1 lb pkg. dried white beans
2 tsp salt
1/2 cup diced salt pork
4 cup lamb cubes
2 cup chopped onions
1 1/2 cup diced carrots
2 cup diced tomatoes
3 cl garlic, pressed
2 tbsp chopped parsley
1/2 tsp rosemary
1 tsp fresh ground pepper
1 tsp aromic curry powder
3 cup chicken broth
2 cup soft bread crumbs
Directions
Preparation :
Rinse beans. Add water to cover. Bring to boil. Boil 2 minutes.
Remove from heat, cover and let stand 1 hour. Add salt, bring to boil
again and simmer 1 1/2 hours until tender. Fry salt pork over low
heat until golden. Add lamb cubes and brown. Add onions, carrots,
tomatoes, garlic, parsley, rosemary, pepper, curry powder and chicken
broth. Bring to a boil, then simmer 30 minutes. Drain beans. Place in
oven proof pot or deep pan. Pour meat and broth over beans. Bake
covered at 350 degrees for 30 minutes. Then uncovered for 1 hour. Top
with crumbs and bake until crumbs are golden. Serves 10. Walt MM
Servings: 10 servings
Cassoulet-Lloyd Evans Recipe brought to you by Recipe Ideas
Categories: Soup
The History of Recipes
Transcribed cooking instructions as a concept can be found far back into antiquity, certainly as far into history as the Egypt of the Pharoahs, and potentially, even further back. In practice though, these, old cook books were just primitive hieroglyphic or cunieform recipes for food preparation.
Fascinatingly, the oldest recipe found, according to academics is a collection of ancient tablets in ancient Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel blissful. Progressing into The time of the roman empire around 25BC a roman called Apicius wrote a number of scripts describing recipes cooked by his fellow Romans. In his publication, he tells us how the roman meals were separated into starters, main meal and dessert, something that is very familiar to us today. Aspicius also informs us how the cooks of Roman times made use of a good variety of spices, including a few that will be familiar to modern cooks like thyme, rue and asafoetida. As our culinary historical trip moves to more modern times we find a couple of interesting recipe books published in the fourteenth century - a cookery book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are somewhat misleading tho`, they have no connection with the curry that we all know today, but rather descriptions of the types of food prepared by the cooks of the rich and wealthy people of that time. Later, in the fifteenth century, knights returning from the crusades brought us many new foods and spices from Arab cooking, including spices like parsley and basil. These new foods and tastes led to an explosion in manuscripts on cooking, most of which still exist in academic collections. By the time we get to the 1900s, recipe books were starting to become popular as a result of more people being able to read, people having increased leisure time and a general increase in wealth. The arrival of television brought us celebrity TV chefs and the demand for the accompanying recipe books. And that brings us to the present day and the internet revolution, allowing everybody to search through massive numbers of recipes like those on sites such as the one you are reading now. |
We hope you enjoy this Cassoulet Lloyd Evans recipe.
