3 oz chicken breast
3 oz ground chuck, cooked
12 oz tomato juice
1/2 small onion or dehydrated
1 cup water
1 package beef bouillon
1/2 tsp red pepper
1/8 cup vinegar
Directions
Skin chicken and boil until tender. Broil beef until brown. Debone,
chop, and blend chicken in blender. Cook tomato juice, water, and
onion slowly (30 minutes). Add bouillon, pepper, meat, and vinegar.
Add salt and pepper to taste. Cook very slow in heavy pot until thick.
Servings: 1 servings
461750 -- Brunswick Stew Recipe brought to you by Recipe Ideas
Categories: Soup; Stew
The History of Recipes
It is possible to follow the history of `recipes` way back into the distant past, certainly as far back as the ancient Egyptians, and potentially, even further back. In practice though, generally, these ancient cook books were just primitive hieroglyphic instructions for meal preparation.
Later on, in The time of the romans around 25BC a man called Apicius assembled a few documents describing recipes enjoyed by his fellow Romans. He recounts how the roman meals were separated into starters, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he recounts how the cooks of his times made use of many different spices and herbs, including some that we all recognise for example thyme, mint and dill. For the decades that followed, the powerful families of the West competed with each other to serve the most exotic banquets, and as a consequence, the best chefs and their recipes became highly prized. Notwithstanding that, it was during the 19th century the formal cooking and cookery books became really popular. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated years of their lives to assembling, testing, and writing down the recipes of their peers. By the time we get to the 20th century, recipe books are in high demand, mostly due to more people being able to read, people having increased spare time and disposable income. |
We hope you enjoy this 461750 Brunswick Stew recipe.
