Ingredients
2 lb redfish
1 each onion, sliced
1/2 each bell pepper, minced
2 each celery stalks, minced
1 tsp green onion tops, minced
1 tsp parsley, minced
1/2 each lemon, juice of
1/2 tsp mustard
1/2 tsp worcestershire sauce
Directions
Boil redfish in just enough water to cover, to which has been added
onions, salt and pepper, boiling about 15 minutes. Remove bones and
skin. Add bell pepper, celery, green onions and parsley. Season with
lemon juice, mustard and Worcestershire sauce. Add most of the fish
stock and place in mold in the refrigerater to congeal. Serve with
mayonnaise and crackers. Also for: Any edible fish. Best use of bony
types (Sheepshead etc) Source: Louisiana Conservationist Recipe date:
12/06/87
Servings: 1 servings
Cold Redfish Mold Recipe brought to you by Recipe Ideas
Categories: Fish; Seafood
The History of Recipes
Food historians have traced the existance of recipes far back into history, in fact as far back into recorded history as the Egypt of the Pharoahs, and maybe further still. In practice though, in the main part, these ancient cookbooks were just simple hieroglyphic or cunieform recipes for preparing meals.
Interestingly, the oldest recipe discovered so far, according to Professor Solomon Katz, are a few stone 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 Roman times 25BC a roman called Apicius created a collection of documents detailing recipes prepared by the Romans. In his publication, Apicius tells us how the meals were divided into starters, main meal and desserts, something we still use today. Additionally, he informs us how the early Romans made use of many aromatic flavours, including a few that will be familiar to modern chefs for example thyme, fennel and dill. As our culinary historical trip moves on a few more years there were a couple of cookery books published in the 14th Century ; one book published under the title `Forme of Cury`, and another, similary named `Curye on Inglish`. Surprisingly, they have no connection with the spicy food that is familiar to us all today, but instead descriptions of the types of food on the tables of the rich people of the period. In the fifteenth century, people returning from the crusades brought us a variety of foods and spices from Arab cuisine, including basil and coriander. These new foods and spices led to an explosion in books on cooking, many of which are kept safe in academic collections. During the succeeding few hundred years, the rich and powerful families of the West competed to lay on the most extravagent banquests, and because of this the best cooks and their recipe collections were greatly in demand. Nevertheless, it was during the 19th century the formal cooking and recipe collections reached a high level of popularity. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated the best years of their lives to collating, trying out, and publishing the recipes of their peers. By the arrival of the 1900s, cookery books are highly popular as a result of higher levels of literacy, people having more leisure time and being a little richer. Like it or not, the introduction of television gave us TV cooks and the demand for the spin-off recipe books. Which brings us neatly to the present day and the invention of the internet, permitting everybody to search through massive numbers of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Cold Redfish Mold recipe.
