| Italian Recipes - Italy - That is her system... |
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Index | pg. 40 |Previous Page - Next Page That is her system ..."That is her system of proselytising," said the Colonel, "and if she is content with outward conversion, it isn't a bad one. I often feel inclined to agree to any proposition she likes to put forward, and I would, if I could stop her talking by my submission.""You wouldn't do that, Colonel, even in your suavest mood," said Van der Roet; "but I hope somebody will succeed in checking her flow of discourse before long. I'm getting worn to a shadow by the grind of that awful voice." "I thought your clothes were getting a bit loose," said the Colonel, " but I put that phenomenon down to another reason. In spite of Mrs. Wilding's praise of our present style of cooking, I don't believe our friend Vander finds it substantial enough to sustain his manly bulk, and I'll tell you the grounds of my belief. A few mornings ago, when I was shaving, I saw the butcher bring into the house a splendid sirloin, and as no sirloin has appeared at table, I venture to infer that this joint was a private affair of Vander's, and that he, as well as Mrs. Gradinger, has been going in for bedroom cookery. Here comes the Marchesa; we'll ask her to solve the mystery." "I can account for the missing sirloin," said the Marchesa. "The Colonel is wrong for once. It went duly into the kitchen, and not to Mr. Van der Roet's bedroom; but I must begin with a slight explanation, or rather apology. Next to trial by jury, and the reverence paid to rank, and the horror of all things which, as poor Corney Grain used to say, 'are not nice,' I reckon the Sunday sirloin, cooked and served, one and indivisible as the typical fetish of the great English middle class. With this fact before my eyes, I can assure you I did not lightly lay a hand on its integrity. My friends, you have eaten that sirloin without knowing it. You may remember that yesterday after lunch the Colonel was loud in praise of a dish of beef. Well, that beef was a portion of the same, and not the best portion. The Manzo in insalata, which pleased the Colonel's palate, was that thin piece at the lower end, the chief function of which, when the sirloin is cooked whole, seems to lie in keeping the joint steady on the dish while paterfamilias carves it. It is never eaten in the dining-room hot, because every one justly prefers and goes for the under cut; neither does it find favour at lunch next day, for the reason that, as cold beef, the upper cut is unapproachable. I have never heard that the kitchen hankers after it inordinately; indeed, its ultimate destination is one of the unexplained mysteries of housekeeping. I hold that never, under any circumstances, should it be cooked with the sirloin, but always cut off and marinated and braized as we had it yesterday. Thus you get two hot dishes; our particular sirloin has given us three. The parts of this joint vary greatly in flavour, and in texture as well, and by accentuating this variation by treatment in the kitchen, you escape that monotony which is prone to pervade the table so long as the sirloin remains in the house. Mrs. Sinclair is sufficiently experienced as a housekeeper to know that the dish of fillets we had for dinner last night was not made from the under cut of one sirloin. It was by borrowing a little from the upper part that I managed to fill the dish, and I'm sure that any one who may have got one of the uppercut fillets had no cause to grumble. The Filetto di Bue which we had for lunch to-day was the residue of the upper cut, and, admirable as is a slice of cold beef taken from this part of the joint, I think it is an excellent variation to make a hot dish of it sometimes. On the score of economy, I am sure that a sirloin treated in this fashion goes a long way further." Index | pg. 40 |Previous Page - Next Page Italy Hotels - Italy Hostels - Italy Sights ................................................................ Other popular Italy book pages: Macaroni with Tomatoes Macaroni alla Casalinga Macaroni al Sughillo Macaroni alla Livornese Tagliarelle and Lobster Polenta Polenta Pasticciata Online Italy Books Italian Renaissance Italian Recipes Italian Poetry Roman Mythology |
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