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
We are able to follow the history of meal recipes far back into history, in fact as far back into recorded history as the Egypt of the Pharoahs, and maybe further still. Interesting though that is, mostly, these ancient recipes were just simple hieroglyphic instructions for preparing food.
The truth of the matter is, the most ancient recipe in existence, according to experts are a few stone tablets in Sumerian which describe 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 `blissful`. As we move on, we find a couple of books published in the 14th Century : a recipe book published under the title `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are somewhat misleading tho`, they are not about the indian food that appears on menues today, but rather descriptions of the types of meals enjoyed by the upper classes of that time. Later, in the fifteenth century, people returning from the crusades brought back a variety of foods and spices from Arab cooking, including parsley, basil and rosemary. These new foods and tastes was responsible for an increase in recipe manuscripts, some of which are now in academic collections. During the following few hundred years, the powerful and wealthy strove to serve the most extravagent banquests, and as a consequence, the best cooks and their collection of recipes were highly sought after. However, it was during the nineteenth century that fine cookery and recipe publications became really 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, verifying, and recording the recipes that were being prepared for the better households. By the time we get to the 1900s, cook books were greatly in demand as a result of more people being able to read, people having more leisure time and disposable income. The arrival of television gave us TV chefs and the demand for the spin-off recipe books. Which pretty much brings us up to date and the internet revolution, allowing us all to search through massive numbers of recipes like the ones you can find on our site. |
We hope you enjoy this Chopped Liver Spread recipe.
