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X Italian Meat Dishes
Mutton Cutlets and Filet of Veal #84
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "The Italian Cook Book" by Maria Gentile (1919)

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A slice of ham
Some butter
A little bunch composed of carrot, celery and stems of parsley
Mutton seasoned with salt and pepper
Some chicken giblets
Fresh or dry mushrooms
Some soup stock
A little flour
A wineglass (or half a tumbler) of white wine


"Put in saucepan a slice of ham, some butter, a little bunch composed of carrot, celery and stems of parsley and over this some whole cutlets of mutton seasoned with salt and pepper. Make them brown on both sides, add another piece of butter, if necessary, and add to the cutlets some

chicken giblets, sweetbreads and fresh or dry mushrooms (the latter softened in water, all cut in pieces. When all this begins to brown, pour some soup stock and let it simmer on a low fire. Sprinkle a little flour and finally pour a wineglass (or half a tumbler) of white wine leaving it boil a little more. When ready to serve remove the ham and the greens, rub the gray through a sieve and remove the superfluous fat."


This recipe was taken from "The Italian Cook Book: the Art of Eating Well, Practical Recipes of the Italian Cuisine" by Mrs. Maria Gentile. It was published in the U.S. in 1919. 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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