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X Italian Meat Dishes
Stufato alla Milanese (Stewed beef with wine, cinnamon and cloves)
Originated from: Milan, Italy
Occasion: Any time
Contributed by: Taken from "The Cook's Decameron" by W.G. Waters (William Heineman, 1920)

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A piece of rump steak
Some bits of fat bacon
Salt, pepper
A tiny pinch of cinnamon
Three cloves
An ounce of butter
An onion, cut up
Some bits of lean ham
A glass of 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 stewpan, 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."


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.

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