II

The following recipe is simpler than the preceding, but not so delicate. Cut an onion in very thin slices and put it on the fire in a saucepan with a little butter. When it is well browned add a pinch of flour, mix and then add according to the quantity, a cup or two of soup stock or water with bouillon cubes and allow the flour to cook. Put in the peas, season with salt and pepper and add, when they are half cooked, one or two whole hearts of lettuce. Let it simmer, seeing that the gravy is not too thick.

Before serving remove the lettuce.

108

PEAS WITH HAM

(Piselli col prosciutto)

Cut in two one or two young onions, according to the quantity of the peas and put them on the fire with oil and one thick slice of ham cut into small cubes. Brown until the ham is shrivelled; then put the peas in, season with a pinch of pepper and very little salt, mix and complete the cooking with broth, adding a little butter.

Before serving, throw the onion away.

109

PEAS WITH CORNED BEEF

(Piselli con la carne secca)

Put on the fire a hash of corned beef, garlic, parsley and oil, season with a little salt and pepper and when the garlic is browned, put the peas in. When they have absorbed the sauce, complete the cooking with broth or, failing that, with water.

110

STUFFED TOMATOES

(Pomodori ripieni)

Select ripe middle-sized tomatoes, cut them in two equal parts and scoop out the inside seeds. Season with salt and pepper and fill the tomatoes with the following hash, in such a way as to make the stuffing come over the edge of the half tomato:

Make a hash with onion, parsley and celery, put it on the fire with a piece of butter and when it is browned, put in a small handful of dried mushrooms previously softened in water and chopped very fine: add a tablespoonful of bread crumbs soaked in milk, season with salt and pepper and let the compound simmer, moistening with water if necessary. When you take from the fire add, when it is still lukewarm, grated cheese and a beaten yolk (or two) of egg, but seeing that the compound does not become too liquid.

When the tomatoes are filled, take them in the oven with a little butter and oil mixed together and serve them as a side-dish for roast beef or steak.

The stuffed tomatoes can be made simpler with a hash of garlic and parsley mixed with bread crumbs, salt and pepper and seasoned with oil when they are in the saucepan.

111

CAULIFLOWER WITH BALSAMELLA

(Cavolfiore colla balsamella)

Remove from a good sized cauliflower the external leaves and the green ribs, make a deep cut crosswise in the stalk and cook it in salted water. Then cut it in sections and brown with butter, salt and pepper. Put it in a baking tin, throw over a small pinch of grated cheese, cover with the balsamella (No. 54) and brown the surface.

Serve this cauliflower as an entremets or as a side-dish with boiled chicken or a stew.

112

STUFFED CABBAGE

(Cavolo ripieno)

Take a big cabbage, remove the hard outside leaves, cut the stem off even with the leaves and give it half cooking in salt water. Put it upside down to drain, then open the leaves one by one until the heart is exposed and on this put the stuffing. Bring up all the leaves, close them and tie with thread crosswise.

The stuffing can be made with milk veal stewed alone, or with sweetbread or chicken liver, all chopped fine. To make it more delicate, add some balsamella (No 54) a pinch of grated cheese, one yolk of egg and a taste of nutmeg. Complete the cooking of the cabbage in the sauce of this stew, adding a little butter, on a low fire or in the oven kept low.

Instead of filling the whole cabbage, the larger leaves may be filled one by one, rolling and tying them.

113

SIDE-DISH OF SPINACH

(Spinaci per contorno)

After cooking the spinach in boiling water and chopping them fine, the spinach can be cooked in different ways:

1. With butter, salt and pepper, adding a little brown stock, if you have it, or a few tablespoonfuls of broth, or milk.

2. With onion sauce (onion chopped very fine) and butter.

3. With butter salt and pepper, adding a very small pinch of grated cheese.

4. With butter, a drop of olive oil and tomato sauce (No. 12) or tomato paste diluted with soup stock or water.

114

ASPARAGUS

(Sparagi)

Asparagus can be prepared in many different ways, but the simplest and best is that of boiling them and serving them seasoned with olive oil and vinegar or lemon juice. However there are other ways as, for instance, the following: Put them whole to brown a little with the green part in butter and, after seasoning them with salt, pepper and a pinch of grated cheese, pour over the melted butter when it is browned. Or else divide the white from the green part and place them as follows in a fireproof plate: Dust the bottom with grated cheese and dispose over the points of the asparagus one near the other; season with salt, pepper, grated cheese and little pieces of butter. Make another layer of asparagus and, seasoning in the same way, continue until you have them. Be moderate in the seasoning. Cross the layers of asparagus like a trestle, put on the oven and keep until the seasoning, is melted. Serve hot.

If you have some brown stock, parboil them first and complete the cooking with brown stock, adding a little bust and dusting moderately with grated cheese.

115

FISH WITH BREAD CRUMBS

(Pesce col pane grattato)

This, which can also be served as a side-dish, is made especially when you have boiled fish of good quality left over.

Cut it into little pieces, remove carefully all the bones, then put it in the balsamella (No. 54) and season with enough salt, grated cheese and some mushrooms chopped fine. If dried mushrooms soften in water first. Then take a fireproof plate, grease it evenly with butter and dust with bread crumbs ground fine; pour into it the fish prepared as above and cover with a thin layer of bread crumbs. Finally put over a piece of butter, brown in the oven and serve hot.

116

STEWED FISH CUTLETS

(Pesce a taglio in umido)

The fish that can be used for this dish are the tunny, the umber or grayling, the sword fish and any piece of fish of large size and good savor. A pound may be sufficient for four or five persons.

Remove the scales, clean and dry well, dip in flour and put to brown in a little oil. Remove dry, throw away the oil that remains and clean the saucepan. Make a hash, chopped very fine, with half a middle sized onion, a piece of white celery and a good pinch of parsley. Put this to brown on the fire with sufficient oil and season with salt, pepper and one whole clove. When it is browned put abundant tomato sauce (No 12) or tomato paste diluted in broth or water. Let it simmer for a while, then place the fish to complete the cooking, turning it over frequently. The fish must be served with this thick gravy that ought to be abundant.

117

WHITING WITH ANCHOVY SAUCE

(Merluzzo alla Palermitana)

Take one whiting, one pound or a little more, and trim all the fins, leaving the tail and the head. Split it to remove the bone, and season with a little salt and pepper. Turn it on the back, grease with oil, season with salt and pepper, dust with bread crumbs then lay it with two tablespoonfuls of oil on a fireproof plate or baking tin.

Take three or four good sized anchovies, bone and clean them, chop them and put on the fire with two tablespoonfuls of oil, but do not allow it to boil. With this sauce cover the back of the fish and dust it all with bread crumbs, putting also some leaves of rosemary. Bake in the oven, allowing a little crust to form over, but see that it doesn't dry up, pouring over to this purpose more oil. Before removing from the tin squeeze half a lemon over.

This dish can be served surrounded by little toast with caviar, or anchovies and butter.

118

STEWED EEL

(Anguille in umido)

For this dish it is preferable to have good sized eels that must not be skinned, but cut in small pieces.

Chop some onion and parsley, put it on the fire with oil, salt, and pepper, and when the onion is browned, add the pieces of eel. Wait until it has absorbed the taste of the onion sauce and then complete the cooking with tomato sauce (No. 12).

See that there is plenty of gravy and serve with little squares or diamonds of toast.

119

EELS WITH PEAS

(Anguille coi piselli)

Cook the eels as above with the onion sauce and when it is cooked remove it dry to cook the green peas in the sauce. The pieces of eel should be put back in the sauce to be warmed. No tomato sauce is necessary here.

120

MUSSELS WITH EGG SAUCE

(Arselle in salsa d'uovo)

A good washing with fresh water is sufficient for mussels that do not have any sand to be cleaned away. Put them on the fire with a sauce of oil, garlic, parsley and a pinch of pepper. Shake them and keep the saucepan covered seeing that they do not absorb all of the sauce. Take them out when they are open and prepare the following sauce: one or more yolks of egg, according to the quantity, lemon juice, one teaspoonful of flour, broth and some of their own juice. Cook this sauce until it becomes a smooth cream and pour it on the mussels when they are served.

121

MUSSELS WITH TOMATO SAUCE

(Arselle alla livornese)

Chop fine half an onion and put it on the fire with oil and a pinch of pepper. When the onion begins to brown add a pinch of parsley chopped not very fine and after put in the mussels with tomato sauce (No. 12) or tomato paste diluted in water. Shake them often and when they are open, put them over slices of toast prepared beforehand and arranged on a plate.

122

CODFISH

(Baccala)

I

Freshen and soak the codfish in cold water, changing the water two or three times, or, better, keeping it for some time in a vase under running cold water. Then cut it into pieces as large as the palm of the hand and dip them in flour until they are well covered. Then put a kettle or a saucepan on the fire with plenty of oil and two or three cloves of garlic, whole but a little crushed. When the garlic begins to brown put in the codfish and brown it on both sides, stirring it often, so that it doesn't burn. Salt is not necessary, or at least only a little after tasting, but a little pepper will not be amiss. Finally pour over some tomato sauce (No. 12) or tomato paste diluted in water, let it boil a little more and serve.

123

II

The following is another way to prepare the codfish, slightly different from the preceding. Cut the codfish as above, then put it as it is in saucepan with some olive oil. Spread over it a hash of garlic and parsley and season with a pinch of pepper, oil and little pieces of butter. Cook on a good fire and turn it with care, because, not being sprinkled with flour, it breaks easily. When it is cooked, squeeze a lemon over and serve.

124

FRIED CODFISH

(Baccala fritto)

Place the codfish on the fire—after washing as explained in No. 107—in a kettle with cold water and as salt, and as soon as the water boils, remove the codfish.

After boiling cut it in little pieces and remove all the bones. Sprinkle some flour and dip in a frying paste composed of water, flour and a little oil. Fry in oil and serve hot.

