Stew
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
- The Italian stufato is somewhat different from the stewed meat that is known under the name of "Irish stew".
- It corresponds to the French daube and is prepared in Italy in many different ways.
- An excellent stufato can be made in the following way: Chop fine two bunches of parsley, a small carrot, half a medium sized onion, a little piece of scallion and two bay-leaves.
- Brown with a good piece of butter in a saucepan in which one and a half tablespoonful of oil have been previously poured.
- The meat must have been prepared beforehand, that is to say washed, trimmed and larded.
- When half cooked, season moderately with salt and pepper.
- If necessary, moisten with broth or water.
- During the cooking the saucepan must be covered with its cover and with a sheet of paper greased with fat or oil.
- The stufato will be ready after about three hours' cooking on a low fire.