alt and pepper. Leave them on the fire until thoroughly cooked and when
you are going to take them away add another piece of butter, a sprig of
chopped parsley and a little broth if needed. The kidney must not be
kept too much on the fire, because in that case it hardens.

72

LEG OF MUTTON IN CASSEROLE

(Cosciotto di castrato in cazzaruola)

Take a shoulder or a leg of mutton and after having boned it, lard it
with small pieces of bacon dipped in salt and pepper. Salt moderately
the meat then tie it tight and put it on the fire in a pan that contains
a piece of butter and one large onion larded with clover. When it begins
to brown, take it away from the fire and add a cup of broth, or of
water, a little bunch of greens and some tomatoes cut in pieces. Put
again on a low fire and let it simmer for three hours, keeping the
saucepan closed, but opening from time to time to turn the meat. When it
is cooked, throw away the onion, rub the sauce through a sieve, remove
its fat and put it with the meat when served. The mutton must not be
overdone, for in this case it cannot be sliced.

73

STEWED CUTLETS

(Scaloppine alla Livornese)

Take some slices of tender beef, beat them well and put them in a
saucepan with a piece of butter. When this is all melted, put one or two
tablespoonfuls of broth to complete the cooking, season with salt and
pepper, add a pinch of flour and before taking them from the fire put
in a pinch of chopped parsley.

74

CUTLETS OF CHOPPED MEAT

(Scaloppine di carne battuta)

Take some good lean beef, clean it well, removing all little skins and
tendons, then first chop and after grind the meat fine in the grinder.
Season with salt, pepper and a pinch of grated cheese. Mix well and give
the meat the form of a ball then with bread crumbs over and beneath
flatten it with the rolling pin on the bread board making a sheet of
meat as thick as a silver dollar. Cut it in square pieces, as large as
the palm of the hand and cook in a saucepan with butter. When these
cutlets are browned, pour over some tomato sauce and serve.

If you prefer, use your hands instead of the rolling pin and then you
can give them the shapes you like.

If you have some left over meat this can perfectly well be mixed with
the raw meat and chopped and ground together.

75

VEAL CUTLETS STEWED

(Scaloppine alla Genovese)

Cut some lean veal meat into slices and, supposing it be a pound or a
little more, wi