1/2 tsp salt, or to taste
1/4 tsp pepper, or to taste
1/4 tsp paprika, or to taste
4 each veal fillets, cut 1/4 thick
4 tbsp butter
4 each stewed tomatoes, whole
12 each white asparagus spears, *
1/4 lb mushrooms, fresh, sliced
Directions
* Asparagus Spears should be canned.
+++++++++++++++++++++++++++++++++++++++++++++++++++++++
++++++++++++++++++ Sprinkle salt, pepper, and paprika
over the veal slices. Saute in butter until browned.
On each fillet place 1 stewed tomato, 3 spears
asparagus and a heaping T of mushrooms. Cook gently.
Pour cooking juices over the fillets while cooking.
Cook uncovered until mushrooms are just tender. Serve
with pureed potatoes and a salad.
Servings: 4 servings
Kalbsschnitzel Mit Feinen Gemusen (Veal Round Recipe brought to you by Recipe Ideas
Categories: German; Meat
The History of Recipes
Food historians have found proof that recipes existed way back into the far past, in truth as far into history as early Egypt, and potentially, even further back. However, generally, these ancient records were just primitive pictorial, hieroglyphic or cunieform instructions for preparing meals.
Interestingly, the most ancient recipe discovered so far, according to Professor Solomon Katz, are some clay tablets in ancient Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `wonderful`. Later on, in Roman times 25BC a roman called Apicius assembled a collection of scripts which described recipes cooked by wealthy roman citizens. In his publication, he recounts how the meals were divided into starters, entrees and desserts, something that is very familiar to us today. Aspicius also describes how the chefs of Roman times made use of many aromatic flavours, including many that are still in use today such as bay, rue and dill. As our culinary historical trip moves on a few more years we have two interesting recipe books which were published in the fourteenth century : one book titled `Forme of Cury`, and another called `Curye on Inglish`. Surprisingly, they have no connection with the spicy food that appears on menues today, but rather descriptions of the types of meals on the menus of the rich people of the period. In the fifteenth century, knights returning from the crusades brought back many new foods and herbs from middle-east cuisine, including spices like parsley, basil and rosemary. These new foods and spices was responsible for an outbreak in cookery books, some of which still exist in academic collections. By the arrival of the 1900s, cooking books are starting to become popular mostly as a result of higher levels of literacy, people having increased spare time and being a little richer. |
We hope you enjoy this Kalbsschnitzel Mit Feinen Gemusen (Veal Round recipe.
