Saturday, 9 February 2013

How to cook horse meat ...

More fun and games with the food chain, and plenty of jokes too ...

As someone said yesterday - 'Nothing wrong with horse, eaten in France! Fuss over nothing'

Yes I'm sure its fine in France but you won't Find'us offering it here - Neigh! Neigh! thrice Neigh! ...

I am concerned to learn this morning, that there are now reports of seahorse in fish fingers, that do not actually contain any fingers either ...

As word spreads across Europe, these chaps went under the wire, and made a run for it earlier this morning

So tempted to try horsemeat? Here is a simple recipe, taken from a 19th-century French cookbook

From La Cuisinière Assiegée, ou l'art de vivre en temps de siège (1870), by "une femme de ménage" (a housewife) – a practical cookery guide for the besieged Parisian. Translated by Matthew Plampin, author of Illumination (HarperCollins).

This noble conquest of man, previously kept to serve our vanity and pleasure, and to aid with our labours, is now an important resource that our army of resistance must utilise. The meat of the horse has the same look and the same taste as beef; if cooked well, it is difficult to tell the difference.

Generally, when serving this meat, it is important to hang it for 36 hours, and then marinade in vinegar and white rum, with oil, finely chopped onion, salt, pepper and a clove of garlic.

Pot-au-feu de cheval (horse stew)

Take meat of the second class (flank, topside, collar), place in cold water and cook over a gentle fire, removing the foam and grease as you bring it to the boil. Add salt, a clove of garlic, caramelised onion and a colouring of vegetables, such as leek, turnip, celery, cabbage etc. Leave to cook for seven or eight hours on a moderate fire

What's the strangest thing you have eaten (Knowingly) for me it was armadillo, and guess what, it tasted like chicken - Then there were those T-Bones in Tenerife, unless there are dinosaurs up on Mount Teide, they must have been equestrian. Rather like the donkey safari steaks ...

Food for thought, but Horses 4 courses ...


  1. I guess 'strange' depends on for whom. To many of you, some of my beloved traditional food might be strange:
    - Lutefisk (dried cod soaked in lye and then
    watered out)
    - Rakfisk (salted and then fermented in a
    barrel for 2-3 months; eaten raw)
    - Whale
    - Reindeer marrowbones

  2. Stig

    Makes for an interesting meze, my friend ...

  3. I found very interesting stuff on your blog. Thanks for sharing.
    femme de menage

  4. Albert, Hope you keep on visiting ...