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
Written recipes as a concept can be tracked way back into ancient history, in fact as far back into history as the ancient Egyptians, and possibly even further than that. However, generally, these ancient cook books were just very basic hieroglyphic instructions for preparing food.
Fascinatingly, the most ancient recipe discovered so far, according to food historians is a series of clay tablets in Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel wonderful and blissful. Progressing into The time of the roman empire around 25BC a man called Apicius created a collection of scripts showing how to cook the recipes enjoyed by the Romans. In his publication, he recounts how the meals were divided into starters, entrees and afters, something we still use today. He also tells us how the cooks of Roman times made use of many different herbs and spices, including some familiar names like thyme, rue and asafoetida. As our culinary historical trip moves to more modern times we have some books which date from the 14th Century - a book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. Surprisingly, they have no connection with the spicy food that is familiar to us all today, but instead recipes for the types of food served to the rich and powerful of those days. In the 15th century, knights returning from the crusades brought us a variety of spices and herbs from Arab cuisine, such as coriander, parsley, and rosemary. These new foods and spices was responsible for an outbreak in cookery books, most of which are kept safe in private libraries. By the arrival of the twentieth century, cooking publications are greatly in demand mostly due to higher levels of literacy, people having more free time and having more money to spend. The introduction of television brought us TV chefs and the accompanying recipe books. And that neatly brings us to the present day and the invention of computers and the internet, allowing everybody to search through thousands of recipes like those on our web site. |
We hope you enjoy this Kalbsschnitzel Mit Feinen Gemusen (Veal Round recipe.
