ushed sausages and a piece of butter. Put it
in the oven and serve when hot.

37

POLENTA PIE

(Polenta Pasticciata)

Make a very stiff mush of cornmeal cooked in milk. Salt it well and
spread out on the bread board in a sheet about one inch thick. When
cold, cut in little diamonds or squares and place these in a buttered
baking dish. Prepare the =Bolognese sauce= according to the following
recipe: Chop 1/4 lb. round steak, a slice of pork or bacon, one small
carrot 1/4 onion, one large piece celery. Put the meat and vegetables
over the fire with a piece of butter. When the meat has browned add half
a tablespoon of flour and wet the mixture with hot water or broth,
allowing it to simmer from half an hour to an hour. It is done when it
is the consistency of a thick gravy.

Make a smooth white sauce with milk cornstarch and butter. Over a layer
of the polenta, cut as above and placed in the baking dish sprinkle
some grated cheese and a few tablespoons each of the white sauce and the
meat sauce. Repeat until the dish is full. Bake until the top is nicely
browned. This dish seems very elaborate, but it is very delicious and a
meal in itself.

The Bolognese sauce is also used to season macaroni or spaghetti in lieu
of the tomato sauce or the brown stock.

38

STUFFED ROLLS

(Pagnottelle ripiene)

Take some rolls, and by means of a round opening on the top, as large as
a half dollar piece or less, extract nearly all the crumb, leaving the
crust intact, but not too thin. Wet inside and outside with hot milk,
and when they are fairly soaked, dip in beaten eggs and fry them in lard
or oil. When beginning to brown, fill them with meat that has been
previously chopped and cooked. This chopped meat ought to be made with
breast of chicken, chicken giblets, liver etc., brown stock and some
flour to hold it together.

39

STEWED VEAL

(Stracotto di vitella)

The stock from this dish may very well be used to season macaroni or
boiled rice. Care must be taken, however, not to draw away all the
juice of the meat in order to have a sauce too rich at the expense of
the principal dish.

Place in a saucepan one pound of veal or more, bone included, a piece of
butter or some olive oil (or the two together) half a medium sized
onion, one small carrot, two celery stalks cut in small pieces. Season
with salt and pepper. Put it on a low fire, turn the meat over often and
when browned add a pinch of flour and some toma