Ingredients
1/2 lb unsalted butter - at room temp.
1 to 2 pressed garlic cloves
1 a little salt and pepper
1 tsp fresh chopped rosemary
1 tsp fresh chopped lemon thyme
1 tsp fresh chopped oregano
1 tsp fresh chopped sage
Directions
Blend all ingredients thoroughly.
From Lynn Alley's "Herbs in Butter" article in "The Herb Companion."
April/May 1993, Vol. 5, No. 4. Pg. 47. Posted by Cathy Harned.
Servings: 1 batch
Poultry Seasoning Butter Recipe brought to you by Recipe Ideas
Categories: Poultry
The History of Recipes
We can track the history of meal recipes way back into ancient history, in fact as far into history as the ancient Egyptians, and maybe even further. Having said that, these, ancient cookbooks were just very simple pictorial recipes for preparing food.
In an interesting twist, the oldest recipe discovered, according to experts is a collection of ancient tablets in the Sumerian language which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel exhilarated. As we move into The time of the roman empire around 25BC a roman called Apicius wrote some documents describing recipes enjoyed by wealthy Romans. In his scrolls, Apicius recounts how the roman meals were split into hors d`oeuvre, main meal and desserts, something that is very familiar to us today. Aspicius also informs us how the ancient Romans made use of a good variety of herbs, including a few that will be familiar to modern chefs like basil, rue and parsley. Moving our culinary historical trip onwards, we find a couple of interesting books published in the 14th Century - a recipe book entitled `Forme of Cury`, and another called `Curye on Inglish`. Perhaps surprisingly, these have no connection with the indian curry that appears on menues today, but instead recipes for the types of food served to the rich and powerful of those days. In the 15th century, people returning from the crusades brought back many foods and spices from the holy land, such as coriander, parsley, and basil. These new foods and spices prompted an explosion in recipe books, some of which are kept safe in private libraries. Over the next few hundred years, the powerful and wealthy houses competed with each other to serve up the most extravagent banquests, and consequentially cooks and their recipes became highly prized. Nevertheless, it wasn`t until the 19th century that cookery and recipe publications became popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated years of their lives to collecting, verifying, and publishing recipes to help cooks of their time. When we get to the 1900s, cook books are in high demand, as a result of better eduction, people having more free time and disposable income. The arrival of TV gave us cooking programs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the invention of the internet, permitting everyone to search through massive numbers of recipes such as those found on the site you are now reading. |
We hope you enjoy this Poultry Seasoning Butter recipe.
