4 rock cornish game hens
1/4 cup canned beef consomme
1 butter
1 salt & pepper
1/4 cup light corn syrup
Directions
If thawed, may be stuffed with 1/4 c stuffing each. Season hens to
taste with salt and pepper. Place breast side up on rack in shallow
roasting pan and brush well with butter. Roast uncovered at 400
degrees about 45 minutes or until tender. During last 15 mins of
baking, baste several times with mixture of consomme and syrup.
Servings: 4 servings
Baked Rock Cornish Gaame Hen Recipe brought to you by Recipe Ideas
Categories: Poultry
The History of Recipes
Transcribed cooking instructions as a concept can be tracked way back into antiquity, in truth as far back into recorded history as the Egyptians, and possibly even further. Interesting though that maybe, mostly, these old cook books were just basic pictorial recipes for preparing meals.
In an interesting twist, the oldest recipe in existence, according to experts is a collection of tablets in the Sumerian language which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel wonderful. Progressing into Roman times 25BC a man called Apicius compiled a few scripts describing recipes cooked by the Romans. In his scrolls, Apicius tells us how the roman meals were split into starters, main meal and desserts, a style of dining still practiced today. He also recounts how the cooks of his times made use of a wide range of spices, including a few you will know for example basil, mint and parsley. Continuing our culinary historical journey, there are a couple of interesting recipe books which date from the 1300s : a recipe book entitled `Forme of Cury`, and another called `Curye on Inglish`. Although the titles sound familiar, they are unconnected to the indian curry that is popular today, but instead recipes for the types of meals cooked for the nobility of that time. Later on, in the 15th century, knights returning from the crusades brought us many spices and herbs from Arab countries, including spices such as coriander, parsley, basil and rosemary. The introduction of these new herbs and spices was responsible for an eruption in recipe books, many of which are now in private collections. Over the succeeding few hundred years, the wealthy families of Wesstern Europe competed with each other to lay on the most exotic meals, and as a consequence, chefs and their collection of recipes became highly prized. Even so, it was during the 19th century that cookery and recipe collections became popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated the best years of their lives to assembling, testing, and writing down the recipes of their peers. When we get to the twentieth century, recipe publications are in high demand, mostly due to more people being able to read, leisure time and disposable income. The TV revolution brought us cooking programs and the recipe books that accompanied them. And that neatly brings us to the present day and the internet revolution, allowing everyone to search through massive numbers of recipes just like those on this recipe site. |
We hope you enjoy this Baked Rock Cornish Gaame Hen recipe.
