1 lb beef tenderloin
1 med onion, thinly sliced
1 stalk celery, thinly sliced
2 cl garlic
1/2 lemon, thinly sliced
2 cup dry red wine
2 cup red wine vinegar
1 cup brown sugar
12 package stems
1/2 orange, thinly sliced
1/2 cup capers
2 tbsp pickling spice
2 tbsp salt
1 leaf lettuce
1 finely chopped onion, capers
1 orange wedges,lemon slices
Directions
W & S TEMPLE, SALT LAKE CITY. BEAULIEU CABERNET SAUVIGNON, 78 1.
Remove all fat and tendons from the tenderloin. Place in the freezer
to firm, 15 to 20 minutes. 2. Combine remaining ingredients in a
non-aluminum pot. Bring to a boil, reduce heat, and simmer for 10
minutes. Cool and strain. Discard solids. Reserve marinade. 3. With
sharp knife or slicing machine, cut the tenderloin into paper thin
slices. Arrange the tenderloin slices on a bed of lettuce. Place a
small mound of finely chopped onions and capers in the center.
Garnish with orange wedges or sliced lemon, if desired.
Servings: 6 servings
Carpaccio+++fggt98b Recipe brought to you by Recipe Ideas
Categories: Italian
The History of Recipes
Written cooking instructions as a concept can be tracked way back into the far past, in fact as far back into recorded history as the early Egyptians, and maybe even further. Interesting though that is, sadly, these early cookbooks were just very simple pictorial, hieroglyphic or cunieform recipes for meal preparation.
Later on, in The time of the romans 25BC a roman called Apicius assembled a collection of scripts showing how to cook the recipes enjoyed by wealthy Romans. In his works, he recounts how the meals were split into starters, main course and desserts, something that is very familiar to us today. Aspicius also informs us how the ancient chefs made use of many herbs and spices, including a few that will be familiar to modern chefs for example basil, rue and parsley. Over the succeeding few centuries, the upper-class families of Wesstern Europe strove to serve the best banquets, and because of this chefs and their recipes could command a high salary. However, it was during the nineteenth century that cookery and recipe publications became popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated the best years of their lives to collating, verifying, and publishing recipes of the day. When we get to the 20th century, cooking books are greatly in demand due to higher levels of literacy, leisure time and having more money to spend. |
We hope you enjoy this Carpaccio+++fggt98b recipe.
