Ingredients
1 1/2 lb ground beef
19 oz can tomatoes
14 oz tomato sauce
32 oz water
1 tsp paprika
1/2 tsp cayenne pepper
1 1/2 tsp worcestershire sauce
1/2 tsp hp sauce
1 tsp a1 steak sauce
2 tsp louisiana hot sauce
1/2 tsp dried mint
1 1/2 tbsp chile powder
2 tsp salt
1 tsp cumin
1/2 tsp coriander
1/4 tsp cloves
1/8 tsp allspice
1/4 tsp nutmeg
1/2 tsp cinnamon
1 tsp black pepper
1/2 tsp white pepper
1/2 tsp onion powder
6 drop peychaud's bitters
1/2 tsp sugar
1/2 cup bread crumbs
Directions
Brown the ground beef in 2 tbsps olive oil. Add all the other
ingredients, except the bread crumbs, and simmer for 3 hrs. Also, put
can of tomatoes thru a food mill to remove seeds before adding to
sauce. Finally add enough bread crumbs to thicken to the proper
consistancy or however you like it.
Servings: 24 servings
Coney Sauce Recipe brought to you by Recipe Ideas
Categories: Sauce; Steak
The History of Recipes
Transcribed cooking instructions as a concept can be traced way back into the distant past, certainly as far back into history as pharonic Egypt, and potentially, even further back. Having said that, sadly, these ancient cookbooks were just basic pictorial instructions for food preparation.
In an interesting twist, the oldest recipe in existence, according to academics is a series of clay tablets in the Sumerian language which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel wonderful. During the time of the Romans a man called Apicius assembled a collection of scripts detailing recipes enjoyed by the Romans. In his publication, he recounts how the roman meals were divided into hors d`oeuvre, main meal and dessert, something that is very familiar to us today. He also recounts how the Roman chefs made use of a wide range of aromatic flavours, including some familiar names like bay, mint and parsley. Moving our culinary historical trip onwards, there are two recipe books which were published in the fourteenth century - a cookery book called `Forme of Cury`, and another named `Curye on Inglish`. Amusingly, these are unconnected to the indian food that appears on menues today, but rather recipes for the types of meals prepared by the chefs of the rich people of that time. Later on, in the 15th century, the Crusaders brought back a variety of foods and herbs from Arab cooking, including spices like coriander, parsley, and rosemary. These new spices and herbs prompted an eruption in recipe manuscripts, some of which still exist in private collections. Over the next few hundred years, the powerful families of the West competed to serve up the most extravagent meals, and as a consequence, the best chefs and their recipes were much in demand. Even so, it wasn`t until the 19th century that haute cuisine and recipe publications became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated years of their lives to assembling, trying out, and writing down recipes to help cooks of their time. When we get to the 20th century, recipe books are highly popular mostly as a result of more people being able to read, people having increased leisure time and having more disposable income. The arrival of TV brought us TV cooks and the demand for the accompanying recipe books. And that neatly brings us to the present day and the internet revolution, allowing us all to search through massive numbers of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Coney Sauce recipe.
