3/4 lb round steak, sliced thin
1 each egg
1/4 cup water
1 cup plain bread crumbs
1/4 cup olive oil
6 each cloves fresh garlic
1 pinch of salt
2 each dried hot chile peppers
1/2 peel lemon, cut into strips
2 sprigs fresh rosemary
2 can 8 oz. ea tomato sauce
Directions
Dip steak in egg which has been beatn with water. Dredge meat in
crumbs. Pour olive oil into large skillet to 1/8 inch and heat until
very hot. Brown steak quickly in oil turning once, until golden,
adding more oil if needed. Remove from skillet and drain on paper
towel. Wipe out skillet and pour about 1/16 inch oil. Heat to very
hot. Chop garlic with salt and add with chile peppers, lemon peel and
rosemary to hot oil; saute briefly then add tomato sauce and meat.
Gently cover meat with sauce and simmer over low heat for at least 30
minutes.
Servings: 4 servings
Angela's Milanese Recipe brought to you by Recipe Ideas
Categories: Fruit; Meat; Mexican; Sauce; Sauce And Dip
The History of Recipes
It is quite feasible to follow the history of transcribed cooking instructions far back into ancient history, at least as far back into history as pharonic Egypt, and potentially, even further back. Having said that, these, old recipes were just very basic pictorial instructions for preparing meals.
Interestingly, the oldest recipe discovered, according to food historians are a few clay tablets in the Sumerian language which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `exhilarated, wonderful and blissful`. Moving on, there were a couple of interesting books published in the fourteenth century : a book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. Don`t be fooled by the titles though, these have no connection with the indian food that is popular today, but instead descriptions of the types of meals on the tables of the upper classes of that period. During the next few hundred years, the upper classes competed with each other to offer the most extravagent banquests, and consequentially the best chefs and their collection of recipes could command a high salary. Notwithstanding that, it wasn`t until the 1800s that haute cuisine and recipe collections became popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated their lives to collating, verifying, and recording recipes to help cooks of their time. By the time we get to the twentieth century, cookery books are in great demand, as a result of better eduction, people having increased leisure time and having more money to spend. Like it or not, the introduction of TV gave us TV cookery programs and the demand for the spin-off recipe books. And that brings us to the present day and the invention of computers and the internet, allowing everyone to search through thousands of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Angela's Milanese recipe.
