1 beaver, skinned and cleaned
1/2 cup vinegar
1 tbsp salt
2 qt water
2 tsp soda
1/2 cup flour
1 tsp salt
1/4 tsp paprika
1/4 cup butter
1 medium onion, sliced
1/2 cup water
1 cup sour cream
Directions
1. Soak beaver overnight in solution of 1/2 cup vinegar and 1
tablespoon
salt in cold water to cover. 2. The next day, remove the beaver
from the brine, wash anc cover with
solution of 2 teaspoons soda to 2 quarts of water. Bring to a boil,
reduce heat and simmer 10 minutes. 3. Drain and rinse beaver and
cut into serving pieces. 4. Dredge each piece of meat thoroughly in
the seasoned flour. 5. Melt butter in a heavy fry pan and brown the
pieces of meat. 6. Transfer meat to a greased casserole, slice onions
over top, add water
and bake at 325 degrees F. until tender. 7. When meat is almost
tender, add 1 cup sour cream to the casserole. Stir
well and continue cooking until tender. Serves 4.
Servings: 1 servings
Beaver In Sour Cream Recipe brought to you by Recipe Ideas
Categories: Meat
The History of Recipes
Written cooking instructions as an idea can be traced far back into distant history, certainly as far into history as the Egypt of the Pharoahs, and possibly even further than that. In practice though, these, ancient recipes were just very basic hieroglyphic instructions for food preparation.
Fascinatingly, the oldest recipe in existence, according to experts are a few clay tablets in ancient Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel blissful. Moving our culinary historical trip onwards, we find a couple of interesting recipe books published in the 14th Century - a recipe book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Despite their titles, these two books have no connection with the spicy food that is served today, but rather recipes for the types of meals on the tables of the rich people of the time. In the 15th century, people returning from the crusades brought back many foods and spices from Arab cooking, such as coriander, parsley, and rosemary. The introduction of these new tastes led to an outbreak in manuscripts on cookery, some of which still exist in private collections. Over the following few centuries, the powerful and rich competed with each other to lay on the most extravagent banquests, and as a consequence, cooks and their recipes became highly prized. However, it was during the 1800s the formal cooking and recipe publications became really popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated years of their lives to collating, verifying, and recording recipes that were common in the better off homes of the day. The arrival of TV gave us cooking programs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the internet revolution, permitting us all to search through massive numbers of recipes like those on this web site. |
We hope you enjoy this Beaver In Sour Cream recipe.
