2 tbsp oil
1 3 lb
2 cup apple cider
3 onions, peeled -- cut in
1 wedges
2 cloves garlic -- minced
2 1/4 tsp salt
1/2 tsp pepper
2 bay leaves
4 carrots,sliced --
1 diagonally
3 potatoes, pared -- cubed
1/2 head cabbage -- in wedges
2 cup small fresh mushrooms
1 green pepper -- in small
1 squares
3 golden delicious apples
1 pared -- cored
1 cut in wedges
1/2 cup water
1/4 cup flour
1 tsp kitchen bouquet
1 pork roast
Directions
Heat oil in dutch oven and brown pork on all sides. Pour off the fat.
add cider, onions,garlic, salt, pepper and bay leaves. Bring to boil,
then cover and reduce heat. Cook for 1 1/2 hours, until meat is
tender. Add carrots and potatoes and cook 15 minutes more.Add
cabbage, mushrooms, green pepper and apples. cook until all
vegetables are tender 15-2- minutes. Remove meat and vegetables to a
warm dish and keep warm while you make the gravy. Discard the bay
leaves. Skim off the fat from the liquid. Reserve 1 3/4 cups of
liquid. (add water if need to make up difference). Blend cold water
with flour and stir into hot reserved liquid. Cook until thickened.
Stir in Kitchen Bouquet. Adjust seasoning to taste.
Recipe By : DLGREAT
From: Ladies Home Journal- August 1991
Servings: 1 servings
Apple Cider Pot Roast Recipe brought to you by Recipe Ideas
Categories: Apple; Beverages; Dutch Oven; Fruit; Meat
The History of Recipes
Recipes as a concept can be traced back into the far past, certainly as far back into recorded history as early Egypt, and quite possibly further than that. However, mostly, these early records were just very basic pictorial, hieroglyphic or cunieform recipes for preparing food.
The truth of the matter is, the oldest recipe found, according to experts in ancient history is a collection of clay tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel blissful. As we move into The time of the romans around 25BC a man called Apicius assembled a number of scripts detailing recipes prepared by the Romans. In his works, Apicius recounts how the meals were separated into hors d`oeuvre, main course and desserts, a style of dining still practiced today. Aspicius also recounts how the early Romans made use of many different herbs, including a few that are still present in modern kitchens such as bay, fennel and asafoetida. During the following few hundred years, the powerful families of Wesstern Europe competed to lay on the best banquets, and as a result the best chefs and their collection of recipes increased in prestige. Even so, it wasn`t until the nineteenth century that fine cooking and recipe collections reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated the best years of their lives to collating, verifying, and recording the recipes that were being prepared for the better households. By the advent of the 20th century, recipe publications were highly popular due to increased literacy, people having increased spare time and a general increase in wealth. |
We hope you enjoy this Apple Cider Pot Roast recipe.
