1/2 cup butter
1/2 cup flour
1/2 lb ground barbecued pork
1/4 tsp msg (optional)
2 tsp worcestershire sauce
1 tsp tabasco sauce
2 tsp salt
1 tsp white pepper
2 cup chicken broth or consomme
1 qt whole milk
4 tbsp madeira
1 barbecued pork strips
1 green onions, chopped
Directions
Melt butter in a large saucepan over low heat. Add ground barbecued
pork & mix together. Add flour & stir constantly for 4-5 minutes, but
don't allow to burn. Add all seasonings to broth & then slowly add to
first mixture. Slowly add milk & stir until blended. Let simmer 7-10
minutes. and stir constantly. Just before serving, stir in Madeira.
Serve garnished with barbecued pork strips, fresh green onion bits &
a splash of Madeira.
Servings: 6 servings
Barbecued Pork Cream Soup B1 Recipe brought to you by Recipe Ideas
Categories: Barbeque; Bbq; Beef; Meat; Pork
The History of Recipes
It is possible to track the history of `recipes` far back into distant history, in fact as far back into recorded history as the Egypt of the Pharoahs, and maybe further still. In practice though, in the main part, these old records were just simple pictorial instructions for preparing food.
In fact, the most ancient recipe discovered so far, according to academics is a series of tablets in the Sumerian language describing 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 blissful and exhilarated. Later, we find a couple of books published in the 14th Century ; a cookery book called `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are a little misleading though, these two books are not about the curry that appears on menues today, but rather accounts of the types of food prepared by the chefs of the rich and powerful of those days. Later, in the fifteenth century, people returning from the crusades brought back a variety of foods and spices from middle-east cuisine, including parsley and basil. The introduction of these new tastes led to an increase in manuscripts on cooking, some of which still exist in private cookery archives. For the decades that followed, the powerful and wealthy strove to serve the most extravagent banquests, and because of this the best cooks and their recipe collections were at a premium. Notwithstanding that, it was during the nineteenth century that cooking and recipe publications became really popular. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted their lives to collating, testing, and recording recipes of the day. By the time we get to the 1900s, cook books were greatly in demand as a result of higher levels of literacy, more leisure time and having more disposable income. The arrival of television gave us TV chefs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the internet revolution, allowing everyone to access thousands of recipes like those on this site. |
We hope you enjoy this Barbecued Pork Cream Soup B1 recipe.
