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 quite feasible to track the history of written cooking instructions way back into the distant past, in fact as far into history as the early Egyptians, and quite possibly further than that. In practice though, sadly, these old records were just basic hieroglyphic recipes for preparing meals.
Interestingly, the most ancient recipe found, according to academics are some clay tablets in ancient Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `blissful`. As we move into The time of the romans 25BC a man called Apicius created a few documents showing how to cook the recipes enjoyed by wealthy roman citizens. In his publication, Apicius describes how the roman meals were separated into starters, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also recounts how the chefs of Roman times were skilled in the use of many different aromatic flavours, including a few that are still present in modern kitchens such as thyme, rue and parsley. Later, in the 15th century, knights returning from the crusades brought us a variety of foods, spices and herbs from the Middle-East, such as rosemary and coriander. These new culinary innovations was responsible for a torrent in recipe books, the majority of which are now in academic collections. Like it or not, the introduction of TV brings us TV chefs and the spin-off recipe books. Which brings us neatly to the present day and the internet revolution, allowing everybody to access thousands of recipes like those on our site. |
We hope you enjoy this Bavarian Veal With Asparagus recipe.
