The Italian Cook Book by Maria Gentile (e textbook reader TXT) π
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leave them unbroken, but their skill in turning them around the fork and eating them =is not the privilege of everybody=. Put the macaroni into salted boiling water, and boil twelve to fifteen minutes, or until the macaroni is perfectly soft. Stir frequently to prevent the macaroni from adhering to the bottom. Turn it into a colander to drain; then put it into a pudding-dish with a generous quantity of butter and grated cheese. If more cheese is liked, it can be brought to the table so that the guests can help themselves to it.
The macaroni called "Mezzani" which is a name designating size, not quality, is the preferable kind for macaroni dishes made with butter and cheese.
16
MACARONI WITH SAUCE
(Maccheroni al sugo)
The most appreciated kind of macaroni are those seasoned with tomato sauce or with brown stock (see nos. 12 and 13). The macaroni are boiled as above, then drained in a colander, returned to the saucepan and mixed with the sauce and grated cheese. For those who
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18 β 18
with anchovy sauce, 17 β 18
with butter and cheese, 15 β 17
with tomato sauce or brown stock, 16 β 18
Macaroons, 197 β 136
Madeleine cake, 192 β 132
Mantona tart, 187 β 128
Margherita cake, 186 β 127
Marmelade, apricot, 214 β 151
Meat, Genovese, 86 β 65
Omelet, 77 β 60
stuffing, 65 β 52
Milk gnocchi, 207 β 145
Minestrone, 9 β 11
Mushrooms, dried, 99 β 74
fried, 97 β 73
stewed, 98 β 74
Mussels, with egg sauce, 120 β 89
with tomato sauce, 121 β 89
Mutton, cutlets, 84 β 54
leg of, 72, 134 β 57-96
Omelet, curled, 60 β 47 lamb, 33 β 29 veal kidney, 61 β 48 Onions, stewed, 160 β 112 stuffed, 159 β 112 Orange, ice, 219 β 154 Orgeat, syrup, 213 β 150
Panata, 3 β 7 Paste for frying, 63 β 50 Pavese soup, 10 β 11 Peaches, stuffed, 206 β 144 Peas, with corned beef, 109 β 82 with ham, 108 β 81 with onion sauce, 117 β 80 Pigeon, surprise, 137 β 98 broiled, 148 β 106 (See Squabs) Pistache, ice, 220 β 155 Polenta pie, 37 β 31 with sausages, 36, 163 β 30-113 Polpettone, 77 β 60 Pork liver fried, 66 β 53 roast, 146 β 105 Portuguese cake, 196 β 136 Pot-roast, 130 β 94 with garlic, 131 β 95 larded, 136 β 98 Potato pudding, 203 β 141 Preserve, quince, 215 β 151 Pudding, bread, 202 β 141 Genovese, 88 β 67 hazelnuts, 182 β 124 lemon, 204 β 142 potato, 203 β 141 rice meal, 201 β 140 roasted almonds, 205 β 143 Puff Paste, 62 β 48
Quince, cake, 195 β 135 preserve, 215 β 151
Rabbit, stewed, 52 β 42 Raspberry syrup, 210 β 148 Ravioli, 10 β 11 Rice, cakes, 27 β 25 meal pudding, 201 β 140 pancakes, 70 β 55 pudding with giblets, 87 β 66 tart, 199 β 139 with saffron, 26 β 24 Risotto Milanaise, 22 β 22 with chicken giblets, 23 β 22 with lobster, 25 β 23 with peas, 24 β 23 with saffron, 26 β 24 Roast-beef, 128 β 93 Rolls, stuffed, 38 β 32 Roman fry, 68, 69 β 54-55
Sabayon, 208 β 146 Salmi of game, 50 β 41 Sauce, anchovy, 13 β 15 balsamella, 59 β 46 brown stock, 12 β 14 caper, 57 β 45 for broiled fish, 56 β 45 green, 53 β 43 Genovese, 58 β 46 tomato, 12 β 14 white, 54 β 43 yellow, 55 β 44 Sausages with corn meal, 163 β 113 with onions, 164 β 114 Soup, bean, 7 β 9 bread, 7 β 9 cappelletti, 2 β 6 lentils, 8 β 10 Pavese, 11 β 12 Queen, 6 β 9 stock, 1 β 5 vegetables, 5 β 8 Spaghetti, 11-15 β 13-17 (see _Macaroni_) Spinach, side-dish, 113 β 84 Squabs, ragout, 48 β 39 stewed, 47 β 39 timbale, 49 β 40 (See =Pigeons=) Squash, fried, 32 β 28 stuffed, 91 β 69 Steak in the saucepan, 149 β 106 Stewed cutlets, 73 β 57 Strawberry, ice, 218 β 154 String beans in mold, 94 β 71 sautΓ©, 92 β 70 with egg sauce, 93 β 71 Stufato, 170 β 117 French, 173 β 119 Milanaise, 172 β 118 Southern, 171 β 118 Stuffing, chicken, 64 β 51 meat, 65 β 52 Sugo di carne, 13 β 15 Sweet-breads, 157 β 110 Syrup, hard blackberry, 212 β 149 lemon, 211 β 148 orgeat, 213 β 150 raspberry, 210 β 148 red currant, 209 β 146
