Beaver Tail (Jvn) Recipe

Ingredients

1 beaver tail


Directions

Roast beaver tail over campfire, cut it open and pull the skin off.
(This makes a very rich meat.)

:source: Yukon Cookbook by Leona Kananen


Servings: 1 servings

 

 

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Categories: Camping; Meat


The History of Recipes

Transcribed cooking instructions as an idea can be observed far back into the far past, certainly as far back into recorded history as the ancient Egyptians, and possibly even further than that. Having said that, these, old records were just very simple hieroglyphic instructions for food preparation.

Moving our culinary historical trip onwards, we find a couple of cookery books dating from the 14th Century ; a book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Don`t be fooled by the titles though, these books have no connection with the spicy food that we all know today, but rather recipes for the types of meals prepared by the chefs of the rich and wealthy people of that time.

In the 15th century, people returning from the crusades brought us a variety of spices and herbs from the East, such as parsley and basil. These new culinary innovations caused an outbreak in cookery books, the majority of which still exist in private libraries.

The arrival of TV gave us TV cooks and the accompanying recipe books.

And that pretty much brings us to the present day and the internet revolution, permitting everybody to access thousands of recipes like the ones you can find on our web site.

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We hope you enjoy this Beaver Tail (Jvn) recipe.

 


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