4 lb veal neck
1 1/2 oz crisco
2 beef marrow bones
1 bunch soupgreens
2 bay leaves
1 tbsp peppercorns, white
1 salt to taste
2 1/2 oz butter
2 oz flour
3 1/2 oz raisins
2 oz capers
1 lemon,juice and rind
3 tbsp red wine
1/2 cup whipcream
2 1/2 qt water
Directions
1. Cut the vealmeat into big cubes and brown in crisco until
brown all the way around. 2. Pour in the water, bones, the cleaned
soupgreen and on
mild heat, simmer, covered for 1 1/2 hour. Take off the foam
once in a while and cook uncovered the last 30 minutes. 3. Take
out meat and vegetables and pour broth through a sieve. 4. Heat
butter until foamy, brown the flour in it and fill
up with 1 liter broth and stir good. 5. Add raisins and simmer 15
minutes on low heat. 6. Add the meatcubes and the capers and heat
through. 7. Add lemonjuice and finely ground rind. 8. Mix wine with
the whipcream, whip until half stiff and fold
into vealmix right before serving. 9. Serve with parsley potatoes
or rice.
By Mrs.H.Rudolph
Translated by Brigitte Sealing Cyberealm BBS 315-786-1120
Servings: 4 servings
Baptismal Pot (German) Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; German
The History of Recipes
Historians have proved the existance of recipes far back into the far past, in fact as far as the Egypt of the Pharoahs, and possibly even further than that. Interesting though that maybe, mostly, these old recipes were just simple hieroglyphic or cunieform recipes for preparing food.
Interestingly, the most ancient recipe found, according to Professor Solomon Katz, is a collection of clay tablets in the Sumerian language describing 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 those who drank it feel wonderful and blissful. As our culinary historical trip moves on a few more years we find two books published in the 14th Century : one book entitled `Forme of Cury`, and another named `Curye on Inglish`. Although the titles sound familiar, these two books are unconnected to the indian curry that is popular today, but rather accounts of the types of food cooked for the rich and wealthy people of that period. During the succeeding few hundred years, the families of Europe strove to lay on the most extravagent banquests, and as a result cooks and their collection of recipes were greatly in demand. Even so, it was during the nineteenth century that fine cooking and recipe collections rose to prominence. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, spent years to collecting, testing, and publishing recipes to allow everyone to enjoy them. By the arrival of the 20th century, cookbooks were starting to become popular as a result of increased literacy, people having more free time and being a little richer. |
We hope you enjoy this Baptismal Pot (German) recipe.
