Meat Genovese
A historical recipe from The Italian Cook Book The Art of Eating Well, by Maria Gentile (1919).
A historical recipe
The Italian Cook Book The Art of Eating Well; Practical Recipes of the Italian Cuisine, Pastries, Sweets, Frozen Delicacies, and Syrups, by Maria Gentile (1919). Project Gutenberg eBook #24407.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From The Italian Cook Book The Art of Eating Well, by Maria Gentile (1919). Digitised by Project Gutenberg, eBook #24407 (https://www.gutenberg.org/ebooks/24407). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Italy. Associated with Italy by the book is about Italian cookery (Cooking, Italian); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
Method
- Take thick slices of good lean veal, weighing about a pound, beat it and flatten it well.
- Beat three or four eggs, season them with salt and pepper, a pinch of grated cheese and some chopped parsley.
- Fry the eggs in butter in the form of an omelet about the size of the meat over which it will be laid, cutting it where it overlaps and putting the pieces where it lacks so as to cover the meat entirely.
- After that roll tight the meat together with the omelet and tie it with thread.
- Then sprinkle some flour over it and put it in a saucepan with a piece of butter, seasoning with salt and pepper.
- When it is well browned on all sides, pour some soup stock to complete the cooking and serve it in its gravy which will be thick enough on account of the flour.