6 small dressed trout
BACON MARINADE
1/2 cup sherry
1/2 cup melted butter
2 tbsp lemon juice
Directions
Salt the inside of the fish. Mix the sherry, melted butter and lemon
juice. Place the dressed fish in a wide pan and cover with the
marinade. Let stand for 1 hour.
Wrap bacon around the fish and hold in place with skewers. Cook over
a hot fire basting frequently. Cook until the bacon is crisp, turning
only once.
Serves 6.
(Adapted from a recipe of the Red Cliff Chippewas; from 'Old Times
Recipes')
Servings: 6 servings
Chippewa Trout Recipe brought to you by Recipe Ideas
Categories: Fish; Seafood
The History of Recipes
It is possible to track the history of `recipes` way back into distant history, certainly as far into history as pharonic Egypt, and maybe even further. However, in the main part, these ancient cookbooks were just simple hieroglyphic or cunieform recipes for preparing food.
The truth of the matter is, the most ancient recipe in existence, according to experts in ancient history is a collection of clay tablets in Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `blissful`. Later on, in The time of the roman empire around 25BC a roman called Apicius created some scripts which described recipes prepared by wealthy roman citizens. In his scrolls, Apicius recounts how the meals were separated into appetizers, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Additionally, he tells us how the Roman chefs made use of a good variety of aromatic flavours, including a few that will be familiar to modern chefs like thyme, mint and parsley. As we move on, we find two interesting cookery books which appeared in the 1300s : a book entitled `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are a little misleading though, these two books are nothing to do with the indian curry that is served today, but instead accounts of the types of food on the menues of the upper classes of the period. Later, in the fifteenth century, people returning from the crusades brought back many new foods and herbs from Arab countries, such as basil and rosemary. These new culinary innovations created an outbreak in books on cookery, the majority of which are now in private cookery archives. During the following few hundred years, the powerful and rich tried to lay on the most extravagent meals, and as a consequence, cooks and their collection of recipes increased in prestige. Notwithstanding that, it was during the 1800s that cookery and cookery books became popular. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated the best years of their lives to collecting, trying out, and publishing recipes to allow everyone to enjoy them. By the time we get to the 1900s, cookbooks are increasing in popularity mostly as a result of more people being able to read, more free time and a general increase in wealth. |
We hope you enjoy this Chippewa Trout recipe.
