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 quite possible to prove the history of written cooking instructions far back into the far past, at least as far back as pharonic Egypt, and quite possibly further than that. Interesting though that maybe, in the main part, these ancient cookbooks were just simple hieroglyphic or cunieform instructions for preparing food.
In fact, the oldest recipe found, according to experts in ancient history are some clay tablets in Sumerian 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 having made drinkers feel `wonderful`. Progressing into Roman times around 25BC a roman called Apicius created a number of documents detailing recipes cooked by wealthy Romans. In his scrolls, he tells us how the meals of wealthy Romans were separated into starters, entrees and desserts, a very modern way of dining. Additionally, he tells us how the ancient Romans made use of many herbs, including a few that are still present in modern kitchens for example thyme, rue and parsley. Later on, we find two recipe books published in the fourteenth century : a book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. Although the titles sound familiar, they are nothing to do with the indian curry that we all know today, but instead descriptions of the types of food on the menues of the rich and wealthy people of the time. Later on in the 1400s, people returning from the crusades brought back many foods and spices from the East, including coriander, parsley, basil and rosemary. The introduction of these new herbs and spices was responsible for an outbreak in books on cookery, the majority of which are now in academic collections. For the centuries that followed, the families of Europe competed to serve up the most extravagent banquests, and as a result the best cooks and their collection of recipes increased in prestige. Even so, it was during the 1800s that cookery and cookery books rose to prominence. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated the best years of their lives to collecting, verifying, and recording the recipes of their peers. By the advent of the twentieth century, cookbooks were in great demand, as a result of increased literacy, more leisure time and a general increase in wealth. |
We hope you enjoy this Barbecued Pork Cream Soup B1 recipe.
