SC - Re: sca-cooks V1 #484

[Charles McCathieNevile]

Well, get a few ponies. Put bits of one under saddles on the rest. 
Eventually it will be ready to eat. (That's what I knew about them when I 
was seven or eight. Then I learned that Genghis Khan made a few conquests)

There are a few Mongolian restuarants in melbourne, all working on the 
same principle. Get some meat sliced thin, some veges, and some sauces. 
Put it all on a round hotplate - like a Giant crepe pan, or a shield on a 
fire, stir it a bit, flick it into the bowl and eat. Repeat until motionless.

They (the restarateurs) say it is a tradition stretching back to the days 
of the great Khan. That's about as much as I know though. (Unless you 
count Steak Tartare ;)

Charles Ragnar (What's a Mongol Cossack and Hun ?????)



On Wed, 17 Dec 1997, Karen Lyons-McGann wrote:

> Conchobar says:
> 	Ok, I foolishly agreed to make a soup/stew for our event in March.
> 
> Me too!   It's the first time I've volunteered for such a thing.  The 
> title of the event is "Cossaks, Mongols & Huns" and I don't have to stick 
> to the theme, but it would be nice.  Anyone have an idea what Cossaks, 
> Mongols or Huns ate?  Or know of what book I should hunt down to start 
> finding out?   I was surprised at the number of Russian cookbooks at the 
> library, but most of the soups and stews listed had either potatoes or 
> tomatoes in them.  I know I can't document any of the other recipes, but 
> at least those I know couldn't be right and up until a week ago that 
> seemed like a pretty good start.  
> 
> Anne
> 
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