1 lb beef liver, sliced
2 medium apples, chopped
1 medium onion, chopped
1 1/2 tsp salt
1/8 tsp pepper
6 slice bacon, cut in pieces
1/4 cup water, or beef bouillon
Directions
Place liver in greased shallow casserole. cover with apples, onion,
salt, and pepper. Top with bacon pieces and add liquid. Bake,
covered, at 325 degrees for 1-1/2 hours, removing cover during last
20 minutes of baking.
SOURCE: Southern Living Magazine, October, 1972. Typed for you by
Nancy Coleman
Servings: 6 servings
Baked Liver With Apples Recipe brought to you by Recipe Ideas
Categories: Apple; Fruit; Meat
The History of Recipes
It is possible to track the history of meal recipes way back into history, certainly as far into history as the Egyptians, and potentially, even further back. Having said that, these, early cookbooks were just very simple pictorial, hieroglyphic or cunieform instructions for food preparation.
Progressing into The time of the romans around 25BC a roman called Apicius compiled a collection of documents describing recipes cooked by the Romans. In his works, he describes how the roman meals were separated into appetizers, main meal and dessert, a very modern way of dining. Additionally, he informs us how the early Romans were skilled in the use of a good variety of aromatic flavours, including a few that will be familiar to modern cooks like basil, mint and asafoetida. Later, in the 15th century, knights returning from the crusades brought back many foods and spices from the holy lands, including spices like basil and rosemary. The introduction of these new culinary ideas led to an eruption in recipe manuscripts, most of which are kept safe in private cookery archives. By the time we get to the twentieth century, cookery publications are in high demand, as a result of better eduction, people having increased free time and having more disposable income. |
We hope you enjoy this Baked Liver With Apples recipe.
