,,the ,,italian ,,cook ,,book ,the ,art of ,eating ,well ,,practical ,,recipes ,,of ,,the ,,italian ,,cuisine ,,pastries ,,sweets1 ,,frozen ,,delicacies ,,and ,,syrups ,,compiled ,,by ,,mrs4 ,,maria ,,gentile ,,italian ,,book ,,co4 ,,new ,,york ,,copyright #aiai ,,by ,,italian ,,book ,,co4 ,,preface ,one of the beneficial results of the ,great ,war has been the teaching of thrift to the ,american housewife4 ,for patriotic reasons and for reasons of economy1 more attention has been bestowed upon the preparing and cooking of food that is to be at once palatable1 nourishing and economical4 ,in the ,italian cuisine we find in the highest degree these three qualities4 ,that it is palatable1 all those who have partaken of food in an ,italian trattoria or at the home of an ,italian family can testify1 that it is healthy the splendid manhood and womanhood of ,italy is a proof more than sufficient4 ,and who could deny1 knowing the thriftiness of the ,italian race1 that it is economical8 ,it has therefore been thought that a book of ,,practical ,,recipes ,,of ,,the ,,italian ,,cuisine could be offered to the ,american public with hope of success4 ,it is not a pretentious book1 and the recipes have been made as clear and simple as possible4 ,some of the dishes described are not peculiar to ,italy4 ,all1 however1 are representative of the ,cucina ,casalinga of the peninsular ,kingdom1 which is not the least product of a lovable and simple people1 among whom the art of living well and getting the most out of life at a moderate expense has been attained to a very high degree4 #a ,,broth ,,or ,,soup ,,stock 7,brodo7 ,to obtain good broth the meat must be put in cold water1 and then allowed to boil slowly4 ,add to the meat some pieces of bones and soup greens as1 for instance1 celery1 carrots and parsley4 ,to give a brown color to the broth1 some sugar1 first browned at the fire1 then diluted in cold water1 may be added4 ,while it is not considered that the broth has much nutritive power1 it is excellent to promote the digestion4 ,nearly all the ,italian soups are made on a basis of broth4 ,a good recipe for substantial broth to be used for invalids is the following3 ,cut some beef in thin slices and place them in a large saucepan2 add some salt4 ,pour cold water upon them1 so that they are entirely covered4 ,cover the saucepan so that it is hermetically closed and place on the cover a receptacle containing water1 which must be constantly renewed4 ,keep on a low fire for six hours1 then on a strong fire for ten minutes4 ,strain the liquid in cheese cloth4 ,the soup stock1 besides being used for soups1 is a necessary ingredient in hundreds of ,italian dishes4 #b ,,soup ,,of ,,cappelletti ,this ,soup is called of ,cappelletti or little hats on account of the shape of the ,cappelletti4 ,first a thin sheet of paste is made according to the following directions3 ,the best and most tender paste is made simply of eggs1 flour and salt1 water may be substituted for part of the eggs1 for economy1 or when a less rich paste is needed4 ,allow about a cup of flour to an egg4 ,put the flour on a bread board1 make a hollow in the middle and break in the egg4 ,use any extra whites that are on hand4 ,knead it thoroughly1 adding more flour if necessary1 until you have a paste you can roll out4 ,roll it as thin as an eighth of an inch4 ,a long rolling pin is necessary1 but any stick1 well scrubbed and sand papered1 will serve in lieu of the long ,italian rolling pin4 ,cut from this sheet of paste rounds measuring about three inches in diameter4 ,in the middle of each circle place a spoonful of filling that must be made beforehand1 composed of cooked meat 7chicken1 pork or veal7 ground very fine and seasoned with grated cheese1 grated lemon peel1 nutmeg1 allspice1 salt4 ,the ground meat is to be mixed with an equal amount of curds or cottage cheese4 ,when the filling is placed in the circle of paste1 fold the latter over and moisten the edge of the paste with the finger dipped in water to make it stay securely closed4 ,these cappelletti should be cooked in chicken or beef broth until the paste is tender1 and served with this broth as a soup4 #c ,,bread ,,soup 7,panata7 ,this excellent and nutritious soup is a godsend for using the stale bread that must never again be thrown away4 ,it is composed of bread crumbs and grated bread1 eggs1 grated cheese1 nutmeg 7in very small quantity7 and salt1 all mixed together and put in broth previously prepared1 which must be warm at the moment of the immersion1 but not at the boiling point4 ,then place it on a low fire and stir gently4 ,any vegetable left over may be added4 #d ,,gnocchi ,this is an excellent soup1 but as it requires boiled or roast breast of chicken or turkey it is well to make it only when these ingredients are handy4 ,prepare a certain quantity of boiled potatoes1 the mealy kind being preferred4 ,mash the potatoes and mix them with chicken or turkey breast well ground1 grated cheese 7,parmesan or ,swiss71 two or more yolks of eggs1 salt and a small quantity of nutmeg4 ,pour the compound on the bread board with a quantity of flour sufficient to make a paste and roll it in little sticks as thick as the small finger4 ,cut the sticks in little pieces about half an inch long and put them in boiling water4 ,five or six minutes' cooking will be sufficient4 #e ,,vegetable ,,soup 7,zuppa ,sant7 ,any kind of vegetables may be used for this soup3 carrots1 celery1 cabbage1 turnips1 onions1 potatoes1 spinach1 the outside leaves of lettuce or greens of any variety4 ,select three or four kind of vegetables1 shred or chop coarsely cabbage or greens1 and slice or cut in cubes the root vegetables4 ,put them over the fire with a small quantity of cooking oil or butter substitute1 and let them fry until they have absorbed the fat4 ,then add broth and cook until the vegetables are very tender4 ,fry croutons of stale bread in oil and serve them in the soup4 #f ,,queen',s ,,soup 7,zuppa ,regina7 ,this is made with the white meat of chicken1 which is to be ground in a meat grinder together with blanched almonds 7#e or #f7 for one quart of chicken stock4 ,to the meat and almond add some bread crumbs1 first soaked in milk or broth1 in the proportion of about one fifth of the quantity of the meat4 ,all these ingredients are to be rubbed to a very smooth paste and hot broth is to be added to them4 ,if you wish the soup to be richer and have a more milky consistency1 use the yolk of an egg1 which should be beaten1 and have a few tablespoonfuls of hot broth stirred into it before adding to the soup4 ,do not let the soup boil after the egg is added or it will curdle4 ,one slice of stale bread may be cut into cubes1 fried in deep fat1 and the croutons put in the soup4 ,send it to the table with a dish of grated cheese4 #g ,,bean ,,soup 7,zuppa di fagiuoli7 ,one cup of dried beans1 kidney1 navy or lima is to be soaked over night4 ,then boil until tender4 ,it is preferable to put the beans to cook in cold water with a pinch of soda4 ,when they come to boil1 pour off this water and add fresh4 ,chop fine #a_/d onion1 one clove of garlic1 one sprig of parsley and one piece of celery and put them to fry in #a_/d cup of oil with salt and a generous amount of pepper4 ,when the vegetables are a delicate brown add to them two cups of the broth from the beans and #a cup of tomatoes 7canned or fresh74 ,let all come to a boil and pour the mixture into the kettle of beans from which some of the water has been drained1 if they are very liquid4 ,this soup may be served as it is or rubbed through a sieve before serving4 ,croutons or triangles of dry toast make an excellent addition4 ,the bean soup is made without meat or chicken broth1 and it belongs consequently to that class of soup called by the ,italians ,minestra di ,magro or lean soup1 to be served preferably on ,friday and other days in which the ,roman ,catholic ,church prohibits the use of meats4 #h ,,lentil ,,soup 7,zuppa di lenticchie7 ,the lentil soup is prepared in the same way as the bean soup1 only substituting lentils for beans4 ,a good combination is that of lentils and rice4 ,the nutritive qualities of the lentils are not sufficiently known in this country1 but all books on dietetics speak very highly of them4 #i ,,vegetable ,,chowder 7,minestrone alla ,milanese7 ,cut off the rind of #a_/b lb4 salt pork and put it into two quarts of water to boil4 ,cut off a small slice of the pork and beat it to a paste with two or three sprigs of parsley1 a little celery and one kernel of garlic4 ,add this paste to the pork and water4 ,slice two carrots1 cut the rib out of the leaves of #a_/d medium sized cabbage4 ,add the carrots1 cabbage leaves1 other vegetables1 seasoning and butter to the soup1 and let it boil slowly for #b-a_/b hours4 ,the last #a_/b hour add one small handful of rice for each person4 ,when the pork is very soft1 remove and slice in little ribbons and put it back4 ,the minestrone is equally good eaten cold4 #aj ,,ravioli ,put on the bread board about two pounds of flour in a heap2 make a hollow in the middle and put in it a piece of butter1 three egg-yolks1 salt and three or four tablespoonfuls of lukewarm water4 ,make a paste and knead it well1 then let it stand for an hour1 wrapped or covered with a linen cloth4 ,then spread the paste to a thin sheet1 as thin as a ten-cent piece4 ,chop and grind pieces of roast or boiled chicken meat3 add to it an equal part of marrow from the bones of beef and pieces of brains1 three yolks1 some crumbs of bread soaked in milk or broth and some grated cheese 7,parmesan or ,swiss74 ,rub through a sieve and make little balls as big as a hazel-nut1 which are to be placed at equal distances 7a little more than an inch7 in a line over the sheet of paste4 ,beat a whole egg and pass it over the paste with a brush all around the little balls4 ,cover these with another sheet of paste1 press down the intervals between each ball1 and then separate each section from the other with a knife4 ,moisten the edges of each section with the finger dipped in cold water1 to make them stick together1 and press them down with the fingers or the prongs of a fork4 ,then put to boil in water seasoned with salt or1 better still1 in broth4 ,the ravioli are then to be served hot seasoned with cheese and butter or with brown stock or tomato sauce4 #aa ,,pavese ,,soup 7,zuppa alla ,pavese7 ,cut as many thin slices of bread as are needed in order that each person may have at least two of them4 ,these slices are then to be toasted and browned with butter4 ,poach two eggs for each person1 one on each slice of bread and place the slices on a large and deep dish 7not in a soup tureen74 ,pour hot broth in the plate1 taking care not to break the eggs1 season with ,parmesan or ,swiss cheese1 and serve4 ,,paste ,,spaghetti1 ,,macaroni ,,etc4 7,pasta ,asciutta7 ,the ,italians serve the spaghetti or macaroni at the beginning of the meal1 in place of soup1 and they give it the name of ,minestra ,asciutta or dry soup4 ,besides the familiar spaghetti1 the paste is served in many other forms and with different seasoning4 ,this is by far the most popular ,italian dish1 and it seems to have pleased the taste of all the peoples of the earth4 ,the highly nutritive qualities of spaghetti and of cheese1 their indispensable condiment1 have been recognized by all diet authorities and1 as for its palatableness1 the lovers of spaghetti are just as enthusiastic and numerous outside of ,italy as within the boundaries of that blessed country4 ,the most popular seasoning for spaghetti1 are tomato sauce1 brown stock and anchovy sauce4 ,the description of these three condiments follows3 #ab ,,tomato ,,sauce 7,salsa di ,pomidoro7 ,chop together1 fine1 one quarter of an onion1 a clove of garlic1 a piece of celery as long as your finger1 a few bay leaves and just enough parsley4 ,season with a little oil1 salt and pepper1 cut up seven or eight tomatoes and put everything over the fire together4 ,stir it from time to time and when you see the juice condensing into a thin custard strain through a sieve1 and it is ready for use4 ,when fresh tomatoes are not available the tomato paste may be used4 ,this is a concentrated paste made from tomatoes and spices which is to be had1 at all ,italian grocers'1 now so numerous in all ,american cities4 ,thinned with water1 it is a much used ingredient in ,italian recipes4 ,catsup and concentrated tomato soup do not make satisfactory substitutes as they are too sweet in flavor4 ,of course canned tomatoes seasoned with salt and a bit of bay leaf1 can always be used instead of fresh tomatoes4 ,this sauce serves many purposes4 ,it is good on boiled meat2 excellent to dress macaroni1 spaghetti or other pastes which have been seasoned with butter and cheese1 or on boiled rice seasoned in the same way 7see ,risotto74 ,mushrooms are a fine addition to it4 ,when using concentrated paste the following recipes will be found to give good results3 ,chop one onion1 one carrot and a celery stalk3 form a little bunch of parsley and other aromatic greens and put everything to brown in a saucepan together with a piece of butter4 ,add a reasonable portion of tomato paste while cooking1 stir and keep on a low fire until the sauce assumes the necessary consistency4 #ac ,,brown ,,stock 7,sugo di ,carne7 ,cover the bottom of a saucepan with thin slices of beef taken from a juicy cut and small pieces of salt pork4 ,place over a large onion1 one carrot1 and a stalk of celery1 all chopped in small pieces4 ,add some butter and cover the whole with any trimmings from steaks or roasts and any bit of left over cooked meat4 ,season with salt and cloves4 ,put over the fire without stirring4 ,when you smell the onions getting very brown1 turn the meat and when everything is quite brown add a cup of water1 renewing the latter three times4 ,finally add a certain quantity of boiling water or1 better still1 of broth1 and let it boil gently five or six hours4 ,strain1 cool and skim off the fat which will form a cake on top of the liquid4 ,the meat can be used afterward for meat balls or ,croquettes4 ,the stock may be kept for some days and forms the basis for many dishes4 #ad ,,anchovy ,,sauce 7,salsa d',acciughe7 ,this recipe does not call for the filets of anchovies prepared for hors d'oeuvre1 but the less expensive and larger whole anchovies in salt to be had in bulk or cans at large dealers4 ,wash them thoroughly in plenty of water4 ,remove head1 tail1 backbone and skin and they are ready for use4 ,put five or six anchovies into a colander and dip quickly into boiling water to loosen the skins1 remove the salt1 skin and bone them4 ,chop them and put over the fire in a saucepan with a generous quantity of oil and some pepper4 ,do not let them boil1 but when they are hot add two tablespoons of butter and three or four tablespoons of concentrated tomato juice made by cooking down canned tomatoes and rubbing through a sieve4 ,when this sauce is used to season spaghetti1 these must be boiled in water that is only slightly salted and care must be taken not to let them become too soft4 ,the quantities above mentioned ought to be sufficient for about one pound of spaghetti4 #ae ,,spaghetti ,,or ,,macaroni ,,with ,,butter ,,and ,,cheese 7,pasta al burro e formaggio7 ,this is the simplest form in which the spaghetti may be served1 and it is generally reserved for the thickest paste4 ,the spaghetti are to be boiled until tender in salted water1 taking care to remove them when tender1 and not cooked until they lose form4 ,they should not be put into the water until this is at a boiling point4 ,take as much macaroni as will half fill the dish in which it is to be served4 ,break into pieces two and a half to three inches long if you so desire4 ,the ,italians leave them unbroken1 but their skill in turning them around the fork and eating them is not the privilege of everybody4 ,put the macaroni into salted boiling water1 and boil twelve to fifteen minutes1 or until the macaroni is perfectly soft4 ,stir frequently to prevent the macaroni from adhering to the bottom4 ,turn it into a colander to drain2 then put it into a pudding-dish with a generous quantity of butter and grated cheese4 ,if more cheese is liked1 it can be brought to the table so that the guests can help themselves to it4 ,the macaroni called ,mezzani which is a name designating size1 not quality1 is the preferable kind for macaroni dishes made with butter and cheese4 #af ,,macaroni ,,with ,,sauce 7,maccheroni al sugo7 ,the most appreciated kind of macaroni are those seasoned with tomato sauce or with brown stock 7see nos4 #ab and #ac74 ,the macaroni are boiled as above1 then drained in a colander1 returned to the saucepan and mixed with the sauce and grated cheese4 ,for those who like it some butter may be added in the mixing4 #ag ,,macaroni ,,with ,,anchovy ,,sauce 7,maccheroni con salsa d'acciughe7 ,after the paste is drained thoroughly it is to be put into the hot dish in which it is to be served and the anchovy sauce poured over it and well mixed with two silver forks until the sauce has gone all through it4 ,some olive oil may be added1 but grated cheese is not generally used with the anchovy sauce4 #ah ,,macaroni ,a ,,la ,,corinna 7,maccheroni alla ,corinna7 ,put on the fire a pot with two quarts of salted water to which add a small piece of butter4 ,when it begins to boil put in it #c_/d lb4 macaroni4 ,let it boil for five minutes1 then drain them in a colander4 ,put them again in new boiling water1 prepared as above and let them cook on a slow fire4 ,drain them again4 ,cover the bottom of a plate with macaroni and cover this first layer with grated cheese and with some vegetables in macdoine1 that is1 chopped fine and fried brown with butter4 ,repeat the draining1 moisten the macaroni with the water in which they have previously cooked and keep on a low fire for ten minutes more4 ,the ,macdoine of vegetables can be made with a dozen ,bruxelles sprouts or one cabbage1 half a dozen big asparagus cut in little pieces1 a carrot cut in thin slices1 a dozen small onions1 some turnips and half a dozen mushrooms4 ,the mushrooms and the asparagus can be omitted4 ,melt some butter in a saucepan and when the turnips1 the carrots and the onions are half cooked1 add the cabbage or sprouts4 ,put in some water and some more butter1 boil for ten minutes and then add the mushrooms and the asparagus1 adding salt and pepper1 and a little sugar if this is desired4 #ai ,,macaroni ,,au ,,gratin 7,maccheroni al gratin7 ,boil the macaroni in salted water until tender and drain them4 ,butter slightly a fireproof casserole and lay on the bottom some grated cheese and grated bread4 ,alternate the layers of cheese with macaroni and on the top layer of macaroni put more cheese and bread grated4 ,over the whole pour some melted butter1 cover the casserole1 7or pyrex plate7 and put it in the oven with a low fire4 ,keep for ten minutes or more1 until the top appears browned4 #bj ,,macaroni ,,napolitaine 7,maccheroni alla ,napoletana7 ,grind #a_/d lb4 salt pork or bacon and fry it out in a saucepan4 ,while it is frying put one small onion through the grinder4 ,as soon as