"Omelet" schrieb :
> Dave Smith > wrote:
>
>> Mack A. Damia wrote:
>> >
>> >>
>> >> Using eye fillet steak..... so tender you could cut it with a butter
>> >> knife.
>> >>
>> >> I know the SO would have a go at eating the ST, I just don't think
>> >> she'll
>> >> be
>> >> adventurous enough to go the raw egg yolk on top!!
>> >
>> > There was a bar in Troy Hill near Pittsburgh that served a cannibal
>> > sandwich.
>> >
>> > I think it was a large melba toast round, but the bartender would
>> > spread raw ground round on the toast and then dip it in chopped
>> > onions.
>> >
>> > It was delicious but could be a little hard on digestion a few hours
>> > later.
>>
>>
>> I just started reading a book about Attila the Hun, and the Huns, and it
>> tells an interesting tale about the possible origins of Steak Tartare.

What Huns would that be ? The ones who can't be traced after Attila's
death ? You know that Attila is Gothic word, meaning "little father" ?

And why would a dish be named after a completely different group,
the Tatars, instead of being called "Beef Hun " ? ;-)

>> I have to say that it made me wonder how anyone can eat it. According to
>> the book, the Huns used to lay chunks of meat under their saddles,
>> partly to cushion the horse's back. It picked up a lot of salt from the
>> horse sweat. Eventually they would eat it.
>> I may never again eat steak Tartare.
>
Don't let a good dish slip your grasp because of bad "history".

> The huns also drank fermented mares milk. ;-)

Which Huns ?

Cheers,

Michael Kuettner