Deep-fried horse meat

A recipe from Calvin Schwabe's "Unmentionable Cuisine."

Pages 1

Mar 5, 2002 | Animals: Love them or hate them, we also eat them. And nothing better illustrates just how many of them we eat (and how thoroughly) than Calvin Schwabe's giant compendium of recipes from every corner of the world, excerpts of which are appearing in Salon this week, Monday through Friday -- one recipe each day on the Life and People sites -- by kind permission of the University Press of Virginia. This one comes from Switzerland, where it's known as "Fondue bourguignonne."

"Cut lean horsemeat in 1-in. cubes. Each guest skewers an individual cube and deep fries it in a pot of hot oil placed in the center of the table. Serve with bowls of assorted meat sauces, including aioli sauce."

 

 

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Creature Features
The Life and People sites offer a week of articles about many-splendored living things, some of them furry, all of them edible.

Unmentionable Cuisine

By Calvin Schwabe

University Press of Virginia

476 pages

Nonfiction

Buy this book

 

 

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