Simple Italian Cookery

The Project Gutenberg eBook of Simple Italian Cookery This eBook is for the use of anyone anywhere in the United States and most other parts of the world at no cost and with almost no restrictions whatsoever. You may copy it, give it away or re-use it under the terms of the Project Gutenberg License included with this eBook or online at www.gutenberg.org. If you are not located in the United States, you will have to check the laws of the country where you are located before using this eBook. Title: Simple Italian Cookery Author: Antonia Isola Release date: August 1, 2004 [eBook #6385] Most recently updated: December 29, 2020 Language: English Other information and formats: www.gutenberg.org/ebooks/6385 Credits: Produced by David Starner, Karen Fabrizius and the Online Distributed Proofreading Team *** START OF THE PROJECT GUTENBERG EBOOK SIMPLE ITALIAN COOKERY *** Produced by David Starner, Karen Fabrizius and the Online Distributed Proofreading Team. SIMPLE ITALIAN COOKERY Antonia Isola CONTENTS Soups Macaroni and other Pastes Rice, Etc. Sauces Eggs Fish Vegetables Meats Salads Desserts Index SOUPS BEEF SOUP STOCK (_Brodo di Carne_) 1 pound of round of beef 2 quarts of water 2 small, new carrots, or 1/2 of an old carrot 1/2 pound of beef bones 2 small potatoes 1 onion 1 tomato, fresh or canned Parsley Boil the beef, bones, and vegetables in two quarts of water over a slow fire--adding pepper and salt. Skim occasionally, and after two hours add two tablespoons of sherry; then strain through fine soup-strainer or cheese-cloth. This is the basis of all the following soups, except when otherwise stated. To make this stock richer, add a turkey leg to above receipt; boil one and a half hours, then add one-half a pound of finely chopped beef. Cook for half an hour longer, then strain. To make meat jelly, add a little gelatine to the soup stock five minutes before straining. To give a good dark color to the stock, add a few drops of "caramel," which is prepared in the following manner: Put three tablespoons of granulated sugar into a saucepan with a