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BROTH OR SOUP STOCK
(Brodo)
To obtain good broth the meat must be put in cold water, and then
allowed to boil slowly. Add to the meat some pieces of bones and "soup
greens" as, for instance, celery, carrots and parsley. To give a brown
color to the broth, some sugar, first browned at the fire, then diluted
in co... |
SOUP OF "CAPPELLETTI"
This Soup is called of "Cappelletti" or "little hats" on account of the
shape of the "Cappelletti".
First a thin sheet of paste is made according to the following
directions:
The best and most tender paste is made simply of eggs, flour and salt,
water may be substituted for part of the eggs... |
BREAD SOUP
(Panata)
This excellent and nutritious soup is a godsend for using the stale
bread that must never again be thrown away. It is composed of bread
crumbs and grated bread, eggs, grated cheese, nutmeg (in very small
quantity) and salt, all mixed together and put in broth previously
prepared, which must b... |
GNOCCHI
This is an excellent soup, but as it requires boiled or roast breast of
chicken or turkey it is[Pg 8] well to make it only when these ingredients are
handy.
Prepare a certain quantity of boiled potatoes, the mealy kind being
preferred. Mash the potatoes and mix them with chicken or turkey breast
well gro... |
VEGETABLE SOUP
(Zuppa Santé)
Any kind of vegetables may be used for this soup: carrots, celery,
cabbage, turnips, onions, potatoes, spinach, the outside leaves of
lettuce or greens of any variety.
Select three or four kind of vegetables, shred or chop coarsely cabbage
or greens, and slice or cut in cubes the roo... |
QUEEN'S SOUP
(Zuppa Regina)
This is made with the white meat of chicken, which is to be ground in a
meat grinder together with blanched almonds (5 or 6) for one quart of
chicken stock. To the meat and almond add some bread crumbs, first
soaked in milk or broth, in the proportion of about one fifth of the
quantit... |
BEAN SOUP
(Zuppa di fagiuoli)
One cup of dried beans, kidney, navy or lima is to be soaked over night.
Then boil until tender. It is preferable to put the beans to cook in
cold water with a pinch of soda. When they come to boil, pour off this
water and add fresh.[Pg 10]
Chop fine ¼ onion, one clove of garlic, on... |
LENTIL SOUP
(Zuppa di lenticchie)
The lentil soup is prepared in the same way as the bean soup, only
substituting lentils for beans. A good combination is that of lentils
and rice. The nutritive qualities of the lentils are not sufficiently
known in this country, but all books on dietetics speak very highly of
t... |
VEGETABLE CHOWDER
(Minestrone alla Milanese)
Cut off the rind of ½ lb. salt pork and put it into two quarts of
water to boil. Cut off a small slice of the pork and beat it to a paste
with two or three sprigs of parsley, a little celery and one kernel of
garlic. Add this paste to the pork and water. Slice two carr... |
RAVIOLI
Put on the bread board about two pounds of flour in a heap; make a
hollow in the middle and put in it a piece of butter, three egg-yolks,
salt and three or four tablespoonfuls of lukewarm water. Make a paste
and knead it well, then let it stand for an hour, wrapped or covered
with a linen cloth. Then spre... |
PAVESE SOUP
(Zuppa alla Pavese)
Cut as many thin slices of bread as are needed in order that each person
may have at least two of them. These slices are then to be toasted and
browned with butter. Poach two eggs for each[Pg 13] person, one on each slice
of bread and place the slices on a large and deep dish (not ... |
TOMATO SAUCE
(Salsa di Pomidoro)
Chop together, fine, one quarter of an onion, a clove of garlic, a piece
of celery as long as your finger, a few bay leaves and just enough
