Sauces and Meats
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…
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…
Genovese Sauce
(Salsa genovese) 2 N Chop fine a sprig of parsley and half a clove of garlic. Then mix with some capers soaked in vinegar, one anchovy, one…
Balsamella Sauce
(Salsa balsamella) This sauce resembles the famous French Bèchamel Sauce, but it is simpler in its composition. 1 Put in a saucepan one…
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…
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…
Puff Paste
(Pasta sfoglia) The Pasta sfoglia is not too difficult to make and if the following instructions are carefully followed, this fine and…
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…
Chicken Stuffing
(Ripieno di pollo) The ingredients are 1/4 lb. lean veal or pork or breast of turkey and chicken giblets. Cook this meat together with a…
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…
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…
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…
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…
Roman Fry
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…
Rice Pancake
(Frittelle di riso) Cook thoroughly 1/4 lb. of rice in about a pint of water giving it taste with a little piece of sugar and a taste of…
Kidney Saute'
(Rognoni saltati) Take one large kidney, or two or three small kidneys, open them and remove all the fat. Cut lengthwise in thin slices…
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…
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…
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…
Veal Cutlets Stewed
(Scaloppine alla Genovese) Cut some lean veal meat into slices and, supposing it be a pound or a little more, without bones, chop one…
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…
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…
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…
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…
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…
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…
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…
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…
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…
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…
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…
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…
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…
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…
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…