Pot Roast Larded
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.
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 2 ingredients
- two pounds or a little more
- one cup of water
Cook safely
- 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
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- Take a piece short and thick of beef or veal, quite tender and weighing about two pounds or a little more.
- Lard it with ham or bacon cut in little pieces.
- Tie with a string and put it in a stewpan with a piece of butter, one fourth of a middle-sized onion cut in two pieces, three or four ribs of celery half an inch thick and as many slices of carrot.
- Season with salt and pepper and when the meat begins to brown--turning it often--pour over one cup of water and complete the cooking on a low fire, leaving it to absorb great part of the gravy.
- See, however, that it doesn't dry up and become black.
- When you send to the table strain the juice that has remained and pour it on the meat, that may be surrounded with potatoes cut in pieces or kept whole if small, previously browned in butter or oil.
Plating
Cookware for this recipe
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Chef's knife
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Sieve