MEATBALLS
1 cup white bread, crusts trimmed
2 lb lean ground beef
3 tbsp onion, chopped
1 tbsp parsley, chopped
1 tbsp mint, chopped
2 each eggs, separated
1 salt & pepper to taste
1 flour
1 oil or butter for frying
THE SAUCE
1/3 cup butter
3 bunch scallions, white part only>>
1 cleaned & chopped
1/2 cup white vinegar
2 cup hot water
1/2 cup cold milk
1 tbsp cornstarch
Directions
Wet the bread with cold water and squeeze out the
excess; mix well with the chopped meat. Add the
onion, parsley, mint, egg whites, salt & pepper. Shape
meatballs, flour lightly; fry in fat.
TO MAKE SAUCE, brown the butter in a saucepan; add
scallions; saute until golden. Add vinegar and water,
cook until only half the liquid remains. Beat egg
yolks very thoroughly in bowl. In another bowl, mix
cornstarch in milk, add this mixture to the egg yolks,
then blend in some liquid from the pot, beating all
the while. Pour egg mixture over meatballs, shaking
pot gently until sauce thickens.
Servings: 6 servings
Keftaides Fricase (Meatballs Fricassee) Recipe brought to you by Recipe Ideas
Categories: Meat; Meatball
The History of Recipes
Written recipes as a concept can be found back into the distant past, in truth as far as the Egyptians, and maybe further still. Interesting though that maybe, these, ancient records were just primitive pictorial recipes for meal preparation.
Interestingly, the most ancient recipe in existence, according to food historians is a collection of ancient tablets in ancient Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel blissful. Progressing into Roman times around 25BC a man called Apicius compiled a collection of scripts showing how to cook the recipes enjoyed by wealthy Romans. In his publication, Apicius tells us how the meals were divided into starters, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also tells us how the cooks of Roman times were skilled in the use of a good variety of herbs and spices, including many that are still in use today like bay, rue and asafoetida. Later on in the 1400s, the Crusaders brought back a variety of spices and herbs from Arab cooking, including spices like coriander, basil and rosemary. These new foods and spices led to an eruption in manuscripts on cookery, the majority of which are kept safe in private cookery archives. By the advent of the twentieth century, cooking books were greatly in demand mostly due to more people being able to read, people having increased leisure time and a general increase in wealth. The introduction of the TV brought us TV chefs and the recipe books that accompanied them. Which brings us neatly to the present day and the invention of computers and the internet, allowing everybody to access massive numbers of recipes such as those found on our web site. |
We hope you enjoy this Keftaides Fricase (Meatballs Fricassee) recipe.
