Selection of the most popular Italian Recipes

Italian recipe
No. 1. Manzo alla Certosina (Fillet of Beef)

Ingredients: Fillet of beef or rump steak, bacon, olive oil, salt, nutmeg, anchovies, herbs, stock, garlic.

Put a piece of very tender rump steak or fillet of beef into a stew pan with two slices of fat bacon and three tea-spoons full of the finest olive oil; season with salt and a tiny pinch of nutmeg; let it cook uncovered, and turn the meat over occasionally. When it is nicely browned add an anchovy minced and mixed with chopped herbs, and a small clove of garlic with one cut across it. Then cover the whole with good stock, put the cover on the stew pan, and when it is all sufficiently cooked, skim the grease off the sauce, pass it through a sieve, and pour it over the beef. Leave the garlic in for five minutes only.

Italian recipe
No. 2. Stufato alla Florentina (Stewed Beef)

Ingredients: Beef, mutton, or veal, onions, rosemary, Burgundy, tomatoes, stock, potatoes, butter, garlic.

Cut up an onion and three leaves of rosemary, fry them slightly in an ounce of butter, then add meat (beef, mutton, or veal), cut into fair-sized pieces, salt it and fry it a little, then pour half a glass of Burgundy over it, and add two table-spoons full of tomato conserve, or better still, fresh tomatoes in a puree. Cover up the stew pan and cook gently, stir occasionally, and add some stock if the stew gets too dry. If you like to add potatoes, cut them up, put them in the stew pan an hour before serving, and cook them with the meat. A clove of garlic with one cut may be added for five minutes.

Italian recipe
No. 3. Coscia di Manzo al Forno (Rump Steak)

Ingredients: Rump steak, ham, salt, pepper, spice, fat bacon, onion, stock, white wine.

Lard a bit of good rump steak with bits of lean ham, and season it with salt, pepper, and a little spice, slightly brown it in butter for a few minutes, then cover it with three or four slices of fat bacon and put it into a stew pan with an onion chopped up, a cup of good stock, and half a glass of white wine; cook with the cover on the stew pan for about an hour. You may add a clove of garlic for ten minutes.

Italian recipe
No. 4. Polpettine alla Salsa Piccante (Beef Olives)

Ingredients: Beef steak, butter, onions, stock, sausage meat.

Cut some thin slices of beef steak, and on each place a little forcemeat of fowl or veal, to which add a little sausage meat: roll up the slices of beef and cook them with butter and onions, and when they are well browned pour some stock over them, and let them absorb it. Serve with a tomato sauce, or sauce piquante made with a quarter of a pint of rich Espagnole, and a dessert-spoonful of New Century sauce.

Italian recipe
No. 5. Stufato alla Milanese (Stewed Beef)

Ingredients: Rump steak, bacon, ham, salt, pepper, cinnamon, cloves, butter, onions, Burgundy.

Beat a piece of rump steak to make it tender and lard it well, cut up some bits of fat bacon and dust them over with salt, pepper, and a tiny pinch of cinnamon, and put them on the steak. Stick three cloves into the steak, then put it into a stew pan, add a little of the fat of the beef chopped up, an ounce of butter, an onion cut up, and some bits of lean ham. Put in sufficient stock to cover the steak, add a glass of Burgundy, and stew gently until it is cooked.

Italian recipe
No. 6. Manzo Marinato Arrosto (Marinated Beef)

Ingredients: Beef, salt, larding bacon, Burgundy, vinegar, spices, herbs, flour.

Beat a piece of rump steak, or fillet to make it tender; sprinkle spices well with salt and some chopped herbs, and leave it for an hour; then lard it and marinate it as follows: Half a pint of red wine (Australian Harvest Burgundy is best), half a glass of vinegar, a pinch of spice, and a bouquet of herbs; leave it in this for twenty-four hours then take it out, drain it well sprinkle it with flour, and roast it for twenty minutes before a clear fire, braize it till quite tender, then press and glaze it. The thin end of a sirloin is excellent cooked this way. Serve cold.

Italian recipe
No. 7. Manzo con sugo di Barbabietole (Fillet of Beef)

Ingredients: Beef, beetroot, salt.

Cut up three raw beetroots put them into an earthen ware pot and cover them with water. Keep them in some warm place, and allow them to ferment for five, six, or eight days according to the season; the froth at the top of the water will indicate the necessary fermentation. The take out the pieces of beetroot, skim off all the froth, and into the fermented liquor put a good piece of tender rump steak or fillet with some salt. Braize for four hours and serve.

