2 lb cooked unseasoned roastbeef*
6 tbsp milk
1 tbsp unbleached all-purpose flour
3 each large eggs, beaten
1 1/2 cup self-rising flour
4 tsp salt
1/4 tsp pepper
Directions
* Cooked Roast Beef should be cut into 1/2 to 1-inch pieces.
Servings: 5 servings
Chunky Beef Fritters Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Meat
The History of Recipes
It is quite possible to prove the history of transcribed cooking instructions far back into history, certainly as far as the ancient Egyptians, and maybe even further. Interesting though that is, in the main part, these ancient records were just simple hieroglyphic instructions for food preparation.
Interestingly, the oldest recipe discovered so far, according to experts in ancient history is a collection of clay tablets in ancient 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 having made anyone who tried it feel `exhilarated, wonderful and blissful`. As we move into The time of the romans 25BC a roman called Apicius wrote a number of documents detailing recipes prepared by wealthy roman citizens. In his scrolls, he recounts how the meals were divided into appetizers, entrees and dessert, a style of dining still practiced today. This early Roman chef describes how the cooks of his times used many aromatic flavours, including a few you will know for example basil, fennel and dill. Moving on, we find a couple of cookery books dating from the 1300s : a book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are somewhat misleading tho`, these two books are nothing to do with the indian food that is popular today, but rather descriptions of the types of meals on the menues of the nobility of that period. Later, in the 15th century, people returning from the crusades brought back a variety of spices and herbs from Arab cuisine, including spices such as parsley, basil and rosemary. These new foods and tastes led to a surge in recipe publications, many of which still exist in academic collections. During the next few hundred years, the powerful and rich houses competed to lay on the most exotic banquets, and because of this chefs and their collection of recipes increased in prestige. However, it was during the 1800s that haute cuisine and recipe collections really came of age. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted their lives to collating, trying out, and writing down recipes common in their social group. By the time we get to the twentieth century, cook books were highly popular mostly due to higher levels of literacy, leisure time and a general increase in wealth. Like it or not, the introduction of TV gave us TV cooks and the accompanying recipe books. Which brings us neatly up to date and the internet revolution, allowing everyone to access thousands of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Chunky Beef Fritters recipe.
