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Mutton Cutlets and Filet of Veal

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. (Braciuole di castrato e filetto di vitella) Put in saucepan a slice of ham, some butter, a little bunch composed of carrot, celery and stems of parsley and over this some whole cutlets of mutton seasoned with salt and pepper.
  2. Make them brown on both sides, add another piece of butter, if necessary, and add to the cutlets some chicken giblets, sweetbreads and fresh or dry mushrooms (the latter softened in water), all cut in pieces.
  3. When all this begins to brown, pour some soup stock and let it simmer on a low fire.
  4. Sprinkle a little flour and finally pour a wineglass (or half a tumbler) of white wine leaving it boil a little more.
  5. When ready to serve remove the ham and the greens, rub the gravy through a sieve and remove the superfluous fat.