the pork begins to brown add the onion1 the parsley chopped1 a clove 7or small section7 of garlic shredded fine1 and a few dried mushrooms which have been softened by soaking in warm water4 ,when the vegetables are very brown 7great care must be taken not to burn the onion1 which scorches very easily7 add #a_/b lb4 round steak ground coarsely or cut up in little cubes4 ,when the meat is a good brown color1 add some fresh or canned tomatoes or half a tablespoonful of tomato paste and simmer slowly until all has cooked down to a thick creamy sauce4 ,it will probably take #c_/d hour4 ,the sauce may be bound together with a little flour if it shows a tendency to separate4 ,this sauce is used to dress all kinds of macaroni and spaghetti1 also for boiled rice 7see ,risotto74 ,the macaroni or spaghetti should be left unbroken when cooked4 ,if they are too long to fit in the kettle immerse one end in the boiling salted water and in a very few minutes the ends of the spaghetti under the water will become softened so that the rest can be pushed down into the kettle4 ,be careful not to overcook it1 and it will not be pasty1 but firm and tender4 ,drain it carefully and put in a hot soup tureen4 ,sprinkle a handful of grated cheese over it and pour on the sauce4 ,lift with two forks until thoroughly mixed4 #ba ,,macaroni ,,fried ,,with ,,oil 7,maccheroni all'olio7 ,after the macaroni have boiled drain them and put them in a saucepan in which some good olive oil has already boiled1 with a clove of garlic chopped fine4 ,let the paste fry1 taking care that it doesn't stick to the bottom of the saucepan1 and when it is well browned on one side1 turn it to have the other side browned4 ,serve the macaroni very hot4 ,add no cheese4 #bb ,,risotto ,,milanaise 7,risotto alla ,milanese7 ,melt a small piece of butter in a saucepan4 ,brown in the butter a medium sized onion1 cut in thin slices4 ,when the onion is browned1 take it away from the saucepan and add little by little the rice1 stirring it with a wooden spoon4 ,every time that the rice becomes dry1 add some hot broth 7or hot water7 until the rice is completely cooked4 ,add salt and pepper and a little saffron1 if you like it4 ,when the rice is almost cooked1 add to it some brown stock4 ,dress with parmesan cheese and some butter4 ,mix well and serve hot4 ,this dish must not be allowed to be overcooked or cooled before eating4 #bc ,,risotto ,,with ,,chicken ,,giblets 7,risotto alla ,milanese ,,ii7 ,the broth for this risotto may be made by cooking together the giblets1 neck and tips of wings of a chicken which is to be roasted1 or it may be made from the left-overs of roast fowl4 ,boil the rice until it is about half done in salted water4 ,then let the water cook away and begin adding the broth1 in such quantity that the rice will be nearly dry when it is tender4 ,fry one chopped onion in the oil or fat4 ,some mushrooms cut up small are a very good addition to this ,soffritto4 ,mince the chicken giblets and add to the onion4 ,stir the mixture into the rice4 ,add grated cheese and a beaten egg just as the rice is taken from the fire4 #bd 7,risotto con piselli7 ,wash and dry #a-a_/b lb4 rice2 chop fine one medium sized onion and put it on the fire with a small quantity of butter4 ,when the onion is well browned1 add the rice little by little1 stirring with a wooden spoon4 ,add some boiling water one cup at a time4 ,drain the peas previously prepared 7fresh or canned peas may be used7 and add them toward the end of the cooking4 ,when the whole is almost cooked1 add some salt and take it away from the water almost dry4 ,add some butter1 stir and serve hot4 #be ,,risotto ,,with ,,lobster 7,risotto coi gamberi7 ,for this risotto either lobster or crab meat can be used3 the former is1 however1 considered more tasty4 ,the lobster or crab meat ought to be about half the weight of the rice employed4 ,a little more than a pound of rice and half this weight of crab meat ought to be enough for six persons4 ,chop fine a sprig of parsley1 a stalk of celery1 one carrot1 half an onion a clove of garlic and brown the whole in good olive oil4 ,when browned1 add the crab meat and season with salt and pepper4 ,during the cooking process stir and turn over the crabs1 and when they have become red1 pour over as much hot water as is necessary to cook the rice4 ,after the water boils for a while1 remove the lobster 7or crab1 or craw-fish7 leaving the saucepan on the fire4 ,put half of the crabs aside1 and grind the rest4 ,rub the ground meat through the sieve and put it back on the fire4 ,in another saucepan melt some butter and put into it little by little the rice that has been washed and dried4 ,stir and add the broth from the first saucepan4 ,when the rice is almost cooked add the craw-fish that you have put aside1 or rather its meat extracted from the shells1 take from the fire and pour over it the fish mixture1 adding some grated cheese4 #bf ,,rice ,,with ,,saffron 7,riso alla ,milanese con ,zafferano7 ,wash and dry the rice and put it in boiling broth 7beef or chicken broth74 ,when the rice is half cooked add half its weight of marrow of beef bone1 cut into small pieces4 ,a few minutes are sufficient for the cooking of the marrow4 ,add grated cheese and remove the kettle from the fire4 ,dissolve some saffron in one or two tablespoonfuls of broth2 sift it through a sieve and mix with rice1 which is to be served very hot1 and makes an excellent soup4 #bg ,,rice ,,cakes 7,frittelle di riso7 ,cook the rice in milk1 adding a small quantity of butter1 some salt1 half a teaspoon of sugar and just a taste of lemon peel4 ,let the rice cool down after being thoroughly cooked1 then add three yolks of eggs 7for #a_/d lb4 of rice7 and some flour4 ,mix well and let the whole rest for several hours4 ,when about to fry1 beat the white of the eggs to a froth1 add to the rice mixing slowly1 and put into the saucepan with a ladle4 #bh ,,fried ,,artichoke 7,carciofi fritti7 ,take two artichokes1 cut out the hard part of the leaves and of the stalk1 cut them in two4 ,then cut these halves into section or slices so as to have eight or ten for each artichoke1 according to size4 ,as you cut them1 throw them into cold water and when they are well washed1 dry them1 but not thoroughly1 putting them at once into the flour so that the latter remains attached to it4 ,beat the white of an egg1 but not to a froth1 then mix the yolk with the white and salt the whole4 ,shake out the artichokes to take away the superfluous flour and then put them in the egg1 leaving them for a while so that the egg may be attached to them4 ,throw the pieces one by one into the pan where there is boiling fat1 butter or olive oil1 and when they are well browned1 take them away and serve with lemon4 ,if it is desired that the artichokes remain white1 it is better to fry them in oil and to squeeze half lemon into the water where the artichokes are put to soften4 #bi ,,steamed ,,artichokes 7,carciofi a vapore7 ,artichokes have been only recently imported to the ,united ,states1 principally by ,italian farmers1 and they are just beginning to find their way into the ,american kitchen4 ,the artichokes may be eaten raw or cooked4 ,it is a healthy and palatable vegetable1 easily digested when cooked4 ,it is nutritious and adapted for convalescents4 ,it may be prepared in a thousand ways1 and here follow some of the simplest and most tasteful4 ,to prepare the steamed artichokes they must first be cleaned and the stalk cut to less than half an inch4 ,put them in a saucepan1 standing on their bottoms1 one near the other1 in half an inch or more of water4 ,in an opening made in the middle put salt and pepper1 and pour inside as much good olive oil as they may contain4 ,cover well the saucepan and put it on the fire4 ,the artichokes1 that are already seasoned1 will be cooked by the steam4 #cj ,,stewed ,,artichokes 7,carciofi in stufato7 ,wash the artichokes and cut the hard part of the leaves 7the top74 ,widen the leaves and insert a hash composed of bread crumbs1 parsley1 salt1 pepper and oil4 ,place the artichokes in the saucepan standing on their stalk1 one touching the other4 ,cover them with water and let them cook for two hours or more4 ,when the leaves are easily detached they are cooked4 #ca ,,artichokes ,,with ,,butter 7,carciofi al burro7 ,wash1 dry and cut out the top of the leaves of as many artichokes as are needed4 ,cut them in two or four and boil them in salt water4 ,when tender1 drain them1 have them slightly browned in melted butter and season with salt and pepper4 ,when served in a vegetable dish or placed in a pyramid on a round plate1 sprinkle with grated cheese4 #cb ,,fried ,,squash 7,zucchine fritte7 ,the squashes used by ,italians for frying and other purposes are very small1 and for this reason they are called ,zucchine or small squashes4 ,they can be bought at those shops kept by ,italian vegetable dealers that are now to be found in large number in most ,american cities and1 invariably1 in ,italian neighborhoods during the summer season4 ,the ,zucchine are an extremely tasty vegetable and they are especially good when fried4 ,select the squashes that are long and thin3 wash them cut them in little strips less than half an inch thick4 ,take away the softer part of the interior and salt moderately4 ,leave them aside for an hour or two1 then drain them but don't dry them4 ,put them in flour and rub gently in a sieve to take away the superfluous flour3 immediately after put them in a saucepan where there is already oil1 fat or butter boiling4 ,at the beginning don't touch them to avoid breaking1 and only when they have become a little hardened stir them and remove when they begin to be browned4 #cc ,,lamb ,,omelet 7,agnello in frittata7 ,cut in little pieces a loin of lamb1 which is the part that lends itself best for this dish1 and fry in lard3 a little quantity of lard is sufficient1 because the meat of the loins is rather fat4 ,when half cooked season with salt and pepper and when fully cooked pour over four or five whole eggs slightly beaten also seasoned moderately with salt and pepper4 ,mix1 taking care that the eggs do not harden4 #cd ,,fried ,,chicken 7,pollo fritto7 ,wash a spring chicken and keep in boiling water for one minute4 ,cut into pieces at the joints1 roll them in flour1 season with salt and pepper and dip in two whole beaten eggs4 ,after leaving the pieces of chicken for half an hour1 roll them in bread crumbs1 repeating the operation twice if necessary4 ,put into a saucepan with boiling oil or fat1 seeing that the pieces of chicken are well browned on both sides4 ,keep the fire low4 ,serve hot with lemon4 #ce ,,chicken ,,alla ,,cacciatora 7,pollo alla cacciatora7 ,chop one large onion and keep it for more than half an hour in cold water1 then dry it and brown it aside4 ,cut up a chicken1 sprinkle the pieces with flour1 salt and pepper and saut1 in the fat which remains in the frying pan4 ,when the chicken is brown add one pint fresh or canned tomatoes and half a dozen sweet green peppers and put back the onion4 ,when the gravy is thick enough add hot water to prevent the burning of the vegetables4 ,cover the pan tightly and simmer until the chicken is very tender4 ,this is an excellent way to cook tough chickens4 ,fowls which have been boiled may be cooked in this way1 but of course young and tender chickens will have the finer flavor4 #cf ,,corn ,,meal ,,with ,,sausages 7,polenta con salsicce7 ,cook in water one cup of yellow cornmeal making a stiff mush4 ,salt it well and when it is cooked spread out to cool on a bread board about half an inch thick4 ,then cut the mush into small squares4 ,put in a saucepan several whole sausages with a little water1 and when they are cooked skin and crush them and add some brown stock or tomato sauce4 ,put the polenta 7or cornmeal mush7 in a fireproof receptacle1 season with grated cheese1 the crushed sausages and a piece of butter4 ,put it in the oven and serve when hot4 #cg ,,polenta ,,pie 7,polenta ,pasticciata7 ,make a very stiff mush of cornmeal cooked in milk4 ,salt it well and spread out on the bread board in a sheet about one inch thick4 ,when cold1 cut in little diamonds or squares and place these in a buttered baking dish4 ,prepare the ,bolognese sauce according to the following recipe3 ,chop #a_/d lb4 round steak1 a slice of pork or bacon1 one small carrot #a_/d onion1 one large piece celery4 ,put the meat and vegetables over the fire with a piece of butter4 ,when the meat has browned add half a tablespoon of flour and wet the mixture with hot water or broth1 allowing it to simmer from half an hour to an hour4 ,it is done when it is the consistency of a thick gravy4 ,make a smooth white sauce with milk cornstarch and butter4 ,over a layer of the polenta1 cut as above and placed in the baking dish sprinkle some grated cheese and a few tablespoons each of the white sauce and the meat sauce4 ,repeat until the dish is full4 ,bake until the top is nicely browned4 ,this dish seems very elaborate1 but it is very delicious and a meal in itself4 ,the ,bolognese sauce is also used to season macaroni or spaghetti in lieu of the tomato sauce or the brown stock4 #ch ,,stuffed ,,rolls 7,pagnottelle ripiene7 ,take some rolls1 and by means of a round opening on the top1 as large as a half dollar piece or less1 extract nearly all the crumb1 leaving the crust intact1 but not too thin4 ,wet inside and outside with hot milk1 and when they are fairly soaked1 dip in beaten eggs and fry them in lard or oil4 ,when beginning to brown1 fill them with meat that has been previously chopped and cooked4 ,this chopped meat ought to be made with breast of chicken1 chicken giblets1 liver etc41 brown stock and some flour to hold it together4 #ci ,,stewed ,,veal 7,stracotto di vitella7 ,the stock from this dish may very well be used to season macaroni or boiled rice4 ,care must be taken1 however1 not to draw away all the juice of the meat in order to have a sauce too rich at the expense of the principal dish4 ,place in a saucepan one pound of veal or more1 bone included1 a piece of butter or some olive oil 7or the two together7 half a medium sized onion1 one small carrot1 two celery stalks cut in small pieces4 ,season with salt and pepper4 ,put it on a low fire1 turn the meat over often and when browned add a pinch of flour and some tomato paste1 bringing it to full cooking with water poured little by little4 ,the flour is used to keep the sauce together and give it color1 but care must be taken not to burn it1 because in that case the sauce would have an unpleasant taste and a black1 instead of a reddish color4 ,the addition of dried mushrooms1 previously softened in the water and slightly boiled in the sauce will add greatly to its taste4 ,as has been said the sauce can well be used to season spaghetti or risotto4 ,the stewed veal can be served with some vegetable4 #dj ,,chicken ,,boned ,,and ,,stuffed 7,pollo dissossato ripieno7 ,to remove the bones from a chicken the following instructions will be found useful4 ,wash and singe the fowl3 take off the head and legs1 and remove the tendons4 ,when a fowl is to be boned it is not drawn4 ,the work of boning is not difficult1 but it requires practice4 ,the skin must not be broken4 ,use a small pointed knife cut the skin down the full length of the back2 then1 beginning at the neck1 carefully scrape the meat away from the bone1 keeping the knife close to the bone4 ,when the joints of the wings and legs are met1 break them back and proceed to free the meat from the carcass4 ,when one side is free1 turn the fowl and do the same on the other side4 ,the skin is drawn tightly over the breast-bone1 and care must be used to detach it without piercing the skin4 ,when the meat is free from the carcass1 remove the bones from the legs and wings1 turning the meat down or inside out1 as the bones are exposed1 and using care not to break the skin at the joints4 ,the end bones of the wing cannot be removed1 and the whole end joint may be cut off or left as it is4 ,now that the fowl is boned make the following stuffing1 regulating the quantity on the size of the chicken4 ,chop half a pound or more1 of lean veal1 and grind it afterwards1 so that it may make a paste4 ,add a large piece of bread crumb soaked in broth1 a tablespoon of grated cheese1 three yolks of egg1 salt1 pepper and1 if desired1 just a taste of nutmeg4 ,finally mix also one or two slices of ham and tongue1 cut in small pieces4 ,stuff the boned chicken with this filling1 sew up the opening1 wrap it tightly in a cloth and put to cook in water on a low fire4 ,when taken from the water1 remove the wrapping and brown it1 first with butter1 then in a sauce made in the following way3 ,break all the bones that have been extracted from the chicken1 the head and neck included1 and put them on the fire with dried meat cut in little pieces1 butter1 onion1 celery and carrot1 seasoned with salt and pepper4 ,make the sauce with the water in which the chicken has been boiled1 which has naturally become a good chicken broth4 ,before sending to the table1 remove the thread with which the chicken has been sewed4 #da ,,chicken ,,with ,,tomatoes 7,pollo alla contadina7 ,take a young chicken and make some little holes in the skin in which you will put some sprigs of rosemary and a clove of garlic cut into five or six pieces4 ,put it on the fire with chopped lard and season with salt and pepper inside and outside4 ,when it is well browned on all parts add tomatoes cut in pieces1 taking care to remove previously all the seeds4 ,moisten with broth or water4 ,brown some potatoes in oil1 fat or butter1 previously cutting them into sections4 ,when browned dip in the sauce of the chicken and serve the whole together4 #db ,,chicken ,,with ,,sherry 7,pollo al marsala7 ,cut the chicken in big pieces and put it in the saucepan with one medium sized onion chopped fine and a piece of butter4 ,season with salt and pepper and1 when it is well browned1 add some broth and complete the cooking4 ,remove the excessive fat from the sauce by sifting through a sieve or otherwise1 and put the chicken back on the fire with a glass of ,sherry or ,marsala wine1 removing it from the fire as soon as the sauce begins to boil4 #dc ,,chicken ,,with ,,sausages 7,pollo colle salsicce7 ,chop fine half an onion and put it in a saucepan with a piece of butter and four or five slices of ham1 half an inch wide4 ,over these ingredients place a whole chicken1 season with pepper and a little salt and place on the fire4 ,brown it on all sides and1 when the onion is all melted1 add water or broth and three or four sausages freshly made4 ,let it cook on a low fire1 seeing that the sauce remains liquid and does not dry up4 #dd ,,chicken ,,with ,,egg ,,sauce 7,pollo in salsa d'uova7 ,break into pieces a young chicken and put it in the saucepan with a piece of butter4 ,season with salt and pepper4 ,when it is half browned sprinkle with a pinch of flour to give it color1 then complete the cooking with broth4 ,remove it from the same and put it on a plate4 ,beat the yolk of one egg with the piece of half a lemon and pour it on the sauce of the chicken1 allowing it to simmer for some