By Maria Gentile
One of many priceless result of the nice battle has been the instructing of thrift to the yankee housewife. For patriotic purposes and for purposes of economic climate, extra recognition has been bestowed upon the getting ready and cooking of nutrients that's to be instantly palatable, nourishing and low-cost. within the Italian delicacies we discover within the maximum measure those 3 characteristics. That it truly is palatable, all those that have partaken of meals in an Italian trattoria or on the domestic of an Italian kinfolk can testify, that it truly is fit the luxurious manhood and womanhood of Italy is an evidence greater than adequate. And who may well deny, understanding the thriftiness of the Italian race, that it truly is reasonable?
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Extra resources for The Italian Cook Book. The Art of Eating Well
Remove from the water, drain them, grind or pound and rub them through a sieve. Season the pulp so obtained with two or three beaten eggs, two or three tablespoonfuls of Balsamella (No. 54) grated cheese, salt and a taste of nutmeg, but taste the seasoning several times to see that it is correctly dosed. Place in a mold with brown stock or meat gravy (in that case use a mold with a hole) and cook in double boiler. 48 The Italian Cook Book: The Art of Eating Well 97 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.
Remove from the mold when cool and serve cold, with gelatine. 90 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 in all eight pieces. Tie the piece of meat not very tight and boil it for an hour and a half in enough water to cover it completely. Previously put into the water one quarter of an onion larded with clover, one leaf of laurel, celery, carrot and parsley.
Cover the saucepan and complete the cooking. Before serving rub the gravy through a sieve. 82 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 grated cheese before taking from the saucepan. 41 The Italian Cook Book: The Art of Eating Well 83 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.