1/2 cup dark molasses
2 each green onions, chopped
3 tbsp coarse salt
3 tbsp mustard dry
1 tsp paprika
1/4 tsp cayenne
1/2 tsp garlic powder
6 tbsp tamarind extract
1 tbsp kitchen boquet
1 tsp pepper, black
1/2 tsp fenugreek (greek hay)
1/2 tsp ginger
1/2 tsp cinnamon
1 tsp cloves, ground
1/2 tsp cardamom seeds
1/4 tsp tobasco sauce
6 oz rhine wine
2 oz red wine
1 pt vinegar, white
1 each caramel coloring as desired
Directions
Run all non liquid ingredients through a spice blender until they are
a fine powder.
Place over low heat with half of vinegar and simmer 1 hour. Add the
rest of the vinegar a little at a time. Stir in tobasco, wines,
kitchen bouquet and coloring. Cook 3 minutes to dissolve. Remove from
heat.
Pour into crock and let stand covered for 1 week. Strain through
cheesecloth six times.
Keeps refrigerated, also freezes very well.
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NOTES : MasterCook formatted by: Garry Howard, Cambridge, MA
g.howard@ix.netcom.com http://members.aol.com/garhow
From: Carey Starzinger - BBQ Mailing List Visit Carey's Hot and Spicy
Cooking Page http://www.teleport.com/~cstarz/
Recipe By : Carey Starzinger - BBQ Mailing List
Servings: 16 servings
A-2 Steak Sauce Recipe brought to you by Recipe Ideas
Categories: Meat; Sauce
The History of Recipes
Recipes as a concept can be found far back into ancient history, certainly as far back into recorded history as pharonic Egypt, and maybe even further. Interesting though that maybe, generally, these ancient recipes were just very basic pictorial, hieroglyphic or cunieform instructions for food preparation.
In an interesting twist, the oldest recipe in existence, according to historians is a series of clay tablets in ancient Sumerian which show 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 blissful and exhilarated. Progressing into Roman times 25BC a roman called Apicius compiled some scripts detailing recipes enjoyed by wealthy Romans. In his publication, Apicius recounts how the meals were split into appetizers, main meal and dessert, something that is very familiar to us today. Aspicius also tells us how the early Romans made use of a good variety of aromatic flavors, including a few you will know like thyme, fennel and dill. Continuing our culinary historical journey, there were a couple of recipe books which were published in the 1300s ; one book called `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Amusingly, these two books are unconnected to the indian food that appears on menues today, but rather accounts of the types of meals eaten by the rich and wealthy people of the period. Later on, in the 15th century, people returning from the crusades brought us a variety of foods and spices from Arab cooking, including spices such as basil and coriander. These new spices and herbs led to an eruption in recipe manuscripts, some of which still exist in private cookery archives. Over the succeeding few centuries, the rich and powerful families of the West competed to serve the most extravagent meals, and as a consequence, chefs and their recipe collections were greatly in demand. Even so, it was during the 19th century that fine cookery and recipe publications became really popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated the best years of their lives to collecting, trying out, and publishing recipes that were common in the better off homes of the day. When we get to the twentieth century, cookery books are highly popular as a result of more people being able to read, leisure time and having more money. |
We hope you enjoy this A 2 Steak Sauce recipe.
