Ingredients
3 qt water
1/2 cup salt
1/2 cup sugar
4 pounds of cod, cut into 6
1 or 8 pieces
1 butter
Directions
Bring water, salt and sugar to boiling; remove from heat and add cod.
Cover and let stand for 15 minutes. Drain carefully; pat dry with
paper towels. Place cod on foil lined broiler pan or 15x10x1 inch
pan. Butter generously; broil 3 to 4 inches from heat until lightly
browned. Serve immediately with melted butter. Randy Rigg
Servings: 1 servings
Poor Man's Lobster Recipe brought to you by Recipe Ideas
Categories: Fish; Lobster; Seafood
The History of Recipes
Academics have proved the existence of recipes back into ancient history, certainly as far back as the Egypt of the Pharoahs, and potentially, even further back. In practice though, sadly, these early cook books were just basic hieroglyphic or cunieform instructions for preparing meals.
Fascinatingly, the oldest recipe discovered so far, according to historians are some clay 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 having made people feel exhilarated. As we move into The time of the roman empire 25BC a man called Apicius created a number of scripts describing recipes enjoyed by his fellow Romans. He tells us how the meals of wealthy Romans were divided into hors d`oeuvres, entrees and desserts, a style of dining still practiced today. This early Roman chef describes how the Romans were skilled in the use of many spices and herbs, including a few you will know for example thyme, rue and asafoetida. As our culinary historical trip moves to more modern times we have two interesting books published in the fourteenth century - one book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are a little misleading though, these books are nothing to do with the indian curry that is popular today, but rather accounts of the types of food prepared by the chefs of the upper classes of those days. In the 15th century, knights returning from the crusades brought us many foods and spices from middle-east cuisine, including spices like coriander, basil and rosemary. These new culinary innovations created a surge in recipe books, many of which still exist in private cookery archives. Over the next few centuries, the rich families of the West competed with each other to serve the most extravagent banquests, and because of this the best chefs and their recipes were much in demand. Notwithstanding that, it wasn`t until the 1800s that cookery and recipe collections really came of age. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted much of their lives to collecting, testing, and publishing recipes of the day. By the arrival of the twentieth century, cooking publications were in high demand, as a result of higher levels of literacy, people having increased spare time and having more money. |
We hope you enjoy this Poor Man's Lobster recipe.
