Ingredients
15 slice white bread
1 butter or margarine, melted
1 celery seeds
1 cup ground cooked lamb
1/4 cup mayonnaise
1 small onion, minced
1/4 tsp paprika
1 tsp lemon juice
2 tbsp chopped chives
1 pimiento strips, -=or=- parsley sprigs
Directions
Trim crusts from bread. Brush one side of each slice with melted
butter and sprinkle with celery seeds. Cut each slice in 3 strips and
place on baking sheet. Bake at 425F 8 to 10 minutes. Blend lamb,
mayonnaise, onion, paprika, lemon juice and chives. Spread each toast
strip with about 1 1/2 teaspoons meat mixture and garnish with
pimiento strips.
Servings: 45 servings
Lamb Appetizer Recipe brought to you by Recipe Ideas
Categories: Appetizer; Lamb; Meat
The History of Recipes
It is possible to follow the history of written recipes far back into the far past, in truth as far into history as the Egypt of the Pharoahs, and possibly even further. Having said that, in the main part, these early cook books were just very basic hieroglyphic recipes for preparing meals.
In fact, the most ancient recipe found, according to experts is a collection of ancient tablets in the Sumerian language 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 anyone who tried it feel `wonderful`. Later on, in The time of the romans around 25BC a man called Apicius created a collection of scripts showing how to cook the recipes cooked by his fellow Romans. In his works, Apicius tells us how the meals were divided into starters, main course and dessert, something we still use today. Aspicius also recounts how the cooks of Roman times made use of many different herbs and spices, including a few that are still present in modern kitchens like bay, rue and dill. For the decades that followed, the rich families of Europe strove to offer the most extravagent banquests, and as a result cooks and their recipes became highly prized. Even so, it was during the nineteenth century that haute cuisine and recipe collections really came of age. Mrs Beeton in the UK, and Fannie Farmer in the US, dedicated years of their lives to collating, verifying, and recording recipes that were common in the better off homes of the day. By the time we get to the 20th century, cooking publications are greatly in demand as a result of increased literacy, people having more free time and disposable income. The arrival of television brought us TV chefs and the demand for the spin-off recipe books. Which brings us neatly to the present day and the invention of the internet, allowing everybody to search through thousands of recipes like those on our web site. |
We hope you enjoy this Lamb Appetizer recipe.
