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erally 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) Ta
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