parsley. Season with a little oil, salt and pepper, cut up seven or
eight tomatoes and put everything over the fire together. Stir it from
t... |
BROWN STOCK
(Sugo di Carne)
Cover the bottom of a saucepan with thin slices of beef taken from a
juicy cut and small pieces of salt pork. Place over a large onion, one
carrot, and a stalk of celery, all chopped in small pieces. Add some
butter and cover the whole with any trimmings from steaks or roasts and
any ... |
ANCHOVY SAUCE
(Salsa d'Acciughe)
This recipe does not call for the filets of anchovies prepared for hors
d'œuvre, but the less expensive and larger whole anchovies in salt to
be had in bulk or cans at large dealers. Wash them thoroughly in plenty
of water. Remove head, tail, backbone and skin and they are ready f... |
SPAGHETTI OR MACARONI WITH BUTTER AND CHEESE
(Pasta al burro e formaggio)
This is the simplest form in which the spaghetti may be served, and it
is generally reserved for the thickest paste. The spaghetti are to be
boiled until tender in salted water, taking care to remove them when
tender, and not cooked until t... |
MACARONI WITH SAUCE
(Maccheroni al sugo)
The most appreciated kind of macaroni are those seasoned with tomato
sauce or with brown stock (see nos. 12 and 13). The macaroni are boiled
as above, then drained in a colander, returned to the saucepan and mixed
with the sauce and grated cheese. For those who like it som... |
MACARONI WITH ANCHOVY SAUCE
(Maccheroni con salsa d'acciughe)
After the paste is drained thoroughly it is to be put into the hot dish
in which it is to be served and the anchovy sauce poured over it and
well mixed with two silver forks until the sauce has gone all through
it. Some olive oil may be added, but grat... |
MACARONI A LA CORINNA
(Maccheroni alla Corinna)
Put on the fire a pot with two quarts of salted water to which add a
small piece of butter. When it begins to boil put in it ¾ lb.
macaroni. Let[Pg 19] it boil for five minutes, then drain them in a colander.
Put them again in new boiling water, prepared as above an... |
MACARONI "AU GRATIN"
(Maccheroni al gratin)
Boil the macaroni in salted water until tender and drain them. Butter
slightly a fireproof casse[Pg 20]role and lay on the bottom some grated cheese
and grated bread. Alternate the layers of cheese with macaroni and on
the top layer of macaroni put more cheese and bread... |
MACARONI NAPOLITAINE
(Maccheroni alla Napoletana)
Grind ¼ lb. salt pork or bacon and fry it out in a saucepan. While it
is frying put one small onion through the grinder. As soon as the pork
begins to brown add the onion, the parsley chopped, a clove (or small
section) of garlic shredded fine, and a few dried mus... |
MACARONI FRIED WITH OIL
(Maccheroni all'olio)
After the macaroni have boiled drain them and put them in a saucepan in
which some good olive oil has already boiled, with a clove of garlic
chopped fine. Let the paste fry, taking care that it doesn't stick to
the bottom of the saucepan, and when it is well browned o... |
RISOTTO MILANAISE
(Risotto alla Milanese)
Melt a small piece of butter in a saucepan. Brown in the butter a medium
sized onion, cut in thin slices. When the onion is browned, take it away
from the saucepan and add little by little the rice, stirring it with a
wooden spoon. Every time that the rice becomes dry, ad... |
RISOTTO WITH CHICKEN GIBLETS
(Risotto alla Milanese II)
The broth for this risotto may be made by cooking together the giblets,
neck and tips of wings of a chicken which is to be roasted, or it may be
made from the left-overs of roast fowl.
Boil the rice until it is about half done in salted water. Then let the
... |
(Risotto con piselli)
Wash and dry 1½ lb. rice; chop fine one medium sized onion and put it
on the fire with a small quantity of butter.
