.

82

TRIPE WITH GRAVY

Boil some tripe in water and when it is boiled, cut it in strips, one
quarter of an inch wide and wipe it well with a cloth. Then put it in a
saucepan with butter, and when this is melted, add some brown stock or
good tomato sauce. Season with salt and pepper, cook thoroughly and add
a pinch of grated cheese before taking from the saucepan.

83

VEAL LIVER IN GRAVY

(Fegato di vitella al sugo)

Chop fine a scallion or an onion, make it brown in oil and butter, and
when it has taken a dark red color, throw in the liver cut in thin
slices. When half cooked season with salt, pepper and a pinch of
chopped parsley. Make it simmer on a low fire so that the gravy remains,
and serve in its gravy, squeezing over some lemon juice when sent to the
table.

In this and in similar cases, when using scallions or onions, some
advise putting these in a cloth after being chopped and dip them in cold
water squeezing them dry after.

84

MUTTON CUTLETS AND FILET OF VEAL

(Braciuole di castrato e filetto di vitella)

Put in saucepan a slice of ham, some butter, a little bunch composed of
carrot, celery and stems of parsley and over this some whole cutlets of
mutton seasoned with salt and pepper. Make them brown on both sides, add
another piece of butter, if necessary, and add to the cutlets some
chicken giblets, sweetbreads and fresh or dry mushrooms (the latter
softened in water), all cut in pieces. When all this begins to brown,
pour some soup stock and let it simmer on a low fire. Sprinkle a little
flour and finally pour a wineglass (or half a tumbler) of white wine
leaving it boil a little more. When ready to serve remove the ham and
the greens, rub the gravy through a sieve and remove the superfluous
fat.

85

TENDERLOIN WITH MARSALA

(Filetto al marsala)

Roll a piece of the tenderloin, tie it and, if it is about two pounds,
put it on the fire with a middle-sized onion cut in thin slices, some
thin slices of ham and a piece of butter, seasoning but moderately with
salt and pepper. When it is browned from all sides and the onion is
consumed, sprinkle a pinch of flour, let this take color and then pour
some soup stock or water. Make it simmer on a low fire, then rub the
gravy through a sieve, skim off the fat and with this and half a small
tumbler of Marsala or Sherry wine put it back on the fire to simmer
again. Serve with the gravy neither too liquid nor too thick.

The filet