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
Written cooking instructions as a concept can be observed back into distant history, in truth as far as the early Egyptians, and possibly even further. Interesting though that is, sadly, these early cookbooks were just primitive hieroglyphic or cunieform instructions for preparing meals.
In an interesting twist, the most ancient recipe discovered so far, according to Professor Solomon Katz, are some stone tablets in ancient 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 having made anyone who drank it feel `wonderful`. Moving our culinary historical trip onwards, there are two interesting cookery books dating from the 1300s : one book titled `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are somewhat misleading tho`, these are nothing to do with the indian curry that is familiar to us all today, but rather recipes for the types of food prepared by the cooks of the rich and wealthy people of that period. In the 15th century, knights returning from the crusades brought us many new spices and herbs from Arab cuisine, such as coriander, parsley, basil and rosemary. These new foods and tastes prompted a surge in books on cooking, many of which are now in private collections. Over the next few hundred years, the wealthy families of Europe tried to lay on the most exotic banquets, and because of this cooks and their collection of recipes were greatly in demand. However, it wasn`t until the 1800s that fine cooking and recipe collections rose to prominence. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted much of their lives to assembling, testing, and publishing recipes common in their social group. When we get to the 1900s, recipe publications are increasing in popularity mostly due to higher levels of literacy, more spare time and being a little richer. The arrival of TV brought us celebrity chefs and the accompanying recipe books. Which pretty much brings us to the present day and the invention of the internet, permitting us all to access massive numbers of recipes just like those on this site. |
We hope you enjoy this A Little Something Extry recipe.
