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
We can follow the history of written recipes way back into the distant past, in fact as far back into history as the Egyptians, and maybe further still. However, sadly, these early cookbooks were just very basic hieroglyphic instructions for preparing meals.
The truth of the matter is, the most ancient recipe discovered so far, according to historians are some ancient 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 making drinkers feel wonderful. As we move into Roman times 25BC a roman called Apicius compiled a collection of documents which described recipes cooked by wealthy Romans. In his publication, he describes how the meals were separated into appetizers, entrees and desserts, something we still use today. Aspicius also tells us how the ancient cooks made use of a good variety of herbs and spices, including a few that will be familiar to modern cooks for example bay, mint and parsley. Moving on, there were two interesting recipe books which date from the 14th Century ; one book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Amusingly, these two books are nothing to do with the indian curry that is familiar to us all today, but instead accounts of the types of food served to the rich people of that time. Later, in the 15th century, knights returning from the crusades brought back many new spices and herbs from Arab cuisine, such as parsley and basil. These new spices and herbs created a surge in books on cookery, most of which are kept safe in private cookery archives. During the following few centuries, the upper-class families of the West tried to serve up the most exotic meals, and because of this cooks and their recipe collections were greatly in demand. Even so, it was during the 1800s that cookery and recipe books reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated years of their lives to collecting, verifying, and publishing the recipes of their peers. By the advent of the twentieth century, recipe books are in great demand, mostly as a result of increased literacy, increased leisure time and disposable income. The introduction of the TV brought us TV cookery programs and the recipe books that accompanied them. And that neatly brings us to the present day and the invention of the internet, permitting everybody to search through massive numbers of recipes like those on our web site. |
We hope you enjoy this Baptismal Pot (German) recipe.
