Six young and small pumpkins (about two and half inches long) The breast of a fowl (or any tender white meat), minced
One slice of tongue
One slice of ham
Three tablespoonfuls of veal broth
The yolk of an egg
A pinch of salt
A pinch of pepper

"Cut six young and small pumpkins (about two and half inches long) in two, and take out the pulp. Meanwhile mince fine the breast of a fowl (or any tender white meat you have over from the day before), one slice of tongue, and one of ham; put them into a sauce-pan with three tablespoonfuls of veal broth, the yolk of an egg, a pinch of salt, and one of pepper; parboil; therewith fill the pumpkins. Butter a saute-pan, lay the stuffed pumpkins in, and cook with fire above and below, occasionally adding some broth. Serve as soon as cooked."

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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