Carpaccio+++fggt98b Recipe

Ingredients

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

Food historians have tracked the existance of recipes far back into ancient history, certainly as far back into history as pharonic Egypt, and quite possibly further than that. Interesting though that is, generally, these ancient cook books were just primitive pictorial instructions for preparing meals.

Interestingly, the oldest recipe found, according to experts are some tablets in the Sumerian language 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 having made those who drank it feel `blissful`.

During Roman times around 25BC a roman called Apicius created a collection of documents detailing recipes enjoyed by the Romans. In his scrolls, he tells us how the meals of wealthy Romans were split into starters, main meal and desserts, something we still use today. This early Roman chef recounts how the cooks of Roman times used many different spices, including some that we all recognise like thyme, rue and asafoetida.

As our culinary historical trip moves on a few more years there were a couple of recipe books which were published in the fourteenth century ; a recipe book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. Despite their titles, they have no connection with the indian curry that is familiar to us all today, but instead accounts of the types of food prepared by the chefs of the rich and wealthy people of the period.

In the fifteenth century, people returning from the crusades brought us a variety of foods and spices from the Middle-East, including parsley and basil. The introduction of these new culinary ideas was responsible for an explosion in recipe books, most of which are kept safe in private cookery archives.

During the succeeding few hundred years, the rich and powerful families of the West competed to serve up the most extravagent meals, and as a result the best cooks and their recipe collections became highly prized. However, it was during the 19th century that cookery and recipe books reached a high level of popularity. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, devoted their lives to assembling, testing, and recording recipes to allow everyone to enjoy them.

By the arrival of the 20th century, cookery books are highly popular as a result of increased literacy, people having increased free time and disposable income.

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We hope you enjoy this Carpaccio+++fggt98b recipe.

 


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