uous flour: immediately after put them in
a saucepan where there is already oil, fat or butter boiling. At the
beginning don't touch them to avoid breaking, and only when they have
become a little hardened stir them and remove when they begin to be
browned.

33

LAMB OMELET

(Agnello in frittata)

Cut in little pieces a loin of lamb, which is the part that lends itself
best for this dish, and fry in lard: a little quantity of lard is
sufficient, because the meat of the loins is rather fat. When half
cooked season with salt and pepper and when fully cooked pour over four
or five whole eggs slightly beaten also seasoned moderately with salt
and pepper. Mix, taking care that the eggs do not harden.

34

FRIED CHICKEN

(Pollo fritto)

Wash a spring chicken and keep in boiling water for one minute. Cut into
pieces at the joints, roll them in flour, season with salt and pepper
and dip in two whole beaten eggs. After leaving the pieces of chicken
for half an hour, roll them in bread crumbs, repeating the operation
twice if necessary. Put into a saucepan with boiling oil or fat, seeing
that the pieces of chicken are well browned on both sides. Keep the fire
low. Serve hot with lemon.

35

CHICKEN ALLA CACCIATORA

(Pollo alla cacciatora)

Chop one large onion and keep it for more than half an hour in cold
water, then dry it and brown it aside. Cut up a chicken, sprinkle the
pieces with flour, salt and pepper and saute, in the fat which remains
in the frying pan. When the chicken is brown add one pint fresh or
canned tomatoes and half a dozen sweet green peppers and put back the
onion. When the gravy is thick enough add hot water to prevent the
burning of the vegetables. Cover the pan tightly and simmer until the
chicken is very tender. This is an excellent way to cook tough chickens.
Fowls which have been boiled may be cooked in this way, but of course
young and tender chickens will have the finer flavor.

36

CORN MEAL WITH SAUSAGES

(Polenta con salsicce)

Cook in water one cup of yellow cornmeal making a stiff mush. Salt it
well and when it is cooked spread out to cool on a bread board about
half an inch thick. Then cut the mush into small squares.

Put in a saucepan several whole sausages with a little water, and when
they are cooked skin and crush them and add some brown stock or tomato
sauce.

Put the polenta (or cornmeal mush) in a fireproof receptacle, season
with grated cheese, the cr