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Meat Omelette

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

  1. Take one pound of veal, without bones, clean it well taking away all skins and tendons and then chop it together with a slice of ham.
  2. Season moderately with salt pepper and spices, add one whole egg then with moistened hands make a ball of the chopped meat and sprinkle with flour.
  3. Make a hash with two or three slices of onion (not more) parsley, celery, and carrot, put it on the fire with a piece of butter and when it is browned throw in the Polpettone.
  4. Brown well on all sides and then pour in the saucepan half a tumbler of water in which half a tablespoonful of flour has been previously diluted.
  5. Cover and make it simmer on a very low fire, seeing that it doesn't burn.
  6. When you serve with the gravy squeeze the juice of half a lemon over it.
  7. If desired a hard boiled egg can be put shelled in the center of the meat ball, so that it gives it a better appearance when sliced.