6 lb bones and trimmings of roast
1 beef
2 cold mutton chops
1 the flank end of a sirloin
1 steak -- uncooked
4 qt cold water
1 tbsp salt
4 cloves
4 peppercorns
1 cold fried egg
2 baked apples
1 cup cold boiled onions
2 stalks celery
1 tbsp mixed herbs
Directions
Cut up the meat and bones, and put them in the kettle with the cold
water. Add all the other ingredients, and simmer till the bones are
clean, the meat is in rags, and the water reduced one half. Strain
and the next morning remove the fat; when ready to serve, heat the
stock to the boiling point; warm with it one cup of cold macaroni or
tomatoes left from yesterday's dinner. Add more seasoning if needed.
Recipe By : Mrs. D. A. Lincoln
From: Marina
Servings: 1 servings
Left-Over Soup Recipe brought to you by Recipe Ideas
Categories: Soup
The History of Recipes
It is quite possible to trace the history of transcribed cooking instructions far back into the far past, in fact as far into history as the Egypt of the Pharoahs, and quite possibly further than that. However, generally, these old cook books were just primitive hieroglyphic instructions for food preparation.
Interestingly, the most ancient recipe found, according to Professor Solomon Katz, are some tablets in Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel blissful. Moving on, we find some books published in the fourteenth century ; a recipe book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Surprisingly, these books are unconnected to the curry that is popular today, but instead recipes for the types of meals prepared for the rich and powerful of the period. During the next few hundred years, the families of Europe strove to serve up the most extravagent banquests, and as a result the best cooks and their recipe collections were highly sought after. Nevertheless, it wasn`t until the 19th century that formal cookery and recipe collections became popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted much of their lives to assembling, verifying, and recording recipes to help cooks of their time. By the advent of the 1900s, cookbooks were greatly in demand as a result of increased literacy, people having increased free time and being a little richer. |
We hope you enjoy this Left Over Soup recipe.
