1 no ingredients
Directions
1 1/2 lb bacon 1/2 lb parsnips
1 lb bee 1 lb potatoes
1 white cabbage 2 small leeks 1/2 lb carrots
oatmeal 1/2 lb swede
salt and pepper
Wash and shred the cabbage. Peel and cut up all the other vegetables.
Dice the bacon and beef. Place the meat and all the vegetables
except the leeks in a large saucepan. Cover with water. Add salt and
Repper to taste. Simmer for 2 to 2 1/2 hours. Add the leeks and
continue heating for a further : 10
minutes. Serve hot.
From: matejka@bga.Com (Anita A. Matejkadate: 96-09-09 23:43:38 Edt
Servings: 6 servings
Aberayron Broth - Cawl Aberaeron(Welsh) Recipe brought to you by Recipe Ideas
Categories: Soup
The History of Recipes
We can trace the history of written recipes way back into the far past, at least as far back as the ancient Egyptians, and maybe even further. Interesting though that maybe, in the main part, these ancient cookbooks were just very simple hieroglyphic recipes for preparing food.
Later on, in Roman times 25BC a Roman scholar, called Apicius, assembled some scrolls which described recipes enjoyed by wealthy Romans. In his works, Apicius recounts how the meals of wealthy Romans were separated into hors d`oeuvres, entrees and desserts, a style of dining still practiced today. He also recounts how the Roman chefs used many different herbs, including many that are still in use today for example basil, fennel and asafoetida. In the fifteenth century, knights returning from the crusades brought us many new foods and herbs from the holy lands, including spices like coriander, parsley, and rosemary. The introduction of these new culinary ideas created a surge in books on cooking, many of which still exist in private cookery archives. By the arrival of the 1900s, recipe publications are increasing in popularity mostly as a result of better eduction, people having increased spare time and having more money. |
We hope you enjoy this Aberayron Broth Cawl Aberaeron(Welsh) recipe.
