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X Italian Meat Dishes
Meat Omelette/Polpettone #77 (with ham, onion and egg)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "The Italian Cook Book" by Maria Gentile (1919)

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Ingredients

One pound of veal
A slice of ham
Salt, pepper and spices
One egg
Flour
Two or three slices of onion
Parsley, celery, and carrot
Half a tumbler of water
A tablespoonful of flour
Gravy
Juice of half a lemon
A hard boiled egg (optional)





Directions

"Take one pound of veal, without bones, clean it well taking away all skins and tendons and then chop it together with a slice of ham. Season moderately with salt pepper and spices, add one whole egg then with moistened hands make

a ball of the chopped meat and sprinkle with flour. Make a hash with two or three slices of onion (not more) parsley, celery, and carrot, put it on the fire with a piece of butter and when it is browned throw in the Polpettone. Brown well on all sides and then pour in the saucepan half

a tumbler of water in which half a tablespoonful of flour has been previously diluted. Cover and make it simmer on a very low fire, seeing that it doesn't burn. When you serve with the gravy squeeze the juice of half a lemon over it.

If desired a hard boiled egg can be put shelled in the center of the meat ball, so that it gives it a better appearance when sliced."






Notes

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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