of soup stock or water and one cup of white wine. Cover the
saucepan hermetically and cook on a very low fire for five hours.

When the stufato is to be served cold, the gravy is to be rubbed
through a sieve before it gets cold.

=Note.=--In these and similar dishes we have indicated the use of
wine, which is a common ingredient, in small quantities in Italian
and French cooking. This, however, can always be dispensed with if
its taste is not appreciated, or for any other reason.

174

TROUT ALPINE

(Trota all'alpigiana)

These are many ways to prepare this delicious fish, found in abundance
in the many streams of clear water that run from the Alps and the
Apennine mountains. Often the trout is cooked in wine, but, of course,
this part many be changed.

For the =trota all'alpigiana=, so called because it is the favorite dish
of Piedmont, the trout must be cleaned, scaled, washed, wiped then
salted and left under the action of the salt for about an hour.

Pour in a fish-kettle one quart of white wine to which will be added
three medium sized onions a few cloves, two sections of garlic and a
little bunch made of thyme, bay-leaf, basil or mint; finally a piece of
butter as large as an egg, dipped in flour. Then put the trout in the
fish-kettle and place on a strong fire. When the liquid has boiled the
trout is cooked. Remove the onions and the bunch of greens and serve the
trout with its gravy and some parsley.

175

TROUT LOMBARD

(Trota fritta)

Clean, scale, wash and wipe the trout. Salt and leave for half an hour.
Fill with water half a fish-kettle; add half a lemon, two bay-leaves,
one carrot light or ten berries of pepper, one onion divided into four
parts, salt and three cloves. When the water is lukewarm, dip in the
trout. Cook on a moderate fire and serve the trout with parsley, slices
of lemon and young potatoes boiled. A good fish-sauce ought to accompany
it.

176

FRIED TROUT

(Trota fritta)

Small and young trouts are best for frying. Scale, clean, wash and wipe.
Then dip in flour and fry like the other fish in oil or in butter. Serve
with browned parsley and lemon.

177

TROUT WITH ANCHOVIES

(Trota alle acciughe)

Scale, clean wash and wipe the trouts. Cut the sides and place to pickle
with salt, pepper berries, garlic, parsley and onions chopped fine; with
mushrooms chopped fine with thyme, bay-leaf and mint, all seasoned with
good olive oil. Rub the