SC - Horse (Recipes)

[LrdRas@aol.com]

On Wed, 11 Nov 1998 17:05:19 EST LrdRas at aol.com writes:

<SNIP>

>Horse, cat, rat , guinea pig and any type of recipe served in period 
>is appropriate for this list, IMO. Many of them have been served and are

>eaten by some on this list. Although you personally may not choose to
eat them, 
>that is not a platform from which to insist others don't and certainly
is not 
>any reason that discussion and research into their preparation and
service 
>can or should be stifled.
>
>Ras
>(who can't abide stupid legislation and went thru this silliness on
another
>list that falsely claimed to be based around 'international' cookery}

Sorry, I don't have any recipes for cat, rat, or guinea pig. But I do
have a few for horse.

So now that the horse is here let's cook it up!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
	Kazy (Horse Sausage) (Kazakh)
	From Kazakhstan National Cooking Web Page
(www.kz/eng/cooking/cooking.html)
For making:
	5 kg of kazy
	350 g of salt
	10 g of black ground pepper
	a garlic
For serving the table:
	100 g of kazy
	0,25 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 brand kazy are cut in narrow
strips and the narrow ones - in broad strips. The interrib tissue should
be cut with a shapp 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.
	Then kazy are put in guts the ends of which are tied up. After
this kazy can be dried, boiled and smoked. It is better to dry kazy by
warm weather hanging them out for a week in a sunny aired place.
	It is best to smoke kazy in dew smoke at the temperature of
50-60_ c during 12-18 hours and dry them up during 4-6 hours at 12_c.
	Kazy should be boiled for 2 hours in a broad vessel on slow fire.
That kazy should not burst during boiling they should be pierced at
several places.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
	Shuzhuk (Horse Sausage) (Kazakh)
	From Kazakhstan National Cooking Web Page
(www.kz/eng/cooking/cooking.html)
For making:
	5 kg 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 fur 1-2 days in a
cool place at the temperature of 3-4_c. 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_c, then dried up at 12_c for 2-3 days. Dried or
smoked shuzhuk is boiled on slow fire during 2-2,5 hours. Before serving
the table shuzhuk is cut in thin slices to 1 cm thick, layed out on a
plate, decorated with rings of onion and greens.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
	Zhaya (Kazakh)
	From Kazakhstan National Cooking Web Page
(www.kz/eng/cooking/cooking.html)
For making:
	5 kg of zhaya
	125 of salt
	Zaya is made of the horse's hip. The upper muscular layer with
fat to 10 cm thick is cut off. The pieces of meat are salted using
salting mature, layed out in a pan for salting. Then it is dried up,
dried, smoked and boiled like zhal. Before serving the table it is cut in
thin slices and decorated with greens.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
	Zhal (Kazakh)
	From Kazakhstan National Cooking Web Page
(www.kz/eng/cooking/cooking.html)
For making:
	5 kg zhal
	125 g of salt
	Zhal is an oblong accumulation of fat in the undercrest part of
the horse's neck. It is cut off with a thin flesh layer, rubbed with dry
salting mixture and put in a pan for salting. Then it is dried up during
10 hours.
	Zhal can be smoked and dried. Before boiling zhal ls soaked in
cold water; then it is boiled on slow fire for 2 hours.
	Zhal is served both hot and cold cut in slices, decorated with
rings of onion.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
	Karta (Horse Rectum) (Kazakh)
	From Kazakhstan National Cooking Web Page
(www.kz/eng/cooking/cooking.html)
For making one karta:
	100 g of karta
	salt
	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. To dry it karta is strewed
with fine salt and kept in a cool place for 1-2 days, then dried up.
Karta is smoked during 24 hours, then dried during 2-3 days. After
washing it well karta is boiled for 2 hours on slow fire. Before serving
the table it is cut in rings and decorated with green pepper or dill.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
	Sur-Yet (Dried Meat) (Kazakh)
	From Kazakhstan National Cooking Web Page
(www.kz/eng/cooking/cooking.html)