When the onion is well browned, add the rice little by little, stirring
with a wooden spoon. Add some boiling water one cup at a time. Drain the
peas previously prepared (fresh ... |
RISOTTO WITH LOBSTER
(Risotto coi gamberi)
For this risotto either lobster or crab meat can be used: the former is,
however, considered more tasty. The lobster or crab meat ought to be
about half the weight of the rice employed. A little more than a pound
of rice and half this weight[Pg 24] of crab meat ought to ... |
RICE WITH SAFFRON
(Riso alla Milanese con Zafferano)
Wash and dry the rice and put it in boiling broth (beef or chicken
broth). When the rice is half cooked add half its weight of marrow of
beef bone, cut into small pieces. A few minutes[Pg 25] are sufficient for the
cooking of the marrow. Add grated cheese and r... |
RICE CAKES
(Frittelle di riso)
Cook the rice in milk, adding a small quantity of butter, some salt,
half a teaspoon of sugar and just a taste of lemon peel. Let the rice
cool down after being thoroughly cooked, then add three yolks of eggs
(for ¼ lb. of rice) and some flour. Mix well and let the whole rest
for s... |
FRIED ARTICHOKE
(Carciofi fritti)
Take two artichokes, cut out the hard part of the leaves and of the
stalk, cut them in two. Then cut these halves into section or slices so
as to have eight or ten for each artichoke, according to size. As you
cut them, throw them into[Pg 26] cold water and when they are well was... |
STEAMED ARTICHOKES
(Carciofi a vapore)
Artichokes have been only recently imported to the United States,
principally by Italian farmers, and they are just beginning to find
their way into the American kitchen. The artichokes may be eaten raw or
cooked. It is a healthy and palatable vegetable, easily digested when... |
STEWED ARTICHOKES
(Carciofi in stufato)
Wash the artichokes and cut the hard part of the leaves (the top). Widen
the leaves and insert a hash composed of bread crumbs, parsley, salt,
pepper and oil. Place the artichokes in the saucepan standing on their
stalk, one touching the other. Cover them with water and let... |
ARTICHOKES WITH BUTTER
(Carciofi al burro)
Wash, dry and cut out the top of the leaves of as many artichokes as are
needed. Cut them in two or four and boil them in salt water. When[Pg 28]
tender, drain them, have them slightly browned in melted butter and
season with salt and pepper.
When served in a vegetable ... |
FRIED SQUASH
(Zucchine fritte)
The squashes used by Italians for frying and other purposes are very
small, and for this reason they are called "Zucchine" or small squashes.
They can be bought at those shops kept by Italian vegetable dealers that
are now to be found in large number in most American cities and,
in... |
LAMB OMELET
(Agnello in frittata)
Cut in little pieces a loin of lamb, which is the part that lends itself
best for this dish, and fry in lard: a little quantity of lard is
sufficient, because the meat of the loins is rather fat. When half
cooked season with salt and pepper and when fully cooked pour over four
o... |
FRIED CHICKEN
(Pollo fritto)
Wash a spring chicken and keep in boiling water for one minute. Cut into
pieces at the joints, roll them in flour, season with salt and pepper
and dip in two whole beaten eggs. After leaving the pieces of chicken
for half an hour, roll them in bread crumbs, repeating the operation
tw... |
CHICKEN ALLA CACCIATORA
(Pollo alla cacciatora)
Chop one large onion and keep it for more than half an hour in cold
water, then dry it and brown it aside. Cut up a chicken, sprinkle the
pieces with flour, salt and pepper and sauté, in the fat which remains
in the frying pan. When the chicken is brown add one pint... |
CORN MEAL WITH SAUSAGES
(Polenta con salsicce)
Cook in water one cup of yellow cornmeal making a stiff mush. Salt it
well and when it is cooked spread out to cool on a bread board about
half an inch thick. Then cut the mush into small squares.[Pg 31]
Put in a saucepan several whole sausages with a little water, a... |
POLENTA PIE
(Polenta Pasticciata)
Make a very stiff mush of cornmeal cooked in milk. Salt it well and
spread out on the bread board in a sheet about one inch thick. When
cold, cut in little diamonds or squares and place these in a buttered
baking dish. Prepare the Bolognese sauce according to the following
recip... |
STUFFED ROLLS
(Pagnottelle ripiene)
Take some rolls, and by means of a round opening on the top, as large as
a half dollar piece or less, extract nearly all the crumb, leaving the
crust intact, but not too thin. Wet inside and outside with hot milk,
and when they are fairly soaked, dip in beaten eggs and fry them... |
STEWED VEAL
(Stracotto di vitella)
The stock from this dish may very well be used to season macaroni or
boiled rice. Care[Pg 33] must be taken, however, not to draw away all the
juice of the meat in order to have a sauce too rich at the expense of
the principal dish.
