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
Academics have tracked the existence of recipes back into history, at least as far back into recorded history as the ancient Egyptians, and possibly even further. Interesting though that is, generally, these ancient recipes were just very simple hieroglyphic or cunieform recipes for meal preparation.
Fascinatingly, the oldest recipe discovered, according to academics is a collection of tablets in the Sumerian language describing the making 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 exhilarated. Progressing into The time of the romans 25BC a man called Apicius compiled a few scripts describing recipes prepared by the Romans. In his works, he recounts how the roman meals were split into starters, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also informs us how the cooks of his times were skilled in the use of a wide range of spices and herbs, including some familiar names for example basil, fennel and asafoetida. In the 15th century, the Crusaders brought back many spices and herbs from the holy lands, including spices such as coriander, parsley, and basil. The introduction of these new culinary ideas was responsible for an increase in manuscripts on cookery, the majority of which are kept safe in private collections. Over the next few centuries, the wealthy families of Wesstern Europe competed with each other to offer the most exotic meals, and consequentially chefs and their recipes were at a premium. However, it was during the nineteenth century the formal cooking and cookery books reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, spent years to assembling, testing, and writing down the recipes of their peers. By the arrival of the twentieth century, recipe publications are in great demand, mostly due to better eduction, more spare time and having more disposable income. The introduction of television brought us TV cookery programs and the recipe books that accompanied them. And that neatly brings us to the present day and the invention of the internet, allowing everyone to access thousands of recipes just like those on this site. |
We hope you enjoy this Brick Stew recipe.
