An Italian Dish
From The kitchen garden and the cook (1913).
A historical recipe
The kitchen garden and the cook, by Cecilia Maria de Candia Pearse and University of Leeds. Library (1913).
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 1 ingredient
- one quarter pint of Marsala wine
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Cut off the roots, and wash clean, five or six lettuce heads.
- Put them into boiling salted water for five minutes.
- Take out, and fill the inside with meat of walnuts.
- Tie the tops together and put them in a saucepan.
- Add one quarter pint of Marsala wine, and some good vegetable broth ;
- salt and pepper to taste.
- Cover the dish with buttered paper, and cook in the oven for fifteen minutes.
- Place the lettuces on a hot dish, having untied them, pour the sauce over and serve hot.
- MAIZE or INDIAN CORN (Zea Mays.
- Graminece).
- 1 hough this may be sown in the open in May, it is better practice to raise it in pots in the hotbed, sowing in April.
- The plants should be gradually hardened off and put out about the end of May or beginning of June in rows thirty inches apart.
- The plants eighteen inches in the row.
Plating
Cookware for this recipe
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Large pot
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Saucepan
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Chef's knife