MM BY HELEN PEAGRAM
4 sirloin steaks (3/4 lb each)
3/4 lb lean ground pork
1/2 cup fresh bread crumbs
2 tbsp fresh parsley, chopped
2 tbsp lemon juice
1 tsp pepper
1/2 tsp salt
1/2 tsp nutmeg
1/4 cup butter
Directions
Popular in Holland, these steak roll-ups, which resemble small birds,
are often prepared by the butcher and cooked at home. Buy steaks that
are about
1/2 inch thick.
Between 2 pieces of waxed paper, pound steaks to 1/4 inch thickness.
Cut into 8X4 inch pieces. combine pork, bread crumbs, parsley, lemon
juice, pepper, salt and nutmeg. Shape into 8 balls. Place one portion
of pork at short end of each steak. Roll up steaks to enclose pork.
Tie rolls with string at 1 inch intervals. In large heavy bottomed
Dutch oven or 2 skillets, melt butter over high heat; brown roll-ups
all over, in batches. Cover and cook over low heat for 10 to 15
minutes, turning occasionally or until pork is no longer pink. To
serve, remove string, slice and spoon pan juices over top.
From Canadian Living Nov/93
Servings: 8 servings
Blinde Vinken (Blind Finches) Recipe brought to you by Recipe Ideas
Categories: Dutch Oven
The History of Recipes
Recipes as an idea can be found back into the distant past, certainly as far as early Egypt, and quite possibly further than that. Having said that, generally, these old cookbooks were just basic pictorial instructions for preparing food.
In an interesting twist, the oldest recipe in existence, according to experts is a series of stone tablets in the Sumerian language which recount 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 drinkers feel `wonderful`. Later on, in The time of the romans 25BC a man called Apicius assembled a number of documents detailing recipes prepared by wealthy Romans. In his works, he tells us how the roman meals were separated into hors d`oeuvres, main course and dessert, a style of dining still practiced today. Aspicius also describes how the Roman cooks used a good variety of aromatic flavors, including a few that will be familiar to modern chefs such as thyme, rue and parsley. Later on, in the 15th century, the Crusaders brought back a variety of foods and herbs from Arab countries, including parsley and basil. These new foods and spices created an increase in publications on food, many of which are now in private collections. When we get to the 20th century, recipe books are highly popular mostly as a result of more people being able to read, more leisure time and disposable income. The arrival of TV brought us TV cooks and the demand for the accompanying recipe books. Which pretty much brings us to the present day and the internet revolution, permitting us all to access thousands of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Blinde Vinken (Blind Finches) recipe.
