Italian Recipes - Italy - Veal, with the possible...
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Cook: The Cook's Decameron: A Study In Taste Containing Over Two Hundred Recipes For Italian Dishes By Mrs. W. G. Waters

Index | pg. 27 |Previous Page - Next Page

Veal, with the possible ...

"Veal, with the possible exception of Lombard beef, is the best meat we get in Italy," said the Marchesa, "so an Italian cook, when he wants to produce a meat dish of the highest excellence, generally turns to veal as a basis. I must say that the breast of veal, which is the part we had for lunch today, is a somewhat insipid dish when cooked English fashion. That we have been able to put it before you in more palatable form, and to win for it the approval of such a connoisseur as Sir John Oglethorpe, is largely owing to the judicious use of that Italian terror--more dire to many English than paper-money or brigands--garlic."

"The quantity used was infinitesimal," said Mrs. Sinclair, "but it seems to have been enough to subdue what I once heard Sir John describe as the pallid solidity of the innocent calf."

"I fear the vein of incongruity in our discourse, lately noted by Van der Roet, is not quite exhausted," said Sir John. "The Colonel was up in arms on account of a too intimate association of his name with pepper, and now Mrs. Sinclair has bracketed me with the calf, a most useful animal, I grant, but scarcely one I should have chosen as a yokefellow; but this is a digression. To return to our veal. I had a notion that garlic had something to do with the triumph of the Tenerumi, and, this being the case, I think it would be well if the Marchesa were to give us a dissertation on the use of this invaluable product."



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