1 lb veal cutlets, sliced thin
1/2 tsp salt
1/4 tsp pepper
3/4 tsp curry powder
3 tbsp vegetable oil
2 each onions, diced
2 tbsp evaporated milk
2 tbsp tomato paste
1 each lemon, juiced
10 each parsley sprigs, chopped
2 tbsp cognac or brandy
Directions
Season veal with salt, pepper and 1/2 t curry powder.
Heat oil; brown veal slices on both sides. Remove
meat and reserve. Add onions; saute until softened.
Add evaporated milk and tomato paste. Cook until
bubbly. Add lemon juice, rest of curry powder, and
chopped parsley sprigs. Return veal slices to the
sauce. Add the cognac or brandy; heat through. Serve
on preheated platter.
Servings: 4 servings
Kalbssxhnitzel In Currysosse (Veal Steaks / L Recipe brought to you by Recipe Ideas
Categories: Meat
The History of Recipes
Experts have proved the existance of recipes way back into distant history, in truth as far back into recorded history as ancient Egypt, and possibly even further than that. Interesting though that maybe, generally, these early cookbooks were just very basic hieroglyphic or cunieform recipes for meal preparation.
Fascinatingly, the most ancient recipe in existence, according to historians is a series of clay tablets in Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel wonderful and blissful. During the time of the Roman Empire a roman called Apicius assembled a number of documents which described recipes enjoyed by wealthy Romans. In his publication, he recounts how the roman meals were divided into hors d`oeuvre, entrees and dessert, a style of dining still practiced today. Aspicius tells us how the chefs of Roman times made use of many herbs and spices, including some familiar names such as bay, fennel and dill. As our culinary historical trip moves on a few more years there were a couple of interesting cookery books which appeared in the 14th Century : one book called `Forme of Cury`, and another named `Curye on Inglish`. The titles are a little misleading though, these are not about the spicy food that is served today, but instead recipes for the types of meals prepared by the chefs of the rich people of that period. In the 15th century, people returning from the crusades brought us a variety of foods, spices and herbs from the Middle-East, such as coriander, parsley, and rosemary. These new culinary innovations prompted an increase in cookery books, the majority of which are kept safe in private libraries. When we get to the 1900s, cookbooks were highly popular due to increased literacy, more free time and disposable income. The arrival of TV gave us TV cooks and the spin-off recipe books. And that pretty much brings us to the present day and the invention of the internet, allowing us all to search through massive numbers of recipes such as those found on this web site. |
We hope you enjoy this Kalbssxhnitzel In Currysosse (Veal Steaks _ L recipe.
