Veal tartare is a dish with a unique history that made its way to Europe from the East, where the Tatar-Mongols lived. It was they who came up with the idea of placing finely chopped raw horse meat sprinkled with salt under the saddles. Having heard about the formidable nomadic army, Louis IX of France compared it to the consonant name of the ancient Greek hell — Tartarus. The state of Kubilai Khan was referred to as Great Tartary since Marco Polo's times. Tartare is a dish of French cuisine. It is prepared from salmon, vegetables, fruits, and even berries, which are accompanied by a zesty sauce. However, meat tartare is a recognized classic. Most commonly made of beef, rarely of horse meat, veal, or venison.