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 actually possible to track the history of recipes far back into the far past, at least as far as the ancient Egyptians, and possibly even further than that. Having said that, mostly, these ancient recipes were just primitive pictorial, hieroglyphic or cunieform instructions for food preparation.
Interestingly, the most ancient recipe discovered so far, according to experts are a few ancient tablets in the Sumerian language describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `wonderful`. As our culinary historical trip moves on a few more years we find two interesting cookery books published in the 1300s - a recipe book published under the title `Forme of Cury`, and another, similary named `Curye on Inglish`. Perhaps surprisingly, they have no connection with the curry that is popular today, but rather descriptions of the types of meals cooked for the rich people of the period. In the fifteenth century, people returning from the crusades brought us many new foods and spices from middle-east cuisine, including spices such as coriander, parsley, and rosemary. These new foods and spices was responsible for an explosion in publications on food, many of which still exist in private collections. During the succeeding few hundred years, the families of Europe tried to serve the most extravagent banquests, and because of this chefs and their recipes became highly prized. Nevertheless, it was during the 19th century that fine cookery and recipe collections became really popular. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted much of their lives to collecting, verifying, and recording recipes common in their social group. Like it or not, the introduction of television gave us celebrity chefs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the internet revolution, allowing everyone to access massive numbers of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this 461750 Brunswick Stew recipe.
