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 can read the history of written recipes back into distant history, in truth as far back into history as the Egypt of the Pharoahs, and quite possibly further than that. Interesting though that maybe, these, ancient records were just very basic pictorial, hieroglyphic or cunieform instructions for food preparation.
During Roman times 25BC a man called Apicius compiled a collection of scripts which described recipes prepared by wealthy roman citizens. In his scrolls, he tells us how the roman meals were separated into starters, main course and afters, something we still use today. He also describes how the cooks of Roman times used many herbs, including some familiar names for example thyme, fennel and dill. During the succeeding few centuries, the wealthy families of the West tried to lay on the most exotic meals, and because of this the best cooks and their recipe collections became highly prized. Nevertheless, it was during the nineteenth century that cooking and recipe books became popular. The Famous Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, devoted their lives to collecting, verifying, and writing down recipes common in their social group. Like it or not, the introduction of television brought us celebrity chefs and the recipe books that accompanied them. And that neatly brings us to the present day and the invention of computers and the internet, allowing everybody to access thousands of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Cawl Mamgu (Leek Soup) recipe.