125

CODFISH CROQUETTES

(Cotolette di baccala)

Boil as explained above and, if the quantity is one pound or a little more put together two anchovies and some parsley, chopping everything together very fine. Add some pepper, a tablespoonful of grated cheese, three or four tablespoonfuls of pap, composed of bread crumbs in large pieces, water and butter, and two eggs. Give the compound the form of several flat cutlets, dip them in beaten egg and in ground bread crumbs. Fry in oil and serve with lemon, or tomato sauce.

126

FRIED DOG-FISH

(Palombo fritto)

Cut the dog-fish in slices, not very thick, and place it in a plate with beaten eggs somewhat salted. Leave for some hours until half an hour before frying, dip the slices in a mixture of bread crumbs, grated cheese, garlic and parsley chopped fine, salt and pepper. A clove of garlic is sufficient for one pound of fish. Fry in oil and serve with lemon.

127

STEWED DOG-FISH

(Palombo in umido)

Cut the dog-fish in rather big pieces and then make a hash of garlic, parsley and very little onion. Put this hash on the fire with oil and when it is sufficiently browned, put the pieces of dog-fish and season with salt and pepper. When the fish is cooked pour over some tomato sauce (No. 12), let this simmer for a while, then serve.

128

ROAST-BEEF

(Arrosto)

Although roast-beef is not an Italian dish, still it is prepared in a peculiar way by the Italians, and hence this recipe finds its place here.

To obtain a good roast-beef not less than two pounds ought to be cooked on a strong fire. It ought to be covered with good olive oil and finally with cup of soup stock which with the oil and the juice from the meat will form a rich gravy. Salt it only when it is half cooked and do it moderately, because the beef is already tasty by itself.

Put it on the fire half an hour before the soup is served and the meal begins. This will be sufficient if the piece is not very big. To ascertain the cooking prick it in the bigger part with a thin larding-pin, but not often, in order not to allow too much juice to escape. The juice must neither be of the color of the blood nor too dark.

If baked it is to be seasoned with salt, oil and a piece of butter, surrounded by raw potatoes peeled. Pour in the kettle a cup of broth or of water. If you do not like cold roast beef, cut it into slices and warm with butter and brown stock or tomato sauce.

129

ROAST VEAL

(Arrosto di vitella)

Choose for that milk veal that is to be found all the year round, although it is always better during the spring or summer.

The piece or pieces of veal can be cooked in a saucepan, slightly larded with garlic and rosemary, with oil, butter and a hash of corned beef, salt, pepper and tomato sauce. In the gravy fresh peas can be cooked.

130

POT ROAST

(Arrosto morto)

This can be done with all kinds of meats, but the best is milk veal. Take a good piece of the loins, roll it and tie with a string and put on the fire with good olive oil and butter, both in small quantity. Brown well from all sides, salt when half cooked and complete the cooking with a half cup of broth, seeing that little juice remains. If no broth is at hand, use tomato sauce, or tomato paste diluted with water. Some corned beef chopped fine can also be added.

131

POT ROAST WITH GARLIC AND ROSEMARY

(Arrosto morto coll'odore dell'aglio e del ramerino)

Cook the meat as above, but add a clove of garlic and one or two bunches of rosemary in the saucepan. When serving the roast rub the gravy through a sieve without pressing and surround the meat with potatoes or vegetables cooked apart.

The leg of lamb comes very well in this way, baked in the oven.

132

BIRDS

(Arrosto di uccelli)

The best way to cook birds, and that nearly always used by the Italians, is roasted at the spit. They must be spitted with a small slice of bread between each bird. Also wrap each bird in very thin slices of bacon, in such a way that it can be spitted with this covering. Mind to slice the bacon almost as thin as paper. Pass some oil—only once—over when they begin to brown, using a brush or a feather, and salt only once, moderately.

Put on the fire when near to be served, otherwise they may get dry and lose much of their flavor. The cooking is rapidly done if on a good fire.

133

ROAST OF LAMB

(Arrosto d'agnello)

Take a leg of lamb and season it with salt, pepper, oil and a drop of vinegar. Pierce it here and there with the point of a knife and leave it like this for several hours. Also lard it with bay leaf or rosemary to be removed when serving. The leg of lamb can be baked or, as the Italians do, cooked at the spit.

134

LEG OF MUTTON

(Cosciotto di castrato arrosto)

Before cooking see that several days elapse after the animal has been butchered. This, naturally, according to the temperature. Beat it well with a wooden mallet, then skin and remove the middle bone, without spoiling the meat. Then tie it and give it a good fire at the beginning, covering the fire when half cooked. Let it cook in its own juice and in a cup of broth strained to remove the fat; nothing else. Salt when it is almost cooked, but see that it is neither too well done nor rare, just medium. Serve with its juice apart in a sauce.

135

ROAST OF HARE

(Arrosto di lepre)

The part of the hare fitted for roast is the hind quarters, but the limbs of this game are covered with little skins that must be carefully removed, before cooking, without cutting the muscles.

Before roasting keep it soaking for twelve or fourteen hours in a liquid prepared as follows: put on the fire in a kettle three tumblers of water with half a tumbler of vinegar or less in proportion with the piece to be cooked, three of four scallions chopped fine, one or two bay-leaves, a bunch of parsley, a little salt and a pinch of pepper; make it boil for five or six minutes, cool and pour when cold over the hare. When you remove the latter from the liquid wipe it and lard it all with little pieces of good bacon.

Cook on a low fire, salt it sufficiently and grease with cream and nothing else. Never use the liver of the hare which, it is said, is very indigestible.

136

POT ROAST LARDED

(Arrosto morto lardellato)

Take a piece short and thick of beef or veal, quite tender and weighing about two pounds or a little more. Lard it with ham or bacon cut in little pieces. Tie with a string and put it in a stewpan with a piece of butter, one fourth of a middle-sized onion cut in two pieces, three or four ribs of celery half an inch thick and as many slices of carrot. Season with salt and pepper and when the meat begins to brown—turning it often—pour over one cup of water and complete the cooking on a low fire, leaving it to absorb great part of the gravy. See, however, that it doesn't dry up and become black. When you send to the table strain the juice that has remained and pour it on the meat, that may be surrounded with potatoes cut in pieces or kept whole if small, previously browned in butter or oil.

137

PIGEON SURPRISE

(Piccione a sorpresa)

The pigeon (or chicken) must be opened and stuffed with a cutlet of milk veal. Of course this cutlet must be of proportionate size. Beat it well to render it thinner and more tender, season with salt, pepper, a pinch of spices and little pieces of butter, roll it and put inside the pigeon sewing the opening. The liver and giblets of the pigeon can be cooked apart in brown stock or in butter, after being chopped. With the resulting gravy the cutlet can be smeared. In this way the different flavor of the two qualities of meat is better amalgamated.

138

STUFFED BEEF CUTLET

(Braciuola di manzo ripiena)

The ingredients for this dish are a slice of beef half an inch thick, weighing about one pound, half a pound or less of lean milk veal, two small slices of ham and two or three of tongue, one scant tablespoonful of grated cheese, a piece of butter, two chicken livers, one egg, a crumb of bread as large as a closed fist.

Make a hash with a small onion, a little celery, carrot and parsley, put it on the fire with the butter and when it is browned, place in the saucepan the veal cut in small pieces and the chicken livers, season with little salt and pepper and complete the cooking with a little broth. Remove the veal and chicken when cooked, and chop them fine. In the gravy that remains make a pap rather hard with the crumb of bread, moistening with broth if necessary. Now mix the chopped meat, the pap, the eggs, the cheese, the ham and tongue cut in little pieces. When the stuffing is composed thus, dip the cutlet in water, in order to stretch it better, beat it with the back of the knife and flatten with its blades. Put the stuffing inside and roll up and tie tightly with a string crosswise. Roast or bake with oil and salt.

139

STUFFED CHICKEN

(Pollo ripieno)

For a middle-sized fowl use the following ingredients: two sausages, the liver and giblets of the fowl, eight or ten chestnuts well roasted, some pieces of mushrooms, a taste of nutmeg, one egg. If, instead of a fowl, it is a turkey, double the dose.

Begin by giving the sausages and the giblets half a cooking, moistening them with a little broth if necessary. Season with a little salt and pepper on account of the sausages that already contain them. Remove them and in the gravy that remains put a crumb of bread, in order to obtain with a little broth two tablespoonfuls of thick pap. Skin the sausages, chop the chicken giblets and the giblets and grind everything together with the chestnuts, the egg and the pap; this is the stuffing with which the fowl is to be filled, to be baked afterward. It is more tasty cold than hot, and it can also be cut better.

140

CHICKEN WITH SAUCE PIQUANTE

(Pollo al diavolo)

This ought to be cooked with Cayenne pepper and served with a highly seasoned sauce, but not everybody likes that and a simpler way to cook the chicken "al diavolo" is the following:

Take a young chicken, remove the neck and the legs, open it all in front and flatten it open as much as possible. Wash and wipe dry with a towel, then put it on the grill and when it begins to brown turn it. Grease it with melted butter or with oil, using a brush, and season with salt and pepper. The later may be Cayenne pepper for those who like it. Keep turning and greasing until it is all cooked.

To prepare the sauce piquante that many like with chicken broiled in this way, put four tablespoonfuls of butter in a saucepan and when it begins to brown add two tablespoonfuls of flour and stir until it is well browned, but do not let it burn. Draw to a cooler place on the range and slowly add two cupfuls of brown stock, stirring constantly, add salt and a dash of Cayenne and let simmer for ten minutes. In another saucepan boil four tablespoonfuls of vinegar one tablespoonful of chopped onion, one teaspoonful of sugar rapidly for five minutes; then add it to the sauce and at the same time add one tablespoonful of chopped capers two tablespoonfuls of chopped pickle and one teaspoonful of tarragon vinegar. Stir well and let cook for two minutes to heat the pickles. If the sauce becomes too thick dilute it with a little water.

