2 lb veal, cubed
1 large onion, chopped
1 tbsp parsley, chopped
2 cup beef broth
1/2 tsp salt
20 oz frozen asparagus, * or
2 tbsp vegetable oil
1 cup carrots, chopped
1/4 cup lemon juice, fresh
3 tbsp unbleached flour
1 pepper, fresh ground,to taste
2 lb asparagus, fresh **
Directions
* Frozen Asparagus should be tips and pieces. (2 boxes (10 Oz Each))
** Fresh Asparagus should be cleaned and cut into 1-inch pieces.
In a Dutch oven brown the veal in hot oil. Add onion and carrots. Cook
until onion is transparent. Stir in parsley. Mix lemon juice, broth,
flour and seasonings until well-blended. Pour over meat. Cover and
bake in preheated 325 degree F oven 1 1/2 hours or until meat is
tender. Add more broth if needed. Cook asparagus until tender-crisp.
Stir into veal and serve immediately.
Servings: 6 servings
Bavarian Veal With Asparagus Recipe brought to you by Recipe Ideas
Categories: Dutch Oven; German; Meat; Vegetable
The History of Recipes
Transcribed cooking instructions as an idea can be tracked back into antiquity, in truth as far into history as the early Egyptians, and quite possibly further than that. Interesting though that maybe, mostly, these ancient recipes were just very simple pictorial instructions for preparing meals.
Fascinatingly, the most ancient recipe in existence, according to Professor Solomon Katz, are a few clay tablets in Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel wonderful and blissful. As we move into The time of the roman empire around 25BC a man called Apicius compiled a collection of scripts which described recipes cooked by wealthy roman citizens. He recounts how the meals were split into appetizers, main course and afters, a very modern way of dining. Aspicius tells us how the cooks of Roman times used many aromatic flavors, including a few that will be familiar to modern cooks such as bay, mint and parsley. Moving our culinary historical trip onwards, there are two interesting recipe books dating from the fourteenth century - a recipe book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. Although the titles sound familiar, these two books are not about the curry that we all know today, but rather recipes for the types of food on the menus of the upper classes of the time. In the 15th century, the Crusaders brought back many new foods, spices and herbs from Arab countries, including coriander, parsley, and basil. The introduction of these new herbs and spices created a torrent in manuscripts on cooking, the majority of which still exist in private collections. The arrival of TV brought us celebrity TV chefs and the spin-off recipe books. And that brings us to the present day and the invention of computers and the internet, allowing everybody to access thousands of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Bavarian Veal With Asparagus recipe.