For making:
	5 kg of horse-flesh
	200 g of salt
	Horse-flesh is cut off from bones, tendons, cartilages and fat
are removed and the meat is cut in rectangular pieces 0,5-1 kg each,
salted and kept in a cool place for 5-7 days. Then it is dried up during
10-12 hours. Sur- yet is smoked like zhal and zhaya and consumed only
boiled. Before boiling it is waked in cold water. Sur-yet is boiled to
readiness on slow fire during 2 hours. Before serving the table it is cut
in thin slices, decorated with rings of onion and greens.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
	Meat in the Kazakh Manner (Kazakh)
	From Kazakhstan National Cooking Web Page
(www.kz/eng/cooking/cooking.html)
For broth:
	750 g of mutton
	1270 g of horse-flesh
	1200 g of beef
	1-2 onions
	green onions
	salt and spice to taste.
	For dough:
	375 g of flour
	0,3 of a piala of meat broth or water
	2 eggs
	a tea-spoon of salt.
For gravy:
	a piala of broth
	1-2 onions.
	This dish is made of mutton, horse- flesh and beef.
	The prepared and washed pieces of meat are put in a cauldron or
pan with cold water and brought to boiling; then the fire is lessened,
scum removed and boiling on slow fire is continued to meat's readiness.
30-40 minutes before the end of boiling laurel leaf, an onion, peppercorn
and salt to taste are added to the broth.
	While the meat is boiling dough is kneaded; it is left for 30-40
minutes, then rolled in a layer i-1,5 mm thick and cut in squares 8 cm
each. Half an hour before the end of boiling of the meat one can drop in
the broth whole peeled potatoes, boil them to readiness and together with
meat put them in a closed vessel. In a separate small pan onion cut in
rings, salt, pepper and spicy greens are put, covered with fat skimmed
from the hot broth, then the lid is tightly put on and all this is
stewed.
	Square of rolled dough are dropped in boiling broth, boiled to
readiness, layed out on a flat plate and covered with gravy. On top of
them pieces of meat are put (the present-day housewives prefer to cut it
in slices) and on top of it onion rings stewed in fat are put. Along the
edges the dish is decorated with boiled potatoes.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
	Kuyrdak made of Meat (Kazakh)
	From Kazakhstan National Cooking Web Page
(www.kz/eng/cooking/cooking.html)
	800 g of mutton or beef, or horse- flesh, or camel's flesh, or
saiga's flesh, or wild goat's flesh
	3 onions
	150 g of fat for frying
	250 g of broth
	greens
	salt
	spice and sour cream to taste
For gamish:
	2 kg of potatoes
	150 g of green peas
	250 g of tomatoes
	250 g of carrots.
For marinade:
	a piala of 3% vinegar
	50 g of oil.
	Meat is cut in pieces 30-40 g each and fried in hot fat with
onion and pepper, salted to taste; then laurel leaf and broth are added
and the meat is stewed to readiness.
	If kuyrdak is made of saiga's or wild goat's flesh the meat must
be beforehand soaked in 3% vinegar with addition of a small quantity of
oil for 4-6 hours.
	As garnishes to kuyrdak boiled, fried or stewed with the meat
potatoes, boiled carrots, green peas and tomatoes can be served. The dish
is strewed with greens to taste.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
	Siberian Meat Dumplings (Kazakh)
	From Kazakhstan National Cooking Web Page
(www.kz/eng/cooking/cooking.html)
	Dough is made of screened flour
	eggs
	water and salt
	After kneading it is left for 30-40 minutes, then rolled in a
thin layer 1,5-2 mm thick and cut in small circles or squares about 50 mm
each; force-meat is put on them and the edges are stuck together.
Siberian meat dumplings are cooked in boiling salted water no more than
5-7 minutes after they come to the surface. They are served in
soup-plates with broth or sour cream.
	Siberian meat dumplings can not only be boiled but also fried to
readiness in geeted melted butter. Fried meat dumplings can be derved
with katyk in a piala.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Korrin S. DaArdain
Kitchen Steward of Household Port Karr
Kingdom of An Tir in the Society for Creative Anachronism.
Korrin.DaArdain at Juno.com, (www.geocities.com/NapaValley/Vineyard/1709)



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