Stew of Beef or Veal with Macaroni
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.
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.
Credit
From Practical Italian recipes for American kitchens, by Julia Lovejoy Cuniberti (1917). Digitised by Project Gutenberg, eBook #43912 (https://www.gutenberg.org/ebooks/43912). 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.
Ingredients
- 1-1/2 lbs. beef
- 1/4 cup vegetable oil
- 1 cup broth
- 2 large onions Salt
Method
- Stufato di Vitello con Maccheroni 1-1/2 lbs.
- beef or veal suitable for stewing 1/4 cup vegetable oil or shortening 1 cup broth or sour milk 2 large onions Salt Pepper Cut the meat into little pieces and season each piece with salt and pepper.
- Chop the onions very fine or put them through the meat grinder, and fry them brown in the fat.
- Put in the meat and let it cook until it has absorbed all the fat and is slightly browned.
- Add the broth or milk and let it cook over a moderate fire.
- As a vegetable with this stew serve macaroni boiled, drained and seasoned with tomato sauce and butter.
Plating
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