Simple Italian Cookery

Isola, Antonia, [pseud.], 1876-

English

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Below is a summary of Simple Italian Cookery


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SIMPLE ITALIAN COOKERY

Antonia Isola




CONTENTS


Soups
Macaroni and other Pastes
Rice, Etc.
Sauces
Eggs
Fish
Vegetables
Meats
Salads
Desserts
Index




SOUPS


BEEF SOUP STOCK
(_Brodo di Carne_)

1 pound of round of beef
2 quarts of water
2 small, new carrots, or 1/2 of an old carrot
1/2 pound of beef bones
2 small potatoes
1 onion
1 tomato, fresh or canned
Parsley

Boil the beef, bones, and vegetables in two quarts of water over a
slow fire--adding pepper and salt. Skim occasionally, and after two
hours add two tablespoons of sherry; then strain through fine
soup-strainer or cheese-cloth. This is the basis of all the following
soups, except when otherwise stated.

To make this stock richer, add a turkey leg to above receipt; boil one
and a half hours, then add one-half a pound of finely chopped beef.
Cook for half an hour longer, then strain.

To make meat jelly, add a little gelatine to the soup stock five
minutes before straining.

To give a good dark color to the stock, add a few drops of "caramel,"
which is prepared in the following manner:

Put three tablespoons of granulated sugar into a saucepan with a
little water, and until the sugar has become dark and reddish; then
add a little more water and boil again until the sugar is melted.
Strain and pour into a bottle when the caramel will keep perfectly for
several weeks.


CHICKEN BROTH
(_Brodo di Capone_)

This is made like the meat stock, substituting a fowl in place of the
beef and bones.


RICE SOUP
(_Minestra di Riso_)

Meat stock
2 tablespoons of rice

Cover the rice with water and boil for ten minutes; then drain and add
to the stock (after it has been strained), and boil for five or ten
minutes more.


STRACCIATELLA SOUP
(_Minestra di Stracciatella_)

1 egg
1/2 tablespoon of Parmesan cheese
1 tablespoon bread crumbs

Beat the egg, yolk and white together; add salt and the cheese,
grated, and the bread crumbs; mix well together and add to the boiling
stock (strained). Stir well with a fork to prevent the egg from
setting, and boil for four or five minutes.