minutes4 ,then pour on the chicken and serve hot4 #de ,,chicken ,,breasts ,,saut,s 7,petti di pollo alla saut7 ,cut the breast of a fowl in very thin slices1 give them the best possible shape and make a whole piece from the little pieces that will remain1 cleaning well the breast-bone1 crushing and mixing these4 ,season with salt and pepper and dip the slices in beaten eggs1 leaving them for a few hours4 ,sprinkle with bread crumbs ground fine and saut in butter4 ,serve with lemon4 ,if you want this dish more elaborate prepare a sauce in the following way3 ,put some good olive oil in a frying pan1 just enough to cover the bottom1 and cover the oil with a layer of dry mushrooms4 ,sprinkle over a small quantity of grated cheese and some bread crumbs4 ,repeat the same operation three or four times1 according to the quantity1 and finally season with olive oil1 salt and pepper and small pieces of butter4 ,put the pan over the fire and when it has begun to boil pour a small cup of brown stock or broth and a little lemon juice4 ,remove the same from the fire and pour it on the chicken breast that have been browned as described above4 #df ,,wild ,,duck 7,anitra selvatica7 ,clean the duck1 putting aside the giblets1 and cut off the head and legs4 ,chop fine a thick slice of ham with both lean and fat together1 with a moderate amount of celery1 parsley1 carrot and half medium sized onion4 ,put the chopped ham and vegetables in a saucepan and lay the duck on the whole1 seasoning with salt and pepper4 ,brown on all sides and add water to complete the cooking4 ,cabbage or lentils1 cooked in water and afterward allowed to complete the cooking in the sauce obtained from the duck1 form a good addition4 ,to remove the gamey taste from the wild duck1 either wash it in vinegar before cooking or scald it in boiling water4 #dg ,,stewed ,,squabs 7,piccioni in umido7 ,garnish the squabs with whole sage leaves and place them in a saucepan over a bed of small slices of ham containing both lean and fat1 season with salt1 pepper and olive oil4 ,place on the fire and when they begin to be browned1 add a piece of butter and complete the cooking by pouring in some good broth4 ,before removing from the fire squeeze one lemon over them and garnish with squares or diamonds of toasted bread4 ,take care not to add too much salt on account of the ham and the broth both containing salt4 ,note--,many of these dishes1 it will be noticed1 are made with broth4 ,when meat broth is not available1 it can be prepared with bouillon cubes or with ,liebig or ,armour ,extracts4 ,it is1 however1 always preferable to use broth made with fresh meat4 #dh ,,ragout ,,of ,,squabs 7,manicaretto di piccione7 ,cut two or more squabs at the joints1 preferably in four parts each1 and put them on the fire with a slice of ham1 a piece of butter1 and a bunch of parsley4 ,when they begin to dry1 add some broth and--before they are completely cooked--their giblets and fresh mushrooms cut in slices4 ,continue pouring in broth and allow the whole to simmer on a low fire4 ,add another piece of butter over which some flour has been sprinkled1 or flour alone4 ,before serving1 remove the ham and the bunch of greens and squeeze some lemon juice over the squabs4 ,some sweetbread may be added with good effect1 but it must be first scalded and the skin removed4 #di ,,squab ,,timbale 7,timballo di piccioni7 ,chop together some ham1 onion1 celery and carrot1 add a piece of butter and place on the fire with one or two squabs1 according to the number of guests4 ,add the giblets from the squabs and some more of chicken1 if at hand4 ,season with salt and pepper1 and when the pigeons are browned1 pour over some broth to complete the cooking1 taking care1 however1 that the sauce does not become too liquid4 ,remove the latter and place in it some macaroni that has been half cooked and drained4 ,keep the macaroni in the sauce on the fire1 stirring them4 ,make a well reduced ,bchamel sauce1 then cut the squabs at the joints1 removing the neck1 the legs and the bones of the back1 when you would not bone them entirely1 which would be better4 ,cut the giblets in small pieces and remove the soft part of the onion4 ,when the macaroni have absorbed the sauce1 season them with grated cheese1 pieces of butter1 diamonds or squares of ham1 a taste of nutmeg and some truffles or dry mushrooms previously softened in water4 ,add finally the ,bchamel sauce and mix the whole4 ,take a sufficiently large mold1 butter it and line it with soft pastry4 ,put everything in the mold1 or timbale1 cover it with the same pastry and put in the oven4 ,take out of the mold and serve hot4 ,three quarters of a pound of macaroni and two pigeons are enough for ten persons4 #ej ,,salmi ,,of ,,game 7,uccelli in salmi7 ,roast the game completely1 seasoning with salt and pepper4 ,if the game be small birds1 leave them whole1 if big cut them in four parts4 ,remove all the heads and grind them together with some pieces of birds1 or some whole little birds4 ,put in a saucepan one tablespoonful of butter one half pound of bacon or ham cut into dice1 brown stock or broth1 one tablespoonful each of chopped onion and carrot1 one tablespoonful each of salt1 thyme and sage4 ,allow the sauce to simmer for half an hour then rub it through a sieve and place in it the roasted game4 ,make it boil until the cooking is completed and serve with toasted diamonds of bread4 #ea ,,stewed ,,hare 7,stufato di lepre7 ,take half of a good sized hare and1 after cutting it in pieces1 chop fine one medium sized onion1 one clove of garlic1 a stalk of celery and several leaves of rosemary4 ,put on the fire with some pieces of butter1 two tablespoonfuls of olive oil and four or five strips of bacon or salt pork1 when the whole has been browning for four or five minutes1 put the pieces of hare inside the saucepan and season them with salt1 pepper and spices4 ,when it is browned1 put a wineglass of white wine1 some fresh mushrooms1 or dry mushrooms previously softened in water4 ,complete the cooking with broth and tomato sauce and1 if necessary1 add another piece of butter4 #eb ,,stewed ,,rabbit 7,coniglio in umido7 ,after washing the rabbit1 cut it in rather large pieces and put it on the fire to drive away the water that is to be drained4 ,when quite dry1 put in the saucepan a piece of butter1 a little oil1 and a hash composed of the liver of the rabbit itself1 a small piece of corned beef and some onion1 celery1 carrot and parsley4 ,season with salt and pepper4 ,stir often and when it is browned add some tomato sauce and another piece of butter4 #ec ,,green ,,sauce 7,salsa verde7 ,chop all together some capers that have been in vinegar1 one anchovy1 a small slice of onion and just a taste of garlic4 ,crush the resulting hash with the blade of a knife to make it very fine4 ,add a sprig of parsley1 chopped together with some leaves of basil and dissolve the whole in very good olive oil and lemon juice4 ,this sauce is excellent to season boiled chicken or cold boiled fish or hard boiled eggs4 ,green ,peppers can take the place of capers1 if these are not at hand4 #ed ,,white ,,sauce 7,salsa bianca7 ,this sauce can be served with boiled asparagus or with cauliflower4 ,the ingredients are #a_/d lb4 of butter1 a tablespoonful of flour1 a tablespoonful vinegar1 one yolk of egg1 salt and pepper1 broth or water in sufficient quantity4 ,put first on the fire the flour with half the butter and when it begins to be browned pour over it the broth or the water little by little1 stirring with the wooden spoon and adding the rest of the butter and the vinegar without making the water boil too much4 ,when taken off the fire add the yolk of the egg1 stir and serve4 #ee ,,yellow ,,sauce 7,salsa gialla7 ,this sauce is especially good for boiled fish1 and the quantities indicated below are sufficient for a piece of fish or a whole fish weighing about a pound4 ,put on the fire in a little saucepan one teaspoonful of flour and two ounces of butter1 and when the flour begins to be browned1 pour over it little by little one cup of the broth of the fish1 that is to say of the water in which the fish has been boiled4 ,when you see that the flour does not rise in the boiling water1 take away the sauce from the flour and pour over two tablespoonfuls of olive oil and the yolk of an egg1 stirring and mixing everything well4 ,squeeze in the sauce half a lemon and season generously with salt and pepper4 ,let it cool and then pour over the fish that is to be served with a sprig of parsley4 ,this sauce must have the appearance of a cream and must not be too liquid1 in order that it may remain attached to the fish4 #ef ,,sauce ,,for ,,broiled ,,fish 7,salsa per pesce in gratella7 ,this sauce is composed of yolks of eggs1 salted anchovies1 olive oil and lemon juice4 ,boil the eggs in their shell for ten minutes and for every hard yolk take one large anchovy or two small4 ,bone the anchovies and rub them on the sieve together with the hard 7or semi-hard7 yolks1 and dissolve all with oil and lemon juice to reduce it like a cream4 ,cover with this sauce the broiled fish before sending to the table1 or serve aside in a gravy boat4 #eg ,,caper ,,sauce 7,salsa con capperi7 ,this sauce is especially adapted for boiled fish and the quantities are for a little more than one pound of fish4 ,the ingredients are two ounces of butter1 two ounces of capers soaked in vinegar one teaspoonful of flour1 salt1 pepper and vinegar4 ,boil the fish and1 when it is left warm in its broth1 prepare the sauce4 ,put on the fire the flour with half of the butter1 mix it and when it begins to take color1 add the remaining butter4 ,let boil a little and then pour one half cup of the broth of the fish3 season generously with salt and pepper and take the saucepan from the fire4 ,then throw in it the capers1 half whole1 half chopped1 and some drops of vinegar1 but taste it to dose the sauce so that it is pleasant to the taste and as thick as liquid cream4 ,it is well to observe here that these sauces in which butter is used together with acids1 such as vinegar1 are not for weak stomachs and should be partaken of sparingly4 #eh ,,genovese ,,sauce 7,salsa genovese7 ,chop fine a sprig of parsley and half a clove of garlic4 ,then mix with some capers soaked in vinegar1 one anchovy1 one hard yolk of egg1 three pitless olives1 a crumb of bread as big as an egg1 soaked in vinegar4 ,grind all these ingredients1 rub through a sieve and dissolve in olive oil1 dosing right by tasting4 #ei ,,balsamella ,,sauce 7,salsa balsamella7 ,this sauce resembles the famous ,french ,bchamel ,sauce1 but it is simpler in its composition4 ,put in a saucepan one tablespoonful of flour and a piece of butter as big as an egg4 ,stir the flour and the butter together while keeping them over the fire4 ,when the flour begins to be browned1 pour over a pint of milk1 continually stirring with a wooden spoon until you see the liquid condensed like a cream4 ,this is the ,balsamella4 ,if it is too thick add some milk1 if too liquid put back on the fire with another piece of butter dipped in flour4 ,a good ,balsamella and some well prepared brown stock are the base and the principal secret of many savory dishes4 #fj ,,curled ,,omelet 7,frittata in riccioli7 ,boil a bunch of spinach and rub it through a sieve4 ,beat two eggs1 season with salt and pepper and mix with them enough spinach to make the eggs appear green4 ,put the frying pan on the fire with only enough oil to grease it and when very hot put in a portion of the eggs1 moving the frying pan so as to make a very thin omelet4 ,when well cooked1 remove it from the frying pan and repeat the operation once or twice in order to have two or three very thin omelets4 ,put these one over the other and cut them in small strips that are to be browned in butter adding a little grated cheese4 ,these strips of omelet1 resembling noodles1 form a tasty and attractive dressing for a fricandeau 7veal stew7 or a similar dish4 #fa ,,veal ,,kidney ,,omelet 7,frittata di rognone di vitella7 ,take a veal kidney1 open it lengthwise and leave all its fat4 ,season with oil1 salt and pepper1 broil it and cut in thin slices4 ,beat enough eggs in proportion to the size of the kidney1 season them with salt and pepper1 both in moderate quantity and mix with them a sprig of parsley and some grated cheese4 ,put the sliced kidney in the eggs1 mix all together and make an omelet with some butter4 #fb ,,puff ,,paste 7,pasta sfoglia7 ,the ,pasta sfoglia is not too difficult to make and if the following instructions are carefully followed1 this fine and light paste can easily be prepared4 ,it is well to have a marble slab to roll it on but this is not absolutely necessary4 ,a warm1 damp day is not favorable for the making of the ,pasta sfoglia1 which succeeds better when the weather is cold and dry4 ,mix half a pound of flour of the very best quality with a piece of butter as big as a walnut1 some warm1 but not hot water1 enough salt and a teaspoonful of good brandy4 ,when the paste is formed knead it well for about half an hour1 first with the hands1 then throwing it repeatedly with force against the bread board4 ,make a cake of a rectangular form1 wrap it in cloth and let it rest for a while4 ,meanwhile work with the hand #a_/b lb4 of butter that has been kept previously on ice or1 better1 in a bowl of ice-water1 until it becomes smooth and flexible1 then make of it a little cake like that of the paste and throw it in a bowl of cold water4 ,when the dough has rested take the butter from the water1 wipe it with a cloth and dip it in flour4 ,roll the paste only as long as it is necessary to enclose within the cake of butter4 ,this is placed in the middle and the edges of the sheet of paste are drawn over it1 closing well with fingers moistened in a little water so that no air remains inside4 ,then begin to flatten1 first with the hands1 then with the rolling pin1 making the sheet as thin as possible1 but taking care that the butter does not come out4 ,if this happens throw at once a little flour where the butter appears and always have the marble slab 7or bread board7 and the rolling pin sprinkled with flour4 ,fold it over1 making three even layers of paste1 and again roll the folded strip1 repeating the operation six times and letting the paste rest from time to time for a few minutes4 ,at the last time1 fold it in two and reduce it to the necessary thickness that is1 about one third of an inch4 ,after each folding press the edges gently with the rolling pin to shut in the air1 and turn the paste so as to roll in a different direction4 ,when the paste has had six turns cut it into the desired forms and put on ice1 or in a cold place for twenty to thirty minutes before putting it on the oven1 which must be very hot1 with the greatest heat at the bottom4 ,the puff paste is used for pat shells and vol-au-vent cake and for light pastries of all kinds4 #fc ,,paste ,,for ,,frying 7,pastella per fritto7 ,dilute three teaspoonfuls of flour with two teaspoonfuls of oil4 ,add two eggs1 a pinch of salt1 and mix well4 ,this mixture will take on the aspect of a smooth cream and is used to glaze fried brains1 sweetbreads and the like4 ,all these things are first to be scalded in boiling salt water4 ,add a pinch of salt and one of pepper when taking from the water4 ,the brains1 sweetbreads etc4 are then to be cut in irregular pieces1 thrown into the paste1 or cream1 described above and fried in oil or good lard4 ,in frying these are often united to liver or veal cutlets4 ,the liver must be cut in very thin slices and the cutlets beaten with the side of a big knife and given a good shape4 ,season with salt and pepper1 dip in beaten egg and after a few hours sprinkle with bread crumbs and fry4 ,serve with lemon4 #fd ,,chicken ,,stuffing 7,ripieno di pollo7 ,the ingredients are #a_/d lb4 lean veal or pork or breast of turkey and chicken giblets4 ,cook this meat together with a little hash of onion1 parsley1 celery1 carrot and butter4 ,season with salt pepper and spices1 moistening it with broth4 ,take dry from the fire1 take off the soft parts of the giblets1 add a few dry mushrooms softened in water1 a little slice of lean fat ham and chop everything fine4 ,into the sauce that has remained from the cooking throw enough breadcrumbs to make a tablespoonful of hard soaked bread4 ,mix it with the chopped hash1 add a pinch of grated cheese and two eggs and fill the chicken with all this1 sewing up the opening afterwards4 ,the chicken can be boiled or stewed4 ,if boiled you will have an excellent bouillon1 but pay attention when cutting the chicken to extract the stuffing in one piece in order to slice it4 #fe ,,meat ,,stuffing ,,for ,,vol-,,au-,,vent 7,ripieno di carne per pasticcini di pasta sfoglia7 ,this stuffing can be made either with stewed veal or chicken giblets or sweetbreads4 ,the latter are preferable1 being more delicate and a taste of truffles greatly improves the stuffing4 ,if sweetbreads are used1 put them on the fire with a piece of butter and season with salt and pepper4 ,when they have begun to take color1 complete the cooking with some brown stock1 then cut them in pieces as little as a bean4 ,add one or two spoons of ,balsamella 7see ,no4 #ed7 a little tongue1 one or two slices of ham cut in little squares1 a pinch of grated cheese and a taste of nutmeg1 seeing that the ingredients are in such quantities as to make the mixture tasty and delicate4 ,leave it cool well1 as in this way it hardens and can be worked better4 ,in order to enclose it in pat shells made with puff-paste 7see ,no4 #eg7 there are two ways4 ,one is to cook the shells filled with the stuffing1 the other to fill them after they are cooked4 ,in the first case put the stuffing in the prepared disk of paste1 moisten the edge with a wet finger1 cover with another disk of paste and cook4 ,in the second case1 which is more convenient because the shells can be prepared one day before1 the two disks are put together without the stuffing1 but in the upper disk a circular cut must be made as large as a half dollar coin4 ,the pat on cooking swells and leaves an empty space in the interior4 ,lifting with the point of a knife the little circle above1 which has the form of a cover1 the interior space can be made larger1 filled with the stuffing and covered with the little cover4 ,in this way it is enough to warm them before sending to the table4 ,the puff-paste must always be glazed with the yolk of eggs4 ,if a large vol-au-vent is to be filled instead of little pat-shells1 a ragout of chicken giblets and sweetbread1 cut in large pieces1 is better4 #ff ,,pork ,,liver ,,fried 7,fegato di maiale fritto7 ,cut in to thin slices some pork liver1 sprinkle with flour and fry in good lard4 ,it must be served with its sauce4 ,squeeze in a lemon while it is frying4 #fg ,,fried ,,croquettes1 ,,bologna ,,style 7,fritto composto alla ,bolognese7 ,take a piece of stewed lean veal1 a little brain boiled or stewed1 and a slice of ham4 ,chop and grind everything fine4 ,add a yolk of egg or a whole egg1 according to the quantity1 and a little ,balsamella 7see ,no4 #ed74 ,put the hash on the fire and stir until the