Place in a saucepan one pound of veal or more... |
CHICKEN BONED AND STUFFED
(Pollo dissossato ripieno)
To remove the bones from a chicken the following instructions will be
found useful.
Wash and singe the fowl: take off the head[Pg 34] and legs, and remove the
tendons. When a fowl is to be boned it is not drawn. The work of boning
is not difficult, but it requ... |
CHICKEN WITH TOMATOES
(Pollo alla contadina)
Take a young chicken and make some little holes in the skin in which you
will put some sprigs of rosemary and a clove of garlic cut into five or
six pieces. Put it on the fire with chopped lard and season with salt
and pepper inside and outside. When it is well browned... |
CHICKEN WITH SHERRY
(Pollo al marsala)
Cut the chicken in big pieces and put it in the saucepan with one medium
sized onion chopped fine and a piece of butter. Season with salt and
pepper and, when it is well browned, add some broth and complete the
cooking. Remove the excessive fat from the sauce by sifting thro... |
CHICKEN WITH SAUSAGES
(Pollo colle salsicce)
Chop fine half an onion and put it in a saucepan with a piece of butter
and four or five slices of ham, half an inch wide. Over these
ingredients place a whole chicken, season with pepper and a little salt
and place on the fire. Brown it on all sides and, when the onio... |
CHICKEN WITH EGG SAUCE
(Pollo in salsa d'uova)
Break into pieces a young chicken and put it in the saucepan with a
piece of butter. Season with salt and pepper. When it is half browned
sprinkle with a pinch of flour to give it color, then complete the
cooking with broth. Remove it from the same and put it on a pl... |
CHICKEN BREASTS SAUTÉS
(Petti di pollo alla sauté)
Cut the breast of a fowl in very thin slices, give them the best
possible shape and make a whole piece from the little pieces that will
remain, cleaning well the breast-bone, crushing and mixing these. Season
with salt and pepper and dip the slices in beaten eggs... |
WILD DUCK
(Anitra selvatica)
Clean the duck, putting aside the giblets, and cut off the head and
legs. Chop fine a thick slice of ham with both lean and fat together,
with a moderate amount of celery, parsley, carrot and half medium sized
onion. Put the chopped ham and vegetables in a saucepan and lay the duck
o... |
STEWED SQUABS
(Piccioni in umido)
Garnish the squabs with whole sage leaves and place them in a saucepan
over a bed of small slices of ham containing both lean and fat, season
with salt, pepper and olive oil. Place on the fire and when they begin
to be browned, add a piece of butter and complete the cooking by po... |
RAGOUT OF SQUABS
(Manicaretto di piccione)
Cut two or more squabs at the joints, preferably in four parts each, and
put them on the fire with a slice of ham, a piece of butter, and a bunch
of parsley. When they begin to dry, add some broth and—before they are
completely[Pg 40] cooked—their giblets and fresh mushr... |
SQUAB TIMBALE
(Timballo di piccioni)
Chop together some ham, onion, celery and carrot, add a piece of butter
and place on the fire with one or two squabs, according to the number of
guests. Add the giblets from the squabs and some more of chicken, if at
hand. Season with salt and pepper, and when the pigeons are ... |
SALMI OF GAME
(Uccelli in salmi)
Roast the game completely, seasoning with salt and pepper. If the game
be small birds, leave them whole, if big cut them in four parts. Remove
all the heads and grind them together with some pieces of birds, or some
whole little birds. Put in a saucepan one tablespoonful of butter... |
STEWED HARE
(Stufato di lepre)
Take half of a good sized hare and, after cutting it in pieces, chop
fine one medium sized onion, one clove of garlic, a stalk of celery and
several leaves of rosemary. Put on the fire with some pieces of butter,
two tablespoonfuls of olive oil and four or five strips of bacon or sa... |
STEWED RABBIT
(Coniglio in umido)
After washing the rabbit, cut it in rather large pieces and put it on
the fire to drive away the water that is to be drained. When quite dry,
put[Pg 43] in the saucepan a piece of butter, a little oil, and a hash
composed of the liver of the rabbit itself, a small piece of corned... |
GREEN SAUCE
(Salsa verde)
Chop all together some capers that have been in vinegar, one anchovy, a
