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