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A Meat Sauce

A historical recipe from Allied Cookery, by Grace Clergue Harrison, Gertrude Clergue (1916).

A historical recipe

Allied Cookery: British, French, Italian, Belgian, Russian, by Grace Clergue Harrison, Gertrude Clergue (1916). Project Gutenberg eBook #44947.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Also printed in: Simple Italian Cookery, by Antonia Isola.

Italy. Associated with Italy by the source's category: Italian (confidence 0.65). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

Source Public domain in the USA
Credit

From Allied Cookery, by Grace Clergue Harrison, Gertrude Clergue (1916). Digitised by Project Gutenberg, eBook #44947 (https://www.gutenberg.org/ebooks/44947). Public domain in the USA; its status may differ elsewhere.

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Ingredients

Method

  1. Put into a saucepan 1 pound of beef and 1/2 an onion chopped up with 3 ounces of lard, some parsley, salt, pepper, 1 clove, and a very small slice of ham.
  2. Fry these over a hot fire for a few minutes, moving them continually, and when the onion is browned add 4 tablespoons of red wine, and 4 tablespoons of tomato sauce (or tomato paste).
  3. When this sauce begins to sputter add, little by little, some boiling water.
  4. Stick a fork into the meat from time to time to allow the juices to escape.
  5. Take a little of the sauce in a spoon, and when it looks a good golden colour, and there is a sufficient quantity to cover the meat, put the covered saucepan at the back of the stove and allow it to simmer until the meat is thoroughly cooked.
  6. Then take out the meat, slice it, prepare macaroni, or any paste you desire, and serve it with the meat, and the sauce poured over all, and the addition of butter and grated cheese.

Plating

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