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Stuffed Cutlet

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. Its words name: curing or salting meat. Check current food-safety guidance before following this.

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.

  • Curing. Old curing amounts and salts may be unsafe. Use current tested guidance.

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Ingredients

Method

  1. Slice from a piece of veal (about one pound) seven or eight cutlets and beat them well with a knife blade to flatten them.
  2. Then chop some tender veal meat and one or two slices of ham and add a small quantity of marrow bone (of veal) and grated cheese.
  3. The marrow and the grated cheese must be reduced to a paste with the blade of a knife.
  4. One egg is then added to tie up the hash and a pinch of pepper, but no salt on account of the ham and the cheese that already contain it.
  5. Spread the cutlets and put the hash in the middle, then roll them up and tie them with strong thread.
  6. Now prepare a small hash with a little onion, a piece of celery a piece of carrot and a small quantity of corned beef and put it in the fire in a saucepan with a small piece of butter, at the same time that you put the cutlets.
  7. Season with salt and pepper and when they begin to brown pour some tomato sauce and complete the cooking with water.
  8. Before serving, remove the thread with which the cutlets have been tied.