SC - Figs!

[The Cheshire Cat]

Greetings all,
	I found a web site that had some "interesting" recipes for horse.

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	Kazy (horse sausage)
	From Republic of Kazakstan at
http://park.org/Kazakhstan/horse.html
For making:
	5 kg of kazy (horse)
	350 g of salt
	10 g of black ground pepper
	1 garlic
For serving the table:
	100 g of kazy
	1/4 of an onion
	2 table-spoons of green canned peas
	From the carcass of the slaughtered horse the ribs with flesh are
cut off and the blood is let trickle down for 5-7 hours. The guts are
washed well and kept in salt water for 1-2 hours. The slightly dried up
kazy are cut in strips along the ribs: the broad kazy are cut in narrow
strips and the narrow ones -- in broad strips. The interrib tissue should
be cut with a sharp knife removing cartilages and without crumbling the
fat. Then the meat is salted and peppered, finely cut garlic is added and
the meat is wrapped up in a napkin for 2-3 hours.
	The kazy are put in guts the ends of which are tied up. After
this, kazy can be dried, boiled and smoked.

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	Shuzhuk (horse sausage)
	From Republic of Kazakstan at
http://park.org/Kazakhstan/horse.html
For making:
	5 kh of horse-flesh
	5 kg of suet
	350 g of salt
	10 g of black ground pepper
	50 g of garlic
	greens to taste
	The prepared meat is rubbed with salt and kept for 1-2 days in a
cool place at the temperature of 3-4=B0C. Guts are washed and kept for
some time in salt water. Meat and fat are cut in small pieces and mixed.
Garlic, pepper and salt are added and all this is mixed again. Then the
guts are stuffed, its both ends are tied up with a string and they are
hung out for 3-4 hours in a cool place.
	Shuzhuk is smoked during 12-18 hours over dense smoke at the
temperature of 50-60=B0C, then dried up at 12=B0C for 2-3 days.

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	Karta (horse rectum)
	From Republic of Kazakstan at
http://park.org/Kazakhstan/horse.html
	For making one karta:
	100 g of karta (horse rectum)
	salt to taste
	green pepper or dill to taste
	The thick part of the rectum is washed without removing fat, then
carefully turned inside out so that the fat should be inside, washed once
more and tied up on both sides. Karta can also be dried and smoked.

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Anyone want a nice plate of Karta?

(Don't answer that.)

Korrin S. DaArdain
Kingdom of An Tir.
Korrin.DaArdain at Juno.com

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