1 1/4 lb leeks
2 oz butter
1/4 lb roughly chopped onion
1 roughly choped head celery
5 pt mutton stock
1 oz roughly chopped parsley
1 salt and pepper
5 oz double cream
Directions
Garnish: diced meat (optional) Accompaniments: sippets Clean the leeks
thoroughly, chop them roughly, and set a little of the green aside for
garnish. Melt the butter and cook the vegatibles under cover without
browning them. Add the stock, bring to the boil, and simmer for 1
hour, skimming if necessary. Rub the soup through a sieve or blend in
a liquidiser.
Reheat the soup, stir in the parsley, green of leeks, and diced meat
(if used). Season with salt and pepper. Stir in the cream, correct
seasoning, and serve with sippets. British Cookery (BTA, BFPC)
Servings: 8 servings
Cawl Cennin A Hufen (Leek Soup~ Creamed) Wels Recipe brought to you by Recipe Ideas
Categories: Soup; Vegetable
The History of Recipes
Written recipes as a concept can be tracked far back into the distant past, in truth as far as early Egypt, and maybe further still. In practice though, these, old cook books were just very basic pictorial recipes for food preparation.
The truth of the matter is, the most ancient recipe discovered, according to experts are a few ancient tablets in ancient Sumerian describing 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 anyone who drank it feel blissful. As we move into Roman times around 25BC a roman called Apicius assembled a collection of documents which described recipes cooked by wealthy Romans. In his works, Apicius recounts how the meals were separated into starters, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also recounts how the cooks of his times were skilled in the use of many different aromatic flavors, including a few that will be familiar to modern cooks like basil, rue and parsley. Moving on, we have two interesting recipe books which appeared in the fourteenth century : a recipe book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Amusingly, they are unconnected to the indian food that is served today, but instead accounts of the types of meals on the menus of the upper classes of that period. Later, in the 15th century, knights returning from the crusades brought back many new foods and herbs from the holy land, including spices like basil and rosemary. These new spices and herbs was responsible for an eruption in recipe publications, the majority of which are kept safe in private cookery archives. During the following few centuries, the upper-class families of Europe tried to serve up the most extravagent meals, and consequentially the best chefs and their collection of recipes were highly sought after. Even so, it was during the 19th century that haute cuisine and cookery books reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, spent years to collating, trying out, and publishing recipes that were common in the better off homes of the day. By the advent of the 1900s, cooking books are starting to become popular mostly as a result of better eduction, people having increased leisure time and disposable income. |
We hope you enjoy this Cawl Cennin A Hufen (Leek Soup~ Creamed) Wels recipe.
