4 leeks, medium sized, washed, tri
2 onions, large, peeled
3 carrots, peeled & sliced in small
2 parsnips, peeled & sliced in small
1 1/2 lb lamb, neck of, sliced & trimmed of any f
1/2 cup rice salt freshly ground pepper
1 parsley, bunch, finely chopped
Directions
Make a bunch of the well washed leaves of one of the leeks, [parsley
stalks and the onion skins. Wrap them in a cheesecloth and secure
with string at either end. Put the vegetables in a large saucepan
with the meat, rice and the bunch of flavoring leaves. Add a little
salt and pepper and cover with cold water. Bring the mixture slowly
to a boil, skim it once or twice, then cover and simmer over low heat
for 2 hours. Remove the meat bones and the bunch of skins. Check the
seasoning. Sprinkle the parsley on top just before serving. SERVES:
4-6
Servings: 4 servings
Cawl Mamgu (Leek Soup) Recipe brought to you by Recipe Ideas
Categories: Soup; Vegetable
The History of Recipes
We are able to read the history of `recipes` back into the distant past, at least as far back into history as the early Egyptians, and maybe further still. Interesting though that maybe, these, early cookbooks were just simple hieroglyphic or cunieform recipes for meal preparation.
Fascinatingly, the most ancient recipe discovered so far, according to academics are some tablets in ancient Sumerian which describe the preparation 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. As we move into The time of the roman empire 25BC a man called Apicius assembled some documents showing how to cook the recipes cooked by the Romans. In his works, Apicius tells us how the meals were separated into hors d`oeuvres, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he recounts how the ancient cooks made use of a good variety of herbs and spices, including many that are still in use today such as thyme, fennel and asafoetida. In the 15th century, the Crusaders brought back a variety of foods, spices and herbs from middle-east cuisine, including spices such as parsley, basil and rosemary. The introduction of these new foods and spices created a surge in manuscripts on cookery, the majority of which still exist in private libraries. Over the next few centuries, the powerful families of Europe strove to offer the best banquets, and because of this chefs and their collection of recipes were much in demand. Nevertheless, it wasn`t until the 1800s the formal cooking and cookery books really came of age. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated years of their lives to collecting, verifying, and recording recipes for their fellow cooks to enjoy. By the arrival of the twentieth century, recipe publications were greatly in demand due to higher levels of literacy, increased leisure time and having more disposable income. |
We hope you enjoy this Cawl Mamgu (Leek Soup) recipe.
