For this dish a variety of vegetables will be required.
Peel and chop an onion, put it into a stewpan with a small
lump of butter, and fry it, without allowing it to brown.
Cut Jib. of raw ham into small square pieces, put them
in with the onion, dust over with flour, pour in 2 pints
of broth, and stir the whole over the fire until boiling.
Move the stewpan to the side of the fire and put in any
of the following vegetables obtainable : Lettuces, artichokes,
asparagus, broad beans, green peas, French beans, truffles,
and red peppers. The vegetables must be well washed
and trimmed, and those that require longest cooking should
be put in first. Add also a bunch of parsley and a bay-
leaf, and season with salt and pepper✪ Menestra. Keep the vegetables
simmering gently until tender, then take them out of the
stewpan, and keep them hot. Pass the liquor through a fine
hair sieve, return it to the stewpan, and boil it until
Menestra — continued.
reduced to a creamy thickness; then put in 2 or 3 table-
spoonfuls of minced (Spanish) truffles, and boil them for a
minute. Put the vegetables on a hot dish, pour the sauce
over them, garnish with crofitons of fried bread or sippets
of toast, and serve.
MENESTRONE. — A favourite Italian stew, re-
sembling Menestra, much approved of in Milan, where
it is made as follows :
Chop ilb. of bacon, wash and cut up a savoy cabbage, and
put both into a stewpan with fdb of chopped raw ham
and 1 breakfast-cupful of haricot beans. Pour in 5 or 6
pints of clear broth, and place the stewpan over the fire.
After ten minutes, gentle boiling, add 1 teacupful of
chopped celery, an equal quantity of haricot beans, and
about 1 teacupful of cabbage-stalk cut into small squares.
Boil these for ten minutes, then mix in 1 teacupful each of
broad Leans, asparagus -heads, and green peas, fib. of un-
washed rice, and two chopped smoked Milan sausages, and
continue simmering gently at the side of the fire until the
rice is tender. Grate 2oz. of Parmesan cheese✪ Minestrone into a
soup-tureen, and when the soup is cooked, pour it in, and
serve it with a plate of crofitons of fried bread or sippets
of dry toast.
MENGAU. — A kind of gruel made in Brazil from
green plantains.
MENSCHENFREUND— The name of a favourite
stomachic bitter prepared in Prussia.
MENUS.— A dinner without a bill of fai’e is like
a song without words — the music and execution may
be ever so perfect, but the guest likes to know what
the production is all about. A Menu is not necessary
where the dishes are all served at once, for they are
then before the guest, who knows as well as the host
what there is for his delectation ; but when courses
are served one after another, it is only just and fair
that the consumer should have some intimation of what
is coming, that he may indulge in one, or reserve for
another, as the inclination befits him. A good Menu,
or bill of fare, that is to say one arranged with artistic
care, is the triumph of the professional chef ; he exhibits
this evidence of his skill with great pride, and does not
fail to call attention to the ornamentation of the card.
A good cook bears in mind that a Menu is not merely
a list of dishes, but a programme of the entertainment,
showing the order in which the various dishes are to
be served.
Page 514 · 2 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
For this dish a variety of vegetables will be required. Peel and chop an onion, put it into a stewpan with a small lump of butter, and fry it, without allowing it to brown. Cut Jib. of raw ham into small square pieces, put them in with the onion, dust over with flour, pour in 2 pints of broth, and stir the whole over the fire until boiling. Move the stewpan to the side of the fire and put in any of the following vegetables obtainable : Lettuces, artichokes, asparagus, broad beans, green peas, French beans, truffles, and red peppers. The vegetables must be well washed and trimmed, and those that require longest cooking should be put in first. Add also a bunch of parsley and a bayleaf, and season with salt and pepper. Keep the vegetables simmering gently until tender, then take them out of the stewpan, and keep them hot. Pass the liquor through a fine hair sieve, return it to the stewpan, and boil it until
Menestra — continued.
reduced to a creamy thickness; then put in 2 or 3 tablespoonfuls of minced (Spanish) truffles, and boil them for a minute. Put the vegetables on a hot dish, pour the sauce over them, garnish with crofitons of fried bread or sippets of toast, and serve.
MENESTRONE. — A favourite Italian stew, resembling Menestra, much approved of in Milan, where it is made as follows :
Chop ilb. of bacon, wash and cut up a savoy cabbage, and put both into a stewpan with fdb of chopped raw ham and 1 breakfast-cupful of haricot beans. Pour in 5 or 6 pints of clear broth, and place the stewpan over the fire. After ten minutes, gentle boiling, add 1 teacupful of chopped celery, an equal quantity of haricot beans, and about 1 teacupful of cabbage-stalk cut into small squares. Boil these for ten minutes, then mix in 1 teacupful each of broad beans, asparagus-heads, and green peas, fib. of unwashed rice, and two chopped smoked Milan sausages, and continue simmering gently at the side of the fire until the rice is tender. Grate 2oz. of Parmesan cheese into a soup-tureen, and when the soup is cooked, pour it in, and serve it with a plate of crofitons of fried bread or sippets of dry toast.
MENGAU. — A kind of gruel made in Brazil from green plantains.
MENSCHENFREUND— The name of a favourite stomachic bitter prepared in Prussia.
MENUS.— A dinner without a bill of fai’e is like a song without words — the music and execution may be ever so perfect, but the guest likes to know what the production is all about. A Menu is not necessary where the dishes are all served at once, for they are then before the guest, who knows as well as the host what there is for his delectation ; but when courses are served one after another, it is only just and fair that the consumer should have some intimation of what is coming, that he may indulge in one, or reserve for another, as the inclination befits him. A good Menu, or bill of fare, that is to say one arranged with artistic care, is the triumph of the professional chef ; he exhibits this evidence of his skill with great pride, and does not fail to call attention to the ornamentation of the card. A good cook bears in mind that a Menu is not merely a list of dishes, but a programme of the entertainment, showing the order in which the various dishes are to be served.
Records on this page
MenestraMinestrone