HORSEFLESH TO EAT.
HOW THE BELGIANS COOK THEIR MEAT. It is stated by the multiple-shop firm of butchers in London that tho War Office has entered into a contract to supply caet-off army horses, in order to relieve the meat shortage. London already possesses a few Belgian horse butchers. "No, wo have not so far sold horseflesh to any beyond our own regular customers," said the Flemish proprietress of one of these. " You English do not know how good it is." The price was the same for all cuts— a shilling per pound. Smoked horse, on the Continent considered a delicacy, was le 6d. Some rump horse-steak was secured, which proved excellent, and was believed to he beef by the uninitiated to whom it was served.
Horse steak, like any other steak, should be well beaten, flouted, peppered, and salted, then grilled or fried It does not brown so well as be<f, but cooked this way there is little of the sweet taste it is said to possess.
Permanent link to this item
https://paperspast.natlib.govt.nz/newspapers/NZH19180413.2.106
Bibliographic details
New Zealand Herald, Volume LV, Issue 16823, 13 April 1918, Page 2 (Supplement)
Word Count
168HORSEFLESH TO EAT. New Zealand Herald, Volume LV, Issue 16823, 13 April 1918, Page 2 (Supplement)
Using This Item
NZME is the copyright owner for the New Zealand Herald. You can reproduce in-copyright material from this newspaper for non-commercial use under a Creative Commons New Zealand BY-NC-SA licence . This newspaper is not available for commercial use without the consent of NZME. For advice on reproduction of out-of-copyright material from this newspaper, please refer to the Copyright guide.
Acknowledgements
This newspaper was digitised in partnership with Auckland Libraries and NZME.