3 hungarian or chukar partridges
1 salt
1 pepper
1 salad oil
1/4 cup garlic cloves, minced
3 small onions, sliced thin
3 large green peppers, chopped fine
1/4 cup dry sherry
2 cup pimentos, chopped or 1 ea 4 oz. can, of pimentos
2 cup water
Directions
Split partirdges, salt and pepper, and roll in flour. Heat oil in deep
skillet, brown halves of partidges on both sides and as they are
browning, add garlic and onions.
Put birds in Dutch oven or deep casserole and add rest of
ingredients. Cook for approx. 45 minutes or until tender.
Servings: 3 servings
Peppered Hungarians Recipe brought to you by Recipe Ideas
Categories: Dutch Oven; Hungarian
The History of Recipes
Recipes as a concept can be found way back into antiquity, certainly as far back into recorded history as ancient Egypt, and maybe even further. In practice though, in the main part, these early records were just primitive pictorial, hieroglyphic or cunieform instructions for preparing meals.
In an interesting twist, the oldest recipe in existence, according to experts in ancient history are some 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`. Progressing into Roman times 25BC a roman called Apicius compiled a few documents detailing recipes enjoyed by wealthy Romans. In his publication, he tells us how the meals were divided into hors d`oeuvre, entrees and afters, a very modern way of dining. Aspicius also informs us how the Romans were skilled in the use of many herbs, including a few that are still present in modern kitchens for example basil, fennel and asafoetida. Continuing our culinary historical journey, there were a couple of recipe books which date from the 1300s ; a book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are a little misleading though, these are nothing to do with the curry that we all know today, but instead accounts of the types of food on the tables of the rich people of the period. Later on, in the 15th century, people returning from the crusades brought us a variety of spices and herbs from Arab cooking, including spices such as rosemary and coriander. The introduction of these new tastes prompted a surge in manuscripts on food, the majority of which are now in private cookery archives. The TV revolution brings us TV cooks and the recipe books that accompanied them. Which brings us neatly to the present day and the invention of the internet, permitting everybody to access thousands of recipes like the ones you can find on the site you are now reading. |
We hope you enjoy this Peppered Hungarians recipe.
