Italian Paste
From The practical housewife (1862).
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A historical recipe
The practical housewife, by Robert Kemp Philp. (1862).
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.
- Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.
Ingredients 1 ingredient
- two ounces of Italian paste
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- 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.
Method
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- Put on a quart of stock (p.
- 253), and when it boilsadd two ounces of Italian paste in small stars, rings, &c.
- ;
- boil for twenty minutes, or rather longer, and serve hot.
- ^ Oyster Sauce.
- — Open the oysters carefully, sa as to preserve their liquor ;
- beard and remove the tough parts, which stew in the liquor, adding sufficient water or veal-broth to make the proper quantity of sauce, and allow^ for evaporation of about one-half;, when done, strain it off, and.
- put it in a saucepan with the oysters, a tea-spoonful of anchovy sauce, and a good-sized piece of butter rolled;
- in flour ;
- keep turning it round to prevent the butter from curdling.
Plating
Cookware for this recipe
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Saucepan
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Sieve