Italian recipe
No. 8. Manzo in Insalata (Marinated Beef)

Ingredients: Beef, oil, salt, pepper, vinegar, parsley, capers, mushrooms, olives, vegetables.

Cook a fillet of beef (or the thin end of a sirloin), which has been previously marinated for two days in oil, salt, pepper, vinegar, and chopped parsley. When cold press and glaze it, garnish it with capers, mushrooms preserved in vinegar or gherkins, olives, and any kind of vegetables marinated like the beef. Serve cold.

Italian recipe
No. 9. Filetto di Bue con Pistacchi (Fillets of Beef with Pistachios)

Ingredients: Fillet of beef, oil, salt, flour, pistachio nuts, gravy.

Cut a piece of tender beef into little fillets, and put a them in a stew pan with a tablespoonful of olive oil and salt. After they have cooked for a few minutes, powder them with flour, and strew over each fillet some chopped pistachio nuts. Add a few spoons full of very good boiling gravy, and cook for another half-hour.

Italian recipe
No. 10. Scalopini di Riso (Beef with Risotto)

Ingredients: Rump steak, butter, rice, truffles, tongue, stock, mushrooms.

Slightly stew a bit of rump steak with bits of tongue and mushrooms; let it get cold, and cut it into scallops. Butter a pie dish, and garnish the bottom of it with cooked tongue and slices of cooked truffle, then over this put a layer of well-cooked and seasoned risotto, then a layer of the scallops of beef, and then another layer of risotto. Heat in a Bain-marie, and turn out of the pie dish, and serve with a very good sauce poured round it.

Italian recipe
No. 11. Tenerumi alla Piemontese (Tendons of Veal)

Ingredients: Tendons of veal, fowl forcemeat, truffles, risotto , a cock's comb, tongue.

Tendons of veal are that part of the breast which lies near the ribs, and forms an opaque gristly substance. Partly braize a fine bit of this joint, and press it between two plates till cold. Cut it up into fillets, and on each spread a thin layer of fowl forcemeat, and decorate with slices of truffle. Put the fillets into a stew pan, cover them with very good stock, and boil till the forcemeat and truffles are quite cooked. Prepare a risotto all'Italiana, put it on a dish and decorate it with bits of red tongue cut into shapes, and in the center put a whole cooked truffle and a white cock's comb, both on a silver skewer. Place the tendons of veal round the dish. Add a good Espagnole sauce and serve. If you like, leave out the risotto and serve the veal with Espagnole sauce mixed with cooked peas and chopped truffle.

Italian recipe
No. 12. Bragiuole di Vitello (Veal Cutlets)

Ingredients: Veal, salt, pepper, butter, bacon, carrots, flour, Chablis, water, lemon.

Cut a bit of veal steak into pieces the size of small cutlets, salt and pepper them, and put them in a wide low stew pan. Add two ounces of butter, a cut-up carrot, and some bits of bacon also cut up. When they are browned, add a spoonful of flour, half a glass name of Chablis, and half a glass of water, and cook on a slow fire for half an hour, then take out the cutlets, reduce the sauce, and pass it through a sieve. Put it back on the fire and add an ounce of butter and a good squeeze of lemon, and when hot pour it over the cutlets.

Italian recipe
No. 13. Costolette alla Manza (Veal Cutlets)

Ingredients: Veal cutlets (fowl or turkey cutlets), forcemeat, truffles, mushrooms, tongue, parsley, pasta marinate.

Cut a few horizontal lines along your cutlets, and on each put a little veal or fowl forcemeat, to which add in equal quantities chopped truffles, tongue, mushrooms, and a little parsley. Over this put a thin layer of pasta marinate, and fry the cutlets on a slow fire.

Italian recipe
No. 14. Vitello alla Pellegrina (Breast of Veal)

Ingredients: Breast of veal, butter, onions, sugar, stock, red wine, mushrooms, bacon, salt, flour, bay leaf.

Roast a bit of breast of veal, then glaze over two Spanish onions with butter and a little sugar, and when they arc a good color pour a teacup of stock and a glass of Burgundy over them, and add a few mushrooms, a bay leaf, some salt, and a few bits of bacon. When the mushrooms and onions are cooked, skim off the fat and thicken the sauce with a little flour and butter fried together; pour it over the veal and put the onions and mushrooms round the dish.

Italian recipe
No. 15. Frittura Piccata al Marsala (Fillet of Veal)

Ingredients: Veal, butter, Marsala, stock, lemon, bacon.