This sauce is excellent for baked fish and all roasts and boiled meats, besides being a fitting condiment for the chicken "al diavolo".

141

CHICKEN WITH HAM

(Pollo in porchetta)

Fill a chicken with thin strips of ham, about half an inch wide. Add three cloves (or sections) of garlic, two little bunches of fennel and a few grains of pepper. Season outside with salt and pepper and cook in a saucepan with butter, or preferably bake in the oven. Sausages cut lengthwise and previously skinned can be substituted for the ham.

142

CHICKEN SAUTE

(Pollo saltato)

Take a young chicken, remove the neck and trim the wings. Cut away the legs. Cut the chicken into six pieces. Remove some of the bones. Beat an egg with a teaspoonful of water and place in it the pieces of chicken after dipping them in flour and seasoning generously with salt and pepper. Leave the pieces in the egg until it is time for cooking. Then take the pieces one by one, sprinkle with bread crumbs and place a saucepan with a good piece of butter on the fire. When the butter begins to brown put in the pieces of chicken from the side of the skin, then turn them when browned to the other side. Let them on a good fire for about ten minutes. Serve with lemon. The chicken prepared in this way is good also when cold.

143

AFRICAN HEN

(Gallina di Faraone)

This fowl, that resembles the partridge, should not be too fresh, like all game.

The best way to cook the African hen is roasted at the spit. Put in the inside a ball of butter dipped in salt and wrap it in a piece of paper greased with butter and sprinkled with salt. This paper must be removed when the fowl is nearly cooked, and then the cooking is completed greasing with more butter and adding more salt.

144

TAME DUCK ROASTED

(Anatra domestica arrosto)

Salt it inside and bandage all the breast with slices of bacon, large and thin. Grease with oil and salt moderately when the cooking is almost complete. If you have a wild duck grease with butter, as the meat is drier.

145

TURKEY

(Tacchino)

The turkey has been imported to Europe from America, but it is nevertheless a well known dish in Italian families, although not enjoying the popularity that it has on this side of the ocean. When roasted it is generally larded moderately with little pieces of garlic and bay-leaf or rosemary and seasoned with a hash of corned beef or bacon, a little butter, salt and pepper, tomato sauce or tomato paste diluted in water. The breast, flattened until it is about half an inch thick and seasoned generously some hours before cooking with oil, salt and pepper, is excellent broiled on the grill.

146

LOIN OF PORK ROASTED

(Lombo di maiale arrosto)

The loin of pork, cut in little pieces forms an excellent roast at the spit. The pieces of pork are to be divided by little pieces of toast and greased with oil.

If the pork is to be baked, choose that piece of the loin that has its ribs and that may weigh six or eight pounds. Lard it with garlic, rosemary or bay leaf and a few cloves, but moderately, and season with salt and pepper.

This roast is very popular in Italy, where they call it arista.

147

LEG OF LAMB

(Agnello all'Orientale)

This is a way to cook lamb in use in the Orient and adopted by the Italians, especially in Southern Italy. The leg of lamb is to be larded with the larding pin with slices of bacon seasoned with salt and pepper, greased with butter or milk, or milk alone and salted when half cooked.

The Arabs, who are very fond of this dish, do not lard it, as pork is forbidden by their religion, but cook it with an abundance of milk.

148

BROILED PIGEON

(Piccione in gratella)

Take a young, but fat pigeon, divide it in two parts lengthwise and flatten it well with the hands. Then put it to brown in oil for four or five minutes, just to harden the meat. Season when still hot with salt and pepper, then arrange it as follows.

Melt in the fire, without boiling it, a piece of butter and mix the liquid butter with one beaten egg. Dip the pigeon in the butter and egg and keep it until it absorbs them. Then sprinkle with bread crumbs ground fine. Cook on a grill on a low fire and serve with a sauce or a side dish.

149

STEAK IN THE SAUCEPAN

(Bistecca nel tegame)

If you have a steak that does not appear to be too tender, put it in a saucepan with a little piece of butter and some good olive oil, with a taste of garlic and bay-leaf or rosemary. Add, if necessary, a little broth or water or tomato sauce and serve with potatoes cooked in the gravy that can be made more abundant with more broth, butter and tomato sauce.

150

VEAL KIDNEY WITH ANCHOVY

(Rognone alle acciughe)

Take a veal kidney, remove the fat, cut it open and cover with boiling water. When the water has cooled, remove the kidney, wipe with a cloth, and pass through it clean sticks to make it stay open. Season with melted butter, salt and pepper and leave it so prepared for an hour or two.

Then take another piece of butter and two or three anchovies. Clean the latter, chop and mix with the butter with the blade of a knife, making a ball. Cook the kidney on the grill, but not too much, in order to keep it tender, put it on a plate and grease when hot with the ball of butter and anchovies.

151

VEAL KIDNEY SLICED

(Rognone di vitello affettato)

Cut in thin slices one or two veal kidneys, removing the granulous part that is to be found in the middle, and put the slices in a saucepan with a piece of butter, a bunch of parsley chopped very fine together with a clove of garlic. Add a cup of hot broth; salt moderately and let it cook without boiling, until the sauce is reduced to about one third.

One tablespoonful of vinegar adds a pleasant taste to this dish.

152

BROILED MUTTON KIDNEY

(Rognone di montone alla graticola)

After washing the kidneys, remove the filmy skin that covers them and cut them in the middle without, however, detaching completely the two parts. Season with salt and pepper, grease with oil and put them on a strong fire on the grill. After ten or twelve minutes they will be broiled. Serve hot with parsley and slices of lemon.

153

MUTTON KIDNEY FRIED

(Granelli di montone fritti)

Wash, remove the skin that covers the kidneys and cut in very thin slices. Wipe with a cloth, dip first in ground bread crumbs, then in a beaten egg mixed with melted butter, then again in the bread crumbs. This must be done rapidly, at the time of frying, otherwise the bread crumbs absorb the moisture of the kidney and make them too hard.

Melt a piece of butter in a saucepan on a strong fire and when it begins to brown, dip the slices of kidney. Turn often, sprinkle with a little parsley chopped fine, salt and serve with lemon.

154

BEEF TONGUE BOILED

(Lingua di bue lessa)

The tongue is boiled like the beef. When half cooked remove the skin, which is not nice to see and has no nutritious elements, although it is served with a puree of peas, or spinach or potatoes or beans, etc. But it can be served simply with sprigs of parsley.

155

BEEF TONGUE WITH OLIVES

(Lingua di bue alle olive)

Scald the tongue and peel off the skin. Then put it back to boil until fully cooked.

Melt a piece of butter and brown half a medium sized onion cut in slices. When the onion is browned remove it from the butter and dilute in the latter a teaspoonful of flour. When the flour begins to brown, thin it with one or two cups of soup stock hot and passed through a sieve. Mix and boil for ten minutes, seasoning with salt and pepper.

When the sauce is prepared place the tongue in the saucepan containing it and let it cook again on a low fire for about an hour, turning it over frequently and keeping it moistened with the gravy. Cut some olives in a spiral to remove the stone and place it in the saucepan with the tongue. This becomes more tasty if left with the olives for one or two days.

156

STEWED BEEF TONGUE

(Lingua di bue in stufato)

Clean a fresh tongue of beef; put it in a plate, salt it generously and put it back in the ice-box or in the pantry, until the following day.

After twenty-four hours, scald it in boiling water, skin and lard with little pieces of bacon and put it in a kettle or a large saucepan in which the seasoning is already placed. This seasoning consists of 1/2 lb. bacon cut in very thin slices, 1/4 lb. butter, one or two thin slices of ham and two middle sized onions, sliced. Sprinkle the tongue with flour, surround it with chopped meat and place the saucepan on the fire. When the tongue begins to brown, pour five or six cups of soup stock and one cup of water. Add the usual bunch of greens, two or three cloves, salt, a pinch of pepper and one of cinnamon.

Cover the saucepan tightly, boil for about four hours, rub the sauce through a sieve and serve everything hot.

157

VEAL SWEETBREADS

(Animelle di vitello)

Keep in fresh water for an hour. Then place them in a skimmer (ladle with holes) and dip in boiling water or broth. After a brief boiling remove and cool in cold water. Then remove the veins and gullet, taking care not to tear them. The sweetbreads are prepared in various ways and here we give some of the best known:

Sweetbreads with butter.—Boil in broth or water, clean and cut into slices. Brown a piece of butter with salt and pepper. Then place the sliced sweetbreads and brown them. Before serving squeeze on a little lemon juice. The sweetbreads prepared in this way are served preferably with rice or vegetables.

Sweetbreads with white sauce.—Boiled, cleaned and cut into slices, they are placed in white sauce or balsamella (No. 54) adding a taste of nutmeg, pepper, salt and the juice of half a lemon.

Sweetbreads in fricassee.—Boil, trim and cut into pieces. Then brown in butter with a scallion chopped fine. Once browned, remove from the gravy in which pour a tablespoonful of flour, moistened with broth. The sauce that results is bound with egg-yolks and lemon juice.

Sweetbreads fried.—Boil and trim. Then cut in large slices, neither too thick nor too thin. Dip in beaten egg and in bread crumbs ground. Then fry in butter. Serve with vegetables.

158

TENDERLOIN WITH SPICES

(Filetto alla piemontese)

Clean and trim the meat, removing all the little skins. Then sprinkle with nutmeg, cinnamon, salt, and pepper, and place in an earthen vase covered, together with a bunch of aromatic herbs, sage, parsley, rosemary, onion, carrot and celery, all chopped fine. After a few hours melt and brown a piece of butter with the aromatic herbs, then remove the latter and place the tenderloin, leaving it to simmer for half an hour, pricking it often with a large fork or a larding pin, to add its juice to the gravy. Serve hot.