egg is cooked4 ,add finally grated cheese1 a taste of nutmeg1 and1 if you have them1 some truffles chopped very fine and put in a plate4 ,when quite cold make some little balls as large as a walnut and roll them in flour4 ,then dip in beaten egg and bread crumb ground very fine1 repeating the operation twice1 and fry4 #fh ,,roman ,,fry 7,fritto alla ,romana7 ,i4 ,put on the fire a hash of onion and butter and when it is well browned cook in it a piece of lean veal seasoned with salt and pepper4 ,when the meat begins to brown put in a little sherry wine to complete the cooking4 ,pound the whole to soften it a little using the sauce remained and if this is not enough add some broth and finally the yolk of an egg4 ,see that the whole is not softened too much4 ,now take some wafers1 not too thin and cut them in squares similar to those used by druggists4 ,beat one egg and the white from the other egg1 then take a wafer1 dip it in the egg and place it on a layer of bread crumbs ground fine4 ,on the wafer put a little ball of the compound above1 then dip another wafer in the egg1 make it touch the bread crumbs only from the part that remains outside1 and with this cover the compound attaching it to the lower wafer4 ,sprinkle again with bread crumbs if necessary and put the piece aside repeating the operation until all the meat is disposed of4 ,cook in oil or fat and serve with lemon4 ,with half a pound of meat about twenty filled wafers should be obtained4 #fi ,,roman ,,fry ,,ii4 ,this can be made when you happen to have some breast of roast chicken left over4 ,some chicken breast1 two or three slices of tongue and ham1 one tablespoonful of grated cheese1 a taste of nutmeg1 are the ingredients used4 ,remove the skin of the chicken and cut it as well as the tongue and the ham1 into little cubes4 ,make a ,balsamella 7see ,no4 #ed7 in sufficient quantity and when it is cooked add the above ingredients and let it cool well to fry using the wafer as in the preceding4 #gj ,,rice ,,pancake 7,frittelle di riso7 ,cook thoroughly #a_/d lb4 of rice in about a pint of water giving it taste with a little piece of sugar and a taste of lemon peel4 ,leave it cool and then add three yolks of eggs and a little flour4 ,mix well and let the whole rest for several hours4 ,when you are going to fry beat the white of an egg to a froth1 add it to the rice and throw into the frying pan one tablespoonful at a time4 ,serve hot sprinkled with confectionery sugar4 #ga ,,kidney ,,saut 7,rognoni saltati7 ,take one large kidney1 or two or three small kidneys1 open them and remove all the fat4 ,cut lengthwise in thin slices1 salt and pour as much boiling water as is needed to cover them4 ,when the water is thoroughly cooled1 drain it and wipe well the slices with a cloth1 then put them in a frying pan with a small piece of butter4 ,turn them often and when they have cooked for five minutes put in a pinch of flour and season with salt and pepper4 ,leave them on the fire until thoroughly cooked and when you are going to take them away add another piece of butter1 a sprig of chopped parsley and a little broth if needed4 ,the kidney must not be kept too much on the fire1 because in that case it hardens4 #gb ,,leg ,,of ,,mutton ,,in ,,casserole 7,cosciotto di castrato in cazzaruola7 ,take a shoulder or a leg of mutton and after having boned it1 lard it with small pieces of bacon dipped in salt and pepper4 ,salt moderately the meat then tie it tight and put it on the fire in a pan that contains a piece of butter and one large onion larded with clover4 ,when it begins to brown1 take it away from the fire and add a cup of broth1 or of water1 a little bunch of greens and some tomatoes cut in pieces4 ,put again on a low fire and let it simmer for three hours1 keeping the saucepan closed1 but opening from time to time to turn the meat4 ,when it is cooked1 throw away the onion1 rub the sauce through a sieve1 remove its fat and put it with the meat when served4 ,the mutton must not be overdone1 for in this case it cannot be sliced4 #gc ,,stewed ,,cutlets 7,scaloppine alla ,livornese7 ,take some slices of tender beef1 beat them well and put them in a saucepan with a piece of butter4 ,when this is all melted1 put one or two tablespoonfuls of broth to complete the cooking1 season with salt and pepper1 add a pinch of flour and before taking them from the fire put in a pinch of chopped parsley4 #gd ,,cutlets ,,of ,,chopped ,,meat 7,scaloppine di carne battuta7 ,take some good lean beef1 clean it well1 removing all little skins and tendons1 then first chop and after grind the meat fine in the grinder4 ,season with salt1 pepper and a pinch of grated cheese4 ,mix well and give the meat the form of a ball then with bread crumbs over and beneath flatten it with the rolling pin on the bread board making a sheet of meat as thick as a silver dollar4 ,cut it in square pieces1 as large as the palm of the hand and cook in a saucepan with butter4 ,when these cutlets are browned1 pour over some tomato sauce and serve4 ,if you prefer1 use your hands instead of the rolling pin and then you can give them the shapes you like4 ,if you have some left over meat this can perfectly well be mixed with the raw meat and chopped and ground together4 #ge ,,veal ,,cutlets ,,stewed 7,scaloppine alla ,genovese7 ,cut some lean veal meat into slices and1 supposing it be a pound or a little more1 without bones1 chop one fourth of a middle-sized onion and put it in a saucepan with oil and a little piece of butter4 ,put over the cutlets1 one layer over the other1 season with salt and butter and put on the fire4 ,when the meat which is below is browned put in a teaspoonful of flour and after a while a hash of parsley with half a clove of garlic4 ,then detach the cutlets the one from the other1 mix them1 let them drink in the sauce1 then pour hot water and a little tomato sauce4 ,make it boil slowly and not much to complete the cooking and serve with abundant sauce and with little diamonds of toast4 #gf ,,stuffed ,,cutlet 7,braciuoline ripiene7 ,slice from a piece of veal 7about one pound7 seven or eight cutlets and beat them well with a knife blade to flatten them4 ,then chop some tender veal meat and one or two slices of ham and add a small quantity of marrow bone 7of veal7 and grated cheese4 ,the marrow and the grated cheese must be reduced to a paste with the blade of a knife4 ,one egg is then added to tie up the hash and a pinch of pepper1 but no salt on account of the ham and the cheese that already contain it4 ,spread the cutlets and put the hash in the middle1 then roll them up and tie them with strong thread4 ,now prepare a small hash with a little onion1 a piece of celery a piece of carrot and a small quantity of corned beef and put it in the fire in a saucepan with a small piece of butter1 at the same time that you put the cutlets4 ,season with salt and pepper and when they begin to brown pour some tomato sauce and complete the cooking with water4 ,before serving1 remove the thread with which the cutlets have been tied4 #gg ,,meat ,,omelette 7,polpettone7 ,take one pound of veal1 without bones1 clean it well taking away all skins and tendons and then chop it together with a slice of ham4 ,season moderately with salt pepper and spices1 add one whole egg then with moistened hands make a ball of the chopped meat and sprinkle with flour4 ,make a hash with two or three slices of onion 7not more7 parsley1 celery1 and carrot1 put it on the fire with a piece of butter and when it is browned throw in the ,polpettone4 ,brown well on all sides and then pour in the saucepan half a tumbler of water in which half a tablespoonful of flour has been previously diluted4 ,cover and make it simmer on a very low fire1 seeing that it doesn't burn4 ,when you serve with the gravy squeeze the juice of half a lemon over it4 ,if desired a hard boiled egg can be put shelled in the center of the meat ball1 so that it gives it a better appearance when sliced4 #gh ,,lamb ,,with ,,peas 7,agnello ai piselli7 ,take a piece of lamb from the hind side1 lard it with two cloves of garlic cut in little strips and with some sprigs of rosemary4 ,chop fine a piece of lard and a slice of corned beef4 ,put the lamb on the fire with this hash and a little oil and let it brown after seasoning with salt and pepper4 ,when it is browned add a piece of butter1 some tomato sauce1 or tomato paste dissolved in water or soup stock and complete the cooking4 ,take away the lamb1 put the peas in the gravy1 and when they have simmered a little and are cooked put back the lamb and serve4 #gi ,,shoulder ,,of ,,lamb 7,spalla d'agnello7 ,cut the meat of a shoulder of lamb in small pieces1 or squares4 ,chop two small onions1 brown them with a piece of butter and when they are browned put the meat and season with salt and pepper4 ,wait until the meat begins to brown and then add another piece of butter dipped in flour4 ,mix the whole and complete the cooking with soup stock or water with bouillon cubes poured in little by little4 #hj ,,breast ,,of ,,veal ,,stewed 7,stufatino di petto di vitella7 ,break a piece of breast of veal leaving all its bones4 ,make a hash with garlic1 parsley1 celery and carrot2 add oil1 pepper and salt and put on the fire with the meat4 ,turn it over often1 and when it begins to brown1 sprinkle over a pinch of flour and a little tomato sauce or tomato paste diluted in water4 ,complete the cooking with broth or water4 ,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 butter4 ,care must be taken to keep the saucepan always covered1 in this as in other stews4 #ha ,,veal ,,with ,,gravy 7,vitella in guazzetto7 ,first take about one pound of veal and tie it well4 ,then cover the bottom of the saucepan with some thin slices of corned beef and a piece of butter4 ,over this place half a lemon cut in four thin slices from which the skin and the seeds must be removed4 ,over all this put the veal which must be well browned on all sides1 but care must be taken not to burn it on account of the small quantity of liquid4 ,afterward1 remove the superfluous fat and pour over a cup of hot milk1 that has boiled4 ,cover the saucepan and complete the cooking4 ,before serving rub the gravy through a sieve4 #hb ,,tripe ,,with ,,gravy ,boil some tripe in water and when it is boiled1 cut it in strips1 one quarter of an inch wide and wipe it well with a cloth4 ,then put it in a saucepan with butter1 and when this is melted1 add some brown stock or good tomato sauce4 ,season with salt and pepper1 cook thoroughly and add a pinch of grated cheese before taking from the saucepan4 #hc ,,veal ,,liver ,,in ,,gravy 7,fegato di vitella al sugo7 ,chop fine a scallion or an onion1 make it brown in oil and butter1 and when it has taken a dark red color1 throw in the liver cut in thin slices4 ,when half cooked season with salt1 pepper and a pinch of chopped parsley4 ,make it simmer on a low fire so that the gravy remains1 and serve in its gravy1 squeezing over some lemon juice when sent to the table4 ,in this and in similar cases1 when using scallions or onions1 some advise putting these in a cloth after being chopped and dip them in cold water squeezing them dry after4 #hd ,,mutton ,,cutlets ,,and ,,filet ,,of ,,veal 7,braciuole di castrato e filetto di vitella7 ,put in saucepan a slice of ham1 some butter1 a little bunch composed of carrot1 celery and stems of parsley and over this some whole cutlets of mutton seasoned with salt and pepper4 ,make them brown on both sides1 add another piece of butter1 if necessary1 and add to the cutlets some chicken giblets1 sweetbreads and fresh or dry mushrooms 7the latter softened in water71 all cut in pieces4 ,when all this begins to brown1 pour some soup stock and let it simmer on a low fire4 ,sprinkle a little flour and finally pour a wineglass 7or half a tumbler7 of white wine leaving it boil a little more4 ,when ready to serve remove the ham and the greens1 rub the gravy through a sieve and remove the superfluous fat4 #he ,,tenderloin ,,with ,,marsala 7,filetto al marsala7 ,roll a piece of the tenderloin1 tie it and1 if it is about two pounds1 put it on the fire with a middle-sized onion cut in thin slices1 some thin slices of ham and a piece of butter1 seasoning but moderately with salt and pepper4 ,when it is browned from all sides and the onion is consumed1 sprinkle a pinch of flour1 let this take color and then pour some soup stock or water4 ,make it simmer on a low fire1 then rub the gravy through a sieve1 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 again4 ,serve with the gravy neither too liquid nor too thick4 ,the filet can also be larded with bacon and cooked in butter and ,marsala only4 #hf ,,meat ,,genovese 7,carne alla ,genovese7 ,take thick slices of good lean veal1 weighing about a pound1 beat it and flatten it well4 ,beat three or four eggs1 season them with salt and pepper1 a pinch of grated cheese and some chopped parsley4 ,fry the eggs in butter in the form of an omelet about the size of the meat over which it will be laid1 cutting it where it overlaps and putting the pieces where it lacks so as to cover the meat entirely4 ,after that roll tight the meat together with the omelet and tie it with thread4 ,then sprinkle some flour over it and put it in a saucepan with a piece of butter1 seasoning with salt and pepper4 ,when it is well browned on all sides1 pour some soup stock to complete the cooking and serve it in its gravy which will be thick enough on account of the flour4 #hg ,,rice ,,pudding ,,with ,,giblets 7,sfornato di riso con rigoglie7 ,make a good brown stock 7see ,no4 #ac7 and use the same for the rice as well as for the giblets4 ,to these add some thin slices of ham and brown them first in butter1 seasoned moderately with salt and pepper1 completing the cooking with brown stock4 ,a taste of mushrooms will be found useful4 ,brown the rice equally in butter1 then complete the cooking with hot water4 ,drain and put the brown stock1 adding grated cheese and two beaten eggs1 when the rice has cooled a little4 ,take a smooth mold1 round or oval1 grease it evenly with butter1 cover the bottom with buttered paper and place in it the rice to harden it in the oven4 ,when taken from the mold pour over the gravy from the giblets1 slightly thickened with a pinch of flour and serve with the giblets around1 seeing that there is plenty of gravy for them4 #hh ,,pudding ,,genoese 7,budino alla genovese7 ,chop together a slice of veal1 some chicken breast and two slices of ham and then grind or better pound them1 with a small piece of butter1 a tablespoonful of grated cheese and a crumb of bread soaked with milk4 ,rub through a sieve and add three tablespoonfuls of ,balsamella 7see ,no4 #ed7 which you will make thick enough for this dish1 three eggs and just a taste of nutmeg1 mixing everything well4 ,take a smooth mold1 grease it evenly with butter and put on the bottom a sheet of paper1 cut according to the shape of the bottom and equally greased with butter4 ,pour over the above ingredients and cook in a vessel immersed in boiling water 7double boiler74 ,when taken from the mold1 remove the paper and in its place put a gravy formed with chopped chicken giblets cooked in brown stock4 ,serve hot4 #hi ,,liver ,,loaf 7,pane di fegato7 ,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 butter4 ,when this is melted put in another piece and season with salt and pepper4 ,after four or five minutes at a live fire1 remove the liver 7dry7 and grind it together with the rosemary4 ,in the gravy that remains in the saucepan put a big crumb of bread1 cut into small pieces and make a paste that will also be ground with the liver4 ,then rub everything through a sieve1 add one whole egg and two yolks and a pinch of grated cheese1 diluting with brown stock or water4 ,finally put in a smooth mold with a sheet of paper in the bottom1 all evenly greased with butter and cook in a double boiler4 ,remove from the mold when cool and serve cold1 with gelatine4 #ij ,,veal ,,with ,,tunny 7,vitello tonnato7 ,take two pounds of meat without bones1 remove the fat and tendons1 then lard it with two anchovies4 ,these must be washed and boned and cut lengthwise1 after opening them1 making in all eight pieces4 ,tie the piece of meat not very tight and boil it for an hour and a half in enough water to cover it completely4 ,previously put into the water one quarter of an onion larded with clover1 one leaf of laurel1 celery1 carrot and parsley4 ,salt the water generously and don't put the veal in until it is boiling4 ,when the veal is cooked1 untie1 dry it and keep it for two or three days in the following sauce in quantity sufficient to cover it4 ,grind #a_/d pound tunny fish preserved in olive oil and two anchovies1 crush them well with the blade of a knife and rub through a sieve adding good olive oil in abundance little by little1 and squeeze in one whole lemon1 so that the sauce should remain liquid4 ,finally mix in some capers soaked in vinegar4 ,serve the veal cold1 in thin slices1 with the sauce4 ,the stock of the veal can be rubbed through a sieve and used for risotto4 #ia ,,stuffed ,,italian ,,squash 7,zucchini ripieni7 ,for a description of the ,zucchini see ,no4 #cb4 ,to make the stuffed zucchini first cut them lengthwise in two halves and remove the interior pulp1 leaving space enough for the filling4 ,take some lean veal 7quantity in proportion to the squashes7 cut it into pieces and place it on the fire in a saucepan with a hash of onion1 parsley1 celery1 carrot1 a little corned beef cut in little pieces1 a little oil1 salt and pepper4 ,stir it often with a spoon and when the meat is brown pour in a cup of water and then another after a while4 ,then rub the gravy through a sieve and put it aside4 ,chop the cooked meat fine and grind it in the grinder and make a hash of it and one egg1 a little grated cheese1 a crumb of bread boiled in milk or in soup stock and just a taste of nutmeg4 ,put this hash inside each half squash and put them to brown in butter1 completing the cooking with the gravy set aside4 #ib ,,string ,,beans ,,and ,,squashes ,,saut 7,fagiolini e zucchini saut7 ,brown in butter some string beans1 that have been previously half cooked in water and some raw squashes cut in cubes4 ,put the squashes in only when the butter is beginning to brown4 ,season moderately with salt and butter and add some brown stock or good tomato sauce4 #ic ,,string ,,beans ,,with ,,egg ,,sauce 7,fagiuolini in salsa d'uovo7 ,take less than a pound of string beans1 cutting off the two points and removing all the strings1 and then cook them partially in water moderately salted4 ,take them from the kettle1 drain1 and brown with butter1 salt and pepper4 ,beat one yolk with a teaspoonful of flour and the juice of half a small lemon1 dilute with half a cup of cold broth from which the fat has been removed and put this liquid on the fire in a small saucepan stirring continually4 ,when the liquid has become1 through the cooking1 like a cream1 pour it on the string beans that you will keep on the fire a little longer1 with the sauce4 ,the string beans so prepared can be served with boiled beef4 #id ,,string ,,beans ,,in ,,mold 7,sformato di