SC - Re: saffron

[Korrin S DaArdain]

On Tue, 4 Apr 2000 22:41:29 -0400 "Richard Kappler" <rkappler at home.com>
writes:
>
>Hauviette wrote:
>
>Bull, horsecookies, buffalo pucks!!!!
>
>Recipes please?  Documentation?
>
>running and ducking, Puck

Hey Puck,
	Will this do?

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
	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.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~


Korrin S. DaArdain
Kingdom of An Tir in the Society for Creative Anachronism.
Korrin.DaArdain at Juno.com
Quondo Omni Flunkus Mortati
(When All Else Fails, Play Dead.)

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