159

STUFFED ONIONS

(Cipolle ripiene)

Boil six large onions for an hour. Then drain and skin. Remove the heart with the point of a knife. In the place of the heart place the stuffing made with 1/4 lb. ham or tongue, chopped and mixed with bread crumbs ground, two tablespoonfuls of milk, two pinches of salt and one of pepper. When the onions are prepared and stuffed place them in a saucepan whose bottom has been greased with butter, sprinkle with bread crumbs ground and place in the oven, not too hot. At the time of serving add some white sauce or balsamella (No 54). Stuffed onions are served as vegetables, or side-dish with roast-beef or boiled-beef.

160

STEWED ONIONS

(Cipolle in stufato)

Keep in cold water, for half an hour, two pounds of middle-sized onions. Afterward skin and place in a saucepan in which pour as much broth as is necessary to cover them. Let them cook on a low fire for an hour, if they are scallions, or young onions. If they are not, two hours are not enough, sometimes.

When cooked and soft, drain and place in a large deep dish. Brown a piece of butter with a tablespoonful of flour, a cup of broth, salt and pepper. Mix everything and when it begins to boil pour the sauce on the onions, which must be served hot.

161

VEAL LIVER

(Fegato di vitella alla veneziana)

Brown a large onion cut in thin slices in oil and place in the saucepan the liver cut in thin slices. Brown everything on a strong fire. When the liver takes a reddish color it is ready. If it is overdone, it becomes too hard. Salt just before removing from the saucepan.

162

FRIED LIVER

(Fegato al tegame)

Clean and trim the liver, then cut in slices half an inch thick. Dip in flour and place, without delay in a saucepan in which a small onion has been browned in butter. Salt just before serving.

163

POLENTA WITH SAUSAGES

(Polenta colle salsicce)

The polenta is a very popular dish in Northern Italy and can be prepared in various ways. Always, however, it is better to serve with the addition of sausages, or with birds or tomato paste.

The polenta is practically cornmeal and it is made with the so-called farina gialla or yellow flour.

The ingredients for a good polenta are one pound of corn meal, preferably granulous, one quart and a half of water, salted in proportion, one piece of butter, one cup and a half of milk.

Pour the meal little by little into boiling water, continually stirring with a wooden spoon. When the meal is half cooked, put the butter and pour the milk little by little. While the polenta boils, place on the fire in a little saucepan a tablespoonful of olive oil or a small piece of butter. When the oil is hot or the butter is melted, put some sausages repeatedly pricked with a fork.

When the sausages are cooked, pour the polenta hot in a dish and place the sausages and the gravy in a cavity practised in the middle. Serve hot.

In cooking the sausages two or three bay-leaves may be added and removed before serving.

164

SAUSAGES WITH ONIONS

(Salsicce alla cipollata)

The salsicce alla cipollata are prepared with fresh and lean pork meat and bacon in equal quantity, chopped fine and seasoned with salt, pepper and spices. Add a proportional quantity of onions chopped very fine, not too much, however. Fill with the hash the prepared entrails, tie every two inches to divide the sausages.

CELERY

(Sedano)

Beside being used as a condiment with a great quantity of dishes, the celery may be prepared in various different ways to form appetizing vegetable dishes. We give here a certain number of those that appear most commonly on Italian tables:

165

CELERY WITH BUTTER

(Sedano al burro)

Two heads of celery for each person.

Clean and trim, removing the sprigs that are too hard, and the leaves, that are to be cut where they begin to be green. Finally trim the stem. Then wash repeatedly in running water, drain and put to boil in salted boiling water. Remove when cooked and drain again.

About three quarters of an hour before serving, melt a piece of butter in a saucepan and brown the celery, turning them often for about ten minutes. After that pour over hot stock (soup stock or chicken broth) cover the saucepan and parboil. A few moments before serving season with brown stock, if you have any at hand, otherwise with salt and pepper only.

166

CELERY AU JUS

(Sedano al sugo)

Select nine or ten heads, neither too hard nor too soft, and cut them about four inches from the root. Remove the green and hard branches and trim the root, cutting the latter to a point. Scald the celery, after washing well, in salted boiling water. Ten minutes will be sufficient. Dip in cold water, open well the leaves and wash again carefully. Drain and make bunches of two or three heads each that you will put in a saucepan with a pint of broth or water and half a cup of good fat, onion and carrot chopped, salt and pepper. Cover and let it simmer for about two hour. Then remove the celery, drain and serve.

167

SAUCE FOR CELERY AU JUS

(Salsa per sedani al sugo)

The celery, prepared as above, are seasoned with the following sauce: Make a roux melting a piece of butter and browning an equal weight of flour; stir for about three minutes on the fire, after which thin the roux with a little brown stock or with bouillon cubes diluted in water. Continue stirring and reduce the sauce. Then rub through a sieve, pour over the celery and serve very hot.

168

FRIED CELERY

(Sedani fritti)

This is a convenient way to prepare left-over celery that is still too good to be thrown away.

Clean the left-over celery removing as best you can the sauce in which they were served, dip in frying paste (flour and egg) fry and serve with lemon.

169

PUREE OF CELERY

(Macco di sedani)

Take some big roots of celery, prepare as usual and wash in running water. Boil in salted water, crush and rub through a sieve. Put in a saucepan this puree, with a piece of butter, salt, flour and a little cream or milk. The milk may be substituted with good soup stock or brown stock. Just before serving add a little powdered sugar.

170

STEW

(Stufato)

The Italian stufato is somewhat different from the stewed meat that is known under the name of "Irish stew". It corresponds to the French daube and is prepared in Italy in many different ways.

An excellent stufato can be made in the following way: Chop fine two bunches of parsley, a small carrot, half a medium sized onion, a little piece of scallion and two bay-leaves. Brown with a good piece of butter in a saucepan in which one and a half tablespoonful of oil have been previously poured.

The meat must have been prepared beforehand, that is to say washed, trimmed and larded. When half cooked, season moderately with salt and pepper. If necessary, moisten with broth or water. During the cooking the saucepan must be covered with its cover and with a sheet of paper greased with fat or oil. The stufato will be ready after about three hours' cooking on a low fire.

171

SOUTHERN STEW

(Stufato Meridionale)

Put the piece of meat in a saucepan of such a size that it remains completely filled, moisten with two cups of water and two of white wine, season with salt and pepper and cook for five hours on a low fire.

172

STEW MILANAISE

(Stufato alla milanese)

Beat and flatten a good piece of meat and lard with bacon or ham cut in small pieces. Season with salt, pepper and a taste of cinnamon. Sprinkle flour over the meat.

Place in a saucepan a little fat of beef chopped with a middle sized onion and brown with a piece of butter. When the onion is browned, remove it and place the meat over the melted butter. Brown with melted butter. Then fill the saucepan with half water, half red wine, but only when the meat is browned from all sides. Cover the saucepan the best you can, with cover and greased paper and let it simmer for five or six hours on a very low fire.

After removing the stew, let it cool, rub the gravy through a sieve, put again on the fire and serve hot.

173

FRENCH STEW

(Stufato alla francese)

Prepare on the bottom of the saucepan a layer of thin slices of ham, on which place several little cubes also of bacon. In the middle place a bunch of parsley, and around this some cloves, half an onion sliced, a few carrots in little cubes several young onions, bay-leaf, salt, and pepper.

On this bed lay the meat that may be larded with bacon or ham and seasoned with salt, pepper and a taste of cinnamon. Pour on the meat two cups of soup stock or water and one cup of white wine. Cover the saucepan hermetically and cook on a very low fire for five hours.

When the stufato is to be served cold, the gravy is to be rubbed through a sieve before it gets cold.

Note.—In these and similar dishes we have indicated the use of wine, which is a common ingredient, in small quantities in Italian and French cooking. This, however, can always be dispensed with if its taste is not appreciated, or for any other reason.

174

TROUT ALPINE

(Trota all'alpigiana)

These are many ways to prepare this delicious fish, found in abundance in the many streams of clear water that run from the Alps and the Apennine mountains. Often the trout is cooked in wine, but, of course, this part many be changed.

For the trota all'alpigiana, so called because it is the favorite dish of Piedmont, the trout must be cleaned, scaled, washed, wiped then salted and left under the action of the salt for about an hour.

Pour in a fish-kettle one quart of white wine to which will be added three medium sized onions a few cloves, two sections of garlic and a little bunch made of thyme, bay-leaf, basil or mint; finally a piece of butter as large as an egg, dipped in flour. Then put the trout in the fish-kettle and place on a strong fire. When the liquid has boiled the trout is cooked. Remove the onions and the bunch of greens and serve the trout with its gravy and some parsley.

175

TROUT LOMBARD

(Trota fritta)

Clean, scale, wash and wipe the trout. Salt and leave for half an hour. Fill with water half a fish-kettle; add half a lemon, two bay-leaves, one carrot light or ten berries of pepper, one onion divided into four parts, salt and three cloves. When the water is lukewarm, dip in the trout. Cook on a moderate fire and serve the trout with parsley, slices of lemon and young potatoes boiled. A good fish-sauce ought to accompany it.

176

FRIED TROUT

(Trota fritta)

Small and young trouts are best for frying. Scale, clean, wash and wipe. Then dip in flour and fry like the other fish in oil or in butter. Serve with browned parsley and lemon.

177

TROUT WITH ANCHOVIES

(Trota alle acciughe)

Scale, clean wash and wipe the trouts. Cut the sides and place to pickle with salt, pepper berries, garlic, parsley and onions chopped fine; with mushrooms chopped fine with thyme, bay-leaf and mint, all seasoned with good olive oil. Rub the pickled pieces at the sieve and place it and the trout in a baking-tin. Bake in the oven and serve with anchovy sauce (No. 17).

178

EGGS WITH ONION SAUCE

(Uova trippate)

Prepare some hard boiled eggs, shell and cut into disks one third of an inch thick.

Melt in a saucepan a piece of butter in which brown half an onion cut into thin slices, to be removed from the butter when browned. Then add to the butter two teaspoonfuls of flour, mix but don't allow to brown, thin with a cup of hot broth, add salt and pepper and let simmer for ten minutes. Put the sliced eggs in the sauce to warm them, stir a little, but carefully to avoid breaking them, and do not boil again. Just before serving add to the sauce a teaspoonful of cream and stir carefully.

