© Copyright 1995-2017, Clay Irving <email@example.com>, 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.
Cover the bottom of a saucepan with thin slices of beef taken from a juicy cut and small pieces of salt pork. Place over a large onion, one carrot, and a stalk of celery, all chopped in small pieces. Add some butter and cover the whole with any trimmings from steaks or roasts and any bit of left over cooked meat. Season with salt and cloves. Put over the fire without stirring. When you smell onions getting very brown, turn the meat and when everything is quite brown add a cup of water, renewing the latter three times. Finally add a certain quantity of boiling water or, better still, of broth, and let it boil gently five or six hours. Strain, cool and skim off the fat which will form a cake on top of the liquid.
The meat can be used afterward for meat balls or Croquettes. The stock may be kept for some days and forms the basis for many dishes.