Italian Sauce
From Corona Club cook book (1910).
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A historical recipe
Corona Club cook book, by San Francisco Corona Club (1910).
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 4 ingredients
- 4 tablespoons of best Italian oil
- a cup of water
- 1 green onion
- 1 dried onion
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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- Three or 4 tablespoons of best Italian oil.
- Heat in pan.
- Add 1 green onion, 1 dried onion, a clove or 2 of garlic;
- cut in pieces and fry, then add canned tomatoes, pepper and salt.
- Let boil together about 10 minutes.
- Strain.
- Fresh mushrooms can be added, or dried Italian mushrooms.
- (A few steeped in a cup of water for an hour and the water added to the sauce.) This sauce is nice with any kind of meat, rice or spaghetti.
- — Mrs.
- J.
- K.
Plating
Cookware for this recipe
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Frying pan
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Saucepan
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Chef's knife
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Sieve