179

EGGS WITH HAM

(Uova al prosciutto)

Place in a frying pan as many pieces of butter, large like a nut, as there are eggs to be cooked. For each piece of butter put a little slice of ham and place the frying pan on the fire. As soon as the butter is melted break an egg on each slice of ham. Let cook for ten minutes on a moderate fire.

180

EGGS WITH TOMATO SAUCE

(Uova al pomidoro)

Prepare some hard boiled eggs, cut them through the middle lengthwise, place in good order upon a plate and pour some good tomato sauce, taking care not to cover the upper part of the eggs, which must emerge from the sauce.

Instead of the tomato, the eggs may be arranged with a balsamella sauce (No. 54).

181

SCRAMBLED EGGS

(Uova strapazzate)

Break the eggs in a plate, assuring first that they are all fresh.

Melt in a saucepan a piece of butter about as big as an egg. When it is melted pour the egg and scramble them with a fork on a low fire.

When the eggs are cooked season moderately with salt and butter. Just when you take them away from the fire and before serving add a tablespoonful of milk or liquid cream. Serve hot with a little grated cheese.

The scrambled eggs can be served with points of asparagus, truffles, mushrooms, etc. which are prepared just as if they were to go in an omelet.



PART II

PASTRY, SWEETS, FROZEN DELICACIES, SYRUPS

182

PUDDING OF HAZELNUTS

(Budino di nocciuole)

Shell half a pound of hazelnuts in warm water and dry them well at the sun or on the fire, then grind them very fine, together with sugar, of a weight somewhat less than the nuts. Put one quart of milk on the fire, and when it begins to boil, put two third lb. lady fingers or macaroons crumbed and let it boil for five minutes, adding a small piece of butter. Rub everything through a sieve and put back on the fire with the nuts to dissolve the sugar. Let it cool and add six eggs, first the yolks, then the white beaten, pour in a mold greased with butter and sprinkled with bread crumbs ground fine. The mold must not be all full. Bake in the oven and serve cold.

This dose will be sufficient for eight or ten persons.

183

CRISP BISCUITS

(Biscotti croccanti)

One pound of flour. Half a pound granulated sugar. 1/4 lb. sweet almonds, whole and shelled, mixed to a few pine-seeds. A piece of butter, one and a half ounce. A pinch of anise-seeds. Five eggs. A pinch of salt.

Leave back the almonds and pine-seeds to add them afterward, and mix everything with four eggs, so as to use the fifth if it is necessary to make a soft dough. Divide into four cakes half an inch thick and as large as a hand, place them in a receptacle greased with butter and sprinkled with flour. Glaze the cakes with yolk of eggs. Bake in the oven, but only as much as will still permit cutting the cakes into slices, which you will do the day after, as the crust will then be softened. Put the slices back in the oven, so that they will be toasted on both sides and you will have the crisp biscuits.

184

SOFT BISCUITS

(Biscotti teneri)

For these biscuits it would be necessary to have a tin box about four inches wide and a little less long than the oven used. In this way the biscuits will have a corner on both sides and, if cut a little more than half an inch, they will be of the right proportion. The ingredients needed are:

Flour, about two ounces. Potato meal, a little less. Sugar, four ounces (1/4 lb.) Sweet almonds 1-1/2 ounce. Candied orange or angelica, one ounce. Fruit preserve, one ounce. Three eggs.

Skin the almonds, cut them in half lengthwise and dry in the sun or at the fire. Pastry cooks usually leave them with the skin but it is much preferable to skin them. Cut in little cubes the candied fruits and the preserve.

Stir for a long while, about half an hour the sugar in the egg-yolks and a little flour then add the white of the eggs well beaten and when every thing is well beaten add the flour, letting it fall from a sieve. Mix slowly and scatter on the mixing the almonds and the cubes of candied and preserved fruit. Grease and sprinkle the tin box with flour. Bake in the oven and cut the biscuits the day after. If desired these can also be roasted on both sides.

185

BISCUITS SULTAN

(Biscotto alla sultana)

Granulated sugar, six ounces. Flour, four ounces. Potato meal, two ounces. Currants, three ounces. Candied fruits, one ounce. Five eggs. A taste of lemon peel. Two tablespoonfuls of brandy.

Put first on the fire the currants and the candied fruits cut in very little cubes with as much brandy or cognac as is necessary to cover them: when it boils, light the brandy and let it burn out of the fire until the liquor is all consumed: then remove the currants and candy and let them dry in a folded napkin. Then stir for half an hour the sugar with the egg-yolks and the taste of lemon peel. Beat well the white of the eggs and pour them on the sugar and yolks. Add the flour and potato meal letting them fall from a sieve and stir slowly until everything is well mixed together. Add the currants and the pieces of candied fruits and pour the mixing in a smooth mold or in a high and round cake-dish. Grease the mold or the dish with butter and sprinkle with powdered sugar or flour. Put at once in the oven to avoid that the currants and the candied fruits fall in the oven.

186

MARGHERITA CAKE

(Pasta Margherita)

Potato meal, three ounces. Sugar, six ounces. Four eggs. Lemon juice.

Beat well the egg-yolks with the sugar, add the potato meal and the lemon juice and stir everything for half an hour. Finally beat well the whites, and mix the rest, stirring continually but slowly. Pour the mixture in a smooth and round mold, greased with butter and sprinkled with powdered sugar. Put at once in the oven.

Remove from the mold when cold and dust with powdered sugar and vanilla.

187

MANTUA TART

(Torta Mantovana)

Flour, six ounces. Sugar, six ounces. Butter, five ounces. Sweet almonds and pine-seeds, two ounces. One whole egg. Four egg-yolks. A taste of lemon peel.

First work well with a ladle the eggs with the sugar, then pour the flour little by little, still stirring, and finally the butter, previously melted in a double steamer (bain-marie). Put the mixture in a pie-dish greased with butter and sprinkled with flour or bread crumbs ground. On top put the almonds and the pine-seeds. Cut the latter in half and cut the almonds, previously skinned in warm water, each in eight or ten pieces. This tart must not be thicker than one inch, so that it can dry well in the oven, which must not be too hot.

Sprinkle with powdered sugar and serve cold.

188

CURLY TART

(Torta ricciolina)

Sweet almonds with a few bitter ones, four ounces, Granulated sugar, six ounces, Candied fruits or angelica, 2-1/2 ounces, Butter, two ounces, Lemon peel.

Mix two eggs with flour, flatten the paste to a thin sheet on a bread board and cut into thin noodles. In a corner of the bread board make a heap of the almonds with the sugar, the candied fruit cut in pieces and the grated lemon peel. All this cut and crush so as to reduce the mixture in little pieces. Then take a pie-dish and without greasing it, spread a layer of noodles on the bottom, then pour part of the mixture, then another layer of noodles and continue until there remains no more material, trying to have the tart at least one inch thick. When it is so prepared cover with the melted butter, using a brush to apply it evenly.

189

ALMOND CAKE

(Bocca di dama)

Granulated sugar, nine ounces, Very fine Hungarian flour, five ounces, Sweet almonds with some bitter ones, two ounces, Six whole eggs and three egg yolks, Taste of lemon peel.

After skinning the almonds in warm water and drying them well, grind or better pound them well together with a tablespoonful of sugar and mix well with the flour. Put the rest of the sugar in a deep dish with the egg yolks and the grated lemon peel (just a taste) and stir with a ladle for a quarter of an hour. In another dish beat the six whites of egg and when they have become quite thick mix them with other ingredients stirring slowly everything together.

To bake place the mixture in a baking-tin greased evenly with butter and sprinkled with powdered sugar and flour.

190

CORN MEAL CAKES

(Pasta di farina gialla)

Corn meal, seven and a half ounces, Wheat flour, five and a half ounces, Granulated sugar, five and a half ounces, Butter, three and a half ounces, Lard, two ounces, A pinch of anise seed, One egg.

Mix together the corn meal, the flour and the anise seed and knead with the butter, the lard and the egg that quantity that you can, forming a loaf that you will put aside. What remains is to be kneaded with water forming another loaf. Then mix the two loaves and knead a little, not much because the dough must remain soft. Flatten with the rolling pin until it becomes one quarter of an inch thick, sprinkle with flour, and cut in different sizes and shapes with thin stamps.

Grease a baking tin with lard, sprinkle, with flour, glaze with the egg, bake and dust with powdered sugar.

191

BISCUIT

(Biscotto)

Six eggs, Granulated sugar, nine ounces, Flour, four ounces, Potato meal, two ounces, Taste of lemon peel.

Stir for at least half an hour the yolks of the eggs with the sugar and a tablespoonful only of the flour and meal, using a ladle. Beat the whites of the eggs until they are quite firm, mix slowly with the first mixture and when they are well incorporated pour over from a sieve the flour and the potato meal, previously dried in the sun or on the fire.

Bake in a tin where the mixture comes about one inch and a half thick, previously greasing the tin with cold butter and sprinkle with powdered sugar mixed with flour.

In these cakes with beaten whites the following method can also be followed: mix and stir first the yolks with the sugar, then put the flour then, after a good kneading, beat the whites until they are firm, pour two tablespoonfuls to soften the mixture, then the rest little by little.

192

CAKE MADELEINE

(Pasta Maddalena)

Sugar, four and a half ounces, Flour, three ounces, Butter, one ounce, Egg-yolks, four, Whites of eggs, three, A pinch of bi-carbonate of soda, A taste of lemon peel.

First mix and stir the yolks with the sugar and when they have become whitish, add the flour and stir for fifteen minutes more. Mix with the butter, melting or softening it fine if it is hard and finally add the whites when they are well beaten. The flour must be previously dried in the sun or on the fire.

