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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.

Ingredients 1 ingredient

  1. a wineglass of Sauterne

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
  • 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

  1. in the gnocchi a few at a time till cooked ;
  2. then drain them and season to taste ;
  3. arrange them on a dish, sprinkle with Parmesan cheese, and pour over them butter which has been melted and fried brown.
  4. Lattughe alia Dama Lettuce alia Dama Take some cabbage or Roman lettuce and remove the coarser leaves.
  5. Put them into boiling water and boil for a very few minutes, strain them, and then throw them into cold salted water, where they should remain for half an hour.
  6. Prepare the following stuffing.
  7. Pound a sufficient quantity of cold boiled fish, and wash, bone, and pound one or two anchovies ;
  8. add two or three minced olives, parsley, truffles, capers, herbs, and mushrooms, and pine-tree seeds and bind with yolk of egg, then place the lettuce on a clean cloth, and drain it, taking care not to break the leaves.
  9. Remove some of the centre leaves, and fill the space from which they have been taken, with the stuffing, then tie it together.
  10. Place some slices of fat bacon in a stewpan, and add a little pickled tunny-fish, and some slices of onions and carrots, three cloves, and salt and pepper.
  11. On these place the lettuces, and then again on the top place some more of the bacon mixture.
  12. Serve without gravy, garnish with bread, cut in the form of cock's-combs.
  13. Lingua alia Napolitana Tongue a la Napolitaine.
  14. II re de Cuochi Cook a tongue in the usual way ;
  15. then cut it into slices and arrange them in rows, having soaked them in oil ;
  16. add salt, pepper, some sliced onion, a little parsley, and a few mushrooms.
  17. Let them fry slowly for about a quarter of an hour ;
  18. moisten with half a wineglass of Sauterne or Chablis, and just before taking them off the fire add a little Liebig and a little tomato juice.
  19. Luccio alia Romana

Plating

Cookware for this recipe

  • Frying pan
  • Saucepan
  • Chef's knife
  • Cutting board
  • Sieve
  • Colander
Source not stated by archive.org
Credit

From National viands à la mode (1895), printed page 42, digitised by the Internet Archive: https://archive.org/details/b20397264

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.