1/2 lb beef liver
2 medium onions
6 eggs, hard-cooked
1/2 tsp salt
1/8 tsp pepper
3 tbsp butter, melted
1 parsley
Directions
Simmer liver until tender in water to cover. Drain. Put liver and
onions through food chopper. Combine chopped liver and onions with 5
chopped eggs. Season with salt and pepper. Add melted butter, mix
well, and pack into a loafpan. Chill. Turn onto chilled platter and
garnish with sliced hard-cooked egg and parsley. Serve as a luncheon
meat or spread on toast or crackers.
SOURCE: Southern Living Magazine, October, 1972. Typed for you by
Nancy Coleman.
Servings: 2 cups
Chopped Liver Spread Recipe brought to you by Recipe Ideas
Categories: Meat
The History of Recipes
It is possible to track the history of meal recipes back into the far past, at least as far back as the ancient Egyptians, and maybe further still. Having said that, these, ancient recipes were just simple pictorial, hieroglyphic or cunieform recipes for meal preparation.
In fact, the oldest recipe discovered, according to historians are a few tablets in ancient Sumerian 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 drinkers feel `blissful`. Later on, in The time of the romans around 25BC a man called Apicius created a few documents detailing recipes cooked by wealthy Romans. In his scrolls, he tells us how the roman meals were divided into hors d`oeuvres, entrees and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also describes how the Roman chefs used a good variety of spices, including a few you will know for example thyme, rue and parsley. Later, we have two recipe books dating from the 14th Century : one book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. Don`t be fooled by the titles though, these books are nothing to do with the curry that is served today, but rather accounts of the types of meals on the menus of the rich and wealthy people of that time. Later on in the 1400s, knights returning from the crusades brought us many spices and herbs from the holy lands, including parsley, basil and rosemary. These new culinary innovations caused a surge in manuscripts on cooking, some of which still exist in private cookery archives. For the decades that followed, the rich families of Wesstern Europe competed to serve up the most exotic banquets, and consequentially the best cooks and their collection of recipes were greatly in demand. Notwithstanding that, it wasn`t until the 1800s that formal cookery and recipe publications really came of age. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated their lives to collecting, testing, and writing down the recipes of their peers. By the time we get to the 20th century, cooking publications are in great demand, mostly due to better eduction, more leisure time and having more money. The arrival of television brings us TV cookery programs and the accompanying recipe books. Which brings us neatly to the present day and the internet revolution, allowing us all to search through thousands of recipes such as those found on this recipe site. |
We hope you enjoy this Chopped Liver Spread recipe.
