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Stew Milanaise

A historical recipe from The Italian Cook Book The Art of Eating Well, by Maria Gentile (1919).

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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.

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • 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

  1. Beat and flatten a good piece of meat and lard with bacon or ham cut in small pieces.
  2. Season with salt, pepper and a taste of cinnamon.
  3. Sprinkle flour over the meat.
  4. Place in a saucepan a little fat of beef chopped with a middle sized onion and brown with a piece of butter.
  5. When the onion is browned, remove it and place the meat over the melted butter.
  6. Brown with melted butter.
  7. Then fill the saucepan with half water, half red wine, but only when the meat is browned from all sides.
  8. Cover the saucepan the best you can, with cover and greased paper and let it simmer for five or six hours on a very low fire.
  9. After removing the stew, let it cool, rub the gravy through a sieve, put again on the fire and serve hot.

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife
  • Cutting board
  • Sieve
Source Public domain in the USA
Credit

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.

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.