Italian
From The encyclopædia of practical cookery (1892).
A historical recipe
The encyclopædia of practical cookery, by Theodore Francis Garrett and William A Rawson (1892).
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.
- 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
Chef Wood
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- Pluck, singe, and draw three fat Fowls, cut each one into five parts — that is, two legs, two fillets, and the body — put them into a bowl, sprinkle them with pepper, salt, and spices to taste, squeeze over the juice of two lemons, with a little oil, and add also a sliced onion and a small quantity of chopped parsley.
- Turn the pieces of Fowl in the marinade for an hour, then take them out and drain them, dust them over with flour, dip them singly into beaten egg and then into breadcrumbs, fry them in boiling lard, take them out and drain them.
- The legs will require longer cooking than the other parts.
- Have ready a small croustade of bread fried in butter, fix it in the centre of a dish, place the breasts on it and the other parts round it, garnish with fried parsley (see Fig.
- 779), and serve with a tureenful of tomato sauce.
Plating
Cookware for this recipe
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Frying pan
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Saucepan
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Mixing bowl
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Chef's knife
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Cutting board
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Spatula
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Colander