Ingredients
2 carrots
1 green pepper
2 medium onions
1 oil, pepper, and salt
1/2 lb fish without bone
1 tomato sauce (or paste)
Directions
Salt fish and let stand. Stew vegetables in a little oil. Cut fish
into pieces; turn in flour and fry separately in oil. When vegetables
are tender, add about 5 tablespoons of tomato sauce or paste and a
little bit of water. Add the fried fish pieces to vegetables and
simmer together for 5 minutes. Serve cold with potatoes.
Servings: 1 servings
Russian Marinade Recipe brought to you by Recipe Ideas
Categories: Russian; Sauce
The History of Recipes
Transcribed cooking instructions as a concept can be observed back into ancient history, certainly as far into history as the Egypt of the Pharoahs, and potentially, even further back. However, mostly, these early recipes were just primitive hieroglyphic or cunieform instructions for preparing meals.
Interestingly, the oldest recipe discovered so far, according to experts in ancient history is a collection of clay tablets in the Sumerian language which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel wonderful. During Roman times 25BC a roman called Apicius wrote some scripts detailing recipes prepared by wealthy roman citizens. In his scrolls, Apicius recounts how the meals of wealthy Romans were split into appetizers, main meal and afters, a style of dining still practiced today. Aspicius also informs us how the Roman chefs made use of many spices and herbs, including some that we all recognise for example bay, mint and parsley. Later, in the 15th century, people returning from the crusades brought back a variety of spices and herbs from middle-east cuisine, including spices such as coriander, parsley, and basil. These new foods and tastes led to an eruption in manuscripts on cooking, many of which are now in academic collections. During the succeeding few centuries, the powerful and wealthy houses competed to lay on the most exotic meals, and because of this chefs and their recipes increased in prestige. However, it was during the 19th century that cooking and recipe collections became popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated years of their lives to collating, testing, and writing down recipes common in their social group. By the time we get to the twentieth century, cook books are highly popular mostly due to higher levels of literacy, leisure time and a general increase in wealth. Like it or not, the introduction of TV gave us TV cooks and the recipe books that accompanied them. Which brings us neatly to the present day and the invention of the internet, allowing us all to search through thousands of recipes like the ones you can find on this site. |
We hope you enjoy this Russian Marinade recipe.
