6 whole cornish game hens
1 medium onion -- chopped
1 celery stalks -- chopped
1/2 green peppers -- chopped
8 oz mushrooms -- chopped
1 whole garlic clove --
1 minced
2 tbsp fresh basil -- minced
1 tsp oregano
2 tbsp fresh parsley
3/4 cup butter -- melted
Directions
Stir 1/2 cup melted butter with onion, celery, green pepper,
mushrooms, garlic, and herbs. Season hens inside and out with salt
and pepper. Stuff bird with equal amounts of the vegetable mix. Place
birds in baking dish, breast side up. Drizzle with remaining 1/4 cup
butter. Cover and bake 1-1/2 hours at 325 degrees. Brown at 500
degrees.
Recipe By : Elizabeth Powell
Servings: 6 servings
Baked Cornish Game Hens Recipe brought to you by Recipe Ideas
Categories: Poultry
The History of Recipes
Transcribed cooking instructions as a concept can be observed far back into history, in truth as far as ancient Egypt, and possibly even further than that. Having said that, mostly, these ancient records were just simple hieroglyphic or cunieform recipes for preparing food.
In an interesting twist, the most ancient recipe discovered, according to food historians is a collection of stone tablets in the Sumerian language which show 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 those who drank it feel blissful and exhilarated. Much later, in Roman times a roman called Apicius wrote a number of documents which described recipes prepared by wealthy roman citizens. In his publication, he recounts how the meals of wealthy Romans were separated into hors d`oeuvres, main meal and desserts, a style of dining still practiced today. Additionally, he describes how the Romans made use of a wide range of aromatic flavours, including a few you will know such as bay, rue and parsley. Continuing our culinary historical journey, we find two interesting cookery books which date from the 14th Century : a book entitled `Forme of Cury`, and another called `Curye on Inglish`. Don`t be fooled by the titles though, these books are unconnected to the spicy food that is popular today, but instead descriptions of the types of food on the menus of the rich people of the period. Later on, in the 15th century, people returning from the crusades brought back many new spices and herbs from the holy lands, such as parsley, basil and rosemary. The introduction of these new foods and spices caused an eruption in books on cooking, many of which are now in private collections. Over the succeeding few hundred years, the powerful and rich houses tried to lay on the most exotic meals, and consequentially cooks and their collection of recipes could command a high salary. Notwithstanding that, it wasn`t until the 19th century that fine cooking and recipe collections rose to prominence. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated years of their lives to assembling, trying out, and publishing the recipes that were being prepared for the better households. When we get to the twentieth century, cook books were increasing in popularity mostly due to better eduction, people having more free time and having more money to spend. The TV revolution gave us celebrity chefs and the recipe books that accompanied them. Which brings us neatly to the present day and the internet revolution, permitting everybody to search through massive numbers of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Baked Cornish Game Hens recipe.
