1 coon
1 salt
1 pepper
3 garlic cloves, minced
1 green pepper, chopped
6 medium sweet potatoes
1 vinegar
1 water to cover
1 large onion, chopped
1 shortening
1 flour
Directions
Dress the meat (hopefully it will come to you this way and you won't
have to do it yourself). Soak fore one (1) hour in mild vinegar and
water to remove the gamey taste; drain. Cut the meat in serving size
pieces as you would chicken, salt and pepper the meat, cover with
water. Add the seasoning and boil until partially tender. Remove from
the heat and drain. Brown the meat in a small amount of shortening
then place in a roasting pan. Make a thin brown gravy with flour and
meat drippings; pour over the meat. Place peeled sweet potatoes
around the meat and bake at 350 degrees until the potatoes are done.
Good luck.
Servings: 1 servings
A Little Something Extry Recipe brought to you by Recipe Ideas
Categories: Vegetable
The History of Recipes
Historians have tracked the existance of recipes way back into the far past, at least as far back into recorded history as the Egypt of the Pharoahs, and maybe further still. Interesting though that is, mostly, these early cook books were just primitive hieroglyphic or cunieform recipes for meal preparation.
The truth of the matter is, the most ancient recipe discovered so far, according to experts are a few tablets in ancient 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 having made people feel blissful and exhilarated. As we move into Roman times 25BC a man called Apicius created a number of documents which described recipes enjoyed by wealthy Romans. In his publication, he recounts how the meals of wealthy Romans were separated into hors d`oeuvres, entrees and desserts, a very modern way of dining. Aspicius recounts how the early Romans used many different aromatic flavours, including a few that will be familiar to modern chefs such as basil, fennel and asafoetida. Moving on, we have a couple of interesting cookery books which appeared in the 1300s ; a recipe book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. Don`t be fooled by the titles though, these books are nothing to do with the indian curry that we all know today, but instead recipes for the types of food prepared by the cooks of the upper classes. Later, in the 15th century, knights returning from the crusades brought us many new foods and herbs from Arab cuisine, including spices such as rosemary and coriander. The introduction of these new foods and spices created an outbreak in books on cooking, the majority of which are kept safe in private collections. The revolution that is television brings us celebrity chefs and the recipe books that accompanied them. And that brings us to the present day and the internet revolution, permitting everybody to search through thousands of recipes like those on our site. |
We hope you enjoy this A Little Something Extry recipe.
