Food for horses and calleche driver's families

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Bearded Brian
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Food for horses and calleche driver's families

Post by Bearded Brian » Wed Oct 30, 2013 12:59 pm

There appears to be some confusion about what assistance the government is providing for the REGISTERED Calleche Drivers so here is the correct information direct from the Luxor Governorate.The Calleche Driver is to go to the Governorate Offices, WITH HIS LICENCE, where he will be given a receipt or docket which entitles him to food for his horse and food for his family. NO CASH will be given under any circumstances.The driver will then take the paper to The Brooke Hospital for Horses where he will be given food for his horse every 2 days.The box of food for his family will be given monthly and is being given out by a local charity, the name of which will be on the paper.



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Re: Food for horses and calleche driver's families

Post by Who2 » Wed Oct 30, 2013 4:23 pm

Pastissada de Caval (horsemeat pie)....:cool:

A traditional dish from Verona, Veneto, it traces back to 489 AD when, after a battle between Odoacer, the King of Italy, and Theoderic, the King of Ostrogoths many horses died and the people – then poor and hungry - used them for food. To keep the meat as long as possible, it was stored in wine, spices and vegetables. The result was a delicious recipe, so much so that it is still cooked today.

Ingredients:

1 kg horsemeat, cut from the rump, or beef if you must

2 sticks celery

2-3 carrots

1 large onion

4 cloves

Coriander seeds

1 bay leaf

1 clove garlic

50 g lard

Olive oil

1 bottle full bodied, dry red wine

Salt & Pepper to taste

1 tablespoon butter kneaded in flour

Flour

Paprika to taste (2-3 tablesoons, not too strong)

Lardoon the meat with the lard and slivers of carrots. Dice the other vegetables and put them with the meat and the spices except the paprika in a bowl; pour the wine over everything, cover and marinate in the refrigerator for three days, turning the meat occasionally.

Pat the meat dry (reserve the vegetables and the marinade), flour it, and brown it in the oil, in a pot over a brisk flame. Add the vegetables, and when they've cooked for a few minutes, pour the marinade over the meat. Reduce the heat to a simmer and cook for about three hours. Once the meat is done, remove it to a platter and blend the sauce.

Return the sauce to the fire, thicken it with the butter-flour ball, and season it to taste with paprika. Pour the sauce over the meat and serve, with polenta and the side dishes you prefer. 'simples see, So 1st get your horse, always a silver lining somewhere, you just have to look for it....:cool:
"The Salvation of Mankind lies in making everything the responsibility of All"
Sophocles.

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Re: Food for horses and calleche driver's families

Post by Glyphdoctor » Wed Oct 30, 2013 4:27 pm

And when the horsemeat runs out?:
http://www.heretical.com/cannibal/egypt.html

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Re: Food for horses and calleche driver's families

Post by Who2 » Wed Oct 30, 2013 4:35 pm

That's simple, being seasonal I'd plonk for Reindeer easy to rear could become fashionable, if people can keep Llamas what's the difference ? only in Tibet......:cool:
ps; read that...
"The Salvation of Mankind lies in making everything the responsibility of All"
Sophocles.

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Re: Food for horses and calleche driver's families

Post by LovelyLadyLux » Wed Oct 30, 2013 5:06 pm

@BB - interesting update and seems the process has been well thought out. Good to know the money wasn't just being handed out 'cash'

:up :up

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Brian Yare
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Re: Food for horses and calleche driver's families

Post by Brian Yare » Wed Oct 30, 2013 5:14 pm

Glyphdoctor wrote:And when the horsemeat runs out?:
http://www.heretical.com/cannibal/egypt.html
The horsemeat will not run anywhere after a few slices have been removed from the tump. :dv :dv

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Re: Food for horses and calleche driver's families

Post by Bombay » Thu Oct 31, 2013 8:45 am

It should not run out plenty of horses arses about.

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Re: Food for horses and calleche driver's families

Post by Bearded Brian » Thu Oct 31, 2013 11:25 am

Loved the horsemeat pie I had in italy back in the 70's - not sure it was the same recipe as yours Who2.

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