Bear Stew A L'espagnole Recipe


Ingredients

3 lb bear meat
1/4 cup vinegar
1 tbsp salt
4 cup water
1/4 cup shortening
1 medium onion, sliced
1 green pepper, chopped
1 cl garlic
1/2 cup chopped celery
1 7 oz. can tomato paste
2 cup canned tomatoes
1 dash tabasco sauce
1/2 tsp salt
1/4 tsp pepper


Directions

Trim all fat of meat and wash meat well in cold water.

Cut into 1 1/2 inch cubes and soak at least 15 minutes in 4 cups of
water to which has been added 1/4 cup vinegar and 1 tablespoon salt.
Drain and pat dry.

Melt shortening in a heavy fry pan, add bear meat and brown well on
all sides.

Add onion, garlic and celery and simmer until onion becomes
translucent.

Add remaining ingredients, mis well, cover and simmer for 30 minutes
or until meat is tender. Serves 4 to 6.

From _Northern Cookbook_ edited by Eleanor A. Ellis, Information
Canada 1973.

Typos by Bert Christensen http://www.interlog.com/~rosewood
rosewood@interlog.com


Servings: 6 servings

 

 

Bear Stew A L'espagnole Recipe brought to you by Recipe Ideas


Categories: Soup; Stew


The History of Recipes

Food historians have proved the existence of recipes way back into ancient history, at least as far back as early Egypt, and maybe further still. Having said that, sadly, these early recipes were just very basic hieroglyphic or cunieform instructions for food preparation.

Fascinatingly, the oldest recipe discovered so far, according to food historians are a few tablets in Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `wonderful`.

Progressing into The time of the romans 25BC a man called Apicius assembled a few documents describing recipes prepared by wealthy roman citizens. In his publication, he recounts how the meals of wealthy Romans were separated into starters, entrees and desserts, a very modern way of dining. Aspicius recounts how the Roman cooks made use of a wide range of spices and herbs, including some familiar names for example basil, fennel and dill.

As our culinary historical trip moves to more modern times there are some recipe books published in the 14th Century - a book published under the title `Forme of Cury`, and another named `Curye on Inglish`. Don`t be fooled by the titles though, they are nothing to do with the indian curry that we all know today, but rather recipes for the types of meals prepared by the chefs of the nobility of that time.

In the 15th century, the Crusaders brought back many foods and spices from Arab cuisine, including coriander, parsley, and rosemary. The introduction of these new foods and spices led to a surge in books on cookery, the majority of which still exist in private libraries.

Over the next few centuries, the powerful families of the West competed with each other to offer the most extravagent banquests, and because of this the best cooks and their recipes could command a high salary. Notwithstanding that, it was during the 1800s that fine cooking and cookery books became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated the best years of their lives to assembling, testing, and writing down recipes of the day.

By the arrival of the twentieth century, recipe books are in great demand, as a result of higher levels of literacy, people having more spare time and having more money to spend.

The introduction of television brought us TV cookery programs and the demand for the spin-off recipe books.

And that pretty much brings us to the present day and the invention of the internet, permitting everyone to search through massive numbers of recipes just like those on this site.

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We hope you enjoy this Bear Stew A L'espagnole recipe.

 


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