SC - Rendered horse fat

[Robin Carroll-Mann]

And it came to pass on 13 Feb 99,, that LrdRas at aol.com wrote:

> I have had a VERY difficult time finding any information dealing
> with this subject other than personal feelings, gut reactions, and
> other non-substantive sources.

Not a recipe, but...

The _Arte Cisoria_, the 1423 carving manual I mentioned recently, 
refers to the cooking of horses.  They are *not* on the list of 
quadrupeds commonly eaten in Spain, but they are mentioned in a 
later chapter, when the author is giving instructions for carving 
specific animals.  Having given the proper carving for various cattle 
and deer, he goes on to say [my translation], "The horse, in Turkey 
and Tartary, where they eat it as an esteemed food, they roast 
whole, and the thighs with the tail and the pelt, until the middle of 
the backbone as the better [part], and from it they slice wide and 
thin slices, at the feasts, before those of superior station, and 
those for the people they leave small."

I do not know how much reliance one can place on the comments 
of a 15th century Spaniard regarding Turkish dietary habits.

Brighid


Lady Brighid ni Chiarain
Settmour Swamp, East (NJ)
mka Robin Carroll-Mann
harper at idt.net
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