some
whole little birds. Put in a saucepan one tablespoonful of butter one
half pound of bacon or ham cut into dice, brown stock or broth, one
tablespoonful each of chopped onion and carrot, one tablespoonful each
of salt, thyme and sage. Allow the sauce to simmer for half an hour
then rub it through a sieve and place in it the roasted game. Make it
boil until the cooking is completed and serve with toasted diamonds of
bread.

51

STEWED HARE

(Stufato di lepre)

Take half of a good sized hare and, after cutting it in pieces, chop
fine one medium sized onion, one clove of garlic, a stalk of celery and
several leaves of rosemary. Put on the fire with some pieces of butter,
two tablespoonfuls of olive oil and four or five strips of bacon or salt
pork, when the whole has been browning for four or five minutes, put the
pieces of hare inside the saucepan and season them with salt, pepper and
spices. When it is browned, put a wineglass of white wine, some fresh
mushrooms, or dry mushrooms previously softened in water. Complete the
cooking with broth and tomato sauce and, if necessary, add another piece
of butter.

52

STEWED RABBIT

(Coniglio in umido)

After washing the rabbit, cut it in rather large pieces and put it on
the fire to drive away the water that is to be drained. When quite dry,
put in the saucepan a piece of butter, a little oil, and a hash
composed of the liver of the rabbit itself, a small piece of corned beef
and some onion, celery, carrot and parsley. Season with salt and pepper.
Stir often and when it is browned add some tomato sauce and another
piece of butter.

53

GREEN SAUCE

(Salsa verde)

Chop all together some capers that have been in vinegar, one anchovy, a
small slice of onion and just a taste of garlic. Crush the resulting
hash with the blade of a knife to make it very fine. Add a sprig of
parsley, chopped together with some leaves of basil and dissolve the
whole in very good olive oil and lemon juice.

This sauce is excellent to season boiled chicken or cold boiled fish or
hard boiled eggs.

Green Peppers can take the place of capers, if these are not at hand.

54

WHITE SAUCE

(Salsa bianca)

This sauce can be served with boiled asparagus or with cauliflower. The
ingredients are 1/4 lb. of butter, a tablespoonful of flour, a
tablespoonful vinegar, one yolk of egg, salt and pepper, broth or water
in sufficient quantity.

Put first on the fire the flour wit