small slice of onion and just a taste of garlic. Crush the resulting
hash with the blade of a knife to make it very fine. Add a sprig of
parsley, chopped together with some leaves of basil and dissolve the
whole in ... |
WHITE SAUCE
(Salsa bianca)
This sauce can be served with boiled asparagus or with cauliflower. The
ingredients are ¼ lb. of butter, a tablespoonful of flour, a
tablespoon[Pg 44]ful vinegar, one yolk of egg, salt and pepper, broth or water
in sufficient quantity.
Put first on the fire the flour with half the butt... |
YELLOW SAUCE
(Salsa gialla)
This sauce is especially good for boiled fish, and the quantities
indicated below are sufficient for a piece of fish or a whole fish
weighing about a pound.
Put on the fire in a little saucepan one teaspoonful of flour and two
ounces of butter, and when the flour begins to be browned,... |
SAUCE FOR BROILED FISH
(Salsa per pesce in gratella)
This sauce is composed of yolks of eggs, salted anchovies, olive oil and
lemon juice. Boil the eggs in their shell for ten minutes and for every
hard yolk take one large anchovy or two small. Bone the anchovies and
rub them on the sieve together with the hard (... |
CAPER SAUCE
(Salsa con capperi)
This sauce is especially adapted for boiled fish and the quantities are
for a little more than one pound of fish. The ingredients are two ounces
of butter, two ounces of capers soaked in vinegar one teaspoonful of
flour, salt, pepper and vinegar.
Boil the fish and, when it is left... |
GENOVESE SAUCE
(Salsa genovese)
Chop fine a sprig of parsley and half a clove of garlic. Then mix with
some capers soaked in vinegar, one anchovy, one hard yolk of egg, three
pitless olives, a crumb of bread as big as an egg, soaked in vinegar.
Grind all these ingredients, rub through a sieve and dissolve in oliv... |
BALSAMELLA SAUCE
(Salsa balsamella)
This sauce resembles the famous French Béchamel Sauce, but it is simpler
in its composition.[Pg 47]
Put in a saucepan one tablespoonful of flour and a piece of butter as
big as an egg. Stir the flour and the butter together while keeping them
over the fire. When the flour begi... |
CURLED OMELET
(Frittata in riccioli)
Boil a bunch of spinach and rub it through a sieve. Beat two eggs,
season with salt and pepper and mix with them enough spinach to make the
eggs appear green. Put the frying pan on the fire with only enough oil
to grease it and when very hot put in a portion of the eggs, movin... |
VEAL KIDNEY OMELET
(Frittata di rognone di vitella)
Take a veal kidney, open it lengthwise and leave all its fat. Season
with oil, salt and pepper, broil it and cut in thin slices. Beat enough
eggs in proportion to the size of the kidney, season them with salt and
pepper, both in moderate quantity and mix with th... |
PUFF PASTE
(Pasta sfoglia)
The Pasta sfoglia is not too difficult to make and if the following
instructions are carefully followed, this fine and light paste can
easily be prepared. It is well to have a marble slab to roll it on but
this is not absolutely necessary. A warm, damp day is not favorable for
the maki... |
PASTE FOR FRYING
(Pastella per fritto)
Dilute three teaspoonfuls of flour with two teaspoonfuls of oil. Add two
eggs, a pinch of salt, and mix well. This mixture will take on the
aspect of a smooth cream and is used to glaze fried brains, sweetbreads
and the like. All these things are first to be scalded in boili... |
CHICKEN STUFFING
(Ripieno di pollo)
The ingredients are ¼ lb. lean veal or pork or breast of turkey and
chicken giblets. Cook this meat together with a little hash of onion,
parsley, celery, carrot and butter. Season with salt pepper and spices,
moistening it with broth. Take dry from the fire, take off the soft
... |
MEAT STUFFING FOR VOL-AU-VENT
(Ripieno di carne per pasticcini di pasta sfoglia)
This stuffing can be made either with stewed veal or chicken giblets or
sweetbreads. The latter are preferable, being more delicate and a taste
of truffles greatly improves the stuffing. If sweetbreads are used, put
them on the fire ... |
PORK LIVER FRIED
(Fegato di maiale fritto)
Cut in to thin slices some pork liver, sprinkle with flour and fry in
good lard. It must be served with its sauce. Squeeze in a lemon while it
is frying.
