1 beef dumplings locse recipe
1 tsp salt
2 each egg yolks
6 cup broth, beef
1 tbsp lemon juice
1 tbsp parsley, flat, minced
Directions
Make dumpling recipe. Bring 4 cups water to a boil
with salt, cook dumplings over low heat for 20-25
minutes. Stir water carefully several times.
Lift dumplings from water with slotted spoon and
place in soup tureen. Keep water at a simmer. Beat egg
yolks, then whip into simmering water. Add beef broth,
lemon juice and parsley. Pour soup over dumplings in
tureen.
MM and upload by DonW1948@aol.com / CH
Servings: 8 servings
Kicseu Marhagombocleves (Beef Dumpling Soup A Recipe brought to you by Recipe Ideas
Categories: Beef; Bread; Breads; Meat; Soup
The History of Recipes
We are able to read the history of `recipes` back into distant history, certainly as far into history as pharonic Egypt, and quite possibly further than that. Interesting though that maybe, generally, these old cook books were just very basic hieroglyphic or cunieform instructions for meal preparation.
The truth of the matter is, the oldest recipe discovered so far, according to experts in ancient history is a series of ancient tablets in ancient Sumerian which show 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 exhilarated and blissful. As we move into The time of the romans around 25BC a Roman scholar, called Apicius, assembled some scrolls describing recipes cooked by the Romans. In his scrolls, he describes how the roman meals were split into hors d`oeuvres, main meal and dessert, something we still use today. Additionally, he tells us how the cooks of his times used a wide range of spices, including a few that are still present in modern kitchens like basil, mint and parsley. As we move on, there are a couple of interesting recipe books which were published in the fourteenth century : a book called `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Amusingly, these books have no connection with the curry that is familiar to us all today, but instead descriptions of the types of food prepared by the cooks of the rich and wealthy people of those days. Later, in the fifteenth century, knights returning from the crusades brought us many foods and spices from Arab cuisine, including spices like parsley, basil and rosemary. These new spices and herbs caused an explosion in manuscripts on food, most of which are kept safe in private collections. During the next few centuries, the wealthy families of Europe competed with each other to lay on the most extravagent banquests, and because of this the best chefs and their collection of recipes increased in prestige. Even so, it wasn`t until the 19th century that formal cookery and recipe books became popular. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted their lives to assembling, testing, and recording recipes that were common in the better off homes of the day. By the advent of the 20th century, recipe publications are in high demand, as a result of higher levels of literacy, people having increased free time and a general increase in wealth. |
We hope you enjoy this Kicseu Marhagombocleves (Beef Dumpling Soup A recipe.
