separately ; set them to cool, and when cold put them to marinade
in oil and vinegar. Make a batter with a quarter of a pound of
flour, the yolk of one egg, a teaspoonful of vinegar (or the juice
of half a lemon) mixed to batter with salad oil, beat it well,
moistening with a little light wine. Beat the white of the egg
to a froth and add it to the batter at the last moment. Dry the
pieces of meat and vegetables, dip them in the batter, and fry in
boiling oil or butter.
Codfish Agrodolce. — (Sour Sweet.) — Melt four ounces of
butter in a pan and fry in it one dessertspoonful of rosemary, two
blanched mushrooms, and two shallots, all finely-minced. Fry
for six or eight minutes, then add a pound and a half of codfish,
which has been thoroughly boiled in salted water and cut into
square pieces. Fry the fish a light brown on one side, turn, and
fry the other side. Pour over the fish half a tumbler of red wine
vinegar in which two ounces of tomato conserve has been dissolved,
and one tumbler of warm water in which four ounces of sugar✪ Codfish Agrodolce has
been melted. Stew over a very low fire till the liquor is much
reduced. Take the pieces of cod carefully out, dish in a heap,
and pour the remaining liquid over it.
Ravioli. — Make a paste of nine ounces of flour, the yolks of
four eggs, and a pinch of salt moistened with a little warm water.
It must not be too solid and should rest for two hours, covered
with a cloth. Prepare four ounces and a half of cooked chicken
forcemeat, using two ounces and a quarter of panada (see page
203), a quarter of a pound of butter, and two yolks of eggs.
Season with a little salt, minced herbs, and a little minced
mushroom. Roll the paste out as thin as possible, cut it into
pieces three inches across, lay forcemeat on each with a teaspoon,
double the paste over it like a “ turnover,” and pinch the edges.
Carefully arrange the Ravioli side by side in a deep fire-proof
dish, sprinkle plenty of grated cheese over them, and gently pour
in enough broth to cover them✪ Ravioli. Set them in the oven for from
twenty to thirty minutes, and serve in the same dish.
Egg’S alia Contadina. — Melt four ounces of butter in a
fire-proof dish, and lay on that six slices of bread very thickly
covered with grated cheese. Break one egg carefully on each
slice, and season with pepper and salt. Put the dish in a very
slow oven, and when the eggs are set serve as they are.
ITALIAN MUSTARD
551
Italian Mustard. — (This will keep for months.) — Put into
a small saucepan one tumbler of white wine, one small onion
stuck with six cloves, and a little salt. Simmer over a very low
fire for fifteen minutes, strain through a sieve, and stir in by
degrees four ounces of mustard. Put it into a small earthen jar,
cork it well, and tie vegetable parchment over.
Italian Walnuts. — (To keep some weeks.)— Free twelve
walnuts from shells and skins, and pound them in a mortar with
one ounce of breadcrumbs soaked in vinegar and water, one
shallot, one ounce of butter, and the juice of one lemon. Season
with salt✪ Egg’s alia Contadina and pepper. When well pounded together put it
through the sieve, and proceed as for Italian Mustard. This is
good with any cold meat, especially beef.
Page 382 · 4 recipe records on this page
Presented as published in 1898. 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
separately ; set them to cool, and when cold put them to marinade in oil and vinegar. Make a batter with a quarter of a pound of flour, the yolk of one egg, a teaspoonful of vinegar (or the juice of half a lemon) mixed to batter with salad oil, beat it well, moistening with a little light wine. Beat the white of the egg to a froth and add it to the batter at the last moment. Dry the pieces of meat and vegetables, dip them in the batter, and fry in boiling oil or butter.
Codfish Agrodolce. — (Sour Sweet.) — Melt four ounces of butter in a pan and fry in it one dessertspoonful of rosemary, two blanched mushrooms, and two shallots, all finely-minced. Fry for six or eight minutes, then add a pound and a half of codfish, which has been thoroughly boiled in salted water and cut into square pieces. Fry the fish a light brown on one side, turn, and fry the other side. Pour over the fish half a tumbler of red wine vinegar in which two ounces of tomato conserve has been dissolved, and one tumbler of warm water in which four ounces of sugar has been melted. Stew over a very low fire till the liquor is much reduced. Take the pieces of cod carefully out, dish in a heap, and pour the remaining liquid over it.
Ravioli. — Make a paste of nine ounces of flour, the yolks of four eggs, and a pinch of salt moistened with a little warm water. It must not be too solid and should rest for two hours, covered with a cloth. Prepare four ounces and a half of cooked chicken forcemeat, using two ounces and a quarter of panada (see page 203), a quarter of a pound of butter, and two yolks of eggs. Season with a little salt, minced herbs, and a little minced mushroom. Roll the paste out as thin as possible, cut it into pieces three inches across, lay forcemeat on each with a teaspoon, double the paste over it like a “ turnover,” and pinch the edges. Carefully arrange the Ravioli side by side in a deep fire-proof dish, sprinkle plenty of grated cheese over them, and gently pour in enough broth to cover them. Set them in the oven for from twenty to thirty minutes, and serve in the same dish.
Egg’S alia Contadina. — Melt four ounces of butter in a fire-proof dish, and lay on that six slices of bread very thickly covered with grated cheese. Break one egg carefully on each slice, and season with pepper and salt. Put the dish in a very slow oven, and when the eggs are set serve as they are.
ITALIAN MUSTARD
Italian Mustard. — (This will keep for months.) — Put into a small saucepan one tumbler of white wine, one small onion stuck with six cloves, and a little salt. Simmer over a very low fire for fifteen minutes, strain through a sieve, and stir in by degrees four ounces of mustard. Put it into a small earthen jar, cork it well, and tie vegetable parchment over.
Italian Walnuts. — (To keep some weeks.)— Free twelve walnuts from shells and skins, and pound them in a mortar with one ounce of breadcrumbs soaked in vinegar and water, one shallot, one ounce of butter, and the juice of one lemon. Season with salt and pepper. When well pounded together put it through the sieve, and proceed as for Italian Mustard. This is good with any cold meat, especially beef.
Records on this page
Codfish AgrodolceRavioliEgg’s alia ContadinaItalian Mustard