Italian Steak Wanted

New Zealand Listener, Volume 32, Issue 823, 6 May 1955, Page 23

Italian Steak Wanted

Dear Aunt Daisy, Could you please publish in The Listener the recipe for what. I think is called Italian steak. I know that it is cooked in sherry in a casserole, and the recipe I tasted had spaghetti on the top and a few strips of bacon. I do not know the quantity of sherry or method, though, and would be pleased if you could give it to me. I understand that you can cook sausages in lager, and would appreciate that recipe, too, if you

have it.

B.

C.

Wainui Beach.

I haven’t the recipe you describe, Betty, but some of our Continental visitors will probably be able to give it to us. You might adapt this recipe which uses chops. Prepare the meat some hours beforehand by placing it in deep dish sprinkling with a little finely-chopped onion, and nearly covering with dry sherry, or Madeira. Then remove meat, roll in seasoned flour, brown it in a little hot fat, then put it back in the wine and bake in a moderate oven for about ly hour. The oven-dish should have been rubbed over with cut garlic Just add the cooked spaghetti and strips of grilled bacon when serving. I have never heard of cooking sausages in lager beer. Perhaps someone may send that recipe -in, too. This page is primarily designed for practical, family, everyday meals, so we havén’t space for many exotic dishes. Nevertheless, wine-cooking is interesting and not necessarily expensive; and in. wine-producing countries, a few téaspoons of dry wine added to sauces and soups, and some salad dressings, are much used. With "gamey" meat, too, it is used to marinate the venison or haré | or whatever it is, over nisht. For wild duck, the sauce is 1-3rd port wine, 1-3rd currant jelly, and 1-3rd butter. Perhans we could take this page one week for wine cooking. During cooking, most of | the alcohol evaporates, leaving only the | Aavour, especially in slow cooking.