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Here two recipes by Michael Kelly, the opera singer, friend of Mozart, who created the characters of Don Basilio and Don Curzio for the premiere of Le Nozze di Figaro in Vienna in 1786.

While Michael Kelly was creating Don Basilio and Don Curzio, his friend, Nancy Storace, created the first Susanna.

The role of Michael Kelly in the production of Mozart's Figaro is rather important, because he and Martín y Soler actively supported Mozart and Da Ponte in their project, against Salieri and Regini (i.e. Righini).

When in London, Michael Kelly and Nancy Storace became friends of that Dr. Kitchiner, who wrote the first recipe of Tomato Ketchup and Potato Chips in history. Dr. Kitchiner published the two sauce recipes by M. Kelly in his famous book of recipes in 1817.

Enjoy these original Mozartian recipes!

The English modern version of these recipes is an exclusive property of MozartCircle.
Pheasant & Mozart
When Don Basilio & Don Curzio are cooking together in London! 

 Michael Kelly's Sauces
1. For Boiled Tripe, Calf-Head or Cow-Heel (1817)
2. Sauce Piquante (1817)
 Here two sauce recipes by the opera singer Michael Kelly, the friend of Mozart and Nancy Storace, who created Don Basilio & Don Curzio for Figaro premiere in Vienna 1786!
DIFFICULTY:
Either pa-pa-pay or ma-ma-marry her! [Nozze di Figaro]		 1. SAUCE FOR BOILED TRIPE, CALF-HEAD OR COW-HEEL (1817)

A sauce for boiled tripe, calf-head or cow-heel.

INGREDIENTS:
garlic vinegar (1 tablespoon)
mustard (1 teaspoon)
brown sugar (1 teaspoon)
pepper (white or black: 1 teaspoon)
butter (melted: 0,30 l.)

METHOD:
1. Put the vinegar, the mustard, the brown sugar and the pepper in the same casserole and mix and stir them.

2. Melt butter in order to get 0,30 l. of melted butter in another casserole (better if clarified).

3. Pour the garlic vinegar with the other ingredients into the melted butter. Stir well.

4. Serve in a sauce-boat.


 1. MR. MICHAEL KELLY'S SAUCE FOR BOILED [1818: TRIPE], CALF-HEAD OR COW-HEEL.
Garlick vinegar a tablespoonful, of mustard, brown sugar, white [1818: black] pepper, a teaspoonful each; stirred into half a pint of oiled melted butter.
2. SAUCE PIQUANTE (1817)

INGREDIENTS:
capers (minced: 1 tablespoon)
parsley (finely minced: 1 tablespoon)
yolks (3 of 3 hard eggs: no white)
mustard (1 tablespoon)
anchovies (minced: 6)
oil (olive oil: 2 tablespoons)
vinegar (1 tablespoon)
shallot vinegar (1 tablespoon)
cayenne pepper (a few grains crushed)
gravy or melted butter (0,30 l.)

METHOD:
1. Put, in a blender, capers, parsley, yolks, the mustard and 6 boned anchovies.

2. While blending the ingredients, add oil, vinegar and shallot vinegar and a few grains of Cayenne pepper.

3. Blend until all the ingredients are well incorporated.

4. Prepare the gravy (0,30 l.) in a casserole or prepare the melted butter (0,30 l.), as prepared in the previous recipe.

5. Then pour the blended ingredients in the gravy or melted butter. Stir well. Strain the sauce through a sieve.

6. Serve in a sauce-boat.


 2. MR. KELLY'S SAUCE PIQUANTE.
Pound a tablespoonful of capers, and one of minced parsley, as fine as possible; then add the yolks of three hard eggs, rub them well together with a tablespoonful of mustard, bone six anchovies, and pound them; rub [1818: them] through a hair sieve, and mix with two tablespoonful of oil, one of vinegar, one of shallot ditto [1822:, a few grains of Cayenne Pepper]; rub all these well together in a mortar, till thoroughly incorporated, and then stir them into half a pint of good gravy or melted butter [1818: and put the whole through a sieve].