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
It is quite possible to trace the history of written cooking instructions far back into the distant past, in fact as far into history as ancient Egypt, and maybe even further. However, sadly, these ancient cook books were just primitive hieroglyphic recipes for preparing meals.
During Roman times 25BC a man called Apicius assembled some documents showing how to cook the recipes enjoyed by his fellow Romans. In his scrolls, he tells us how the roman meals were divided into hors d`oeuvres, entrees and afters, something we still use today. This early Roman chef tells us how the ancient Romans used a good variety of aromatic flavors, including a few that will be familiar to modern chefs for example bay, fennel and dill. Later, in the 15th century, the Crusaders brought back a variety of foods and herbs from Arab cuisine, including spices such as coriander, basil and rosemary. These new culinary innovations created an outbreak in cookery books, most of which are now in private collections. Like it or not, the introduction of TV brought us TV chefs and the recipe books that accompanied them. Which brings us neatly up to date and the invention of computers and the internet, permitting everyone to access thousands of recipes such as those found on sites such as the one you are reading now. |
We hope you enjoy this Beer Sauce For Baked Fish recipe.
