Sunday, September 03, 2006

delicasies of horse flesh

this website is really really amazing - you have to check out the recipie section - distressed digital property - www.kz

From the carcass of the slaughtered horse the ribs with flesh are cut off and the blood is let trickle down for 5-7 hours. The guts are washed well and kept in salt water for 1-2 hours. The slightly dried up kazy are cut in strips along the ribs: the brand kazy are cut in narrow strips and the narrow ones - in broad strips. The interrib tissue should be cut with a shapp knife removing cartilages and without crumbling the fat. Then the meat is salted and peppered, finely cut garlic is added and the meat is wrapped up in a napkin for 2-3 hours.

1 Comments:

Anonymous Anonymous said...

that is something i wish i did not read!it is sick. poor pony!

9:56 PM  

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