Presented as published in 1889. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Busecca
From The table, 1889
Serves 6
A modern interpretation · AI-generated from the original record
Ingredients
- one pint of raw printanier (No. 51)
- half a pint of chopped celery
- three pints of white broth (No. 99)
- a quarter of a pound of very finely shred tripe
- half a tablespoonful of salt
- a teaspoonful of pepper
- a little grated cheese
Method
Brown printanier and celery, steam for 10 minutes, moisten with broth and add tripe.
Season and cook for 25 minutes, serve with cheese.
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 91. The excerpt below is the record exactly as published.
Busecca. — Brown in a saucepan one pint of raw printanier (No. 51), adding half a pint of chopped celery ; let steam gently for about ten minutes, then moisten with three pints of white broth (No. 99) and a quarter of a pound of very finely shred tripe ; season with half a table- spoonful of salt and a teaspoonful of pepper. Cook thoroughly for twenty-five minutes, and serve with a little grated cheese, separate. 8. Bisque of Clams. — Open twelve large clams, scald them whole in their own juice, and drain. Then pound them in a mortar, and put them back into a saucepan with the same water. Add one quart of white broth (No. 99), one bouquet (No. 254), half a pint of raw rice, a little pepper, but no salt ; boil for forty-five minutes, then strain through a fine sieve, adding half a cupful of good cream. Let it heat, but not boil again, and serve with very small squares of fried bread. 9. Bisque of Crabs. — Boil four hard-shelled crabs in salted water for about fifteen minutes; wash and drain them well, and proceed as for No. 8. 10. Bisque of Lobster. — The same as for No. 8. Two pounds of lobster boiled in the shell will be sufficient; serve with small squares of boiled lobster claw, cut in dice. 11. Croute-au-Pot. — Take two carrots cut in round slices, one turnip, cut .the same, adding a few pieces of celery and half a quarter of chopped-up cabbage ; stew them for ten minutes in a covered saucepan, with two ounces of butter ; then moisten with three pints of white broth (No. 99), adding half a tablespoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.