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
Experts have proved the existence of recipes way back into distant history, at least as far into history as the Egypt of the Pharoahs, and possibly even further than that. Interesting though that maybe, mostly, these old recipes were just very simple pictorial instructions for meal preparation.
The truth of the matter is, the oldest recipe in existence, according to historians is a series of clay tablets in the Sumerian language 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 anyone who drank it feel wonderful. Later on, in The time of the roman empire around 25BC a roman called Apicius wrote a number of scripts describing recipes cooked by the Romans. In his works, Apicius tells us how the roman meals were divided into appetizers, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef tells us how the ancient chefs used a wide range of herbs, including some that we all recognise like basil, mint and asafoetida. As we move on, we find a couple of interesting recipe books from the 1300s : one book called `Forme of Cury`, and another, similary called `Curye on Inglish`. Although the titles sound familiar, these two books are unconnected to the curry that is served today, but rather descriptions of the types of food prepared for the nobility of the time. Later, in the fifteenth century, people returning from the crusades brought back many foods, spices and herbs from Arab cooking, including spices such as basil and rosemary. The introduction of these new herbs and spices created a torrent in manuscripts on food, the majority of which still exist in academic collections. During the following few hundred years, the powerful and rich houses competed with each other to lay on the best banquets, and as a consequence, chefs and their collection of recipes were much in demand. Even so, it was during the nineteenth century that formal cookery and cookery books became really popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated their lives to assembling, verifying, and writing down recipes to help cooks of their time. By the time we get to the 1900s, cook books are in high demand, due to more people being able to read, leisure time and having more money. The arrival of television gave us cooking programs and the spin-off recipe books. And that brings us to the present day and the invention of computers and the internet, permitting us all to search through thousands of recipes just like those on the site you are now reading. |
We hope you enjoy this City Chicken recipe.
