2 turkey thighs,2#ea
1/4 tsp white pepper
6 tbsp butter or margarine
1 1/2 tsp garlic salt
1 cup onion,chopped
1/3 cup sherry,dry
Directions
1. Have butcher bone turkey, or do this yourself by using a small,
thin-bladed, sharp knife. Slit meat along length of bone; pull meat
apart, exposing bone. Continue cutting meat away from bone, being
careful not to cut meat in half; flatten.
2. Season turkey with garlic salt and pepper.
3. Place 1/2 cup onion on each boned thigh; dot each with 1 tablespoon
butter.
4. Fold meat over to enclose onion; tie securely with string to make 2
small bundles.
5. Melt remaining butter; brown meat in butter on all sides over
moderate heat.
6. Add sherry; cover and bake in preheated 325'F. oven 1 1/2 hours, or
until meat is tender.
7. Skim any excess fat from pan sauce; serve sauce au naturel or
thicken slightly if desired.
Servings: 6 servings
California Turkey Mini-Roasts Recipe brought to you by Recipe Ideas
Categories: Poultry; Turkey
The History of Recipes
It is quite feasible to track the history of written cooking instructions way back into ancient history, certainly as far back as the ancient Egyptians, and potentially, even further back. Interesting though that maybe, sadly, these early cookbooks were just simple hieroglyphic instructions for preparing meals.
The truth of the matter is, the oldest recipe found, according to academics is a collection of tablets in Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel wonderful and blissful. As we move into Roman times around 25BC a man called Apicius compiled some scripts describing recipes cooked by wealthy Romans. In his works, Apicius recounts how the roman meals were separated into starters, entrees and dessert, something that is very familiar to us today. This early Roman chef tells us how the chefs of Roman times used many aromatic flavours, including many that are still in use today like thyme, fennel and parsley. Later, in the 15th century, knights returning from the crusades brought us many spices and herbs from the Middle-East, including spices like parsley, basil and rosemary. These new spices and herbs led to a surge in recipe manuscripts, some of which are now in private cookery archives. During the following few centuries, the rich families of Europe competed with each other to serve the most exotic banquets, and as a result the best chefs and their collection of recipes were at a premium. Even so, it was during the 1800s that haute cuisine and recipe publications rose to prominence. Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, devoted their lives to collating, trying out, and recording recipes to help cooks of their time. By the advent of the 1900s, recipe books were in high demand, mostly due to increased literacy, people having increased leisure time and having more disposable income. Like it or not, the introduction of TV brought us cooking programs and the accompanying recipe books. Which brings us neatly up to date and the invention of computers and the internet, allowing everyone to access thousands of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this California Turkey Mini Roasts recipe.
