red a hard boiled egg can be put shelled in the center of the
meat ball, so that it gives it a better appearance when sliced.

78

LAMB WITH PEAS

(Agnello ai piselli)

Take a piece of lamb from the hind side, lard it with two cloves of
garlic cut in little strips and with some sprigs of rosemary. Chop fine
a piece of lard and a slice of corned beef. Put the lamb on the fire
with this hash and a little oil and let it brown after seasoning with
salt and pepper. When it is browned add a piece of butter, some tomato
sauce, or tomato paste dissolved in water or soup stock and complete the
cooking. Take away the lamb, put the peas in the gravy, and when they
have simmered a little and are cooked put back the lamb and serve.

79

SHOULDER OF LAMB

(Spalla d'agnello)

Cut the meat of a shoulder of lamb in small pieces, or squares. Chop two
small onions, brown them with a piece of butter and when they are
browned put the meat and season with salt and pepper. Wait until the
meat begins to brown and then add another piece of butter dipped in
flour. Mix the whole and complete the cooking with soup stock or water
with bouillon cubes poured in little by little.

80

BREAST OF VEAL STEWED

(Stufatino di petto di vitella)

Break a piece of breast of veal leaving all its bones.

Make a hash with garlic, parsley, celery and carrot; add oil, pepper and
salt and put on the fire with the meat. Turn it over often, and when it
begins to brown, sprinkle over a pinch of flour and a little tomato
sauce or tomato paste diluted in water. Complete the cooking with broth
or water. Finally add a piece of butter and pieces of celery cut in big
pieces which must have been before half cooked in water and browned in
butter. Care must be taken to keep the saucepan always covered, in this
as in other stews.

81

VEAL WITH GRAVY

(Vitella in guazzetto)

First take about one pound of veal and tie it well. Then cover the
bottom of the saucepan with some thin slices of corned beef and a piece
of butter. Over this place half a lemon cut in four thin slices from
which the skin and the seeds must be removed. Over all this put the veal
which must be well browned on all sides, but care must be taken not to
burn it on account of the small quantity of liquid. Afterward, remove
the superfluous fat and pour over a cup of hot milk, that has boiled.
Cover the saucepan and complete the cooking. Before serving rub the
gravy through a sieve