fagiolini7 ,take one pound of string beans1 seeing that they are quite tender4 ,cut off the ends and remove the strings4 ,throw them into boiling water with a pinch of salt and when they are half cooked take them away and put them in cold water4 ,if you have brown stock complete the cooking with this and with butter1 otherwise brown a piece of onion1 some parsley1 a piece of celery and olive oil4 ,when the onion is browned put in the string beans and complete the cooking with a little water if necessary4 ,prepare a ,balsamella sauce 7,no4 #ed7 with a small piece of butter1 half a teaspoonful of flour and half a cup of milk4 ,with this1 a tablespoonful of grated cheese and four beaten eggs bind the string beans when they are cold1 mix and put in a mold1 evenly greased with butter and the bottom covered with paper4 ,cook in a double boiler and serve hot4 #ie ,,cauliflower ,,in ,,mold 7,sformato di cavolfiore7 ,take a good sized cauliflower1 remove the stalk and outside leaves1 half cook it in water and then cut it into small pieces4 ,salt them and put them to brown with a little piece of butter and then complete the cooking with a cup of milk4 ,then rub them through a sieve4 ,prepare a ,balsamella 7,no4 #ed7 and add it to the cauliflower with #c beaten eggs and a tablespoonful of grated cheese4 ,cook in a greased mold and serve hot4 #if ,,artichokes ,,in ,,mold 7,sformato di carciofi7 ,remove the outside leaves of the artichokes1 the harder part of all leaves1 and clean the stalks without removing them4 ,cut each artichoke into four parts and put them to boil in salt water for only five minutes4 ,if left longer on the fire they become too soaked in water and lose their taste4 ,remove from the water1 drain them1 grind or pound and rub them through a sieve4 ,season the pulp so obtained with two or three beaten eggs1 two or three tablespoonfuls of ,balsamella 7,no4 #ed7 grated cheese1 salt and a taste of nutmeg1 but taste the seasoning several times to see that it is correctly dosed4 ,place in a mold with brown stock or meat gravy 7in that case use a mold with a hole7 and cook in double boiler4 #ig ,,fried ,,mushrooms 7,funghi fritti7 ,choose middle-sized mushrooms1 which are also of the right ripeness3 when they are too big they are too soft and if small they are too hard4 ,scrape the stems1 wash them carefully but do not keep in water1 for then they would lose their pleasant odor4 ,then cut them in rather large slices and dip them in flour before putting in the frying pan4 ,olive oil is best for frying mushrooms and the seasoning is composed exclusively of salt and pepper to be applied when they are frying4 ,they can also be dipped in beaten eggs after being sprinkled with flour1 but this is superfluous4 #ih ,,stewed ,,mushrooms 7,funghi in umido7 ,for a stew the mushrooms ought to be below middle-size4 ,clean1 wash and cut as for the preceding4 ,put a saucepan on the fire with olive oil1 one or two cloves of oil and some mint leaves4 ,when the oil begins to splutter1 put the mushrooms in without dipping in flour1 season with salt and pepper and when they are half cooked pour in some tomato sauce4 ,be sparing however1 with the seasoning1 in order that the mushrooms do not absorb it too much and so lose some of their own delicate flavor4 #ii ,,dried ,,mushrooms 7,funghi secchi7 ,mushrooms are an excellent condiment of various dishes and for this reason it is well to have some always at hand4 ,since1 however1 it is not always possible to have them fresh1 the following recipe to prepare dried mushrooms will be found useful4 ,first of all wait until there is a sunny day4 ,choose young mushrooms middle sized or big1 but not too soft4 ,scrape the stem1 clean them well in order to remove the earth and1 without washing cut them in big pieces4 ,this because when dried they diminish considerably in size4 ,keep these pieces exposed in the sun for two or three days1 then thread them on a string 7practising a hole in them7 and keep in a well ventilated room or in the sun until they become quite dry4 ,then put them away well closed in a paper bag1 but don't fail to look at them from time to time to see if it is necessary to expose them some more to sun and ventilation4 ,to use them soften in warm water1 but keep them in as little as possible1 so that they do not lose their delicate flavor4 ,the best time to dry the mushrooms is ,june or ,july4 #ajj ,,fried ,,egg-,,plants 7,melanzane fritte7 ,egg-plant or1 as they are also called1 mad-apples are an excellent vegetable which may be used as dressing or as a dish by itself4 ,small or middle-sized egg-plants are to be preferred1 as the big ones have sometimes a slightly bitter taste4 ,remove the skin1 cut into cubes1 salt and leave them in a plate for a few hours4 ,then wipe them to remove the juice that they have thrown out1 dip in flour and fry in oil4 #aja ,,stewed ,,egg-,,plants 7,melanzane in umido7 ,remove the skin1 cut them into cubes and place on the fire with a piece of butter4 ,when this is all absorbed1 complete the cooking with tomato sauce 7,no4 #ab74 #ajb ,,egg-,,plants ,,in ,,the ,,oven 7,melanzane al forno7 ,skin five or six egg-plants1 cut them in round slices and salt them so that they throw out the water that they contain4 ,after a few hours dip in flour and frying oil4 ,take a fireproof vase or baking tin and place the slices in layers1 with grated cheese between each layer1 abundantly seasoned with tomato sauce 7,no4 #ab74 ,beat one egg with a pinch of salt1 a tablespoonful of tomato sauce1 a teaspoonful of grated cheese and two of crumbs of bread1 and cover the upper layer with this sauce4 ,put the vase in the oven and when the egg is coagulated1 serve hot4 #ajc ,,dressing ,,of ,,celery 7,sedano per contorno7 ,the following are three ways to prepare celery to be served as seasoning or seasoning for meat dishes4 ,for the first two make the pieces about four inches long1 and two inches for the third4 ,the stalk must be skinned1 cut crosswise and left attached to the rib of the celery4 ,boil it in water moderately salted not over five minutes and remove dry4 #a4 ,put the celery to brown in butter1 then complete the cooking with brown stock 7,no4 #ac7 and sprinkle with grated cheese when serving4 #b4 ,put in saucepan a piece of butter and a hash made with ham and a middle sized onion1 chopped fine4 ,add two cloves and make it boil4 ,when the onion is browned add soup stock or hot water with bouillon cubes and complete the cooking4 ,then rub everything through a sieve and put the gravy in a plate with the celery1 seasoning with pepper only1 as the salt is already in the ham and serve with the gravy4 #c4 ,dip the celery in flour and in the paste for frying 7,no4 #eh7 and fry in fat or oil4 ,or else dip in flour and then in beaten egg1 wrap in bread crumbs and fry4 #ajd ,,artichokes ,,with ,,sauce 7,carciofi in salsa7 ,remove the hard leaves of the artichokes1 cut the points and skin the stalk4 ,divide each artichoke into four parts or six if they are big1 and put them on the fire with butter in proportion1 seasoning with salt and pepper4 ,shake the saucepan to turn them and when they have absorbed a good part of the melted butter1 pour in some broth to complete the cooking4 ,remove them dry1 and in the gravy that remains put a pinch of chopped parsley1 one or two teaspoonfuls of cheese grated fine1 lemon juice1 more salt and pepper if needed1 and1 mixing the whole1 make it simmer for a while4 ,then remove the sauce from the fire and add one or two yolks of egg1 according to the quantity and put back on the fire with more broth to make the sauce loose4 ,put the artichokes in the sauce this second time to heat them and serve especially as a side-dish for boiled meat4 #aje ,,stuffed ,,artichokes 7,carciofi ripieni7 ,cut the stalk at the base1 remove the small outside leaves and wash the artichokes4 ,then cut the top and open the internal leaves so that you can cut the bottom with a small knife and remove the hairy part if it is there4 ,keep aside the small interior leaves to put them with the stuffing4 ,this1 if to be used1 for example1 for six artichokes1 must be composed of the above small leaves1 #a_/h lb4 of ham more lean than fat1 one fourth of a small onion1 just a taste of garlic1 some leaves of celery or parsley1 a pinch of dry mushrooms1 softened in water1 a crumb of bread and a pinch of pepper1 but no salt4 ,first chop the ham1 then grind everything together and with the hash fill the artichokes1 and put them to cook standing on their stalks in a saucepan with some oil1 salt and pepper4 ,some prefer to give the artichokes a half cooking in water before stuffing it1 but it is hardly advisable1 because in this way they lose part of their special flavor4 #ajf ,,artichokes ,,stuffed ,,with ,,meat 7,carciofi ripieni di carne7 ,for six artichokes1 make the following stuffing3 #a_/d lb4 lean veal4 ,two slices of ham1 more fat than lean4 ,the interior part of the artichokes4 ,one fourth of onion 7small74 ,some leaves of parsley4 ,one pinch of softened dried mushrooms4 ,one small crumb of bread rolled and sifted4 ,one pinch of grated cheese4 ,when the artichokes have been browned with oil alone1 pour a little water and cover with a moistened cloth kept in place by the cover4 ,the steam that surrounds the artichokes cooks them better4 #ajg ,,peas ,,with ,,onion ,,sauce 7,piselli alla francese7 ,the following recipe is good for one of fresh peas4 ,take two young onions1 cut them in half1 put some stems of parsley in the middle and tie them4 ,then put them into the fire with a piece of butter and when they are browned1 pour over a cup of soup stock4 ,make it boil and when the onions are softened rub them through a sieve together with the gravy that you will then put on the fire with the peas and two whole hearts of lettuce4 ,season with salt and pepper and let it simmer4 ,when the peas are half cooked add another piece of butter dipped in a scant tablespoonful of flour and pour in some broth1 if necessary4 ,before sending to the table put in two yolks of eggs dissolved in a little broth4 ,,ii ,the following recipe is simpler than the preceding1 but not so delicate4 ,cut an onion in very thin slices and put it on the fire in a saucepan with a little butter4 ,when it is well browned add a pinch of flour1 mix and then add according to the quantity1 a cup or two of soup stock or water with bouillon cubes and allow the flour to cook4 ,put in the peas1 season with salt and pepper and add1 when they are half cooked1 one or two whole hearts of lettuce4 ,let it simmer1 seeing that the gravy is not too thick4 ,before serving remove the lettuce4 #ajh ,,peas ,,with ,,ham 7,piselli col prosciutto7 ,cut in two one or two young onions1 according to the quantity of the peas and put them on the fire with oil and one thick slice of ham cut into small cubes4 ,brown until the ham is shrivelled2 then put the peas in1 season with a pinch of pepper and very little salt1 mix and complete the cooking with broth1 adding a little butter4 ,before serving1 throw the onion away4 #aji ,,peas ,,with ,,corned ,,beef 7,piselli con la carne secca7 ,put on the fire a hash of corned beef1 garlic1 parsley and oil1 season with a little salt and pepper and when the garlic is browned1 put the peas in4 ,when they have absorbed the sauce1 complete the cooking with broth or1 failing that1 with water4 #aaj ,,stuffed ,,tomatoes 7,pomodori ripieni7 ,select ripe middle-sized tomatoes1 cut them in two equal parts and scoop out the inside seeds4 ,season with salt and pepper and fill the tomatoes with the following hash1 in such a way as to make the stuffing come over the edge of the half tomato3 ,make a hash with onion1 parsley and celery1 put it on the fire with a piece of butter and when it is browned1 put in a small handful of dried mushrooms previously softened in water and chopped very fine3 add a tablespoonful of bread crumbs soaked in milk1 season with salt and pepper and let the compound simmer1 moistening with water if necessary4 ,when you take from the fire add1 when it is still lukewarm1 grated cheese and a beaten yolk 7or two7 of egg1 but seeing that the compound does not become too liquid4 ,when the tomatoes are filled1 take them in the oven with a little butter and oil mixed together and serve them as a side-dish for roast beef or steak4 ,the stuffed tomatoes can be made simpler with a hash of garlic and parsley mixed with bread crumbs1 salt and pepper and seasoned with oil when they are in the saucepan4 #aaa ,,cauliflower ,,with ,,balsamella 7,cavolfiore colla balsamella7 ,remove from a good sized cauliflower the external leaves and the green ribs1 make a deep cut crosswise in the stalk and cook it in salted water4 ,then cut it in sections and brown with butter1 salt and pepper4 ,put it in a baking tin1 throw over a small pinch of grated cheese1 cover with the balsamella 7,no4 #ed7 and brown the surface4 ,serve this cauliflower as an entremets or as a side-dish with boiled chicken or a stew4 #aab ,,stuffed ,,cabbage 7,cavolo ripieno7 ,take a big cabbage1 remove the hard outside leaves1 cut the stem off even with the leaves and give it half cooking in salt water4 ,put it upside down to drain1 then open the leaves one by one until the heart is exposed and on this put the stuffing4 ,bring up all the leaves1 close them and tie with thread crosswise4 ,the stuffing can be made with milk veal stewed alone1 or with sweetbread or chicken liver1 all chopped fine4 ,to make it more delicate1 add some balsamella 7,no #ed7 a pinch of grated cheese1 one yolk of egg and a taste of nutmeg4 ,complete the cooking of the cabbage in the sauce of this stew1 adding a little butter1 on a low fire or in the oven kept low4 ,instead of filling the whole cabbage1 the larger leaves may be filled one by one1 rolling and tying them4 #aac ,,side-,,dish ,,of ,,spinach 7,spinaci per contorno7 ,after cooking the spinach in boiling water and chopping them fine1 the spinach can be cooked in different ways3 #a4 ,with butter1 salt and pepper1 adding a little brown stock1 if you have it1 or a few tablespoonfuls of broth1 or milk4 #b4 ,with onion sauce 7onion chopped very fine7 and butter4 #c4 ,with butter salt and pepper1 adding a very small pinch of grated cheese4 #d4 ,with butter1 a drop of olive oil and tomato sauce 7,no4 #ab7 or tomato paste diluted with soup stock or water4 #aad ,,asparagus 7,sparagi7 ,asparagus can be prepared in many different ways1 but the simplest and best is that of boiling them and serving them seasoned with olive oil and vinegar or lemon juice4 ,however there are other ways as1 for instance1 the following3 ,put them whole to brown a little with the green part in butter and1 after seasoning them with salt1 pepper and a pinch of grated cheese1 pour over the melted butter when it is browned4 ,or else divide the white from the green part and place them as follows in a fireproof plate3 ,dust the bottom with grated cheese and dispose over the points of the asparagus one near the other2 season with salt1 pepper1 grated cheese and little pieces of butter4 ,make another layer of asparagus and1 seasoning in the same way1 continue until you have them4 ,be moderate in the seasoning4 ,cross the layers of asparagus like a trestle1 put on the oven and keep until the seasoning1 is melted4 ,serve hot4 ,if you have some brown stock1 parboil them first and complete the cooking with brown stock1 adding a little bust and dusting moderately with grated cheese4 #aae ,,fish ,,with ,,bread ,,crumbs 7,pesce col pane grattato7 ,this1 which can also be served as a side-dish1 is made especially when you have boiled fish of good quality left over4 ,cut it into little pieces1 remove carefully all the bones1 then put it in the balsamella 7,no4 #ed7 and season with enough salt1 grated cheese and some mushrooms chopped fine4 ,if dried mushrooms soften in water first4 ,then take a fireproof plate1 grease it evenly with butter and dust with bread crumbs ground fine2 pour into it the fish prepared as above and cover with a thin layer of bread crumbs4 ,finally put over a piece of butter1 brown in the oven and serve hot4 #aaf ,,stewed ,,fish ,,cutlets 7,pesce a taglio in umido7 ,the fish that can be used for this dish are the tunny1 the umber or grayling1 the sword fish and any piece of fish of large size and good savor4 ,a pound may be sufficient for four or five persons4 ,remove the scales1 clean and dry well1 dip in flour and put to brown in a little oil4 ,remove dry1 throw away the oil that remains and clean the saucepan4 ,make a hash1 chopped very fine1 with half a middle sized onion1 a piece of white celery and a good pinch of parsley4 ,put this to brown on the fire with sufficient oil and season with salt1 pepper and one whole clove4 ,when it is browned put abundant tomato sauce 7,no #ab7 or tomato paste diluted in broth or water4 ,let it simmer for a while1 then place the fish to complete the cooking1 turning it over frequently4 ,the fish must be served with this thick gravy that ought to be abundant4 #aag ,,whiting ,,with ,,anchovy ,,sauce 7,merluzzo alla ,palermitana7 ,take one whiting1 one pound or a little more1 and trim all the fins1 leaving the tail and the head4 ,split it to remove the bone1 and season with a little salt and pepper4 ,turn it on the back1 grease with oil1 season with salt and pepper1 dust with bread crumbs then lay it with two tablespoonfuls of oil on a fireproof plate or baking tin4 ,take three or four good sized anchovies1 bone and clean them1 chop them and put on the fire with two tablespoonfuls of oil1 but do not allow it to boil4 ,with this sauce cover the back of the fish and dust it all with bread crumbs1 putting also some leaves of rosemary4 ,bake in the oven1 allowing a little crust to form over1 but see that it doesn't dry up1 pouring over to this purpose more oil4 ,before removing from the tin squeeze half a lemon over4 ,this dish can be served surrounded by little toast with caviar1 or anchovies and butter4 #aah ,,stewed ,,eel 7,anguille in umido7 ,for this dish it is preferable to have good sized eels that must not be skinned1 but cut in small pieces4 ,chop some onion and parsley1 put it on the fire with oil1 salt1 and pepper1 and when the onion is browned1 add the pieces of eel4 ,wait until it has absorbed the taste of the onion sauce and then complete the cooking with tomato sauce 7,no4 #ab74 ,see that there is plenty of gravy and serve with little squares or diamonds of toast4 #aai ,,eels ,,with ,,peas 7,anguille coi piselli7 ,cook the eels as above with the onion sauce and when it is cooked remove it dry to cook the green peas in the sauce4 ,the pieces of eel should be put back in the sauce to be warmed4 ,no tomato sauce is necessary here4 #abj ,,mussels ,,with ,,egg ,,sauce 7,arselle in salsa d'uovo7 ,a good washing with fresh water is sufficient for mussels that do not have any sand to be cleaned away4 ,put them on the fire with a sauce of oil1 garlic1 parsley and a pinch of pepper4 ,shake them and keep the saucepan covered seeing that they do not absorb all of the sauce4 ,take them out when they are open and prepare the following sauce3 one or more yolks of egg1 according to the quantity1 lemon juice1 one