© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: The Italian Cook Book by Maria Gentile, published by Italian Cook Book Co., © Copyright 1919
I found this recipe on the excellent Web site, Feeding America: The Historic American Cookbook Project, from Michigan State University. This site has an online collection of some of the most influential and important American cookbooks from the late 18th to early 20th century. Digital images of the pages of each cookbook are available as well as full-text transcriptions and the ability to search within the books, across the collection, in order to find specific information.
Take one pound of veal, without bones, clean it well taking away all skins and tendons and then chop it together with a slice of ham. Season moderately with salt pepper and spices, add one whole egg then with moistened hands make a bal of the chopped meat and sprinkle with flour.
Make a hash with two or three slices of onion (not more) parsley, celery, and carrot, put it on the fire with a piece of butter and when it is browned throw in the Polpettone. Brown well on all sides and then pout in the saucepan half a tumbler of water in which half a tablespoonful of flour has been previously diluted. Cover and make it simmer on a very low fire, seeing that it doesn't burn. When you serve with the gravy squeeze the juice of half a lemon over it.
If desired a hard boiled egg can be put shelled in the center of the meat ball, so that is give a better appearance when sliced.