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
Written cooking instructions as a concept can be traced far back into antiquity, at least as far as early Egypt, and possibly even further than that. Having said that, generally, these old recipes were just very basic hieroglyphic or cunieform instructions for meal preparation.
Fascinatingly, the oldest recipe discovered so far, according to Professor Solomon Katz, is a series of tablets in the Sumerian language which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `wonderful`. As we move into The time of the roman empire 25BC a man called Apicius compiled a number of scripts describing recipes prepared by wealthy Romans. In his works, Apicius tells us how the roman meals were divided into appetizers, entrees and desserts, something that is very familiar to us today. He also informs us how the chefs of Roman times were skilled in the use of many different herbs and spices, including a few that are still present in modern kitchens for example thyme, mint and dill. Over the next few centuries, the wealthy families of Wesstern Europe competed with each other to offer the best banquets, and because of this the best cooks and their collection of recipes were highly sought after. Even so, it was during the 1800s that cookery and recipe publications became really popular. The Famous Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, spent years to assembling, verifying, and recording recipes of the day. By the arrival of the twentieth century, recipe publications are in great demand, due to higher levels of literacy, people having more leisure time and being a little richer. The introduction of television brought us TV cookery programs and the spin-off recipe books. And that neatly brings us to the present day and the invention of the internet, allowing everybody to access massive numbers of recipes like those on our web site. |
We hope you enjoy this Apple Cider Pot Roast recipe.
