The Italian Cook Book. The Art of Eating Well
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One of the beneficial results of the Great War has been the teaching of thrift to the American housewife. For patriotic reasons and for reasons of economy, more attention has been bestowed upon the preparing and cooking of food that is to be at once palatable, nourishing and economical. In the Italian cuisine we find in the highest degree these three qualities. That it is palatable, all those who have partaken of food in an Italian trattoria or at the home of an Italian family can testify, that it is healthy the splendid manhood and womanhood of Italy is a proof more than sufficient. And who could deny, knowing the thriftiness of the Italian race, that it is economical?
diluted with water. Some corned beef chopped fine can also be added. 131 POT ROAST WITH GARLIC AND ROSEMARY (Arrosto morto coll’odore dell’aglio e del ramerino) Cook the meat as above, but add a clove of garlic and one or two bunches of rosemary in the saucepan. When serving the roast rub the gravy through a sieve without pressing and surround the meat with potatoes or vegetables cooked apart. The leg of lamb comes very well in this way, baked in the oven. 63 The Italian Cook Book: The Art of
tablespoonfuls of flour and stir until it is well browned, but do not let it burn. Draw to a cooler place on the range and slowly add two cupfuls of brown stock, stirring constantly, add salt and 67 The Italian Cook Book: The Art of Eating Well a dash of Cayenne and let simmer for ten minutes. In another saucepan boil four tablespoonfuls of vinegar one tablespoonful of chopped onion, one teaspoonful of sugar rapidly for five minutes; then add it to the sauce and at the same time add one
mixed with six pounds of liquid. Stir continually with the ladle so that the sugar does not stick to the bottom, taste it to add some more citric acid if you judge it necessary, then let it cool and place in bottles to be sealed. When a beverage is to be prepared pour in a tumbler less than half an inch of syrup for a tumblerful of ice water. 102 The Italian Cook Book: The Art of Eating Well 211 RASPBERRY SYRUP (Sciroppo di lampone) This is prepared like the other explained above but, since
begin to dry, add some broth and— before they are completely cooked—their giblets and fresh mushrooms cut in slices. Continue pouring in broth and allow the whole to simmer on a low fire. Add another piece of butter over which some flour has been sprinkled, or flour alone. Before serving, remove the ham and the bunch of greens and squeeze some lemon juice over the squabs. Some sweetbread may be added with good effect, but it must be first scalded and the skin removed. 49 SQUAB TIMBALE (Timballo
especially adapted for boiled fish and the quantities are for a little more than one pound of fish. The ingredients are two ounces of butter, two ounces of capers soaked in vinegar one teaspoonful of flour, salt, pepper and vinegar. Boil the fish and, when it is left warm in its broth, prepare the sauce. Put on the fire the flour with half of the butter, mix it and when it begins to take color, add the remaining butter. Let boil a little and then pour one half cup of the broth of the fish: season