ible.

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 cut