1 oz butter
1 oz flour
10 fl cider or apple juice
2 tbsp milk or cream
1 salt and pepper as desired
Directions
Melt butter, add flour and cook for 2-3 minutes so that the raw
flavor of the flour has time to mellow. Remove from heat and slowly
add the cider, stirring all the time. Season to taste, bring to the
boil, and cook for a few minutes. Remove from heat again, add the
milk or cream, and reheat carefully. Serve in a hot sauce boat.
Servings: 3 servings
Cider Sauce For Oat Herrings Recipe brought to you by Recipe Ideas
Categories: Beverages; Fish; Sauce; Seafood
The History of Recipes
Written recipes as an idea can be found way back into ancient history, in truth as far into history as the Egyptians, and maybe further still. Interesting though that maybe, sadly, these ancient records were just very basic pictorial recipes for preparing food.
In an interesting twist, the most ancient recipe discovered, according to food historians 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 making those who drank it feel wonderful. Progressing into Roman times 25BC a man called Apicius created some documents showing how to cook the recipes cooked by his fellow Romans. In his publication, he tells us how the meals were split into starters, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also recounts how the early Romans made use of many aromatic flavours, including a few that will be familiar to modern chefs like basil, fennel and parsley. Continuing our culinary historical journey, we have some interesting books dating from the 14th Century ; a book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. Surprisingly, they are nothing to do with the indian curry that is served today, but instead recipes for the types of meals prepared by the chefs of the rich and powerful of those days. Later on, in the 15th century, knights returning from the crusades brought back a variety of spices and herbs from the holy lands, such as parsley and basil. These new herbs and spices was responsible for an outbreak in recipe books, the majority of which are kept safe in private libraries. Over the succeeding few hundred years, the rich families of the West strove to offer the most exotic banquets, and consequentially cooks and their recipe collections could command a high salary. Nevertheless, it was during the 1800s that cookery and cookery books became popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated years of their lives to collating, trying out, and publishing recipes that were common in the better off homes of the day. When we get to the twentieth century, cooking publications were greatly in demand mostly due to better eduction, people having more free time and having more money to spend. The TV revolution brings us TV chefs and the accompanying recipe books. And that neatly brings us to the present day and the internet revolution, permitting everybody to search through massive numbers of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Cider Sauce For Oat Herrings recipe.
