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X Italian Meat Dishes
Tenerumi d'Agnello alla Veneziana #93 (Tendons of lamb with onions and stock)
Originated from: Venice, Italy
Occasion: Any time
Contributed by: Taken from "The Cook's Decameron" by W.G. Waters (William Heineman, 1920)

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Ingredients

Tendons of lamb
Butter
Parsley
Onions
Stock



Directions

"Fry the tendons of lamb in butter together with a teaspoonful

of chopped parsley and an onion, good gravy."






Notes

This recipe (No. 93) 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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