Ingredients
1 cup medium white sauce
1 cup grated cheddar cheese
2 tsp worcestershire sauce
1 tsp paprika
1 tsp mustard
1 cup beer
1 tbsp capers
Directions
Combine white sauce, cheese, Worcestershire sauce, paprika and
mustard. Stir over low heat until cheese melts. Add beer slowly while
stirring; add capers. Serve hot with baked fish fillets From the
files of Al Rice, North Pole Alaska. Feb 1994
Servings: 1 servings
Beer Sauce For Baked Fish Recipe brought to you by Recipe Ideas
Categories: Beer; Fish; Sauce; Seafood
The History of Recipes
Food historians have tracked the existence of recipes back into the distant past, in truth as far back into recorded history as the Egypt of the Pharoahs, and possibly even further than that. Interesting though that is, sadly, these old records were just basic hieroglyphic or cunieform recipes for preparing food.
Fascinatingly, the most ancient recipe in existence, according to Professor Solomon Katz, is a series of tablets in Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `blissful`. As we move into The time of the roman empire 25BC a man called Apicius assembled a number of scripts which described recipes enjoyed by wealthy Romans. He recounts how the meals of wealthy Romans were separated into hors d`oeuvre, entrees and dessert, a very modern way of dining. Aspicius also recounts how the early Romans used a good variety of herbs, including a few that will be familiar to modern chefs for example basil, rue and asafoetida. As our culinary historical trip moves to more modern times there are a couple of interesting cookery books published in the 14th Century ; a recipe book called `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are somewhat misleading tho`, these are nothing to do with the curry that we all know today, but rather descriptions of the types of meals enjoyed by the rich people of that period. In the 15th century, the Crusaders brought back many new foods and spices from Arab cooking, such as basil and coriander. These new foods and tastes prompted a surge in manuscripts on food, the majority of which still exist in academic collections. Over the next few centuries, the powerful families of Wesstern Europe tried to serve the most extravagent banquests, and as a consequence, cooks and their recipe collections were highly sought after. However, it wasn`t until the 1800s that formal cookery and cookery books really came of age. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated their lives to collecting, verifying, and publishing recipes common in their social group. By the arrival of the twentieth century, recipe publications were increasing in popularity as a result of more people being able to read, people having more free time and being a little richer. The TV revolution brings us TV chefs and the demand for the accompanying recipe books. Which brings us neatly to the present day and the invention of computers and the internet, permitting us all to access massive numbers of recipes just like those on sites such as this. |
We hope you enjoy this Beer Sauce For Baked Fish recipe.
