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
It is possible to trace the history of meal recipes back into antiquity, at least as far back into recorded history as the Egyptians, and possibly even further. However, sadly, these ancient cook books were just simple pictorial instructions for preparing food.
The truth of the matter is, the oldest recipe found, according to experts is a series of clay tablets in the Sumerian language 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 those who drank it feel blissful. Later on, in The time of the roman empire around 25BC a man called Apicius compiled a collection of documents describing recipes enjoyed by wealthy Romans. In his works, Apicius describes how the meals were divided into hors d`oeuvres, entrees and dessert, a style of dining still practiced today. Aspicius also tells us how the cooks of Roman times used many different herbs, including a few that will be familiar to modern chefs for example bay, rue and parsley. Later, there are a couple of interesting books from the 1300s : a recipe book called `Forme of Cury`, and another, similary called `Curye on Inglish`. Surprisingly, these books have no connection with the indian food that is popular today, but rather accounts of the types of food enjoyed by the rich and wealthy people of the period. Later, in the fifteenth century, the Crusaders brought back many foods, spices and herbs from the East, including spices such as parsley, basil and rosemary. These new herbs and spices created an outbreak in publications on food, many of which still exist in private cookery archives. The arrival of television brought us cooking programs and the spin-off recipe books. Which brings us neatly to the present day and the invention of computers and the internet, allowing everybody to search through thousands of recipes like those on the site you are now reading. |
We hope you enjoy this Bavarian Veal With Asparagus recipe.
