ittle 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