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X Italian Meat Dishes
Coscia di Manzo al Forno #74 (Rump Steak stewed with ham, stock and white wine)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Cook's Decameron" by W.G. Waters (William Heineman, 1920)

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Rump steak
Bits of lean ham
Salt, pepper, and a little spice
Three or four slices of fat bacon
Onion, chopped up
A cup of good stock
Half a glass of white wine
A clove of garlic


"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 stewpan with an onion chopped up, a cup of good stock, and half a glass of white wine ; cook with the cover on the stewpan for about an hour. You may add a clove of garlic for ten minutes."


This recipe (#74) 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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