teaspoonful of flour1 broth and some of their own juice4 ,cook this sauce until it becomes a smooth cream and pour it on the mussels when they are served4 #aba ,,mussels ,,with ,,tomato ,,sauce 7,arselle alla livornese7 ,chop fine half an onion and put it on the fire with oil and a pinch of pepper4 ,when the onion begins to brown add a pinch of parsley chopped not very fine and after put in the mussels with tomato sauce 7,no4 #ab7 or tomato paste diluted in water4 ,shake them often and when they are open1 put them over slices of toast prepared beforehand and arranged on a plate4 #abb ,,codfish 7,baccal7 ,i ,freshen and soak the codfish in cold water1 changing the water two or three times1 or1 better1 keeping it for some time in a vase under running cold water4 ,then cut it into pieces as large as the palm of the hand and dip them in flour until they are well covered4 ,then put a kettle or a saucepan on the fire with plenty of oil and two or three cloves of garlic1 whole but a little crushed4 ,when the garlic begins to brown put in the codfish and brown it on both sides1 stirring it often1 so that it doesn't burn4 ,salt is not necessary1 or at least only a little after tasting1 but a little pepper will not be amiss4 ,finally pour over some tomato sauce 7,no4 #ab7 or tomato paste diluted in water1 let it boil a little more and serve4 #abc ,,ii ,the following is another way to prepare the codfish1 slightly different from the preceding4 ,cut the codfish as above1 then put it as it is in saucepan with some olive oil4 ,spread over it a hash of garlic and parsley and season with a pinch of pepper1 oil and little pieces of butter4 ,cook on a good fire and turn it with care1 because1 not being sprinkled with flour1 it breaks easily4 ,when it is cooked1 squeeze a lemon over and serve4 #abd ,,fried ,,codfish 7,baccal fritto7 ,place the codfish on the fire--after washing as explained in ,no4 #ajg--;in a kettle with cold water and as salt1 and as soon as the water boils1 remove the codfish4 ,after boiling cut it in little pieces and remove all the bones4 ,sprinkle some flour and dip in a frying paste composed of water1 flour and a little oil4 ,fry in oil and serve hot4 #abe ,,codfish ,,croquettes 7,cotolette di baccal7 ,boil as explained above and1 if the quantity is one pound or a little more put together two anchovies and some parsley1 chopping everything together very fine4 ,add some pepper1 a tablespoonful of grated cheese1 three or four tablespoonfuls of pap1 composed of bread crumbs in large pieces1 water and butter1 and two eggs4 ,give the compound the form of several flat cutlets1 dip them in beaten egg and in ground bread crumbs4 ,fry in oil and serve with lemon1 or tomato sauce4 #abf ,,fried ,,dog-,,fish 7,palombo fritto7 ,cut the dog-fish in slices1 not very thick1 and place it in a plate with beaten eggs somewhat salted4 ,leave for some hours until half an hour before frying1 dip the slices in a mixture of bread crumbs1 grated cheese1 garlic and parsley chopped fine1 salt and pepper4 ,a clove of garlic is sufficient for one pound of fish4 ,fry in oil and serve with lemon4 #abg ,,stewed ,,dog-,,fish 7,palombo in umido7 ,cut the dog-fish in rather big pieces and then make a hash of garlic1 parsley and very little onion4 ,put this hash on the fire with oil and when it is sufficiently browned1 put the pieces of dog-fish and season with salt and pepper4 ,when the fish is cooked pour over some tomato sauce 7,no4 #ab71 let this simmer for a while1 then serve4 #abh ,,roast-,,beef 7,arrosto7 ,although roast-beef is not an ,italian dish1 still it is prepared in a peculiar way by the ,italians1 and hence this recipe finds its place here4 ,to obtain a good roast-beef not less than two pounds ought to be cooked on a strong fire4 ,it ought to be covered with good olive oil and finally with cup of soup stock which with the oil and the juice from the meat will form a rich gravy4 ,salt it only when it is half cooked and do it moderately1 because the beef is already tasty by itself4 ,put it on the fire half an hour before the soup is served and the meal begins4 ,this will be sufficient if the piece is not very big4 ,to ascertain the cooking prick it in the bigger part with a thin larding-pin1 but not often1 in order not to allow too much juice to escape4 ,the juice must neither be of the color of the blood nor too dark4 ,if baked it is to be seasoned with salt1 oil and a piece of butter1 surrounded by raw potatoes peeled4 ,pour in the kettle a cup of broth or of water4 ,if you do not like cold roast beef1 cut it into slices and warm with butter and brown stock or tomato sauce4 #abi ,,roast ,,veal 7,arrosto di vitella7 ,choose for that milk veal that is to be found all the year round1 although it is always better during the spring or summer4 ,the piece or pieces of veal can be cooked in a saucepan1 slightly larded with garlic and rosemary1 with oil1 butter and a hash of corned beef1 salt1 pepper and tomato sauce4 ,in the gravy fresh peas can be cooked4 #acj ,,pot ,,roast 7,arrosto morto7 ,this can be done with all kinds of meats1 but the best is milk veal4 ,take a good piece of the loins1 roll it and tie with a string and put on the fire with good olive oil and butter1 both in small quantity4 ,brown well from all sides1 salt when half cooked and complete the cooking with a half cup of broth1 seeing that little juice remains4 ,if no broth is at hand1 use tomato sauce1 or tomato paste diluted with water4 ,some corned beef chopped fine can also be added4 #aca ,,pot ,,roast ,,with ,,garlic ,,and ,,rosemary 7,arrosto morto coll'odore dell'aglio e del ramerino7 ,cook the meat as above1 but add a clove of garlic and one or two bunches of rosemary in the saucepan4 ,when serving the roast rub the gravy through a sieve without pressing and surround the meat with potatoes or vegetables cooked apart4 ,the leg of lamb comes very well in this way1 baked in the oven4 #acb ,,birds 7,arrosto di uccelli7 ,the best way to cook birds1 and that nearly always used by the ,italians1 is roasted at the spit4 ,they must be spitted with a small slice of bread between each bird4 ,also wrap each bird in very thin slices of bacon1 in such a way that it can be spitted with this covering4 ,mind to slice the bacon almost as thin as paper4 ,pass some oil--only once--over when they begin to brown1 using a brush or a feather1 and salt only once1 moderately4 ,put on the fire when near to be served1 otherwise they may get dry and lose much of their flavor4 ,the cooking is rapidly done if on a good fire4 #acc ,,roast ,,of ,,lamb 7,arrosto d'agnello7 ,take a leg of lamb and season it with salt1 pepper1 oil and a drop of vinegar4 ,pierce it here and there with the point of a knife and leave it like this for several hours4 ,also lard it with bay leaf or rosemary to be removed when serving4 ,the leg of lamb can be baked or1 as the ,italians do1 cooked at the spit4 #acd ,,leg ,,of ,,mutton 7,cosciotto di castrato arrosto7 ,before cooking see that several days elapse after the animal has been butchered4 ,this1 naturally1 according to the temperature4 ,beat it well with a wooden mallet1 then skin and remove the middle bone1 without spoiling the meat4 ,then tie it and give it a good fire at the beginning1 covering the fire when half cooked4 ,let it cook in its own juice and in a cup of broth strained to remove the fat2 nothing else4 ,salt when it is almost cooked1 but see that it is neither too well done nor rare1 just medium4 ,serve with its juice apart in a sauce4 #ace ,,roast ,,of ,,hare 7,arrosto di lepre7 ,the part of the hare fitted for roast is the hind quarters1 but the limbs of this game are covered with little skins that must be carefully removed1 before cooking1 without cutting the muscles4 ,before roasting keep it soaking for twelve or fourteen hours in a liquid prepared as follows3 put on the fire in a kettle three tumblers of water with half a tumbler of vinegar or less in proportion with the piece to be cooked1 three of four scallions chopped fine1 one or two bay-leaves1 a bunch of parsley1 a little salt and a pinch of pepper2 make it boil for five or six minutes1 cool and pour when cold over the hare4 ,when you remove the latter from the liquid wipe it and lard it all with little pieces of good bacon4 ,cook on a low fire1 salt it sufficiently and grease with cream and nothing else4 ,never use the liver of the hare which1 it is said1 is very indigestible4 #acf ,,pot ,,roast ,,larded 7,arrosto morto lardellato7 ,take a piece short and thick of beef or veal1 quite tender and weighing about two pounds or a little more4 ,lard it with ham or bacon cut in little pieces4 ,tie with a string and put it in a stewpan with a piece of butter1 one fourth of a middle-sized onion cut in two pieces1 three or four ribs of celery half an inch thick and as many slices of carrot4 ,season with salt and pepper and when the meat begins to brown--turning it often--pour over one cup of water and complete the cooking on a low fire1 leaving it to absorb great part of the gravy4 ,see1 however1 that it doesn't dry up and become black4 ,when you send to the table strain the juice that has remained and pour it on the meat1 that may be surrounded with potatoes cut in pieces or kept whole if small1 previously browned in butter or oil4 #acg ,,pigeon ,,surprise 7,piccione a sorpresa7 ,the pigeon 7or chicken7 must be opened and stuffed with a cutlet of milk veal4 ,of course this cutlet must be of proportionate size4 ,beat it well to render it thinner and more tender1 season with salt1 pepper1 a pinch of spices and little pieces of butter1 roll it and put inside the pigeon sewing the opening4 ,the liver and giblets of the pigeon can be cooked apart in brown stock or in butter1 after being chopped4 ,with the resulting gravy the cutlet can be smeared4 ,in this way the different flavor of the two qualities of meat is better amalgamated4 #ach ,,stuffed ,,beef ,,cutlet 7,braciuola di manzo ripiena7 ,the ingredients for this dish are a slice of beef half an inch thick1 weighing about one pound1 half a pound or less of lean milk veal1 two small slices of ham and two or three of tongue1 one scant tablespoonful of grated cheese1 a piece of butter1 two chicken livers1 one egg1 a crumb of bread as large as a closed fist4 ,make a hash with a small onion1 a little celery1 carrot and parsley1 put it on the fire with the butter and when it is browned1 place in the saucepan the veal cut in small pieces and the chicken livers1 season with little salt and pepper and complete the cooking with a little broth4 ,remove the veal and chicken when cooked1 and chop them fine4 ,in the gravy that remains make a pap rather hard with the crumb of bread1 moistening with broth if necessary4 ,now mix the chopped meat1 the pap1 the eggs1 the cheese1 the ham and tongue cut in little pieces4 ,when the stuffing is composed thus1 dip the cutlet in water1 in order to stretch it better1 beat it with the back of the knife and flatten with its blades4 ,put the stuffing inside and roll up and tie tightly with a string crosswise4 ,roast or bake with oil and salt4 #aci ,,stuffed ,,chicken 7,pollo ripieno7 ,for a middle-sized fowl use the following ingredients3 two sausages1 the liver and giblets of the fowl1 eight or ten chestnuts well roasted1 some pieces of mushrooms1 a taste of nutmeg1 one egg4 ,if1 instead of a fowl1 it is a turkey1 double the dose4 ,begin by giving the sausages and the giblets half a cooking1 moistening them with a little broth if necessary4 ,season with a little salt and pepper on account of the sausages that already contain them4 ,remove them and in the gravy that remains put a crumb of bread1 in order to obtain with a little broth two tablespoonfuls of thick pap4 ,skin the sausages1 chop the chicken giblets and the giblets and grind everything together with the chestnuts1 the egg and the pap2 this is the stuffing with which the fowl is to be filled1 to be baked afterward4 ,it is more tasty cold than hot1 and it can also be cut better4 #adj ,,chicken ,,with ,,sauce ,,piquante 7,pollo al diavolo7 ,this ought to be cooked with ,cayenne pepper and served with a highly seasoned sauce1 but not everybody likes that and a simpler way to cook the chicken al diavolo is the following3 ,take a young chicken1 remove the neck and the legs1 open it all in front and flatten it open as much as possible4 ,wash and wipe dry with a towel1 then put it on the grill and when it begins to brown turn it4 ,grease it with melted butter or with oil1 using a brush1 and season with salt and pepper4 ,the later may be ,cayenne pepper for those who like it4 ,keep turning and greasing until it is all cooked4 ,to prepare the sauce piquante that many like with chicken broiled in this way1 put four tablespoonfuls of butter in a saucepan and when it begins to brown add two tablespoonfuls of flour and stir until it is well browned1 but do not let it burn4 ,draw to a cooler place on the range and slowly add two cupfuls of brown stock1 stirring constantly1 add salt and a dash of ,cayenne and let simmer for ten minutes4 ,in another saucepan boil four tablespoonfuls of vinegar one tablespoonful of chopped onion1 one teaspoonful of sugar rapidly for five minutes2 then add it to the sauce and at the same time add one tablespoonful of chopped capers two tablespoonfuls of chopped pickle and one teaspoonful of tarragon vinegar4 ,stir well and let cook for two minutes to heat the pickles4 ,if the sauce becomes too thick dilute it with a little water4 ,this sauce is excellent for baked fish and all roasts and boiled meats1 besides being a fitting condiment for the chicken al diavolo4 #ada ,,chicken ,,with ,,ham 7,pollo in porchetta7 ,fill a chicken with thin strips of ham1 about half an inch wide4 ,add three cloves 7or sections7 of garlic1 two little bunches of fennel and a few grains of pepper4 ,season outside with salt and pepper and cook in a saucepan with butter1 or preferably bake in the oven4 ,sausages cut lengthwise and previously skinned can be substituted for the ham4 #adb ,,chicken ,,saut 7,pollo saltato7 ,take a young chicken1 remove the neck and trim the wings4 ,cut away the legs4 ,cut the chicken into six pieces4 ,remove some of the bones4 ,beat an egg with a teaspoonful of water and place in it the pieces of chicken after dipping them in flour and seasoning generously with salt and pepper4 ,leave the pieces in the egg until it is time for cooking4 ,then take the pieces one by one1 sprinkle with bread crumbs and place a saucepan with a good piece of butter on the fire4 ,when the butter begins to brown put in the pieces of chicken from the side of the skin1 then turn them when browned to the other side4 ,let them on a good fire for about ten minutes4 ,serve with lemon4 ,the chicken prepared in this way is good also when cold4 #adc ,,african ,,hen 7,gallina di ,faraone7 ,this fowl1 that resembles the partridge1 should not be too fresh1 like all game4 ,the best way to cook the ,african hen is roasted at the spit4 ,put in the inside a ball of butter dipped in salt and wrap it in a piece of paper greased with butter and sprinkled with salt4 ,this paper must be removed when the fowl is nearly cooked1 and then the cooking is completed greasing with more butter and adding more salt4 #add ,,tame ,,duck ,,roasted 7,anatra domestica arrosto7 ,salt it inside and bandage all the breast with slices of bacon1 large and thin4 ,grease with oil and salt moderately when the cooking is almost complete4 ,if you have a wild duck grease with butter1 as the meat is drier4 #ade ,,turkey 7,tacchino7 ,the turkey has been imported to ,europe from ,america1 but it is nevertheless a well known dish in ,italian families1 although not enjoying the popularity that it has on this side of the ocean4 ,when roasted it is generally larded moderately with little pieces of garlic and bay-leaf or rosemary and seasoned with a hash of corned beef or bacon1 a little butter1 salt and pepper1 tomato sauce or tomato paste diluted in water4 ,the breast1 flattened until it is about half an inch thick and seasoned generously some hours before cooking with oil1 salt and pepper1 is excellent broiled on the grill4 #adf ,,loin ,,of ,,pork ,,roasted 7,lombo di maiale arrosto7 ,the loin of pork1 cut in little pieces forms an excellent roast at the spit4 ,the pieces of pork are to be divided by little pieces of toast and greased with oil4 ,if the pork is to be baked1 choose that piece of the loin that has its ribs and that may weigh six or eight pounds4 ,lard it with garlic1 rosemary or bay leaf and a few cloves1 but moderately1 and season with salt and pepper4 ,this roast is very popular in ,italy1 where they call it arista4 #adg ,,leg ,,of ,,lamb 7,agnello all',orientale7 ,this is a way to cook lamb in use in the ,orient and adopted by the ,italians1 especially in ,southern ,italy4 ,the leg of lamb is to be larded with the larding pin with slices of bacon seasoned with salt and pepper1 greased with butter or milk1 or milk alone and salted when half cooked4 ,the ,arabs1 who are very fond of this dish1 do not lard it1 as pork is forbidden by their religion1 but cook it with an abundance of milk4 #adh ,,broiled ,,pigeon 7,piccione in gratella7 ,take a young1 but fat pigeon1 divide it in two parts lengthwise and flatten it well with the hands4 ,then put it to brown in oil for four or five minutes1 just to harden the meat4 ,season when still hot with salt and pepper1 then arrange it as follows4 ,melt in the fire1 without boiling it1 a piece of butter and mix the liquid butter with one beaten egg4 ,dip the pigeon in the butter and egg and keep it until it absorbs them4 ,then sprinkle with bread crumbs ground fine4 ,cook on a grill on a low fire and serve with a sauce or a side dish4 #adi ,,steak ,,in ,,the ,,saucepan 7,bistecca nel tegame7 ,if you have a steak that does not appear to be too tender1 put it in a saucepan with a little piece of butter and some good olive oil1 with a taste of garlic and bay-leaf or rosemary4 ,add1 if necessary1 a little broth or water or tomato sauce and serve with potatoes cooked in the gravy that can be made more abundant with more broth1 butter and tomato sauce4 #aej ,,veal ,,kidney ,,with ,,anchovy 7,rognone alle acciughe7 ,take a veal kidney1 remove the fat1 cut it open and cover with boiling water4 ,when the water has cooled1 remove the kidney1 wipe with a cloth1 and pass through it clean sticks to make it stay open4 ,season with melted butter1 salt and pepper and leave it so prepared for an hour or two4 ,then take another piece of butter and two or three anchovies4 ,clean the latter1 chop and mix with the butter with the blade of a knife1 making a ball4 ,cook the kidney on the grill1 but not too much1 in order to keep it tender1 put it on a plate and grease when hot with the ball of butter and anchovies4 #aea ,,veal ,,kidney ,,sliced 7,rognone di vitello affettato7 ,cut in thin slices one or two veal kidneys1 removing the granulous part that is to be found in the middle1 and put the slices in a saucepan with a piece of butter1 a bunch of parsley chopped very fine together with a clove of garlic4 ,add a cup of hot broth2 salt moderately and let it cook without boiling1 until the