water (double boiler).

When taken from the mold, remove the paper and in its place put a gravy
formed with chopped chicken giblets cooked in brown stock. Serve hot.

89

LIVER LOAF

(Pane di fegato)

Cut about one pound of veal liver in thin slices and four chicken livers
in two parts and put all this in a saucepan with rosemary and a piece of
butter. When this is melted put in another piece and season with salt
and pepper. After four or five minutes at a live fire, remove the liver
(dry) and grind it together with the rosemary. In the gravy that remains
in the saucepan put a big crumb of bread, cut into small pieces and make
a paste that will also be ground with the liver. Then rub everything
through a sieve, add one whole egg and two yolks and a pinch of grated
cheese, diluting with brown stock or water. Finally put in a smooth mold
with a sheet of paper in the bottom, all evenly greased with butter and
cook in a double boiler. Remove from the mold when cool and serve cold,
with gelatine.

90

VEAL WITH TUNNY

(Vitello tonnato)

Take two pounds of meat without bones, remove the fat and tendons, then
lard it with two anchovies. These must be washed and boned and cut
lengthwise, after opening them, making in all eight pieces. Tie the
piece of meat not very tight and boil it for an hour and a half in
enough water to cover it completely. Previously put into the water one
quarter of an onion larded with clover, one leaf of laurel, celery,
carrot and parsley. Salt the water generously and don't put the veal in
until it is boiling. When the veal is cooked, untie, dry it and keep it
for two or three days in the following sauce in quantity sufficient to
cover it.

Grind 1/4 pound tunny fish preserved in olive oil and two anchovies,
crush them well with the blade of a knife and rub through a sieve adding
good olive oil in abundance little by little, and squeeze in one whole
lemon, so that the sauce should remain liquid. Finally mix in some
capers soaked in vinegar.

Serve the veal cold, in thin slices, with the sauce.

The stock of the veal can be rubbed through a sieve and used for
risotto.

91

STUFFED ITALIAN SQUASH

(Zucchini ripieni)

For a description of the =Zucchini= see No. 32.

To make the stuffed zucchini first cut them lengthwise in two halves and
remove the interior pulp, leaving space enough for the filling.

Take some lean veal (quantity in proportion to the squashes) cut it into