Ingredients
STUFFING
2 cup leftover meat pieces
1 onion, chopped
1 salt and pepper
2 slices wet bread squeezed
1 tbsp bacon drippings
3 slices bacon, diced
DOUGH
1 egg
1 salt
1 1/2 tbsp butter, melted
3 1/4 cup flour
1/2 cup water
1 1/2 tbsp bread crumbs
Directions
Grind the meat with bread. Add the onions which have been sauteed in
the drippings. Season with salt and pepper. To prepare dough, mix
the egg with the flour, add a dash of salt and as much water as
needed to knead a smooth loose dough. Roll out as thinly as you can.
Cut out 2 1/2 to 3 inch squares. Put a little of the stuffing on
each square. Fold to form a triangle, pinch the edges together. Cook
in a large kettle with boiling salted water on high heat for 5
minutes. Remove with a colander spoon to a warmed serving platter.
Add the bread crumbs to the butter and fry for a few minutes on low
heat. Pour over the perogi.
Servings: 9 servings
Perogi With Meat Recipe brought to you by Recipe Ideas
Categories: Casserole; Meat
The History of Recipes
Written recipes as a concept can be tracked back into history, at least as far into history as pharonic Egypt, and possibly even further than that. However, sadly, these early cook books were just simple hieroglyphic or cunieform recipes for food preparation.
In an interesting twist, the most ancient recipe discovered, 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 making anyone who tried it feel `blissful`. During the time of the Romans a roman called Apicius wrote a number of documents which described recipes prepared by the Romans. In his works, Apicius tells us how the roman meals were divided into starters, main course and dessert, a very modern way of dining. Additionally, he describes how the Roman chefs used many aromatic flavours, including a few you will know such as thyme, fennel and parsley. Moving our culinary historical trip onwards, we find two interesting cookery books which appeared in the 14th Century : a recipe book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. Although the titles sound familiar, they are not about the indian food that we all know today, but rather recipes for the types of food on the tables of the nobility of those days. Later on, in the 15th century, people returning from the crusades brought back many new foods and herbs from the holy land, such as parsley, basil and rosemary. The introduction of these new herbs and spices was responsible for an increase in recipe manuscripts, the majority of which still exist in private libraries. Over the next few hundred years, the powerful and rich houses tried to lay on the most extravagent meals, and consequentially cooks and their collection of recipes became highly prized. Even so, it was during the nineteenth century that haute cuisine and cookery books became really popular. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted their lives to collating, trying out, and writing down popular recipes of the day. When we get to the 20th century, cook books were increasing in popularity mostly as a result of better eduction, people having more spare time and disposable income. The arrival of TV gave us celebrity chefs and the demand for the accompanying recipe books. Which brings us neatly to the present day and the invention of computers and the internet, allowing us all to access thousands of recipes like the ones you can find on our site. |
We hope you enjoy this Perogi With Meat recipe.
