1/2 cup sour cream
1/4 cup pineapple, crushed, drained
2 tbsp lemon, peeled & diced
2 tbsp green pepper, finely chop
1 tbsp onion, chopped
1 tbsp sugar, light brown
1 1/2 tsp lemon rind, grated
1/4 tsp mustard, dry
1/4 tsp celery salt
1/8 tsp cloves, ground
Directions
Combine all ingredients. Chill in refrigerator for 2 hours before
serving. Makes 1 cup relish. Great with Buttermilk Fried Shark.
Source: LOUISIANA CONSERVATIONIST Sept/Oct 81 Recipe date: 08/21/81
Servings: 1 servings
Lemon Sauce For Shark Recipe brought to you by Recipe Ideas
Categories: Fish; Fruit; Sauce; Seafood
The History of Recipes
Written recipes as an idea can be observed far back into history, at least as far back as early Egypt, and quite possibly further than that. Having said that, mostly, these old cookbooks were just very basic pictorial instructions for meal preparation.
In an interesting twist, the oldest recipe discovered, according to Professor Solomon Katz, are a few clay tablets in 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 wonderful. Much later, in Roman times a roman called Apicius wrote a number of documents detailing recipes cooked by wealthy Romans. He tells us how the roman meals were divided into starters, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef recounts how the ancient chefs made use of many different aromatic flavors, including a few that are still present in modern kitchens such as thyme, mint and asafoetida. Continuing our culinary historical journey, we find two recipe books which appeared in the fourteenth century : a recipe book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. Don`t be fooled by the titles though, they are not about the indian curry that is served today, but instead descriptions of the types of food on the menues of the upper classes of that time. Later on, in the 15th century, people returning from the crusades brought back many foods and herbs from the holy lands, including spices like coriander, parsley, basil and rosemary. The introduction of these new foods and spices was responsible for a torrent in recipe books, the majority of which are kept safe in academic collections. The TV revolution gave us TV cookery programs and the demand for the accompanying recipe books. Which brings us neatly up to date and the internet revolution, permitting us all to search through massive numbers of recipes like those on sites such as this. |
We hope you enjoy this Lemon Sauce For Shark recipe.
