Ingredients: Beef, beetroot, salt.

Cut up three raw beetroots put them into an earthen ware pot and cover
them with water. Keep them in some warm place, and allow them to ferment
for five, six, or eight days according to the season; the froth at the
top of the water will indicate the necessary fermentation. The take out
the pieces of beetroot, skim off all the froth, and into the fermented
liquor put a good piece of tender rump steak or fillet with some salt.
Braize for four hours and serve.

No. 79. Manzo in Insalata (Marinated Beef)

Ingredients: Beef, oil, salt, pepper, vinegar, parsley, capers,
mushrooms, olives, vegetables.

Cook a fillet of beef (or the thin end of a sirloin), which has been
previously marinated for two days in oil, salt, pepper, vinegar, and
chopped parsley. When cold press and glaze it, garnish it with capers,
mushrooms preserved in vinegar or gherkins, olives, and any kind of
vegetables marinated like the beef. Serve cold.

No. 80. Filetto di Bue con Pistacchi (Fillets of Beef with Pistacchios)

Ingredients: Fillet of beef, oil, salt, flour, pistacchio nuts, gravy.

Cut a piece of tender beef into little fillets, and put a them in a
stewpan with a tablespoonful of olive oil and salt. After they have
cooked for a few minutes, powder them with flour, and strew over each
fillet some chopped pistacchio nuts. Add a few spoonsful of very good
boiling gravy, and cook for another half-hour.

No. 81. Scalopini di Riso (Beef with Risotto)

Ingredients: Rump steak, butter, rice, truffles, tongue, stock,
mushrooms.

Slightly stew a bit of rump steak with bits of tongue and mushrooms; let
it get cold, and cut it into scallops. Butter a pie dish, and garnish
the bottom of it with cooked tongue and slices of cooked truffle, then
over this put a layer of well-cooked and seasoned risotto (No. 190),
then a layer of the scallops of beef, and then another layer of risotto.
Heat in a bain-marie, and turn out of the pie dish, and serve with a
very good sauce poured round it.

No. 82. Tenerumi alla Piemontese (Tendons of Veal)

Ingredients: Tendons of veal, fowl forcemeat, truffles, risotto (No.
190), a cock's comb, tongue.

Tendons of veal are that part of the breast which lies near the ribs,
and forms an opaque gristly substance. Partly braize a fine bit of
this joint, and press it between two plates till cold. Cut it up into
fillets, and on each spread a thin layer of fowl f