[Sca-cooks] Camel Ribs

[Stefan li Rous]

Rosine replied to me with:
> Stephan asked:
> > Why would the marinade be right out?
>
>     And the idea of marinating something in my bathtub (what else would
> Be big enough?) just doesn't appeal.
Okay, this makes sense. I just thought there was some reason that camel 
meat shouldn't be marinated or something.
>
>     What I'm struggling with is trying to find a recipe or at least
> someone
> who's eaten camel so I can learn which of the more-common meats it most
> resembles. That way I'd know how to spice the darn things. I guess, if
> there's recipes that call for "horse or camel", I could check out
> horsemeat spicing/preparations.
I was joking. However, just in case it might help you out, here is the 
recipe from the horse-recipes-msg file.
Unfortunately on reading this, it looks like it might not be 
specifically a period recipe. Ummm. Yea, not with the tomatoes and the 
potatoes. Well, maybe it will help or at least be of interest.
>         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.
Stefan
--------
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
    Mark S. Harris           Austin, Texas          
StefanliRous at austin.rr.com
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