[Sca-cooks] Re: steak tartare

[Stefan li Rous]

Greetings folks,

I got this message yesterday and today she gave me permission to post
it here in case you all could help. She also posted this inquiry to
the Rialto (rec.org.sca) and it apparently turned away from her
question to a discussion of raw fish. :-(

I know we have discussed "steak tartare" several times on this list,
but I apparently didn't save any messages from this. Or if I did, I
can't find where I filed them.

Since she is not on this list, please send any comments to her at
jo.van.caenegem at pandora.be . Or at least copy her on any messages.

Thanks,
   Stefan

Jo Van Caenegem wrote:

> Dear Stefan,
>
> In Belgium we like to eat raw beef prepared in different ways.
>
> We call it "filet américain" and I'm trying to retrace its origine. I
> think it is a Baltic tradition, traveling to USA as the "Hamburger
> steak" and returning to Europe and Belgium as "steak américan". It
> replaced an older tradition here of eating raw porc.
>
> I'm looking for someone who can help me with the baltic or russian roots
> of this preparation. I think it is also still eaten in northen countries
> such as Poland, Germany, ... as "tartare".
>
> Can you give me some directions?
>
> Best regards,
> Jo

--
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
    Mark S. Harris            Austin, Texas          stefan at texas.net
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****


--
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
    Mark S. Harris            Austin, Texas         StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****