Economical Sauce
A historical recipe from Simple Italian Cookery, by Antonia Isola.
A historical recipe
Simple Italian Cookery, by Antonia Isola. Project Gutenberg eBook #6385.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Simple Italian Cookery, by Antonia Isola. Digitised by Project Gutenberg, eBook #6385 (https://www.gutenberg.org/ebooks/6385). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
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.
Italy. Associated with Italy by the book is about Italian cookery (Cooking, Italian); the recipe itself names no place (confidence 0.4). "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.
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Ingredients
Method
- Take one-half of an old onion and chop it up fine.
- Take one small carrot, wash it, scrape it, and cut it into transverse slices;
- do the same with a stalk of celery, some parsley, and one fresh or canned mushroom.
- Then take a slice of ham (raw if possible), fat and lean, about four fingers wide and one finger high.
- Chop it up fine, and put it into a medium-sized saucepan with one tablespoon of butter.
- When the ham is colored, put in the chopped-up vegetables, one clove, salt, and pepper, and stir constantly, allowing the vegetables to cook thoroughly but not to burn, which will destroy the taste of the sauce.
- It should be a golden color.
- A little red wine may be added if you have it, but this is not necessary.
- Then add four fresh tomatoes, cut into several pieces, the skins removed, and the seeds taken out.
- Allow these to cook in the sauce until they sputter, then add a little water (or bouillon if you have it), allow it to boil for a few moments more, then take it off the fire and pass it through a sieve or fine colander, pressing hard so that all will pass through.
- If it is too thick after straining, add water or bouillon, and put it back and allow it to boil again a few moments.
- This sauce can be used for macaroni, gnocchi, left-over meat, egg, etc.
- The success of the sauce depends upon the proper frying of the onion in it.