Ingredients
8 slice bacon, halved
1 lb chicken livers, halved
6 oz can whole water chestnuts, drained, and sliced
2 tbsp oil
Directions
Lay bacon slices flat. Place chicken livers and water chestnuts on
top, roll up and secure with toothpicks. Heat oil in wok or frying
pan. Add liver rolls and cook until bacon is browned. Serve.
Servings: 4 servings
Chicken Livers Wrapped In Bacon Recipe brought to you by Recipe Ideas
Categories: Chicken; Meat; Pork; Poultry
The History of Recipes
Academics have found proof that recipes existed way back into antiquity, at least as far into history as the Egypt of the Pharoahs, and maybe even further. Interesting though that maybe, sadly, these old cookbooks were just basic hieroglyphic recipes for preparing meals.
In an interesting twist, the most ancient recipe discovered, according to experts in ancient history are some clay tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel exhilarated. During the time of the Romans a man called Apicius compiled some documents showing how to cook the recipes cooked by wealthy Romans. In his scrolls, he tells us how the meals of wealthy Romans were separated into hors d`oeuvre, main meal and dessert, a very modern way of dining. Additionally, he informs us how the chefs of Roman times made use of a good variety of aromatic flavours, including a few that will be familiar to modern chefs for example basil, mint and dill. In the 15th century, knights returning from the crusades brought us a variety of foods and spices from the holy land, including spices such as basil and coriander. The introduction of these new herbs and spices prompted an explosion in recipe publications, most of which are kept safe in private cookery archives. Over the next few hundred years, the wealthy families of Europe strove to serve up the most extravagent banquests, and consequentially chefs and their recipe collections increased in prestige. Even so, it wasn`t until the 19th century that haute cuisine and recipe books reached a high level of popularity. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated years of their lives to collecting, trying out, and publishing recipes of the day. When we get to the 1900s, recipe books were greatly in demand as a result of better eduction, more spare time and a general increase in wealth. |
We hope you enjoy this Chicken Livers Wrapped In Bacon recipe.
