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Index | pg. 23 |Previous Page - Next Page You have given us ..."You have given us a delicious dinner, Marchesa," said Mrs. Wilding as the coffee appeared. "You mustn't think me captious in my remarks--indeed it would be most ungracious to look a gift-dinner in the--What are you laughing at, Sir John? I suppose I've done something awful with my metaphors--mixed them up somehow.""Everything Mrs. Wilding mixes will be mixed admirably, as admirably, say, as that sauce which was served with the Manzo alla Certosina," Sir John replied. "That is said in your best style, Sir John," replied Mrs. Wilding; "but what I was going to remark was, that I, as a poor parson's wife, shall ask for some instruction in inexpensive cooking before we separate. The dinner we have just eaten is surely only within the reach of rich people." "I wish some of the rich people I dine with could manage now and then to reach a dinner as good," said the Colonel. "I believe it is a generally received maxim, that if you want a truth to be accepted you must repeat the same in season and out, whenever you have the opportunity," said the Marchesa. "The particular truth I have now in mind is the fact that Italian cookery is the cookery of a poor nation, of people who have scant means wherewith to purchase the very inferior materials they must needs work with; and that they produce palatable food at all is, I maintain, a proof that they bring high intelligence to the task. Italian culinary methods have been developed in the struggle when the cook, working with an allowance upon which an English cook would resign at once, has succeeded by careful manipulation and the study of flavouring in turning out excellent dishes made of fish and meat confessedly inferior. Now, if we loosen the purse-strings a little, and use the best English materials, I affirm that we shall achieve a result excellent enough to prove that Italian cookery is worthy to take its stand beside its great French rival. I am glad Mrs. Wilding has given me an opportunity to impress upon you all that its main characteristics are simplicity and cheapness, and I can assure her that, even if she should reproduce the most costly dishes of our course, she will not find any serious increase in her weekly bills. When I use the word simplicity, I allude, of course, to everyday cooking. Dishes of luxury in any school require elaboration, care, and watchfulness." Index | pg. 23 |Previous Page - Next Page Italy Hotels - Italy Hostels - Italy Sights ................................................................ Other popular Italy book pages: Vitello alla Pellegrina (Breast of Veal) Frittura Piccata al Marsala Polpettine Distese (Veal Olives) Coste di Vitello Imboracciate Costolette Montone alla Nizzarda Mutton Petto di Castrato Italiana Petto di Castrato alla Salsa piccante Fillets of Salmon Manzo alla Certosina Fillet Stufato alla Florentina (Stewed Beef) Coscia di Manzo Forno Rump Steak Online Italy Books Italian Renaissance Italian Recipes Italian Poetry Roman Mythology |
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Italy Travel Guide A good starting point for researching Italy for travel or reference. Venice - Piazza St. Marco (St. Mark's Square) Venice - Gondola along the Grand Canal Venice - Walking around Venice Streets Venice - Pictures from the Venice canals Venice - From the Train Station to St. Mark's 1 Venice - From the Train Station to St. Mark's 2 Ceasar's European Discovery Pictures. Italy Pg.1 Breathtaking Italy and France Ceasar's European Discovery Pictures. Italy Pg. 2 Florence and Venice Arno River in Florence Campania |