Tart, curly, 188 β 129 farina, 200 β 139 Mantona, 187 β 128 rice, 199 β 139 Tenderloin, with Marsala, 85 β 65 with spices, 158 β 111 Tomato sauce, 12 β 14 stuffed, 110 β 82 Tongue, boiled, 154 β 108 stewed, 156 β 109 with olives, 155 β 109 Tripe with gravy, 82 β 63 Trout, Alpine, 174 β 120 fried, 176 β 121 Lombard, 175 β 121 with anchovies, 177 β 121 Turkey, 145 β 104 Tutti frutti, ice, 221 β 155
Veal, breast, 80 β 62 cutlets, 75 β 58 kidney with anchovy, 150 β 107 liver, 161 β 113 fried, 162 β 113 in gravy, 83 β 63 kidney sliced, 151 β 107 Veal, roast, 129 β 94 stewed, 39 β 32 with gravy, 81 β 62 with tunny, 90 β 68 Vegetable chowder, 10 β 11 soup, 7 β 8
Wafer biscuits, 194 β 134 Whiting with anchovy sauce, 117 β 87
Zabaione, 208 β 146 Zucchine, 32 β 28
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Omelet, curled, 60 β 47 lamb, 33 β 29 veal kidney, 61 β 48 Onions, stewed, 160 β 112 stuffed, 159 β 112 Orange, ice, 219 β 154 Orgeat, syrup, 213 β 150
Panata, 3 β 7 Paste for frying, 63 β 50 Pavese soup, 10 β 11 Peaches, stuffed, 206 β 144 Peas, with corned beef, 109 β 82 with ham, 108 β 81 with onion sauce, 117 β 80 Pigeon, surprise, 137 β 98 broiled, 148 β 106 (See Squabs) Pistache, ice, 220 β 155 Polenta pie, 37 β 31 with sausages, 36, 163 β 30-113 Polpettone, 77 β 60 Pork liver fried, 66 β 53 roast, 146 β 105 Portuguese cake, 196 β 136 Pot-roast, 130 β 94 with garlic, 131 β 95 larded, 136 β 98 Potato pudding, 203 β 141 Preserve, quince, 215 β 151 Pudding, bread, 202 β 141 Genovese, 88 β 67 hazelnuts, 182 β 124 lemon, 204 β 142 potato, 203 β 141 rice meal, 201 β 140 roasted almonds, 205 β 143 Puff Paste, 62 β 48
Quince, cake, 195 β 135 preserve, 215 β 151
Rabbit, stewed, 52 β 42 Raspberry syrup, 210 β 148 Ravioli, 10 β 11 Rice, cakes, 27 β 25 meal pudding, 201 β 140 pancakes, 70 β 55 pudding with giblets, 87 β 66 tart, 199 β 139 with saffron, 26 β 24 Risotto Milanaise, 22 β 22 with chicken giblets, 23 β 22 with lobster, 25 β 23 with peas, 24 β 23 with saffron, 26 β 24 Roast-beef, 128 β 93 Rolls, stuffed, 38 β 32 Roman fry, 68, 69 β 54-55
Sabayon, 208 β 146 Salmi of game, 50 β 41 Sauce, anchovy, 13 β 15 balsamella, 59 β 46 brown stock, 12 β 14 caper, 57 β 45 for broiled fish, 56 β 45 green, 53 β 43 Genovese, 58 β 46 tomato, 12 β 14 white, 54 β 43 yellow, 55 β 44 Sausages with corn meal, 163 β 113 with onions, 164 β 114 Soup, bean, 7 β 9 bread, 7 β 9 cappelletti, 2 β 6 lentils, 8 β 10 Pavese, 11 β 12 Queen, 6 β 9 stock, 1 β 5 vegetables, 5 β 8 Spaghetti, 11-15 β 13-17 (see _Macaroni_) Spinach, side-dish, 113 β 84 Squabs, ragout, 48 β 39 stewed, 47 β 39 timbale, 49 β 40 (See =Pigeons=) Squash, fried, 32 β 28 stuffed, 91 β 69 Steak in the saucepan, 149 β 106 Stewed cutlets, 73 β 57 Strawberry, ice, 218 β 154 String beans in mold, 94 β 71 sautΓ©, 92 β 70 with egg sauce, 93 β 71 Stufato, 170 β 117 French, 173 β 119 Milanaise, 172 β 118 Southern, 171 β 118 Stuffing, chicken, 64 β 51 meat, 65 β 52 Sugo di carne, 13 β 15 Sweet-breads, 157 β 110 Syrup, hard blackberry, 212 β 149 lemon, 211 β 148 orgeat, 213 β 150 raspberry, 210 β 148 red currant, 209 β 146
Tart, curly, 188 β 129 farina, 200 β 139 Mantona, 187 β 128 rice, 199 β 139 Tenderloin, with Marsala, 85 β 65 with spices, 158 β 111 Tomato sauce, 12 β 14 stuffed, 110 β 82 Tongue, boiled, 154 β 108 stewed, 156 β 109 with olives, 155 β 109 Tripe with gravy, 82 β 63 Trout, Alpine, 174 β 120 fried, 176 β 121 Lombard, 175 β 121 with anchovies, 177 β 121 Turkey, 145 β 104 Tutti frutti, ice, 221 β 155
Veal, breast, 80 β 62 cutlets, 75 β 58 kidney with anchovy, 150 β 107 liver, 161 β 113 fried, 162 β 113 in gravy, 83 β 63 kidney sliced, 151 β 107 Veal, roast, 129 β 94 stewed, 39 β 32 with gravy, 81 β 62 with tunny, 90 β 68 Vegetable chowder, 10 β 11 soup, 7 β 8
Wafer biscuits, 194 β 134 Whiting with anchovy sauce, 117 β 87
Zabaione, 208 β 146 Zucchine, 32 β 28
Transcriber's Note:
All grave accents in the original have been changed to acute, and an acute accent has been added to Recipe No. 169 PUREE OF CELERY.
Inconsistencies in spelling between the main body and index have been retained, however typographical errors have been corrected in both.
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