1 clean brick (red)
3 each carrots
5 each tomatoes
5 each potatoes
1 sauce pan
3 onions
1 and what ever else you can
1 find to throw in.
1 lb any kind of meat.
~FROM THE LIBRARY OF CHARLIE
Directions
This is a recipe that was handed down from the days of my Hoboing it
all most always came out good.
First you find a red brick(One that has most of the mortar cleaned
off). Next go to the back door of one of the homes near by, and ask
if you can borrow, a burner on the stove to make your brick stew.
When the person asks what brick stew is you show them the brick. You
tell them that you might need to borrow some things to make it
better.Then go to work. Wash off the brick, put the clean brick in
the pot, add water to cover the brick, add the potatoes that you
borrowed,the tomatoes, the onions,carrots, and any thing else you can
get to stew, try to get some kind of meat allthough this is sometimes
hard to do. Add the meat to the stew. Now see if you can get some
salt and pepper it makes it tast better. Next bring to a boil and let
boil until done if you can borrow some flour do so and get some more
water mix the flour and water. With the pot at a boil add the flour
and water mixture to thicken the stew. Next ask you host if she or
he would like to try some and if so borrow a dish for you and your
host, oh yes do not forget the spoons and crackers or bread. Next sit
down and eat your meal with your host. Then help with the dishes. Oh
yes do not forget to throw away the brick. Recipe by Charlie in
Philly CJPV06A.
Servings: 2 servings
Brick Stew Recipe brought to you by Recipe Ideas
Categories: Soup; Stew
The History of Recipes
We can track the history of written recipes way back into the far past, in truth as far as the Egyptians, and maybe further still. In practice though, sadly, these early records were just simple hieroglyphic instructions for meal preparation.
In fact, the most ancient recipe discovered, according to historians is a collection of stone tablets in Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel blissful. Progressing into Roman times around 25BC a roman called Apicius assembled a collection of documents which described recipes prepared by wealthy Romans. In his scrolls, Apicius recounts how the meals were separated into appetizers, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also describes how the chefs of Roman times used a good variety of herbs and spices, including a few that will be familiar to modern chefs for example thyme, rue and dill. Later on in the 1400s, knights returning from the crusades brought back many new foods, spices and herbs from the holy land, including coriander, parsley, basil and rosemary. These new culinary innovations led to a torrent in books on cookery, the majority of which still exist in private collections. For the next few years, the upper-class families of Europe tried to lay on the best banquets, and consequentially the best cooks and their collection of recipes were greatly in demand. Notwithstanding that, it was during the nineteenth century that fine cooking and cookery books really came of age. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, devoted their lives to collecting, verifying, and publishing recipes common in their social group. By the advent of the twentieth century, cooking books are increasing in popularity due to better eduction, people having more spare time and having more money. The introduction of the TV brings us celebrity chefs and the spin-off recipe books. Which brings us neatly to the present day and the internet revolution, allowing everybody to access thousands of recipes such as those found on our web site. |
We hope you enjoy this Brick Stew recipe.
