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Stewed Veal

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

  1. The stock from this dish may very well be used to season macaroni or boiled rice.
  2. Care must be taken, however, not to draw away all the juice of the meat in order to have a sauce too rich at the expense of the principal dish.
  3. Place in a saucepan one pound of veal or more, bone included, a piece of butter or some olive oil (or the two together) half a medium sized onion, one small carrot, two celery stalks cut in small pieces.
  4. Season with salt and pepper.
  5. Put it on a low fire, turn the meat over often and when browned add a pinch of flour and some tomato paste, bringing it to full cooking with water poured little by little.
  6. The flour is used to keep the sauce together and give it color, but care must be taken not to burn it, because in that case the sauce would have an unpleasant taste and a black, instead of a reddish color.
  7. The addition of dried mushrooms, previously softened in the water and slightly boiled in the sauce will add greatly to its taste.
  8. As has been said the sauce can well be used to season spaghetti or risotto.
  9. The stewed veal can be served with some vegetable.