Ingredients
1 egg, beaten
1 can condensed cheddar cheese sou
1 cup soft bread crumbs
1/4 tsp salt
1 lb ground beef or chuck
1 medium onion, sliced thin
1/2 cup beer
1/2 tsp oregano, dried, crushed
1 dash peppercorns
1 cooked noodles or rice
Directions
soup. Stir in bread crumbs and
Place onion, separated into rings, in a 12x7.5x2" baking dish. Cover
with w
Combine remaining soup, beer, oregano, and pepper. Pour soup mixture
over m
Makes 6 servings.
Preparation Time: 0:30
Servings: 6 servings
Beer-Sauced Meatballs Recipe brought to you by Recipe Ideas
Categories: Beer; Meat; Meatball; Sauce
The History of Recipes
Written cooking instructions as an idea can be traced way back into ancient history, in fact as far as the Egyptians, and possibly even further. However, mostly, these early cookbooks were just basic pictorial, hieroglyphic or cunieform recipes for meal preparation.
In an interesting twist, the most ancient recipe discovered so far, according to Professor Solomon Katz, is a collection of tablets in the Sumerian language 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 drinkers feel exhilarated and blissful. As we move into The time of the roman empire around 25BC a man called Apicius compiled some scripts showing how to cook the recipes prepared by wealthy roman citizens. In his publication, Apicius tells us how the meals were separated into starters, main course and afters, something we still use today. Aspicius also describes how the Roman chefs used many different herbs, including a few you will know like thyme, mint and asafoetida. Moving our culinary historical trip onwards, we have two books from the 1300s - a recipe book entitled `Forme of Cury`, and another called `Curye on Inglish`. Amusingly, they are not about the spicy food that is familiar to us all today, but instead recipes for the types of meals cooked for the rich and wealthy people of that time. In the 15th century, knights returning from the crusades brought us many new foods, spices and herbs from middle-east cuisine, including spices such as coriander, parsley, and basil. These new herbs and spices was responsible for an increase in manuscripts on cookery, most of which are now in private collections. Over the next few hundred years, the rich families of Europe strove to lay on the best banquets, and because of this chefs and their recipes were highly sought after. Even so, it was during the nineteenth century that cooking and recipe books became popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted their lives to collating, verifying, and publishing recipes that were common in the better off homes of the day. When we get to the 1900s, recipe books were starting to become popular due to higher levels of literacy, increased leisure time and being a little richer. |
We hope you enjoy this Beer Sauced Meatballs recipe.
