Olivers wrote in
:

If you'd all spelled it correctly, you'd have found it. It's
"steak américain" or for you keyboard challenged "steak
americain". It is also sometimes referred to as "filet
américain" and "steak tartare".

The original poster was the misspledder....(and Brian's answer was
quite reasonable for a Western Hemispherian for whom "steak
tartare" is the consistent nomenclature).

Actually, both were guilty, hence the "if you'd all spelled it..."

....But then there's the entire Lobster debate, was it
"l'Americain" or really "L'Amoricain".....

Yes, that's different though and unconnected. Armoricain is a
reference to seafood in the style of Bretagne.

As for eating horse, only starving Flamands, depraved Johnny
Crapauds and the dreadful Apache would engage in such degeneracy,
and the Apache preferred mule.

Still.

under Filet américain where it suggests that indeed horse meat
was the first used to produce this raw dish. Horsemeat was
chosen because the animal (it explains) is not subject to
turberculosis or ringworm and therefore can be eaten raw quite
safely.

But given the time frame in question, would any have known of the
communicability/vectors for TB?

1880's? I think it quite likely.

Ringworm? Are you sure? I suspect it's another parasite to which
you refer.

Ténia in French. Sorry, tapeworm.

I tend to classify the European eating of horsemeat into the
category of available protein sources in the centuries before
"restaurants".

It is still served in Europe but perhaps not in restaurants you
frequent to people such as yourself (tourists). I have been served
horse and donkey meat while I lived in a "pension" in Spain (circa
1967).

--

"I'm the master of low expectations."

GWB, aboard Air Force One, 04Jun2003