This cake may be given different shapes, but keep it always thin and in little volume. It can be put in little molds greased with butter and sprinkled with flour, or else in a baking tin, keeping it not more than half an inch thick, and cutting it after baking in the shape of diamonds and dusting with powdered sugar.

193

ALMOND CRISP-TART

(Croccante)

Sweet almonds, four and a half ounces. Granulated sugar, three and a half ounces.

Skin the almonds, divide the two parts and cut each part into small pieces. Put these almonds so cut at the fire and dry them until they take a yellowish color, but do not toast. Meanwhile put the sugar on the fire in a saucepan and, when it is perfectly melted, pour the almonds hot and already slightly browned. Now lower the fire and be careful not to allow the compound to be overdone. The precise point is known when the mixture acquires a cinnamon color. Then pour little by little in a cold mold, previously greased with butter or oil. Press with a lemon against the walls of the mold, making the mixture as thin as possible. Remove from the mold when perfectly cooled and, if it is difficult to do so, dip the mold in boiling water.

The almonds can also be dried in the sun and chopped fine, adding a small piece of butter when they are in the sugar.

194

WAFER BISCUITS

(Cialdoni)

Put in a kettle:

Flour, three ounces. Brown sugar, one ounce. Lard virgin, half an ounce. Cold water, seven tablespoonfuls.

First dilute the flour and the sugar in the water, then add the lard.

Put on the fire the iron for waffles or better an appropriated iron for flattened wafers. When it is quite hot open it and place each time half a tablespoonful of the paste. Close the iron and press well. Pass over the fire on both sides, trim all around with a knife and open the iron when you see that the wafer is browned. Then detach it from one side of the iron and hot as it is roll it on the iron itself or on a napkin using a little stick. This operation must be made with great rapidity because if the wafer gets cold, it cannot be rolled.

Should the wafers remain attached to the iron, grease it from time to time, and if they are not firm enough, add a little flour.

These wafer-biscuits are generally served with whipped cream.

195

QUINCE CAKE

(Cotognata)

The ingredients are about six pounds of quinces and four pounds of granulated sugar.

Put on the fire the apples covered with water, and when they begin to crack remove them, skin and scrape to put together all the pulp. Rub the latter through a sieve. Put back the pulp on the fire with the sugar and stir continually in order that it may not attack to the bottom of the kettle. It will be enough to boil for seven or eight minutes and remove when it begins to form pieces when lifted with the ladle.

Now in order to prepare the quince-cake spread it on a board to the thickness of about a silver dollar and dry it in the sun covered with cheese cloth to keep away the flies. When it is dry cut it in the form of chocolate tablets and remove each piece from the board passing the blade of a knife underneath.

If it is wished to make it crisp, melt about three and a half pounds of granulated sugar with two tablespoonfuls of water and when the sugar has boiled enough to "make the thread" smear every one of the little quince cakes with it. If the sugar becomes too hard during the operation put it back on the fire with a little water and make it boil again. When the sugar is dry on one side and on the edge, smear the other side.

196

PORTUGUESE CAKE

(Focaccia alla Portoghese)

Sweet almonds, five ounces. Granulated sugar, five ounces. Potato meal, one and a half ounce. Three eggs. One big orange or two small.

First mix the yolks of the eggs with the sugar, then add the flour, then the almonds skinned and chopped fine, then the orange juice (through a colander) then a taste of orange peel. Finally add to the mixture the whites of the eggs well beaten. Put in a paper mold greased evenly with butter, with a thickness of about an inch and bake in a very moderately hot oven. After baked, cover with a white glaze or frost, made with powdered sugar, lemon juice and the white of eggs.

197

MACAROONS

(Amaretti)

I

Granulated sugar, nine ounces. Sweet almonds, three and a half ounces. Bitter almonds, half of the above quantity. Whites of egg, two.

Skin and dry the almonds, then chop them very fine. Mix the sugar and the whites of egg and stir for about half an hour, then add the almonds to form a rather hard paste. Of this make little balls, as large as a small walnut. If the paste is too soft add a little butter, if too hard add a little white of egg, this time beaten. Were it desired to give the macaroons a brownish color, mix with the paste a little burnt sugar.

As you form the little ball, that you will flatten to the thickness of one third of an inch, put them over wafers or on pieces of paper or in a baking tin greased with butter and sprinkled with half flour and half powdered sugar. Dispose them at a certain distance from one another as they will enlarge and swell, remaining empty inside.

Bake in an oven moderately hot.

II

Powdered sugar, ten and a half ounces. Sweet almonds, three ounces. Bitter almonds, one ounce. Two whites of egg.

Skin the almonds and dry them in the sun or on the fire, then chop and grind very fine with one white of egg poured in various times. When this is done, put half of the sugar, stirring and kneading with your hand. Then pour everything in a large bowl and, always mixing, add half of the other white of egg, then the other half of the sugar and finally the other half of the white.

In this way an homogenous mixture will be obtained of the right firmness. Shake into a kind of a stick and cut it in rounds all equal, one third of an inch thick. Take them up one by one with moistened fingers and make little balls as large as a walnut. Flatten them to the thickness of a third of an inch and for the rest proceed as said above, but dust with powdered sugar before putting in a hot oven.

With this dose about thirty macarons can be obtained.

198

FARINA CAKES

(Pasticcini di semolino)

Farina, six and a half ounces. Sugar, three and a half ounces. Pine-seeds, two ounces. Butter, a small piece. Milk, one quart. Four eggs. A pinch of salt. Taste of lemon peel.

Cook the farina in the milk and when it begins to thicken pour the pine-seeds, previously chopped fine and pounded with the sugar, then the butter and the rest, less the eggs which must be put in last when the mixture has completely cooled. Then place the whole well mixed in little molds, greased evenly with butter and sprinkled with bread crumbs ground fine, and bake.

199

RICE TART

(Torta di riso)

Milk, one quart. Rice, seven ounces. Sugar, five and a half ounces. Sweet almonds with four bitter ones, three and a half ounces. Candied cedar (angelica), one ounce. Three whole eggs. Five egg-yolks. Taste of lemon peel. A pinch of salt.

Skin the almonds and grind or pound them with two tablespoonfuls of the sugar.

Cut the candied cedar in very small cubes. Cook the rice in the milk until it is quite firm, put in all the ingredients except the eggs, which are added when the mixture is cold. Put the entire mixture in a baking tin greased with butter and sprinkled with bread crumbs ground fine, harden in the oven and after 24 hours cut the tart into diamonds. When serving dust with powdered sugar.

200

FARINA TART

(Torta di semolino)

Milk, one quart. Farina finely ground, four and a half ounces. Sugar, four and a half ounces. Sweet almonds with three bitter, three and a half ounces. Butter, a small piece. Four eggs. Taste of lemon peel. A pinch of salt.

Skin the almonds in warm water and ground or pound very fine with all the sugar, to be mixed one tablespoonful at a time.

Cook the farina in the milk and before removing from the fire add the butter and the almonds, which will dissolve easily, being mixed with the sugar. Then put the pinch of salt and wait until it becomes lukewarm to add the eggs that are to be beaten whole previously. Pour the mixture in a baking tin greased evenly with butter, sprinkled with bread crumbs and of such a size that the tart has the thickness of an inch or less. Put it in the oven, remove from the mold when cold and serve whole or cut into sections.

201

PUDDING OF RICE MEAL

(Budino di farina di riso)

Milk, one quart. Rice meal, seven ounces. Sugar, four and a half ounces. Six eggs. A pinch of salt. Taste of vanilla.

First dissolve the rice meal in half a pint of the milk when cold, and pour it in the rest of the milk when it is boiling. This is done to prevent the formation of lumps. When the meal is cooked add the sugar, the butter and the salt. Remove from the fire and when it is lukewarm mix the eggs (beaten) and the taste of vanilla. Then bake the pudding like all the others and serve warm.

202

BREAD PUDDING

(Budino di pane)

Soft bread crumb, five ounces. Butter, three and a half ounces. Four eggs. Taste of lemon peel. A pinch of salt.

Cut the bread crumb into pieces and soak in cold milk. Then rub though a sieve. Melt the butter in a double boiler (in a vessel immersed in boiling water) and mix with the eggs until butter and eggs are incorporated to each other. Add the bread crumb and the sugar and mix well. Pour the mixture in a mold greased with butter and sprinkled with bread crumb ground fine and bake like other puddings.

203

POTATO PUDDING

(Budino di patate)

Potatoes, big and mealy, one and a half lb. Sugar, five and a half ounces. Butter, one and a half ounces. Flour, a tablespoonful. Milk, half a pint. Six eggs. A pinch of salt. Paste of cinnamon or lemon peel.

Boil or steam the potatoes, skin and rub through a sieve. Place them back again on the fire with the butter, the flour and the milk, all poured little by little, stirring well with the ladle, then add the sugar, the salt and the cinnamon or lemon peel (just a taste) and mix everything together well. Remove from the fire and, when the mixture is lukewarm or cold add the eggs, first the yolks, then the whites beaten.

Bake like all other puddings and serve hot.

204

LEMON PUDDING

(Budino di limone)

One big lemon. Sugar, six ounces. Sweet almonds with 3 bitter ones, six ounces. Six eggs.

Cook the lemon in water, for which two hours will be enough. Remove dry and rub through a sieve. Before rubbing, however, taste it, because if it has a bitter taste it must be kept in cold water until it has lost that unpleasant taste. Add the sugar, the almonds skinned and ground very fine and the six yolks of the eggs. Beat the whites of the eggs and add them to the mixture that will then be put in a mold and baked like all other puddings.

205

PUDDING OF ROASTED ALMONDS

(Budino di mandorle tostate)

Milk, one quart. Sugar, three and a half ounces. Sweet almonds, two ounces. Lady-finger biscuits, two ounces. Three eggs.