sauce is reduced to about one third4 ,one tablespoonful of vinegar adds a pleasant taste to this dish4 #aeb ,,broiled ,,mutton ,,kidney 7,rognone di montone alla graticola7 ,after washing the kidneys1 remove the filmy skin that covers them and cut them in the middle without1 however1 detaching completely the two parts4 ,season with salt and pepper1 grease with oil and put them on a strong fire on the grill4 ,after ten or twelve minutes they will be broiled4 ,serve hot with parsley and slices of lemon4 #aec ,,mutton ,,kidney ,,fried 7,granelli di montone fritti7 ,wash1 remove the skin that covers the kidneys and cut in very thin slices4 ,wipe with a cloth1 dip first in ground bread crumbs1 then in a beaten egg mixed with melted butter1 then again in the bread crumbs4 ,this must be done rapidly1 at the time of frying1 otherwise the bread crumbs absorb the moisture of the kidney and make them too hard4 ,melt a piece of butter in a saucepan on a strong fire and when it begins to brown1 dip the slices of kidney4 ,turn often1 sprinkle with a little parsley chopped fine1 salt and serve with lemon4 #aed ,,beef ,,tongue ,,boiled 7,lingua di bue lessa7 ,the tongue is boiled like the beef4 ,when half cooked remove the skin1 which is not nice to see and has no nutritious elements1 although it is served with a pure of peas1 or spinach or potatoes or beans1 etc4 ,but it can be served simply with sprigs of parsley4 #aee ,,beef ,,tongue ,,with ,,olives 7,lingua di bue alle olive7 ,scald the tongue and peel off the skin4 ,then put it back to boil until fully cooked4 ,melt a piece of butter and brown half a medium sized onion cut in slices4 ,when the onion is browned remove it from the butter and dilute in the latter a teaspoonful of flour4 ,when the flour begins to brown1 thin it with one or two cups of soup stock hot and passed through a sieve4 ,mix and boil for ten minutes1 seasoning with salt and pepper4 ,when the sauce is prepared place the tongue in the saucepan containing it and let it cook again on a low fire for about an hour1 turning it over frequently and keeping it moistened with the gravy4 ,cut some olives in a spiral to remove the stone and place it in the saucepan with the tongue4 ,this becomes more tasty if left with the olives for one or two days4 #aef ,,stewed ,,beef ,,tongue 7,lingua di bue in stufato7 ,clean a fresh tongue of beef2 put it in a plate1 salt it generously and put it back in the ice-box or in the pantry1 until the following day4 ,after twenty-four hours1 scald it in boiling water1 skin and lard with little pieces of bacon and put it in a kettle or a large saucepan in which the seasoning is already placed4 ,this seasoning consists of #a_/b lb4 bacon cut in very thin slices1 #a_/d lb4 butter1 one or two thin slices of ham and two middle sized onions1 sliced4 ,sprinkle the tongue with flour1 surround it with chopped meat and place the saucepan on the fire4 ,when the tongue begins to brown1 pour five or six cups of soup stock and one cup of water4 ,add the usual bunch of greens1 two or three cloves1 salt1 a pinch of pepper and one of cinnamon4 ,cover the saucepan tightly1 boil for about four hours1 rub the sauce through a sieve and serve everything hot4 #aeg ,,veal ,,sweetbreads 7,animelle di vitello7 ,keep in fresh water for an hour4 ,then place them in a skimmer 7ladle with holes7 and dip in boiling water or broth4 ,after a brief boiling remove and cool in cold water4 ,then remove the veins and gullet1 taking care not to tear them4 ,the sweetbreads are prepared in various ways and here we give some of the best known3 ,sweetbreads with butter4--,boil in broth or water1 clean and cut into slices4 ,brown a piece of butter with salt and pepper4 ,then place the sliced sweetbreads and brown them4 ,before serving squeeze on a little lemon juice4 ,the sweetbreads prepared in this way are served preferably with rice or vegetables4 ,sweetbreads with white sauce4--,boiled1 cleaned and cut into slices1 they are placed in white sauce or balsamella 7,no4 #ed7 adding a taste of nutmeg1 pepper1 salt and the juice of half a lemon4 ,sweetbreads in fricassee4--,boil1 trim and cut into pieces4 ,then brown in butter with a scallion chopped fine4 ,once browned1 remove from the gravy in which pour a tablespoonful of flour1 moistened with broth4 ,the sauce that results is bound with egg-yolks and lemon juice4 ,sweetbreads fried4--,boil and trim4 ,then cut in large slices1 neither too thick nor too thin4 ,dip in beaten egg and in bread crumbs ground4 ,then fry in butter4 ,serve with vegetables4 #aeh ,,tenderloin ,,with ,,spices 7,filetto alla piemontese7 ,clean and trim the meat1 removing all the little skins4 ,then sprinkle with nutmeg1 cinnamon1 salt1 and pepper1 and place in an earthen vase covered1 together with a bunch of aromatic herbs1 sage1 parsley1 rosemary1 onion1 carrot and celery1 all chopped fine4 ,after a few hours melt and brown a piece of butter with the aromatic herbs1 then remove the latter and place the tenderloin1 leaving it to simmer for half an hour1 pricking it often with a large fork or a larding pin1 to add its juice to the gravy4 ,serve hot4 #aei ,,stuffed ,,onions 7,cipolle ripiene7 ,boil six large onions for an hour4 ,then drain and skin4 ,remove the heart with the point of a knife4 ,in the place of the heart place the stuffing made with #a_/d lb4 ham or tongue1 chopped and mixed with bread crumbs ground1 two tablespoonfuls of milk1 two pinches of salt and one of pepper4 ,when the onions are prepared and stuffed place them in a saucepan whose bottom has been greased with butter1 sprinkle with bread crumbs ground and place in the oven1 not too hot4 ,at the time of serving add some white sauce or balsamella 7,no #ed74 ,stuffed onions are served as vegetables1 or side-dish with roast-beef or boiled-beef4 #afj ,,stewed ,,onions 7,cipolle in stufato7 ,keep in cold water1 for half an hour1 two pounds of middle-sized onions4 ,afterward skin and place in a saucepan in which pour as much broth as is necessary to cover them4 ,let them cook on a low fire for an hour1 if they are scallions1 or young onions4 ,if they are not1 two hours are not enough1 sometimes4 ,when cooked and soft1 drain and place in a large deep dish4 ,brown a piece of butter with a tablespoonful of flour1 a cup of broth1 salt and pepper4 ,mix everything and when it begins to boil pour the sauce on the onions1 which must be served hot4 #afa ,,veal ,,liver 7,fegato di vitella alla veneziana7 ,brown a large onion cut in thin slices in oil and place in the saucepan the liver cut in thin slices4 ,brown everything on a strong fire4 ,when the liver takes a reddish color it is ready4 ,if it is overdone1 it becomes too hard4 ,salt just before removing from the saucepan4 #afb ,,fried ,,liver 7,fegato al tegame7 ,clean and trim the liver1 then cut in slices half an inch thick4 ,dip in flour and place1 without delay in a saucepan in which a small onion has been browned in butter4 ,salt just before serving4 #afc ,,polenta ,,with ,,sausages 7,polenta colle salsicce7 ,the polenta is a very popular dish in ,northern ,italy and can be prepared in various ways4 ,always1 however1 it is better to serve with the addition of sausages1 or with birds or tomato paste4 ,the polenta is practically cornmeal and it is made with the so-called farina gialla or yellow flour4 ,the ingredients for a good polenta are one pound of corn meal1 preferably granulous1 one quart and a half of water1 salted in proportion1 one piece of butter1 one cup and a half of milk4 ,pour the meal little by little into boiling water1 continually stirring with a wooden spoon4 ,when the meal is half cooked1 put the butter and pour the milk little by little4 ,while the polenta boils1 place on the fire in a little saucepan a tablespoonful of olive oil or a small piece of butter4 ,when the oil is hot or the butter is melted1 put some sausages repeatedly pricked with a fork4 ,when the sausages are cooked1 pour the polenta hot in a dish and place the sausages and the gravy in a cavity practised in the middle4 ,serve hot4 ,in cooking the sausages two or three bay-leaves may be added and removed before serving4 #afd ,,sausages ,,with ,,onions 7,salsicce alla cipollata7 ,the salsicce alla cipollata are prepared with fresh and lean pork meat and bacon in equal quantity1 chopped fine and seasoned with salt1 pepper and spices4 ,add a proportional quantity of onions chopped very fine1 not too much1 however4 ,fill with the hash the prepared entrails1 tie every two inches to divide the sausages4 ,,celery 7,sedano7 ,beside being used as a condiment with a great quantity of dishes1 the celery may be prepared in various different ways to form appetizing vegetable dishes4 ,we give here a certain number of those that appear most commonly on ,italian tables3 #afe ,,celery ,,with ,,butter 7,sedano al burro7 ,two heads of celery for each person4 ,clean and trim1 removing the sprigs that are too hard1 and the leaves1 that are to be cut where they begin to be green4 ,finally trim the stem4 ,then wash repeatedly in running water1 drain and put to boil in salted boiling water4 ,remove when cooked and drain again4 ,about three quarters of an hour before serving1 melt a piece of butter in a saucepan and brown the celery1 turning them often for about ten minutes4 ,after that pour over hot stock 7soup stock or chicken broth7 cover the saucepan and parboil4 ,a few moments before serving season with brown stock1 if you have any at hand1 otherwise with salt and pepper only4 #aff ,,celery ,,au ,,jus 7,sedano al sugo7 ,select nine or ten heads1 neither too hard nor too soft1 and cut them about four inches from the root4 ,remove the green and hard branches and trim the root1 cutting the latter to a point4 ,scald the celery1 after washing well1 in salted boiling water4 ,ten minutes will be sufficient4 ,dip in cold water1 open well the leaves and wash again carefully4 ,drain and make bunches of two or three heads each that you will put in a saucepan with a pint of broth or water and half a cup of good fat1 onion and carrot chopped1 salt and pepper4 ,cover and let it simmer for about two hour4 ,then remove the celery1 drain and serve4 #afg ,,sauce ,,for ,,celery ,,au ,,jus 7,salsa per sedani al sugo7 ,the celery1 prepared as above1 are seasoned with the following sauce3 ,make a roux melting a piece of butter and browning an equal weight of flour2 stir for about three minutes on the fire1 after which thin the roux with a little brown stock or with bouillon cubes diluted in water4 ,continue stirring and reduce the sauce4 ,then rub through a sieve1 pour over the celery and serve very hot4 #afh ,,fried ,,celery 7,sedani fritti7 ,this is a convenient way to prepare left-over celery that is still too good to be thrown away4 ,clean the left-over celery removing as best you can the sauce in which they were served1 dip in frying paste 7flour and egg7 fry and serve with lemon4 #afi ,,pur,e ,,of ,,celery 7,macco di sedani7 ,take some big roots of celery1 prepare as usual and wash in running water4 ,boil in salted water1 crush and rub through a sieve4 ,put in a saucepan this pure1 with a piece of butter1 salt1 flour and a little cream or milk4 ,the milk may be substituted with good soup stock or brown stock4 ,just before serving add a little powdered sugar4 #agj ,,stew 7,stufato7 ,the ,italian stufato is somewhat different from the stewed meat that is known under the name of ,irish stew4 ,it corresponds to the ,french daube and is prepared in ,italy in many different ways4 ,an excellent stufato can be made in the following way3 ,chop fine two bunches of parsley1 a small carrot1 half a medium sized onion1 a little piece of scallion and two bay-leaves4 ,brown with a good piece of butter in a saucepan in which one and a half tablespoonful of oil have been previously poured4 ,the meat must have been prepared beforehand1 that is to say washed1 trimmed and larded4 ,when half cooked1 season moderately with salt and pepper4 ,if necessary1 moisten with broth or water4 ,during the cooking the saucepan must be covered with its cover and with a sheet of paper greased with fat or oil4 ,the stufato will be ready after about three hours' cooking on a low fire4 #aga ,,southern ,,stew 7,stufato ,meridionale7 ,put the piece of meat in a saucepan of such a size that it remains completely filled1 moisten with two cups of water and two of white wine1 season with salt and pepper and cook for five hours on a low fire4 #agb ,,stew ,,milanaise 7,stufato alla milanese7 ,beat and flatten a good piece of meat and lard with bacon or ham cut in small pieces4 ,season with salt1 pepper and a taste of cinnamon4 ,sprinkle flour over the meat4 ,place in a saucepan a little fat of beef chopped with a middle sized onion and brown with a piece of butter4 ,when the onion is browned1 remove it and place the meat over the melted butter4 ,brown with melted butter4 ,then fill the saucepan with half water1 half red wine1 but only when the meat is browned from all sides4 ,cover the saucepan the best you can1 with cover and greased paper and let it simmer for five or six hours on a very low fire4 ,after removing the stew1 let it cool1 rub the gravy through a sieve1 put again on the fire and serve hot4 #agc ,,french ,,stew 7,stufato alla francese7 ,prepare on the bottom of the saucepan a layer of thin slices of ham1 on which place several little cubes also of bacon4 ,in the middle place a bunch of parsley1 and around this some cloves1 half an onion sliced1 a few carrots in little cubes several young onions1 bay-leaf1 salt1 and pepper4 ,on this bed lay the meat that may be larded with bacon or ham and seasoned with salt1 pepper and a taste of cinnamon4 ,pour on the meat two cups of soup stock or water and one cup of white wine4 ,cover the saucepan hermetically and cook on a very low fire for five hours4 ,when the stufato is to be served cold1 the gravy is to be rubbed through a sieve before it gets cold4 ,note4--,in these and similar dishes we have indicated the use of wine1 which is a common ingredient1 in small quantities in ,italian and ,french cooking4 ,this1 however1 can always be dispensed with if its taste is not appreciated1 or for any other reason4 #agd ,,trout ,,alpine 7,trota all'alpigiana7 ,these are many ways to prepare this delicious fish1 found in abundance in the many streams of clear water that run from the ,alps and the ,apennine mountains4 ,often the trout is cooked in wine1 but1 of course1 this part many be changed4 ,for the trota all'alpigiana1 so called because it is the favorite dish of ,piedmont1 the trout must be cleaned1 scaled1 washed1 wiped then salted and left under the action of the salt for about an hour4 ,pour in a fish-kettle one quart of white wine to which will be added three medium sized onions a few cloves1 two sections of garlic and a little bunch made of thyme1 bay-leaf1 basil or mint2 finally a piece of butter as large as an egg1 dipped in flour4 ,then put the trout in the fish-kettle and place on a strong fire4 ,when the liquid has boiled the trout is cooked4 ,remove the onions and the bunch of greens and serve the trout with its gravy and some parsley4 #age ,,trout ,,lombard 7,trota fritta7 ,clean1 scale1 wash and wipe the trout4 ,salt and leave for half an hour4 ,fill with water half a fish-kettle2 add half a lemon1 two bay-leaves1 one carrot light or ten berries of pepper1 one onion divided into four parts1 salt and three cloves4 ,when the water is lukewarm1 dip in the trout4 ,cook on a moderate fire and serve the trout with parsley1 slices of lemon and young potatoes boiled4 ,a good fish-sauce ought to accompany it4 #agf ,,fried ,,trout 7,trota fritta7 ,small and young trouts are best for frying4 ,scale1 clean1 wash and wipe4 ,then dip in flour and fry like the other fish in oil or in butter4 ,serve with browned parsley and lemon4 #agg ,,trout ,,with ,,anchovies 7,trota alle acciughe7 ,scale1 clean wash and wipe the trouts4 ,cut the sides and place to pickle with salt1 pepper berries1 garlic1 parsley and onions chopped fine2 with mushrooms chopped fine with thyme1 bay-leaf and mint1 all seasoned with good olive oil4 ,rub the pickled pieces at the sieve and place it and the trout in a baking-tin4 ,bake in the oven and serve with anchovy sauce 7,no4 #ag74 #agh ,,eggs ,,with ,,onion ,,sauce 7,uova trippate7 ,prepare some hard boiled eggs1 shell and cut into disks one third of an inch thick4 ,melt in a saucepan a piece of butter in which brown half an onion cut into thin slices1 to be removed from the butter when browned4 ,then add to the butter two teaspoonfuls of flour1 mix but don't allow to brown1 thin with a cup of hot broth1 add salt and pepper and let simmer for ten minutes4 ,put the sliced eggs in the sauce to warm them1 stir a little1 but carefully to avoid breaking them1 and do not boil again4 ,just before serving add to the sauce a teaspoonful of cream and stir carefully4 #agi ,,eggs ,,with ,,ham 7,uova al prosciutto7 ,place in a frying pan as many pieces of butter1 large like a nut1 as there are eggs to be cooked4 ,for each piece of butter put a little slice of ham and place the frying pan on the fire4 ,as soon as the butter is melted break an egg on each slice of ham4 ,let cook for ten minutes on a moderate fire4 #ahj ,,eggs ,,with ,,tomato ,,sauce 7,uova al pomidoro7 ,prepare some hard boiled eggs1 cut them through the middle lengthwise1 place in good order upon a plate and pour some good tomato sauce1 taking care not to cover the upper part of the eggs1 which must emerge from the sauce4 ,instead of the tomato1 the eggs may be arranged with a balsamella sauce 7,no4 #ed74 #aha ,,scrambled ,,eggs 7,uova strapazzate7 ,break the eggs in a plate1 assuring first that they are all fresh4 ,melt in a saucepan a piece of butter about as big as an egg4 ,when it is melted pour the egg and scramble them with a fork on a low fire4 ,when the eggs are cooked season moderately with salt and butter4 ,just when you take them away from the fire and before serving add a tablespoonful of milk or liquid cream4 ,serve hot with a little grated cheese4 ,the scrambled eggs can be served with points of asparagus1 truffles1 mushrooms1 etc4 which are prepared just as if they were to go in an omelet4 ,,part ,,ii ,,pastry1 ,,sweets1 ,,frozen ,,delicacies1 ,,syrups #ahb ,,pudding ,,of ,,hazelnuts 7,budino di nocciuole7 ,shell half a pound of hazelnuts in warm water and dry them well at the sun or on the fire1 then grind them very fine1 together with sugar1 of a weight somewhat less than the nuts4 ,put one quart of milk on the fire1 and when it begins to boil1 put two third lb4 lady fingers or macaroons crumbed and let it boil for five minutes1 adding a small piece of butter4 ,rub everything through a sieve and put back on the fire with the nuts to dissolve the sugar4 ,let it cool and add six eggs1 first the yolks1 then the white beaten1 pour in a mold greased with butter and sprinkled with bread crumbs ground fine4 ,the mold must not be all full4 ,bake in the oven and serve cold4 ,this dose will be sufficient for eight or ten persons4 #ahc ,,crisp ,,biscuits 7,biscotti croccanti7 ,one pound of flour4 ,half a pound granulated sugar4 #a_/d lb4 sweet almonds1 whole and shelled1 