d water, add a small onion cut up and
fried in butter, and stir the polenta until it is sufficiently cooked.
Then take it off the fire and arrange it by spoonsful in a large
fireproof dish, and give each spoonful the shape and size of an egg.
Place them one against the other, and when the first layer is done, pour
over it some very good gravy or stock, and plenty of grated Parmesan.
Arrange it thus layer by layer. Put it into the oven for twenty minutes,
and serve very hot.

No. 190. Risotto all'Italiana

Ingredients: Rice, an onion, butter, stock, tomatoes, cheese.

Fry a small onion slightly in butter, then add half a pint of very good
stock. Boil four ounces of rice, but do not let it get pulpy, add it
to the above with three medium-sized tomatoes in a puree. Mix it all
up well, add more stock, and two tablespoonsful of grated Parmesan and
Cheddar mixed, and serve hot.

No. 191. Risotto alla Genovese

Ingredients: Rice, beef or veal, onions, parsley, butter, stock,
Parmesan, sweetbread or sheep's brains.

Cut up a small onion and fry it slightly in butter with some chopped
parsley, add to this a little veal, also chopped up, and a little suet.
Cook for ten minutes and then add two ounces of rice to it. Mix all
with a wooden spoon, and after a few minutes begin to add boiling stock
gradually; stir with the spoon, so that the rice whilst cooking may
absorb the stock; when it is half cooked add a few spoonsful of good
gravy and a sweetbread or sheep's brains (previously scalded and cut up
in pieces), and, if you like, a little powdered saffron dissolved in
a spoonful of stock and three tablespoonsful of grated Parmesan and
Cheddar mixed. Stir well until the rice is quite cooked, but take care
not to get it into a pulp.

No. 192. Risotto alla Spagnuola

Ingredients: Rice, pork, ham, onions, tomatoes, butter, stock,
vegetables, Parmesan.

Put a small bit of onion and an ounce of butter into a saucepan, add
half a pound of tomatoes cut up and fry for a few minutes. Then put in
some bits of loin of pork cut into dice and some bits of lean ham. After
a time add four ounces of rice and good stock, and as soon as it begins
to boil put on the cover and put the saucepan on a moderate fire. When
the rice is half cooked add any sort of vegetable, by preference peas,
asparagus cut up, beans, and cucumber cut up, cook for another quarter
of an hour, and serve with grated Parmesan and Cheddar mixed and go