ke 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 oliv