A small piece of butter
1 stalk of celery
Parsley
1 onion
One tablespoon of red or white wine
Tomato paste (dissolved in water or tomato sauce)
2 mushrooms canned, or 1 fresh mushroom
1/3 pound of lean beef
Grated Parmesan

"Chop these ingredients together and put them into a large saucepan with a small piece of butter. Cook until the meat is well browned. Then add one tablespoon of red or white wine. Cook for a few minutes, then add one tablespoon of tomato paste dissolved in a little hot water, or two and one-half tablespoons of the other tomato sauce. Cook well, adding from time to time a little water ? one-half cup in all. Wash the rice (a little less than a cupful), add it to the other ingredients in the saucepan, and cook for about

twenty minutes, until the rice is soft, adding more water from time to time. Then add two tablespoons of grated Parmesan cheese, mix well, and serve, with more cheese if desired."

This recipe was taken from "Simple Italian Cookery" written by Antonia Isola (pen name for Mabel Earl McGinnis). It was published in the United States by Harper and Brothers in 1912. It is believed to be the first American cookbook that contains Italian recipes. For the complete 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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