2 1/4 lb stewing steak
1/2 lb ox kidney
4 onions
1 lb carrots
6 pickled walnuts (or more)
2 bay leaves
3 tbsp beef dripping or olive oil
1 1/2 oz flour
1 pt (scant) light stock
Directions
Prepare the meats in the usual way, removing all traces of fat,
gristle and membrane, and cut into large chunks. Cut the onions into
one-eighths. Scrub or scrape the carrots and cut them into 1/2 to 3/4
inch lengths. Toss with the meats, onions and carrots in the flour
(which should be well-seasoned) and brown and seal, in batches, in
sizzling hot frying pan barely filmed with dripping or well-flavoured
oil. Transfer to a flameproof casserole. "Wash out" the frying pan
with some of the stock and add it to the casserole. Add the rest of
the stock, 2 tablespoons juice from the jar of pickled walnuts and
the bay leaves. Season with salt and pepper and bring to simmering
point. Cover and cook at 300 F (150 C) gas mark 2 for about 3 hours
until the meats are very tender and the gravy is deliciously rich.
Add the quartered or sliced walnuts to the beef. Check the stew for
seasoning and cook for about 15 minutes more before serving.
Source: Philippa Davenport in "Country Living" (British), January
1988.
Servings: 6 servings
Beef With Pickled Walnuts Recipe brought to you by Recipe Ideas
Categories: Appetizer; Beef; Meat; Nut; Pickle
The History of Recipes
It is quite feasible to track the history of transcribed cooking instructions back into history, in fact as far into history as the Egypt of the Pharoahs, and potentially, even further back. Interesting though that is, these, ancient cookbooks were just primitive pictorial, hieroglyphic or cunieform instructions for meal preparation.
Interestingly, the most ancient recipe discovered so far, according to experts in ancient history is a collection of clay tablets in ancient Sumerian which describe 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 those who drank it feel exhilarated. Progressing into The time of the romans around 25BC a man called Apicius compiled a number of scripts showing how to cook the recipes cooked by wealthy Romans. In his works, he describes how the roman meals were separated into starters, entrees and afters, a very modern way of dining. He also recounts how the chefs of Roman times were skilled in the use of many different spices and herbs, including some that we all recognise such as bay, rue and dill. Later, in the 15th century, knights returning from the crusades brought us a variety of foods and spices from middle-east cuisine, including spices like basil and rosemary. The introduction of these new culinary ideas was responsible for a surge in manuscripts on cookery, most of which are now in private libraries. Like it or not, the introduction of TV brought us TV chefs and the demand for the spin-off recipe books. And that pretty much brings us to the present day and the invention of the internet, allowing everyone to access massive numbers of recipes like those on this site. |
We hope you enjoy this Beef With Pickled Walnuts recipe.