Cut a tender bit of veal steak into small fillets, cut off all the fat and stringy parts, flour them and fry them in butter. When they are slightly browned add a glass of Marsala and a teacup of good stock, and fry on a very hot fire, so that the fillets may remain tender. Take them off the fire, put a little roll of fried bacon on each, add a squeeze of lemon juice, and serve.

Italian recipe
No. 16. Polpettine Distese (Veal Olives)

Ingredients: Veal steak, butter, bread, eggs, pistachio nuts, name spice, parsley.

Cut some slices of veal steak very thin as for veal olives, and spread them out in a well-buttered stew pan. On each slice of veal put half a spoonful of the following mixture: Pound some crumb of bread and mix it with a whole egg; add a little salt, some pistachio nuts, herbs, and parsley chopped up, and a little butter. Roll up each slice of veal, cover with a sheet of buttered paper, put the cover on the stew pan and cook for three-quarters of an hour in two ounces of butter on a slow fire. Thicken the sauce with a dessert-spoonful of flour and butter fried together.

Italian recipe
No. 17. Coste di Vitello Imboracciate (Ribs of Veal)

Ingredients: Ribs of veal, butter, eggs, Parmesan, bread crumbs, parsley.

Cut all the sinews from a piece of neck or ribs of veal, cover the meat with plenty of butter and half cook it on a slow fire, then let it get cold. When cold, egg it over and roll it in bread crumbs mixed with a tablespoonful of grated Parmesan; fry in butter and serve with a garnish of fried parsley and a rich sauce. A dessert-spoonful of New Century sauce mixed with quarter of a pint of good thick stock makes a good sauce.

Italian recipe
No. 18. Costolette di Montone alla Nizzarda (Mutton Cutlets)

Ingredients: Mutton cutlets, butter, olives, mushrooms, cucumbers.

Trim as many cutlets as you require, and marinate them in vinegar, herbs, and spice for two hours. Before cooking wipe them well and then saute them in clarified butter, and when they are well colored on both sides and resist the pressure of the finger, drain off the butter and pour four table-spoons full of Espagnole sauce with a teaspoonful of vinegar and six bruised pepper corns over them. Arrange them on a dish, putting between each cutlet a crouton of fried bread, and garnish with olives stuffed with chopped mushrooms and with slices of fried cucumber.

Italian recipe
No. 19. Petto di Castrato all'Italiana (Breast of Mutton)

Ingredients: Breast of mutton, veal, forcemeat, eggs, herbs, spice, Parmesan.

Stuff a breast of mutton with veal forcemeat mixed with two eggs beaten up, herbs, a little spice, and a tablespoonful of grated Parmesan, braize it in stock with a bunch of herbs and two onions. Serve with Italian sauce.

Italian recipe
No. 20. Petto di Castrato alla Salsa piccante (Breast of Mutton)

Ingredients: Same as No. 90.

When the breast of mutton has been stuffed and cooked as above, let it get cold and then cut it into fillets, flour them over, fry in butter, and serve with tomato sauce piquante, or one dessert-spoonful of New Century sauce in a quarter pint of good stock or gravy.

Italian recipe
No. 21. Tenerumi d'Agnello alla Villeroy (Tendons of Lamb)

Ingredients: Tendons of lamb, eggs, bread crumbs, truffles, butter, stock, Villeroy sauce.

Slightly cook the tendons (the part of the breast near the ribs) of lamb, press them between two dishes till cold, then cut into a good shape and dip them into a Villeroy sauce egg and bread- crumb, and saute them in butter. When about to serve, put them in a dish with very good clear gravy. A teaspoonful of chopped mint and a tablespoonful of chopped truffles mixed with the bread crumbs will be a great improvement.

Italian recipe
No. 22. Tenerumi d' Agnello alla Veneziana (Tendons of Lamb)

Ingredients: Tendons of lamb, butter, parsley, onions, stock.

Fry the tendons of lamb in butter together with a teaspoonful of chopped parsley and an onion. Serve with good gravy.

Italian recipe
No. 23. Costolette d' Agnello alla Costanza (Lamb Cutlets)

Ingredients: Lamb cutlets, butter, stock, cocks' combs, fowl's liver, mushrooms.

Fry as many lamb cutlets as you require very sharply in butter, drain off the butter and replace it with some very good stock or gravy. Make a ragout of cocks' combs, bits of fowl's liver and mushrooms all cut up; add a white sauce with half a gill of cream mixed with it, and with this mask the cutlets, and saute them for fifteen minutes.

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