1/2 lb pork shoulder
1/2 lb bonelss lamb shoulder
1 lb lean chuck
1/2 tsp fresh thyme or
1/4 tsp dried thyme
1 cl garlic, minced
1 tbsp chopped parsley
1/2 tsp salt, or to taste
1/4 tsp fresh ground pepper, plus
6 cracked peppercorns
2 cup alsatian sylvaner or riesling wine
1 tbsp butter
4 large onions, sliced
4 large potatoes, sliced
4 bay leaves
Directions
Cut meats into 2-inch size chunks and place in large bowl. Add the
herbs, garlic, bracked peppercorns, and chopped parsley. Pour wine
over the mixture and marinate overnight. Remove meats from marinade.
Season with additional salt and freshly ground pepper.
Heat oven to 350 degrees. Butter the inside of a 3-quart earthenware
casserole. Begin with a layer of potatoes and onions (season each
layer with salt and pepper), then add a layer of combined meats.
Continue alternating layers, finishing with a layer of potatoes. Pour
marinage over all, place the bay leaves on top, and cover the pot. To
prevent steam from escaping, seal all around the lid with a dough
paste made by mixting flour and water to a dough consistency. Bake
for two hours. Serve in the same pot directly from the oven with a
green salad.
Per serving (6): 503 caloires, 37 g protein, 24 g fat, 22 gr
carbohydrate, 126 mg choletrerol, 377 mg sodium
Servings: 6 servings
Baeckaoffa (Alsatian Pork~ Lamb & Beef) Recipe brought to you by Recipe Ideas
Categories: Beef; Lamb; Meat; Pork
The History of Recipes
Written recipes as a concept can be observed far back into ancient history, in fact as far into history as the early Egyptians, and possibly even further than that. However, sadly, these early cook books were just basic pictorial instructions for preparing food.
In an interesting twist, the most ancient recipe discovered so far, according to experts in ancient history are a few ancient tablets in ancient Sumerian which describe the baking 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. Much later, in Roman times a roman called Apicius created a collection of documents showing how to cook the recipes enjoyed by his fellow Romans. In his works, he describes how the meals were split into starters, entrees and desserts, something that is very familiar to us today. Aspicius recounts how the early Romans used a good variety of spices, including many that are still in use today like basil, fennel and dill. Continuing our culinary historical journey, there were some books from the 14th Century ; a book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Surprisingly, they are nothing to do with the indian curry that appears on menues today, but instead accounts of the types of food on the tables of the wealthy. Later on, in the 15th century, people returning from the crusades brought us a variety of foods, spices and herbs from Arab cuisine, such as rosemary and coriander. These new herbs and spices was responsible for a surge in recipe books, some of which are kept safe in private cookery archives. Over the succeeding few hundred years, the rich and powerful families of the West strove to serve up the best banquets, and because of this cooks and their recipe collections increased in prestige. Nevertheless, it was during the 1800s that cookery and recipe publications reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted their lives to collecting, testing, and recording recipes that were common in the better off homes of the day. When we get to the twentieth century, cookery books are greatly in demand due to higher levels of literacy, people having more spare time and a general increase in wealth. The TV revolution gave us TV chefs and the spin-off recipe books. And that pretty much brings us to the present day and the invention of the internet, permitting everybody to access thousands of recipes such as those found on this recipe site. |
We hope you enjoy this Baeckaoffa (Alsatian Pork~ Lamb & Beef) recipe.
