MANNERS & MORALS: Horse of a Different Flavor


When preparing pot roast of horse, the cook should remember that the meat tends to be sweet. More onions should be used and fewer carrots. If the roast is cooked slowly in red wine, as some prefer, a sour wine should be used. In broiling horse fillets, spread some butter over the meat because it is lacking in fat.

This kind of advice was being given to frequent callers last week by the Oregon Journal's cooking expert, Mary Cullen. Horsemeat, hitherto eaten as a stunt or only as a last resort, was becoming an important item on Portland tables....

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