First prepare the almonds, that is to say skin them in warm water and toast them on the fire over a plate of iron or a stone, then grind very fine. Boil the sugar and the lady-fingers, broken in little pieces in the milk, mixing well. After half an hour of boiling, keeping always stirred, rub the mixture through a sieve. Then add the toasted and ground almonds. When it is cold add the beaten eggs, pour it in a smooth mold, whose bottom will be covered with a film of liquified sugar and cook in a double boiler, that is to say put the mold well closed in a kettle full of boiling water.

When cooked let it cool and place in ice-box before serving.

206

CRISP CAKE IN DOUBLE BOILER

(Croccante a bagno maria)

Sugar, five and a half ounces. Sweet almonds, three ounces. Egg-yolks, five. Milk, one pint.

Skin the almonds and chop them in little pieces about as big as a grain of wheat. Put on the fire two thirds of the sugar and when it is all melted pour the almonds and stir continually with the ladle until they have taken the color of cinnamon. Then put them in a tin greased with butter and when they are cold, pound them very fine with the remaining third of sugar.

Add the yolks and then the milk, mix well and pour the mixture in a mold with a hole in the middle and greased evenly with butter. Place the mold in a double boiler so that it will be cooked by steam.

206

STUFFED PEACHES

(Pesche ripiene)

Six big peaches not very ripe. Four or five lady-finger biscuits. Granulated sugar, three ounces. Two ounces sweet almonds with three peach kernels. Candied fruit (angelica) half an ounce.

Cut the peaches in two parts, remove the stones and enlarge somewhat the cavity where they were with the point of a knife. Mix the peach pulp that you extract with the almonds, already skinned, and grind the pulp and almonds very fine together with two ounces of the sugar. To this mixture add the lady-fingers crumbed and the candied fruits. Cut in very small cubes. This will be the stuffing with which you will fill the cavities of the twelve halves of peach. These you will place in a row in a baking tin, with the stuffing above. Add the remaining ounce of sugar and bake in oven with a moderate fire.

207

MILK GNOCCHI

(Gnocchi di latte)

One quart of milk. Sugar, nine ounces. Starch in powder, four ounces. Eight yolks of eggs. A taste of vanilla.

Mix everything together as you would do for a cream and put on the fire in a saucepan, continually stirring with a ladle. When the mixture has become hard keep it a few moments more on the fire and then pour it in a plate to make it about half an inch thick and cut it into diamonds when it is cold. Put these diamonds one over the other with symmetry in a baking tin or in a fireproof glass plate, with some little pieces of butter in between and brown them a little in the oven. Serve hot.

208

SABAYON

(Zabaione)

Yolks of three eggs. Granulated sugar, two ounces. Marsala or sherry wine, five tablespoonfuls. A dash of cinnamon.

First stir with the ladle the yolks and the sugar until they become almost white, then add the wine. When ready to serve, place the saucepan in another one containing hot water and beat until the sugar is melted and the egg begins to thicken.

SYRUPS

(Sciroppi)

The syrups of acidulated fruits, diluted with ice water are refreshing and pleasant beverages, greatly appreciated during the summer months. It is well, however, not to drink them until the digestion is completed, because they may disturb it, on account of the sugar that they contain.

209

RED CURRANT OR GOOSEBERRY SYRUP

(Sciroppo di ribes)

Remove the stems from the bunches of gooseberry and place them in an earthen vase, to be kept in a cool place. When it has begun to ferment (which may happen after three or four days) sink the surface film and stir with a ladle twice a day, continuing this operation until it has stopped raising. Then put in a cheese cloth, letting the juice come out through pressing with the hands or in a machine. Pass the juice through a filter, two or three times if necessary, until you obtain a limpid liquid. Then put it on the fire and when it begins to boil pour in it granulated sugar and citric acid in the following proportions:

Liquid, six pounds. Sugar, eight pounds. Citric acid, one ounce.

That is to say for each three parts of the liquid, add four parts of sugar, and one ounce of citric acid for eight pounds of sugar mixed with six pounds of liquid.

Stir continually with the ladle so that the sugar does not stick to the bottom, taste it to add some more citric acid if you judge it necessary, then let it cool and place in bottles to be sealed.

When a beverage is to be prepared pour in a tumbler less than half an inch of syrup for a tumblerful of ice water.

210

RASPBERRY SYRUP

(Sciroppo di lampone)

This is prepared like the other explained above but, since this fruit contains less gluten than the gooseberry the period of fermentation will be briefer. The large quantity of sugar used in these syrups is necessary for their conservation and the citric acid is used to correct the excessive sweetness.

211

LEMON SYRUP

(Sciroppo di limone)

Three big lemons. One and a half pound of sugar. A tumbler of water.

Skin the lemons, removing the internal pulp without squeezing it and taking off all seeds.

Put the water on the fire with the skin of one of the lemons cut in a thin ribbon like strip with a small knife. When the water is near boiling put in the sugar then remove the lemon skin and immerse the pulp of the three lemons. Boil until the syrup is condensed and cooked right, which is known by the pearls that it makes boiling and the color of white wine that it acquires. Preserve in a bottle, and when needed, dilute in a tumbler of ice water. A small quantity will make a delightful beverage.

212

HARD BLACK-BERRY SYRUP

(Sciroppo di amarena)

Use hard but ripe black berries. They must be of the sour kind but, as said, they must not be unripe. Remove the stems and put the berries into a vase with a good piece of whole cinnamon. The fermentation will happen after 48 hours and as soon as the berries begin to rise, stir them from time to time. Then press them to extract the juice, with a pressing machine if you have one, or with your hands, squeezing them a few at a time in cheese cloth.—When the liquid has rested for a while, filter it until it becomes quite clear. When it has been depurated, put it on the fire in the following proportion and with the piece of cinnamon that was already immersed in the cherries: Twelve pounds of liquid to sixteen pounds of sugar and two ounces of citric acid, or three parts of liquid to four of sugar and the citric acid as in the above proportion.

Before putting in the sugar and the citric acid wait until the liquid is quite hot, just before boiling. Then stir continually. The boiling must be brief, four or five minutes are sufficient to incorporate the sugar in the liquid.

When removing the syrup from the fire, put it in an earthen vase and bottle when quite cold. Cork the bottles well and keep in a cool place.

213

ORGEAT

(Orzata)

Sweet almonds with 10 or 12 bitter ones, seven ounces. Water, one and half pounds. Granulated sugar, two pounds.

Skin the almonds and grind them very fine, or better pound them in a mortar, moistening from time to time with orange flower water, of which you will use about two tablespoonfuls.

When the almonds have been reduced to a paste, dissolve the latter in one third of the water and filter the juice through a cheese cloth, squeezing hard. Put the paste, back in the grinder or in the mortar, grind or pound again, then filter again with another third of the water. Repeat the same operation for a third time, then put on the fire the liquid so obtained and just before boiling put the sugar, mix, stir and boil for about twenty minutes. Let it cool, then bottle and keep in a cool place. The orgeat does not ferment and the thick liquid may be diluted in water, half an inch for a whole tumbler of iced water.



PRESERVES

214

APRICOT MARMALADE

(Conserva di albicocche)

Use good and ripe apricots. It is a mistake to believe that jam or marmalade can be obtained with any kind of fruit. Take off the stones, put them on the fire without water and while they boil, stir with a ladle to reduce them to pulp. When they have boiled for about half an hour, rub them through a sieve to separate the pulp of the fruit from the skins that are to be thrown away, then put them back on the fire with granulated sugar in the proportion of eight tenths, that is to say eight pounds of sugar for ten pounds of apricot pulp. Stir often with the ladle until the mixture acquires the firmness of marmalade, which will be known by putting from time to time a teaspoonful in a plate and seeing that it flows slowly.

When ready, remove from the fire, let it cool, and then put in vases well covered and with a film of paraffine or tissue paper dipped in alcohol, so that the air may not pass in.

215

PRESERVE OF QUINCE

(Conserva di cotogne soda)

The ingredients are quinces, peeled and with the core removed, and granulated sugar, in the proportion of eight tenths of quinces to five tenths of sugar, or a little more than one and a half quinces for one part of sugar.

Dissolve the sugar on the fire with half a glass of water, boil a little, then remove from the fire and put aside.

Cut the quinces—peeled and coreless—in very thin slices and put them on the fire with a glass of water, supposing the quantity to be about two pounds. Keep covered, but stir once in a while with the ladle, trying to break the slices and reduce them to a paste. When the quinces are made tender through cooking, pour in the thick syrup of sugar already prepared, mix and stir and let the mixture boil with the cover removed until the preserve is ready, which will be known when it begins to fall like shreds when taken up with the ladle.

Let it cool and put in well covered jars.



ICES

(Gelati)

Although it is in America that there is a greater consumption of ice cream, it is in Italy that it was first made, and in various European capitals it is the Italian gelatiere who prepares the frozen delicacy. A few Italian recipes of gelati will then be acceptable, we believe, as a conclusion to this little work.

216

BISCUIT

(Pezzo in gelo)

Make a cream with:

Water, five ounces. Sugar, two ounces. The yolks of four eggs. A taste of vanilla.

Put it on the fire stirring continually and when it begins to stick to the ladle remove from the fire and whip to a stiff froth. Then mix about five ounces of ordinary whipped cream, put in a mold and pack in salt and ice.

Keep in ice for about three hours.

This dose will be sufficient for seven or eight persons.

217

LEMON ICE

(Gelato di limone)

Granulated sugar, 3/4 lb. Water, a pint. Lemons, three (good sized).

Boil the sugar in the water, with some little pieces of lemon peel, for about ten minutes, in an uncovered kettle. When this syrup is cold, squeeze the lemons one at the time, tasting the mixture to regulate the degree of acidity. Then strain and put in the freezer packed with salt and ice.

218

STRAWBERRY ICE

(Gelato di fragola)

Ripe strawberries, 3/4 lb. Granulated sugar, 3/4 lb. Water, one pint. A big lemon. An orange.

