1 1/2 lb ground beef
1 medium onion,chopped
2 tbsp snipped parsley
1 tsp salt
1/4 tsp pepper
1/8 tsp nutmeg
1 can tomato sauce(8oz)
1/4 cup dry red wine
1 medium eggplant
1 eggs
3/4 cup milk
1/2 tsp salt
1/3 cup grated parmesan cheese
Directions
Heat oven to 375'. Cook and stir meat and onion in large skillet
until meat is brown. Drain off fat. Stir in parsley, 1 teaspoon salt,
the pepper, nutmeg, tomato sauce and wine; heat to boiling. Reduce
heat and simmer uncovered 5 minutes. Pare eggplant and cut into
1/2-inch slices. Arrange half the eggplant slices in ungreased baking
dish, 11 3/4x7 1/2x1 3/4 inches; top with remaining eggplant slices
and meat mixture. Cover with aluminum foil and bake until eggplant is
tender, about 40 minutes. Beat eggs, milk and 1/2 teaspoon salt; pour
over hot casserole and sprinkle with cheese. Bake uncovered until
custard is set, 10 to 15 minutes. Cool 10 minutes, then cut into
squares.
Servings: 8 servings
Beef Moussaka Recipe brought to you by Recipe Ideas
Categories: Beef; Meat; Vegetable
The History of Recipes
Transcribed cooking instructions as a concept can be traced back into antiquity, at least as far back into history as pharonic Egypt, and potentially, even further back. Interesting though that maybe, in the main part, these old records were just primitive hieroglyphic instructions for food preparation.
Moving our culinary historical trip onwards, there were a couple of interesting cookery books published in the 14th Century ; a book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Although the titles sound familiar, these two books are unconnected to the indian curry that we all know today, but rather accounts of the types of food enjoyed by the upper classes of the time. When we get to the 1900s, cookery books are increasing in popularity as a result of better eduction, people having more leisure time and having more money to spend. |
We hope you enjoy this Beef Moussaka recipe.
