Pepper
A historical recipe from Practical Italian recipes for American kitchens, by Julia Lovejoy Cuniberti (1917).
A historical recipe
Practical Italian recipes for American kitchens: Sold to aid the families of Italian soldiers, by Julia Lovejoy Cuniberti (1917). Project Gutenberg eBook #43912.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
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.
- Deep frying. Fill the pan no more than a third full of oil, and never leave it on the heat unattended. Heat the oil only to the temperature the recipe needs; if it smokes, turn the heat off.
- 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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- Flake the codfish and put it on the fire in cold water.
- When it has come to a boil remove from fire and drain.
- Clean the anchovies and chop them together with the codfish and parsley.
- Add enough hot water to the bread crumbs and butter to moisten thoroughly.
- Mix with the other ingredients Form into croquettes and dip into egg and crumbs and fry in deep fat.
- Serve with tomato sauce or simply garnish with lemon.
Plating
Cookware for this recipe
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Deep fryer or deep pan
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Frying pan
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Saucepan
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Chef's knife
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Cutting board
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Colander