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X Italian Meat Dishes
Petto di Castrato all' Italiana #90 (Breast of Mutton)
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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Ingredients

Breast of mutton
Veal
Forcemeat
Eggs
Herbs
Spice
Parmesan




Directions

"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 (No. 6)."






Notes

This recipe (#90) 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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