[Sca-cooks] Re: Horsemeat

[Nathan Clarenburg]

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Stefan li Rous  said:
> I guess I wasn't very clear on this point. I know that horsemeat is
> likely to be a leaner meat. When talking about being tougher, I was
> really thinking about horsemeat that might have been eaten by the
> non-nobles.

So why not put the tough meat into sausages or other forcemeat
preparations?

My mom loved telling stories about her experiences as a young girl in
the Holocaust in Holland.  One of her favorites involved a butcher her
family frequented, who started selling sausages containing horsemeat as
other meats became scarce.  Often a horsemeat sausage sold for only a
fraction of the cost of a more traditional meat sausage, and admixtures
of horse and traditional meats appeared. Once while admiring a more
expensive "Rabbit and Horse" sausage in the display case she asked the
butcher what the proportions of the meats were.  He calmly replied that
they were mixed 1:1.  But mom was an impertinent, persistant and
observant child, and when pressed the butcher finally confessed that
this ratio actually meant one rabbit to one horse.

Nathan Adelaar
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