Name: Filet of Filly
Ingredients: 4 1/4 lb filets of horse; 4 Slices bacon; Salt and pepper to taste; John Hartman; Indianapolis, IN

Do we turn away from [the Lord’s Table] when it is administered? If so, how can we justify our conduct? It will not do to say it is not a necessary ordinance. To say so is to pour contempt on Christ Himself, and declare that we do not obey Him. It will not do to say that we feel unworthy to come to the Lord’s table. To say so is to declare that we are unfit to die, and unprepared to meet God. These are solemn considerations. All non-communicants should ponder them well.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Meats	Indian	Main dish, Meats, Horse	4	Servings

INGREDIENTS

4		1/4 lb filets of horse
4		Slices bacon
		Salt and pepper to taste
		John Hartman
		Indianapolis, IN

INSTRUCTIONS

Prepare exactly as for a filet mignon.  Wrap outside of filet with uncooked
bacon slice and secure with toothpicks.  Broil to taste.
Horse shares no parasites with man, in contrast to pork and beef. The meat
is fine grained, tender and lacks fat.  The flavor is superb. If one is not
told, it would be indistinguishable from beef.
Note:  As a student at the University of Arizona, I bought whole horse
filets for a very reasonable price.  It was US Grade A inspected at that.
In this country there seems to be an aversion to horseflesh. Not so
elsewhere.  In my resident state, it is illegal to sell horsemeat for human
consumption.  Silly rules.
Posted to MM-Recipes Digest V4 #179 by [email protected] on Jul 12, 1997

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