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Stewed Fish Cutlets

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.

Ingredients 1 ingredient

  1. A pound may be sufficient

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. The fish that can be used for this dish are the tunny, the umber or grayling, the sword fish and any piece of fish of large size and good savor.
  2. A pound may be sufficient for four or five persons.
  3. Remove the scales, clean and dry well, dip in flour and put to brown in a little oil.
  4. Remove dry, throw away the oil that remains and clean the saucepan.
  5. Make a hash, chopped very fine, with half a middle sized onion, a piece of white celery and a good pinch of parsley.
  6. Put this to brown on the fire with sufficient oil and season with salt, pepper and one whole clove.
  7. When it is browned put abundant tomato sauce (No 12) or tomato paste diluted in broth or water.
  8. Let it simmer for a while, then place the fish to complete the cooking, turning it over frequently.
  9. The fish must be served with this thick gravy that ought to be abundant.

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife
  • Cutting board
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.