Tartar

This reputation for coarseness and ferocity underlies both “steak tartare” (raw chopped beef served with onion and a raw egg) and “tartar sauce” (mayonnaise mixed with chopped pickles, onions, etc., and served with fish). Various stories purport to explain steak tartare as the descendant of the diet of the Tartars, who were supposedly too busy pillaging to cook their meat. But the simpler explanation is that the French, who named the dish, were probably just indulging in a little hyperbole to give what is, after all, just raw hamburger an “edge.” The French also invented tartar sauce, and that name probably reflects both its coarse texture and the near-primitive simplicity of the recipe.

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1 comment on this post.
  1. Louise Hope:

    >> and spritz this stuff into his maw <<

    All the way into his stomach? Gosh.

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