|
FRIED CROQUETTES, BOLOGNA STYLE
(Fritto composto alla Bolognese)
Take a piece of stewed lean veal, a little brain boiled or stewed, and a
slice of ham. Chop and grind everything fine. Add a yolk of egg or a[Pg 54]
whole egg, according to the quantity, and a little Balsamella (see No.
54). Put the hash on the fire... |
ROMAN FRY
(Fritto alla Romana)
I.
Put on the fire a hash of onion and butter and when it is well browned
cook in it a piece of lean veal seasoned with salt and pepper. When the
meat begins to brown put in a little sherry wine to complete the
cooking.
Pound the whole to soften it a little using the sauce remaine... |
ROMAN FRY
II.
This can be made when you happen to have some breast of roast chicken
left over. Some chicken breast, two or three slices of tongue and ham,
one tablespoonful of grated cheese, a taste of nutmeg, are the
ingredients used. Remove the skin of the chicken and cut it as well as
the tongue and the ham, ... |
RICE PANCAKE
(Frittelle di riso)
Cook thoroughly ¼ lb. of rice in about a pint of water giving it taste
with a little piece of sugar[Pg 56] and a taste of lemon peel. Leave it cool
and then add three yolks of eggs and a little flour. Mix well and let
the whole rest for several hours. When you are going to fry bea... |
KIDNEY SAUTÉ
(Rognoni saltati)
Take one large kidney, or two or three small kidneys, open them and
remove all the fat. Cut lengthwise in thin slices, salt and pour as much
boiling water as is needed to cover them. When the water is thoroughly
cooled, drain it and wipe well the slices with a cloth, then put them i... |
LEG OF MUTTON IN CASSEROLE
(Cosciotto di castrato in cazzaruola)
Take a shoulder or a leg of mutton and after having boned it, lard it
with small pieces of bacon dipped in salt and pepper. Salt moderately
the meat then tie it tight and put it on the fire in a pan that contains
a piece of butter and one large onio... |
STEWED CUTLETS
(Scaloppine alla Livornese)
Take some slices of tender beef, beat them well and put them in a
saucepan with a piece of butter. When this is all melted, put one or two
tablespoonfuls of broth to complete the cooking, season with salt and
pepper, add a pinch of flour[Pg 58] and before taking them fro... |
CUTLETS OF CHOPPED MEAT
(Scaloppine di carne battuta)
Take some good lean beef, clean it well, removing all little skins and
tendons, then first chop and after grind the meat fine in the grinder.
