The Italian Cook Book The Art of Eating Well; Practical Recipes of the Italian Cuisine, Pastries, Sweets, Frozen Delicacies, and Syrups

This sauce is especially adapted for boiled fish and the quantities are for a little more than one pound of fish. The ingredients are two ounces of butter, two ounces of capers...

A good washing with fresh water is sufficient for mussels that do not have any sand to be cleaned away. Put them on the fire with a sauce of oil, garlic, parsley and a pinch of...

After the water boils for a while, remove the lobster (or crab, or craw-fish) leaving the saucepan on the fire. Put half of the crabs aside, and grind the rest. Rub the ground m...

Skin the almonds, divide the two parts and cut each part into small pieces. Put these almonds so cut at the fire and dry them until they take a yellowish color, but do not toast...

Take a smooth mold, round or oval, grease it evenly with butter, cover the bottom with buttered paper and place in it the rice to harden it in the oven. When taken from the mold...

Produced by Adrian Mastronardi, Annie McGuire and the Online Distributed Proofreading Team at https://www.pgdp.net (This file was produced from images generously made available...

Clean and trim the meat, removing all the little skins. Then sprinkle with nutmeg, cinnamon, salt, and pepper, and place in an earthen vase covered, together with a bunch of aro...

Artichokes, with butter, 31 27 fried, 28 25 in mold, 96 73 steamed, 29 26 stewed, 30 27 stuffed, 105 78 stuffed with meat, 106 79 with sauce, 104 78