised by the Committee of the British Goat 

 Society at the Alexandra Palace on the last day of the 

 Goat Show held there in July. Not only kids, however, 

 but full-grown goats were killed for the purpose, and 

 cooked to represent certain well-known dishes which are 

 usually made up of other meats. Mr. Batchelor, the chef 

 who had the management of this dinner, undertook to 

 utilise every portion of the animal from the head down 

 to the hoofs, and this was carried out to the letter, neither 

 the flesh nor produce of any other creature being admitted, 

 beginning with the soups and ending with the ices. Thus 

 the meat, hoofs, suet, milk, cream, and butter of the goat 

 or kid were each and all utilised in the various courses, 

 the menu being as follows : 



POTAGES. 



Scotch Broth. Billygoat-tawny. 



De Galle. 



ENTREES. 



Kari de Lapereaux a la Madras. 

 Vol au Vent de Quenelles de Volaille. 



Fricandeau aux Tomates Farcies. 

 Cotelettes d'Agneau aux Concombres. 



RELEVES. ' 

 Boiled Legs of Lamb and Spinach. 



Mutton and Mushroom Pie. 

 Roast Fore-quarter of Lamb and Mint Sauce. 



Steak and Oyster Puddings. 

 Chicken and Truffle Pies. Lambs' Heads Maitre d'Hotel. 



R6TI. 

 Roast Hares batdees. Red Currant Jelly Sauce. 



ENTREMETS. 



Calves' Feet Jelly. Custard. 



Vanille Creams. Hot Lemon Pudding. 



Ice Pudding. 