Season with salt, pepper and a pinch of grated cheese. Mix well and give
the meat the form of a ball then with bread c... |
VEAL CUTLETS STEWED
(Scaloppine alla Genovese)
Cut some lean veal meat into slices and, supposing it be a pound or a
little more, without[Pg 59] bones, chop one fourth of a middle-sized onion and
put it in a saucepan with oil and a little piece of butter. Put over the
cutlets, one layer over the other, season wit... |
STUFFED CUTLET
(Braciuoline ripiene)
Slice from a piece of veal (about one pound) seven or eight cutlets and
beat them well with a knife blade to flatten them. Then chop some tender
veal meat and one or two slices of ham and add a small quantity of
marrow bone (of veal) and grated cheese. The marrow and the grate... |
MEAT OMELETTE
(Polpettone)
Take one pound of veal, without bones, clean it well taking away all
skins and tendons and then chop it together with a slice of ham. Season
moderately with salt pepper and spices, add one whole egg then with
moistened hands make a ball of the chopped meat and sprinkle with flour.
Make... |
LAMB WITH PEAS
(Agnello ai piselli)
Take a piece of lamb from the hind side, lard it with two cloves of
garlic cut in little strips and with some sprigs of rosemary. Chop fine
a piece of lard and a slice of corned beef. Put the lamb on the fire
with this hash and a little oil and let it brown after seasoning with... |
SHOULDER OF LAMB
(Spalla d'agnello)
Cut the meat of a shoulder of lamb in small pieces, or squares. Chop two
small onions, brown them with a piece of butter and when they are
browned put the meat and season with salt and pepper. Wait until the
meat begins to brown[Pg 62] and then add another piece of butter dippe... |
BREAST OF VEAL STEWED
(Stufatino di petto di vitella)
Break a piece of breast of veal leaving all its bones.
Make a hash with garlic, parsley, celery and carrot; add oil, pepper and
salt and put on the fire with the meat. Turn it over often, and when it
begins to brown, sprinkle over a pinch of flour and a little... |
VEAL WITH GRAVY
(Vitella in guazzetto)
First take about one pound of veal and tie it well. Then cover the
bottom of the saucepan with some thin slices of corned beef and a piece
of[Pg 63] butter. Over this place half a lemon cut in four thin slices from
which the skin and the seeds must be removed. Over all this ... |
TRIPE WITH GRAVY
Boil some tripe in water and when it is boiled, cut it in strips, one
quarter of an inch wide and wipe it well with a cloth. Then put it in a
saucepan with butter, and when this is melted, add some brown stock or
good tomato sauce. Season with salt and pepper, cook thoroughly and add
a pinch of g... |
VEAL LIVER IN GRAVY
(Fegato di vitella al sugo)
Chop fine a scallion or an onion, make it brown in oil and butter, and
when it has taken a dark red color, throw in the liver cut in thin
slices. When half cooked season with salt, pepper and[Pg 64] a pinch of
chopped parsley. Make it simmer on a low fire so that th... |
MUTTON CUTLETS AND FILET OF VEAL
(Braciuole di castrato e filetto di vitella)
Put in saucepan a slice of ham, some butter, a little bunch composed of
carrot, celery and stems of parsley and over this some whole cutlets of
mutton seasoned with salt and pepper. Make them brown on both sides, add
another piece of bu... |
TENDERLOIN WITH MARSALA
(Filetto al marsala)
Roll a piece of the tenderloin, tie it and, if it is about two pounds,
put it on the fire with a middle-sized onion cut in thin slices, some
thin slices of ham and a piece of butter, seasoning but moderately with
salt and pepper. When it is browned from all sides and t... |
MEAT GENOVESE
(Carne alla Genovese)
Take thick slices of good lean veal, weighing about a pound, beat it and
flatten it well. Beat three or four eggs, season them with salt and
pepper, a pinch of grated cheese and some chopped parsley. Fry the eggs
in butter in the form of an omelet about the size of the meat ove... |
RICE PUDDING WITH GIBLETS
(Sfornato di riso con rigoglie)
Make a good brown stock (see No. 13) and use the same for the rice as
well as for the giblets. To these add some thin slices of ham and brown
them first in butter, seasoned moderately with salt and pepper,
completing the cooking with brown stock. A taste o... |
PUDDING GENOESE
(Budino alla genovese)
Chop together a slice of veal, some chicken breast and two slices of ham
and then grind or better pound them, with a small piece of butter, a
tablespoonful of grated cheese and a crumb of bread soaked with milk.
