A piece of tender beef, cut into little fillets
A tablespoonful of olive oil
Salt
Flour
Pistachio nuts, chopped
Gravy

"Cut a piece of tender beef into little fillets, and put

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 spoonful of very good boiling gravy, and cook for another half-hour."

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.

Back to main list