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
Beaver Tail (Jvn) Recipe brought to you by Recipe Ideas
Categories: Camping; Meat
The History of Recipes
Transcribed cooking instructions as a concept can be traced back into history, in truth as far back into history as the Egypt of the Pharoahs, and potentially, even further back. Interesting though that is, in the main part, these ancient recipes were just basic hieroglyphic recipes for preparing food.
During the time of the Romans a man called Apicius compiled a few scripts which described recipes enjoyed by the Romans. In his scrolls, he recounts how the meals were divided into starters, entrees and afters, a style of dining still practiced today. This early Roman chef informs us how the cooks of his times were skilled in the use of many different herbs and spices, including some familiar names like thyme, fennel and dill. Over the next few hundred years, the wealthy families of Wesstern Europe tried to serve up the most extravagent banquests, and as a result the best chefs and their collection of recipes could command a high salary. However, it was during the 1800s the formal cooking and recipe collections rose to prominence. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, spent years to collating, verifying, and writing down recipes to help cooks of their time. The arrival of TV brought us celebrity chefs and the demand for the spin-off recipe books. Which brings us neatly up to date and the invention of the internet, allowing everyone to access massive numbers of recipes like those on our site. |
We hope you enjoy this Beaver Tail (Jvn) recipe.
