1 city chicken -- see below:
Directions
Cut 2 lbs lean pork and veal into pieces 1 1/2 inches long and 1/4
thick. String pieces of veal alternately with the pork, about 8 or 9
pieces on a skewer (wooden or metal). Salt the meat. Dip in flour,
beaten egg and bread crumbs. Fry in a little bit of oil to brown.
Remove to a baking dish that has been sprayed with Pam. Cover and
cook until tender. *As kids we ate the meat right off of the wooden
skewers as though it were a chicken leg!
Recipe By : marta@citynet.net (Marta Martin)
Servings: 1 servings
City Chicken Recipe brought to you by Recipe Ideas
Categories: Chicken; Poultry
The History of Recipes
We are able to track the history of meal recipes back into the far past, in fact as far as early Egypt, and quite possibly further than that. Interesting though that maybe, in the main part, these ancient cook books were just simple pictorial, hieroglyphic or cunieform instructions for meal preparation.
The truth of the matter is, the oldest recipe found, according to Professor Solomon Katz, is a collection of stone tablets in Sumerian which describe the baking 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. As we move into Roman times around 25BC a man called Apicius compiled a few scripts describing recipes cooked by the Romans. He recounts how the meals were split into hors d`oeuvre, entrees and dessert, a very modern way of dining. He also describes how the ancient cooks were skilled in the use of a wide range of spices and herbs, including some familiar names like bay, mint and parsley. Moving on, there are a couple of interesting recipe books which were published in the fourteenth century ; one book entitled `Forme of Cury`, and another titled `Curye on Inglish`. Although the titles sound familiar, these are nothing to do with the indian food that we all know today, but rather descriptions of the types of meals cooked for the rich people of those days. Later, in the 15th century, the Crusaders brought back many foods and herbs from the Middle-East, including spices like rosemary and coriander. The introduction of these new herbs and spices prompted a surge in recipe manuscripts, most of which still exist in academic collections. During the following few centuries, the wealthy families of Wesstern Europe competed with each other to lay on the most extravagent meals, and as a result the best chefs and their recipe collections were greatly in demand. Even so, it wasn`t until the 1800s that haute cuisine and recipe books really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted much of their lives to assembling, testing, and writing down recipes to help cooks of their time. By the advent of the 1900s, recipe publications are in high demand, mostly as a result of increased literacy, people having increased spare time and being a little richer. |
We hope you enjoy this City Chicken recipe.
