Ingredients
An onion
Three leaves of rosemary
An ounce of butter
Meat (beef, mutton, or veal), cut into peces
Salt
Half a glass of Burgundy
Two tablespoonful of tomato conserve
Fresh tomatoes
Potatoes (optional)
A clove of garlic
Directions
"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 tablespoonful 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."
Notes
This recipe was first published in "The Cook's Decameron: a study in taste, containing over two hundred recipes for Italian dishes," written by Mrs. W.G. Waters and published by William Heineman (1920). For the entire copyright-free cookbook see www.archive.org. A variety of recipes from this cookbook can also be found on this website.... Photo: Mary Melfi. |
