Egg-plants, each one cut into four, leaving the peel on
Fat for frying
Force-meat (for stuffing)

For topping
Breadcrumbs
A little melted butter

"Cut each egg-plant into four, leaving the peel on. Make four cuts in each piece and fry in boiling fat for one minute. Remove the fleshy part of the egg plant and fill it with any force-meat you have. Sprinkle the top with breadcrumbs and a little melted butter, brown in the oven for about ten minutes, and serve hot."

This recipe was taken from "Leaves from our Tuscan Kitchen or, How to Cook Vegetables" by Ann Janet Ross. The book was published by JM Dent & Co. in 1900 (London). For the complete cookbook see www.archive.org. For a variety of recipes from this cookbook see Italy Revisited/ XXX Cookbooks in the Public Domain.... Photo: Mary Melfi.

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