Boil the sugar in the water for ten minutes in an uncovered kettle. Rub through a sieve the strawberries and the juice of the lemon and the orange: add the syrup after straining, mix everything and pour the mixture in the freezer.

219

ORANGE ICE

(Gelato di aranci)

Four big oranges. One lemon. One pint of water. Sugar, 3/4 lb.

Squeeze the oranges and the lemon and strain the juice.

Boil the sugar in the water for ten minutes, put in the juice when cold, strain again and put in the freezer.

220

PISTACHE ICE CREAM

(Gelato di pistacchi)

Milk, one quart. Sugar, six ounces. Pistaches, two ounces.

Skin the pistaches in warm water and grind them very fine with a tablespoonful of the sugar, then put in a saucepan with the yolks and the sugar, mixing everything together. Add the milk and put the mixture on the fire stirring with the ladle and when it is condensed like cream, let it cool and put in the freezer.

221

TUTTI FRUTTI

To make this ice a special ice cream mold is necessary, or a tin receptacle that can be closed hermetically.

Take several varieties of fruits of the season, ripe and of good quality, that is to say, strawberries, cherries, plums, apricots, a big peach, a good sized pear, a piece of good cantaloupe. Peel, skin and remove stones and cores of all these fruits. Then cut them into very thin slices, throwing away the cores and stones.

When the fruit is prepared in this manner, weigh it, and sprinkle over one fifth of its weight of powdered sugar, squeezing also one lemon. Mix everything and let the mixture rest for half an hour.

Put a sheet of paper in the bottom of the mold that is to be filled with the fruit pressed together, close, and pack in salt and ice, keeping it for two hours or a little less.

This is not the tutti frutti ice cream as is known in America, but a macedoine of fruits, that comes very pleasant to the taste in the summer months.



INDEX

NUMBERS REFER TO RECIPES

Page

African hen, 143 103

Almond, cake, 189 129 crisp cake, 193 133 (roasted) pudding, 205 143

Anchovy sauce, 14 16

Apricot marmelade, 214 151

Artichokes, with butter, 31 27 fried, 28 25 in mold, 96 73 steamed, 29 26 stewed, 30 27 stuffed, 105 78 stuffed with meat, 106 79 with sauce, 104 78

Asparagus, 114 85

Balsamella, sauce, 59 46

Bean soup, 7 9

Birds, 132 95

Biscuit, 191 131

Biscuit (ice), 216 153

Biscuit, crisp, 183 124 soft, 184 125 sultan, 185 126 wafer, 194 134

Blackberry syrup, 212 149

Bread soup, 3 7

Breast of Veal stuffed, 80 62

Brittle (see crisp cake)

Broth, 1 5

Brown stock, 13 15

Cabbage, stuffed, 112 83

Cake, almond, 189 129 corn meal, 190 130 crisp, 206 144 Madeleine, 192 132 Margherita, 186 127 portugaise, 196 136 quince, 195 135

Cakes, farina, 198 138

Caper Sauce, 57 45

Cappelletti, soup, 2 6

Cauliflower, in mold, 95 72 with balsamella, 111 83

Celery, au jus, 166 116 dressing 103 77 fried, 168 117 puree, 169 117 sauce for, 167 116 with butter, 165 115

Chicken alla cacciatora, 35 30 boned and stuffed, 40 33 breasts saute, 45 37 fried, 34 29 saute, 142 102 stuffed, 139 100 stuffing, 64 51 with ham, 141 102 with egg sauce, 44 37 with sausages, 43 36 with sherry, 42 36 with tomatoes, 41 35 with sauce piquante, 140 101

Cod fish, boiled, 122, 123 90-91 croquettes, 125 91 fried, 124 91

Corn meal, cake, 190 130 pie, 37 31 with sausages, 36 30

Crisp cake in double boiler, 206 144

Croquettes, fried, 67 53

Curly tart, 188 129

Currant, syrup, 209 146

Cutlets, chopped meat, 74 58 veal, 75 58 stewed, 73 57 stuffed, 76, 138 59-99

Dog fish, fried, 126 92 stewed, 127 92

Duck, tame, 144 104 wild, 46 38

Eels, stewed, 118 88 with peas, 119 88

Eggs, scrambled, 181 123 with ham, 179 122 with onion sauce, 178 122 with tomato sauce, 180 123

Egg-plants, fried, 100 75 in the oven, 102 76 stewed, 101 76

Farina, cakes, 198 138 tart, 200 139

Fish, with bread crumbs, 115 86 cutlets, stewed, 116 86

Fry, Roman, 68, 69 54-55

Gnocchi, 4 7 milk, 207 145

Hare, roast, 135 97 stewed, 51 42

Ices, biscuits, 216 153 lemon, 217 153 orange, 219 154 pistache, 220 155 strawberry, 218 154 tutti frutti, 221 155

Kidney, broiled, 152 108 fried, 153 108 saute, 71 56 sliced 151 107 with anchovy, 150 107 omelet, 61 48

Lamb, leg of, 147 105 omelet, 33 29 shoulder, 79 61 roast, 133 96 with peas, 78 61

Lemon, ice, 217 153 pudding, 204 142 syrup, 211 148

Lentils, soup, 9 10

Liver, loaf, 89 68

Macaroni, Napolitaine, 20 20 fried with oil, 21 21 au gratin, 19 19 a la Corinna, 18 18 with anchovy sauce, 17 18 with butter and cheese, 15 17 with tomato sauce or brown stock, 16 18

Macaroons, 197 136

Madeleine cake, 192 132

Mantona tart, 187 128

Margherita cake, 186 127

Marmelade, apricot, 214 151

Meat, Genovese, 86 65 Omelet, 77 60 stuffing, 65 52

Milk gnocchi, 207 145

Minestrone, 9 11

Mushrooms, dried, 99 74 fried, 97 73 stewed, 98 74

Mussels, with egg sauce, 120 89 with tomato sauce, 121 89

Mutton, cutlets, 84 54 leg of, 72, 134 57-96

Omelet, curled, 60 47 lamb, 33 29 veal kidney, 61 48

Onions, stewed, 160 112 stuffed, 159 112

Orange, ice, 219 154

Orgeat, syrup, 213 150

Panata, 3 7

Paste for frying, 63 50

Pavese soup, 10 11

Peaches, stuffed, 206 144

Peas, with corned beef, 109 82 with ham, 108 81 with onion sauce, 117 80

Pigeon, surprise, 137 98 broiled, 148 106 (See Squabs)

Pistache, ice, 220 155

Polenta pie, 37 31 with sausages, 36, 163 30-113

Polpettone, 77 60

Pork liver fried, 66 53 roast, 146 105

Portuguese cake, 196 136

Pot-roast, 130 94 with garlic, 131 95 larded, 136 98

Potato pudding, 203 141

Preserve, quince, 215 151

Pudding, bread, 202 141 Genovese, 88 67 hazelnuts, 182 124 lemon, 204 142 potato, 203 141 rice meal, 201 140 roasted almonds, 205 143

Puff Paste, 62 48

Quince, cake, 195 135 preserve, 215 151

Rabbit, stewed, 52 42

Raspberry syrup, 210 148

Ravioli, 10 11

Rice, cakes, 27 25 meal pudding, 201 140 pancakes, 70 55 pudding with giblets, 87 66 tart, 199 139 with saffron, 26 24

Risotto Milanaise, 22 22 with chicken giblets, 23 22 with lobster, 25 23 with peas, 24 23 with saffron, 26 24

Roast-beef, 128 93

Rolls, stuffed, 38 32

Roman fry, 68, 69 54-55

Sabayon, 208 146

Salmi of game, 50 41

Sauce, anchovy, 13 15 balsamella, 59 46 brown stock, 12 14 caper, 57 45 for broiled fish, 56 45 green, 53 43 Genovese, 58 46 tomato, 12 14 white, 54 43 yellow, 55 44

Sausages with corn meal, 163 113 with onions, 164 114

Soup, bean, 7 9 bread, 7 9 cappelletti, 2 6 lentils, 8 10 Pavese, 11 12 Queen, 6 9 stock, 1 5 vegetables, 5 8

Spaghetti, 11-15 13-17 (see Macaroni)

Spinach, side-dish, 113 84

Squabs, ragout, 48 39 stewed, 47 39 timbale, 49 40 (See Pigeons)

Squash, fried, 32 28 stuffed, 91 69

Steak in the saucepan, 149 106

Stewed cutlets, 73 57

Strawberry, ice, 218 154

String beans in mold, 94 71 saute, 92 70 with egg sauce, 93 71

Stufato, 170 117 French, 173 119 Milanaise, 172 118 Southern, 171 118

Stuffing, chicken, 64 51 meat, 65 52

Sugo di carne, 13 15

Sweet-breads, 157 110

Syrup, hard blackberry, 212 149 lemon, 211 148 orgeat, 213 150 raspberry, 210 148 red currant, 209 146

Tart, curly, 188 129 farina, 200 139 Mantona, 187 128 rice, 199 139

Tenderloin, with Marsala, 85 65 with spices, 158 111

Tomato sauce, 12 14 stuffed, 110 82

Tongue, boiled, 154 108 stewed, 156 109 with olives, 155 109

Tripe with gravy, 82 63

Trout, Alpine, 174 120 fried, 176 121 Lombard, 175 121 with anchovies, 177 121

Turkey, 145 104

Tutti frutti, ice, 221 155

Veal, breast, 80 62 cutlets, 75 58 kidney with anchovy, 150 107 liver, 161 113 fried, 162 113 in gravy, 83 63 kidney sliced, 151 107

Veal, roast, 129 94 stewed, 39 32 with gravy, 81 62 with tunny, 90 68

Vegetable chowder, 10 11 soup, 7 8

Wafer biscuits, 194 134

Whiting with anchovy sauce, 117 87

Zabaione, 208 146

Zucchine, 32 28

- Transcriber's Note: Inconsistencies in spelling between the main body and index have been retained, however typographical typographical errors have been corrected in both. in both. -

THE END