Ingredients
1 entrails (liver, heart,>>>
1 lungs, intestines) of a>>>>
1 very young spring lamb.
4 tbsp butter
1 each med. onion, chopped
2 tbsp scallion, chopped
2 tbsp dill, chopped
1 salt & pepper to taste
1 meat broth
1/2 cup raw rice
2 each eggs (or 3)
2 each lemons, juice only
Directions
Wash entrails in plenty of water. Scald in boiling water for abt.
2 min. Cool, the cut into small pcs. Melt butter in a pot. Saute the
onion until light golden color, add scallion and cut-up meats,
turning meats several times. Add dill, salt and pepper, and enough
broth to cover. Bring the whole to a boil and cook covered, until
meat is tender (1 1/2 to 3 hrs). About 20 min. before it is done, add
the rice, and more broth if necessary. When rice is tender, remove
pot from the heat.
Beat eggs; add lemon juice, beating it in well. Slowly add some of
the hot liquid from the pot, stirring constantly. After the egg-lemon
mixture is well blended, pour it into the soup; stir. Serve hot.
NOTE: The broth is usually made from the lamb's head, breast, or
shoulder, but you can use any meat stock.
Servings: 4 servings
Mayeritsa (Greek Easter Soup) Recipe brought to you by Recipe Ideas
Categories: Holiday; Soup
The History of Recipes
Food historians have traced the existance of recipes back into antiquity, in fact as far into history as the Egypt of the Pharoahs, and potentially, even further back. However, mostly, these ancient recipes were just very simple hieroglyphic or cunieform instructions for preparing meals.
Interestingly, the most ancient recipe in existence, according to food historians are some stone tablets in ancient Sumerian which show 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 `wonderful`. Later on, in Roman times 25BC a man called Apicius compiled a collection of scripts showing how to cook the recipes cooked by wealthy Romans. In his scrolls, Apicius describes how the roman meals were split into starters, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius informs us how the Roman chefs made use of many spices, including some familiar names such as bay, mint and asafoetida. As our culinary historical trip moves on a few more years there are some books published in the fourteenth century - a cookery book titled `Forme of Cury`, and another entitled `Curye on Inglish`. Amusingly, they have no connection with the indian food that is served today, but instead recipes for the types of meals served to the wealthy. In the fifteenth century, the Crusaders brought back a variety of foods and spices from Arab cooking, including spices like coriander, parsley, and basil. These new herbs and spices was responsible for an outbreak in publications on food, some of which are kept safe in private libraries. During the succeeding few hundred years, the wealthy families of the West strove to serve up the most extravagent banquests, and as a consequence, the best chefs and their recipes could command a high salary. Even so, it was during the 1800s that fine cookery and recipe publications became popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated years of their lives to collating, testing, and writing down popular recipes of the day. By the arrival of the 1900s, cooking books were greatly in demand as a result of more people being able to read, people having increased leisure time and having more money to spend. |
We hope you enjoy this Mayeritsa (Greek Easter Soup) recipe.
