Horse flesh to sod

Prepare, in a soup-tureen, an infusion of water, dissolved in the same nut, nonchéè pepper, salt, thyme and marjoram, all reduced to mush with the pestle.

The mixes with a drop of oil.

To cook the meat you can proceed in two distinct ways.

First way.

In an oval plate please ready the infusion.

This will pass the slices of flesh and then, thereupon, on hot for a sod short cooking time (just good scalded).

Second way.

Take the slices of flesh on hot, sod without passing it in infusion, for a cooking time as desired of the diner.

One minute before removing from the stone, the infusion lines above and below the slices, servendole immediately.

It's a way of cooking the meat traditionally municipality.

The infusion of course, can also be used with other types of meat and, with the first way, particularly with the pork ribs.

The blend, as is called the infusion in the local jargon, can vary in its composition by adding other flavors that harmonising with those already contained, like garlic, nutmeg, cinnamon, etc.