Italian
From National viands à la mode (1895).
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A historical recipe
National viands à la mode, by Mrs. (Harriet Anne) De Salis (1895).
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.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- 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
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- Braciuole di Vitello alia Veronese Cut up two small cloves of garlic very small, also a little parsley and two boned anchovies ;
- place all in a mortar and pound them to a paste ;
- add a piece of butter the size of a pigeon's egg, than pass through a sieve.
- In the meanwhile lay some slices of fillet of lean veal on the gridiron and cook over the fire, sprinkling a little salt over them ;
- put the mince on the dish, and then lay on it the slices of fillet of veal.
- Squeeze a lemon over the whole, and serve quickly.
- Carciofi alia Genovese
Plating
Cookware for this recipe
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Mortar and pestle
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Chef's knife
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Cutting board
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Sieve