1 lb veal, sliced thin
1/2 tsp salt
1/4 tsp pepper
3 tbsp vegetable oil
4 each apples, med. peel and slice
1/2 cup evaporated milk
8 oz yogurt, small container
Directions
Rub veal steaks with salt and pepper. Heat oil and
cook veal slices about 2 minutes on each side. Place
veal in an ovenproof casserole. Add cored, sliced
apples. Blend evaporated milk and yogurt together.
Spread over apples. Place in a preheated 325 degree
F. oven; cook just until bubbly, about 20 to 30
minutes.
Servings: 4 servings
Kalbsschnitzel Mit Joghurt (Veal Steaks With Recipe brought to you by Recipe Ideas
Categories: German; Meat
The History of Recipes
Food historians have tracked the existance of recipes way back into the distant past, in truth as far back as early Egypt, and possibly even further. In practice though, sadly, these early records were just basic pictorial instructions for preparing meals.
Interestingly, the most ancient recipe discovered, according to experts are a few ancient 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 making those who drank it feel `wonderful`. During Roman times around 25BC a man called Apicius assembled a few documents which described recipes cooked by his fellow Romans. In his scrolls, Apicius recounts how the meals were separated into hors d`oeuvres, main meal and dessert, a style of dining still practiced today. Aspicius also describes how the cooks of Roman times were skilled in the use of a wide range of aromatic flavours, including a few that are still present in modern kitchens for example bay, fennel and dill. In the fifteenth century, the Crusaders brought back many new foods and herbs from the holy land, such as parsley, basil and rosemary. These new culinary innovations created an explosion in recipe publications, many of which are now in private collections. During the succeeding few hundred years, the powerful families of the West tried to offer the most extravagent meals, and consequentially cooks and their collection of recipes became highly prized. Notwithstanding that, it wasn`t until the 19th century that haute cuisine and recipe collections rose to prominence. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, devoted much of their lives to assembling, trying out, and recording recipes common in their social group. By the time we get to the 1900s, cookery books were highly popular as a result of better eduction, people having increased free time and having more money to spend. |
We hope you enjoy this Kalbsschnitzel Mit Joghurt (Veal Steaks With recipe.
