Hur tillagar man hästsnorre?

PENIS STEW
1 pound of penis, ram's or bull's (horse can be substituted)
3 tbsp. oil
1 large onion, chopped
2 garlic cloves, peeled and chopped
1 tsp. coriander seeds, crushed
1 tsp. salt
freshly ground black pepper

Scald the penis, then drain and clean. Place the penis in a saucepan, cover with cold water, and bring to a boil. Remove any scum, then simmer for 10 minutes. Drain and slice.

Heat the oil in a large skillet. Add the onion, garlic, and coriander and fry until the onion is golden. Add the penis slices and fry on both sides for a few minutes.
Stir in the remaining ingredients with a good grinding of pepper, add enough water to cover, and bring to a boil. Lower the heat, cover, and simmer for about 2 hours, or until tender. Add a little water from time to time if necessary to prevent burning.
Source(s):
The ladies say this was originally a Jewish recipe from Marcelle Thomal. Apparently innards, including penis, once played a major role in Jewish cooking.

This recipe is taken from The Two Fat Ladies, Full Throttle by Clarissa Dickson and Jennifer Paterson. New York, Clarkson Potter, c1998