Rub through a sieve and add three tablespoonfuls of Balsamella ... |
LIVER LOAF
(Pane di fegato)
Cut about one pound of veal liver in thin slices and four chicken livers
in two parts and put all this in a saucepan with rosemary and a piece of
butter. When this is melted put in another piece and season with salt
and pepper. After four or five minutes at a live fire, remove the live... |
VEAL WITH TUNNY
(Vitello tonnato)
Take two pounds of meat without bones, remove the fat and tendons, then
lard it with two anchovies. These must be washed and boned and cut
lengthwise, after opening them, making[Pg 69] in all eight pieces. Tie the
piece of meat not very tight and boil it for an hour and a half in... |
STUFFED ITALIAN SQUASH
(Zucchini ripieni)
For a description of the Zucchini see No. 32.
To make the stuffed zucchini first cut them lengthwise in two halves and
remove the interior pulp, leaving space enough for the filling.[Pg 70]
Take some lean veal (quantity in proportion to the squashes) cut it into
pieces a... |
STRING BEANS AND SQUASHES SAUTÉ
(Fagiolini e zucchini sauté)
Brown in butter some string beans, that have been previously half cooked
in water and some raw squashes cut in cubes. Put the squashes in only
when the butter is beginning to brown. Season moderately with salt and
butter and add some brown stock or good... |
STRING BEANS WITH EGG SAUCE
(Fagiuolini in salsa d'uovo)
Take less than a pound of string beans, cutting off the two points and
removing all the strings, and then cook them partially in water
moderately salted. Take them from the kettle, drain, and brown with
butter, salt and pepper. Beat one yolk with a teaspoon... |
STRING BEANS IN MOLD
(Sformato di fagiolini)
Take one pound of string beans, seeing that they are quite tender. Cut
off the ends and remove the strings. Throw them into boiling water with
a pinch of salt and when they are half cooked take them away and put
them in cold water. If you have brown stock complete the ... |
CAULIFLOWER IN MOLD
(Sformato di cavolfiore)
Take a good sized cauliflower, remove the stalk and outside leaves, half
cook it in water and then cut it into small pieces. Salt them and put
them to brown with a little piece of butter and then complete the
cooking with a cup of milk. Then rub them through a sieve. P... |
ARTICHOKES IN MOLD
(Sformato di carciofi)
Remove the outside leaves of the artichokes, the harder part of all
leaves, and clean the stalks without removing them.
Cut each artichoke into four parts and put them to boil in salt water
for only five minutes. If left longer on the fire they become too soaked
in water... |
FRIED MUSHROOMS
(Funghi fritti)
Choose middle-sized mushrooms, which are also of the right ripeness:
when they are too big they are too soft and if small they are too hard.
Scrape the stems, wash them carefully but do not keep in water, for then
they would lose their[Pg 74] pleasant odor. Then cut them in rather ... |
STEWED MUSHROOMS
(Funghi in umido)
For a stew the mushrooms ought to be below middle-size. Clean, wash and
cut as for the preceding. Put a saucepan on the fire with olive oil, one
or two cloves of oil and some mint leaves. When the oil begins to
splutter, put the mushrooms in without dipping in flour, season with... |
DRIED MUSHROOMS
(Funghi secchi)
Mushrooms are an excellent condiment of various dishes and for this
reason it is well to have some always at hand. Since, however, it is
not[Pg 75] always possible to have them fresh, the following recipe to prepare
dried mushrooms will be found useful.
First of all wait until the... |
FRIED EGG-PLANTS
(Melanzane fritte)
Egg-plant or, as they are also called, mad-apples are an excellent
vegetable which may be used as dressing or as a dish by itself. Small or
middle-sized egg-plants are to be preferred, as[Pg 76] the big ones have
sometimes a slightly bitter taste.
Remove the skin, cut into cub... |
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