mixed to a few pine-seeds4 ,a piece of butter1 one and a half ounce4 ,a pinch of anise-seeds4 ,five eggs4 ,a pinch of salt4 ,leave back the almonds and pine-seeds to add them afterward1 and mix everything with four eggs1 so as to use the fifth if it is necessary to make a soft dough4 ,divide into four cakes half an inch thick and as large as a hand1 place them in a receptacle greased with butter and sprinkled with flour4 ,glaze the cakes with yolk of eggs4 ,bake in the oven1 but only as much as will still permit cutting the cakes into slices1 which you will do the day after1 as the crust will then be softened4 ,put the slices back in the oven1 so that they will be toasted on both sides and you will have the crisp biscuits4 #ahd ,,soft ,,biscuits 7,biscotti teneri7 ,for these biscuits it would be necessary to have a tin box about four inches wide and a little less long than the oven used4 ,in this way the biscuits will have a corner on both sides and1 if cut a little more than half an inch1 they will be of the right proportion4 ,the ingredients needed are3 ,flour1 about two ounces4 ,potato meal1 a little less4 ,sugar1 four ounces 7#a_/d lb47 ,sweet almonds #a-a_/b ounce4 ,candied orange or angelica1 one ounce4 ,fruit preserve1 one ounce4 ,three eggs4 ,skin the almonds1 cut them in half lengthwise and dry in the sun or at the fire4 ,pastry cooks usually leave them with the skin but it is much preferable to skin them4 ,cut in little cubes the candied fruits and the preserve4 ,stir for a long while1 about half an hour the sugar in the egg-yolks and a little flour then add the white of the eggs well beaten and when every thing is well beaten add the flour1 letting it fall from a sieve4 ,mix slowly and scatter on the mixing the almonds and the cubes of candied and preserved fruit4 ,grease and sprinkle the tin box with flour4 ,bake in the oven and cut the biscuits the day after4 ,if desired these can also be roasted on both sides4 #ahe ,,biscuits ,,sultan 7,biscotto alla sultana7 ,granulated sugar1 six ounces4 ,flour1 four ounces4 ,potato meal1 two ounces4 ,currants1 three ounces4 ,candied fruits1 one ounce4 ,five eggs4 ,a taste of lemon peel4 ,two tablespoonfuls of brandy4 ,put first on the fire the currants and the candied fruits cut in very little cubes with as much brandy or cognac as is necessary to cover them3 when it boils1 light the brandy and let it burn out of the fire until the liquor is all consumed3 then remove the currants and candy and let them dry in a folded napkin4 ,then stir for half an hour the sugar with the egg-yolks and the taste of lemon peel4 ,beat well the white of the eggs and pour them on the sugar and yolks4 ,add the flour and potato meal letting them fall from a sieve and stir slowly until everything is well mixed together4 ,add the currants and the pieces of candied fruits and pour the mixing in a smooth mold or in a high and round cake-dish4 ,grease the mold or the dish with butter and sprinkle with powdered sugar or flour4 ,put at once in the oven to avoid that the currants and the candied fruits fall in the oven4 #ahf ,,margherita ,,cake 7,pasta ,margherita7 ,potato meal1 three ounces4 ,sugar1 six ounces4 ,four eggs4 ,lemon juice4 ,beat well the egg-yolks with the sugar1 add the potato meal and the lemon juice and stir everything for half an hour4 ,finally beat well the whites1 and mix the rest1 stirring continually but slowly4 ,pour the mixture in a smooth and round mold1 greased with butter and sprinkled with powdered sugar4 ,put at once in the oven4 ,remove from the mold when cold and dust with powdered sugar and vanilla4 #ahg ,,mantua ,,tart 7,torta ,mantovana7 ,flour1 six ounces4 ,sugar1 six ounces4 ,butter1 five ounces4 ,sweet almonds and pine-seeds1 two ounces4 ,one whole egg4 ,four egg-yolks4 ,a taste of lemon peel4 ,first work well with a ladle the eggs with the sugar1 then pour the flour little by little1 still stirring1 and finally the butter1 previously melted in a double steamer 7bain-marie74 ,put the mixture in a pie-dish greased with butter and sprinkled with flour or bread crumbs ground4 ,on top put the almonds and the pine-seeds4 ,cut the latter in half and cut the almonds1 previously skinned in warm water1 each in eight or ten pieces4 ,this tart must not be thicker than one inch1 so that it can dry well in the oven1 which must not be too hot4 ,sprinkle with powdered sugar and serve cold4 #ahh ,,curly ,,tart 7,torta ricciolina7 ,sweet almonds with a few bitter ones1 four ounces1 ,granulated sugar1 six ounces1 ,candied fruits or angelica1 #b-a_/b ounces1 ,butter1 two ounces1 ,lemon peel4 ,mix two eggs with flour1 flatten the paste to a thin sheet on a bread board and cut into thin noodles4 ,in a corner of the bread board make a heap of the almonds with the sugar1 the candied fruit cut in pieces and the grated lemon peel4 ,all this cut and crush so as to reduce the mixture in little pieces4 ,then take a pie-dish and without greasing it1 spread a layer of noodles on the bottom1 then pour part of the mixture1 then another layer of noodles and continue until there remains no more material1 trying to have the tart at least one inch thick4 ,when it is so prepared cover with the melted butter1 using a brush to apply it evenly4 #ahi ,,almond ,,cake 7,bocca di dama7 ,granulated sugar1 nine ounces1 ,very fine ,hungarian flour1 five ounces1 ,sweet almonds with some bitter ones1 two ounces1 ,six whole eggs and three egg yolks1 ,taste of lemon peel4 ,after skinning the almonds in warm water and drying them well1 grind or better pound them well together with a tablespoonful of sugar and mix well with the flour4 ,put the rest of the sugar in a deep dish with the egg yolks and the grated lemon peel 7just a taste7 and stir with a ladle for a quarter of an hour4 ,in another dish beat the six whites of egg and when they have become quite thick mix them with other ingredients stirring slowly everything together4 ,to bake place the mixture in a baking-tin greased evenly with butter and sprinkled with powdered sugar and flour4 #aij ,,corn ,,meal ,,cakes 7,pasta di farina gialla7 ,corn meal1 seven and a half ounces1 ,wheat flour1 five and a half ounces1 ,granulated sugar1 five and a half ounces1 ,butter1 three and a half ounces1 ,lard1 two ounces1 ,a pinch of anise seed1 ,one egg4 ,mix together the corn meal1 the flour and the anise seed and knead with the butter1 the lard and the egg that quantity that you can1 forming a loaf that you will put aside4 ,what remains is to be kneaded with water forming another loaf4 ,then mix the two loaves and knead a little1 not much because the dough must remain soft4 ,flatten with the rolling pin until it becomes one quarter of an inch thick1 sprinkle with flour1 and cut in different sizes and shapes with thin stamps4 ,grease a baking tin with lard1 sprinkle1 with flour1 glaze with the egg1 bake and dust with powdered sugar4 #aia ,,biscuit 7,biscotto7 ,six eggs1 ,granulated sugar1 nine ounces1 ,flour1 four ounces1 ,potato meal1 two ounces1 ,taste of lemon peel4 ,stir for at least half an hour the yolks of the eggs with the sugar and a tablespoonful only of the flour and meal1 using a ladle4 ,beat the whites of the eggs until they are quite firm1 mix slowly with the first mixture and when they are well incorporated pour over from a sieve the flour and the potato meal1 previously dried in the sun or on the fire4 ,bake in a tin where the mixture comes about one inch and a half thick1 previously greasing the tin with cold butter and sprinkle with powdered sugar mixed with flour4 ,in these cakes with beaten whites the following method can also be followed3 mix and stir first the yolks with the sugar1 then put the flour then1 after a good kneading1 beat the whites until they are firm1 pour two tablespoonfuls to soften the mixture1 then the rest little by little4 #aib ,,cake ,,madeleine 7,pasta ,maddalena7 ,sugar1 four and a half ounces1 ,flour1 three ounces1 ,butter1 one ounce1 ,egg-yolks1 four1 ,whites of eggs1 three1 ,a pinch of bi-carbonate of soda1 ,a taste of lemon peel4 ,first mix and stir the yolks with the sugar and when they have become whitish1 add the flour and stir for fifteen minutes more4 ,mix with the butter1 melting or softening it fine if it is hard and finally add the whites when they are well beaten4 ,the flour must be previously dried in the sun or on the fire4 ,this cake may be given different shapes1 but keep it always thin and in little volume4 ,it can be put in little molds greased with butter and sprinkled with flour1 or else in a baking tin1 keeping it not more than half an inch thick1 and cutting it after baking in the shape of diamonds and dusting with powdered sugar4 #aic ,,almond ,,crisp-,,tart 7,croccante7 ,sweet almonds1 four and a half ounces4 ,granulated sugar1 three and a half ounces4 ,skin the almonds1 divide the two parts and cut each part into small pieces4 ,put these almonds so cut at the fire and dry them until they take a yellowish color1 but do not toast4 ,meanwhile put the sugar on the fire in a saucepan and1 when it is perfectly melted1 pour the almonds hot and already slightly browned4 ,now lower the fire and be careful not to allow the compound to be overdone4 ,the precise point is known when the mixture acquires a cinnamon color4 ,then pour little by little in a cold mold1 previously greased with butter or oil4 ,press with a lemon against the walls of the mold1 making the mixture as thin as possible4 ,remove from the mold when perfectly cooled and1 if it is difficult to do so1 dip the mold in boiling water4 ,the almonds can also be dried in the sun and chopped fine1 adding a small piece of butter when they are in the sugar4 #aid ,,wafer ,,biscuits 7,cialdoni7 ,put in a kettle3 ,flour1 three ounces4 ,brown sugar1 one ounce4 ,lard virgin1 half an ounce4 ,cold water1 seven tablespoonfuls4 ,first dilute the flour and the sugar in the water1 then add the lard4 ,put on the fire the iron for waffles or better an appropriated iron for flattened wafers4 ,when it is quite hot open it and place each time half a tablespoonful of the paste4 ,close the iron and press well4 ,pass over the fire on both sides1 trim all around with a knife and open the iron when you see that the wafer is browned4 ,then detach it from one side of the iron and hot as it is roll it on the iron itself or on a napkin using a little stick4 ,this operation must be made with great rapidity because if the wafer gets cold1 it cannot be rolled4 ,should the wafers remain attached to the iron1 grease it from time to time1 and if they are not firm enough1 add a little flour4 ,these wafer-biscuits are generally served with whipped cream4 #aie ,,quince ,,cake 7,cotognata7 ,the ingredients are about six pounds of quinces and four pounds of granulated sugar4 ,put on the fire the apples covered with water1 and when they begin to crack remove them1 skin and scrape to put together all the pulp4 ,rub the latter through a sieve4 ,put back the pulp on the fire with the sugar and stir continually in order that it may not attack to the bottom of the kettle4 ,it will be enough to boil for seven or eight minutes and remove when it begins to form pieces when lifted with the ladle4 ,now in order to prepare the quince-cake spread it on a board to the thickness of about a silver dollar and dry it in the sun covered with cheese cloth to keep away the flies4 ,when it is dry cut it in the form of chocolate tablets and remove each piece from the board passing the blade of a knife underneath4 ,if it is wished to make it crisp1 melt about three and a half pounds of granulated sugar with two tablespoonfuls of water and when the sugar has boiled enough to make the thread smear every one of the little quince cakes with it4 ,if the sugar becomes too hard during the operation put it back on the fire with a little water and make it boil again4 ,when the sugar is dry on one side and on the edge1 smear the other side4 #aif ,,portuguese ,,cake 7,focaccia alla ,portoghese7 ,sweet almonds1 five ounces4 ,granulated sugar1 five ounces4 ,potato meal1 one and a half ounce4 ,three eggs4 ,one big orange or two small4 ,first mix the yolks of the eggs with the sugar1 then add the flour1 then the almonds skinned and chopped fine1 then the orange juice 7through a colander7 then a taste of orange peel4 ,finally add to the mixture the whites of the eggs well beaten4 ,put in a paper mold greased evenly with butter1 with a thickness of about an inch and bake in a very moderately hot oven4 ,after baked1 cover with a white glaze or frost1 made with powdered sugar1 lemon juice and the white of eggs4 #aig ,,macaroons 7,amaretti7 ,i ,granulated sugar1 nine ounces4 ,sweet almonds1 three and a half ounces4 ,bitter almonds1 half of the above quantity4 ,whites of egg1 two4 ,skin and dry the almonds1 then chop them very fine4 ,mix the sugar and the whites of egg and stir for about half an hour1 then add the almonds to form a rather hard paste4 ,of this make little balls1 as large as a small walnut4 ,if the paste is too soft add a little butter1 if too hard add a little white of egg1 this time beaten4 ,were it desired to give the macaroons a brownish color1 mix with the paste a little burnt sugar4 ,as you form the little ball1 that you will flatten to the thickness of one third of an inch1 put them over wafers or on pieces of paper or in a baking tin greased with butter and sprinkled with half flour and half powdered sugar4 ,dispose them at a certain distance from one another as they will enlarge and swell1 remaining empty inside4 ,bake in an oven moderately hot4 ,,ii ,powdered sugar1 ten and a half ounces4 ,sweet almonds1 three ounces4 ,bitter almonds1 one ounce4 ,two whites of egg4 ,skin the almonds and dry them in the sun or on the fire1 then chop and grind very fine with one white of egg poured in various times4 ,when this is done1 put half of the sugar1 stirring and kneading with your hand4 ,then pour everything in a large bowl and1 always mixing1 add half of the other white of egg1 then the other half of the sugar and finally the other half of the white4 ,in this way an homogenous mixture will be obtained of the right firmness4 ,shake into a kind of a stick and cut it in rounds all equal1 one third of an inch thick4 ,take them up one by one with moistened fingers and make little balls as large as a walnut4 ,flatten them to the thickness of a third of an inch and for the rest proceed as said above1 but dust with powdered sugar before putting in a hot oven4 ,with this dose about thirty macarons can be obtained4 #aih ,,farina ,,cakes 7,pasticcini di semolino7 ,farina1 six and a half ounces4 ,sugar1 three and a half ounces4 ,pine-seeds1 two ounces4 ,butter1 a small piece4 ,milk1 one quart4 ,four eggs4 ,a pinch of salt4 ,taste of lemon peel4 ,cook the farina in the milk and when it begins to thicken pour the pine-seeds1 previously chopped fine and pounded with the sugar1 then the butter and the rest1 less the eggs which must be put in last when the mixture has completely cooled4 ,then place the whole well mixed in little molds1 greased evenly with butter and sprinkled with bread crumbs ground fine1 and bake4 #aii ,,rice ,,tart 7,torta di riso7 ,milk1 one quart4 ,rice1 seven ounces4 ,sugar1 five and a half ounces4 ,sweet almonds with four bitter ones1 three and a half ounces4 ,candied cedar 7angelica71 one ounce4 ,three whole eggs4 ,five egg-yolks4 ,taste of lemon peel4 ,a pinch of salt4 ,skin the almonds and grind or pound them with two tablespoonfuls of the sugar4 ,cut the candied cedar in very small cubes4 ,cook the rice in the milk until it is quite firm1 put in all the ingredients except the eggs1 which are added when the mixture is cold4 ,put the entire mixture in a baking tin greased with butter and sprinkled with bread crumbs ground fine1 harden in the oven and after #bd hours cut the tart into diamonds4 ,when serving dust with powdered sugar4 #bjj ,,farina ,,tart 7,torta di semolino7 ,milk1 one quart4 ,farina finely ground1 four and a half ounces4 ,sugar1 four and a half ounces4 ,sweet almonds with three bitter1 three and a half ounces4 ,butter1 a small piece4 ,four eggs4 ,taste of lemon peel4 ,a pinch of salt4 ,skin the almonds in warm water and ground or pound very fine with all the sugar1 to be mixed one tablespoonful at a time4 ,cook the farina in the milk and before removing from the fire add the butter and the almonds1 which will dissolve easily1 being mixed with the sugar4 ,then put the pinch of salt and wait until it becomes lukewarm to add the eggs that are to be beaten whole previously4 ,pour the mixture in a baking tin greased evenly with butter1 sprinkled with bread crumbs and of such a size that the tart has the thickness of an inch or less4 ,put it in the oven1 remove from the mold when cold and serve whole or cut into sections4 #bja ,,pudding ,,of ,,rice ,,meal 7,budino di farina di riso7 ,milk1 one quart4 ,rice meal1 seven ounces4 ,sugar1 four and a half ounces4 ,six eggs4 ,a pinch of salt4 ,taste of vanilla4 ,first dissolve the rice meal in half a pint of the milk when cold1 and pour it in the rest of the milk when it is boiling4 ,this is done to prevent the formation of lumps4 ,when the meal is cooked add the sugar1 the butter and the salt4 ,remove from the fire and when it is lukewarm mix the eggs 7beaten7 and the taste of vanilla4 ,then bake the pudding like all the others and serve warm4 #bjb ,,bread ,,pudding 7,budino di pane7 ,soft bread crumb1 five ounces4 ,butter1 three and a half ounces4 ,four eggs4 ,taste of lemon peel4 ,a pinch of salt4 ,cut the bread crumb into pieces and soak in cold milk4 ,then rub though a sieve4 ,melt the butter in a double boiler 7in a vessel immersed in boiling water7 and mix with the eggs until butter and eggs are incorporated to each other4 ,add the bread crumb and the sugar and mix well4 ,pour the mixture in a mold greased with butter and sprinkled with bread crumb ground fine and bake like other puddings4 #bjc ,,potato ,,pudding 7,budino di patate7 ,potatoes1 big and mealy1 one and a half lb4 ,sugar1 five and a half ounces4 ,butter1 one and a half ounces4 ,flour1 a tablespoonful4 ,milk1 half a pint4 ,six eggs4 ,a pinch of salt4 ,paste of cinnamon or lemon peel4 ,boil or steam the potatoes1 skin and rub through a sieve4 ,place them back again on the fire with the butter1 the flour and the milk1 all poured little by little1 stirring well with the ladle1 then add the sugar1 the salt and the cinnamon or lemon peel 7just a taste7 and mix everything together well4 ,remove from the fire and1 when the mixture is lukewarm or cold add the eggs1 first the yolks1 then the whites beaten4 ,bake like all other puddings and serve hot4 #bjd ,,lemon ,,pudding 7,budino di limone7 ,one big lemon4 ,sugar1 six ounces4 ,sweet almonds with #c bitter ones1 six ounces4 ,six eggs4 ,cook the lemon in water1 for which two hours will be enough4 ,remove dry and rub through a sieve4 ,before rubbing1 however1 taste it1 because if it has a bitter taste it must be kept in cold water until it has lost that unpleasant taste4 ,add the sugar1 the almonds skinned and ground very fine and the six yolks of the eggs4 ,beat the whites of the eggs and add them to the mixture that will then be put in a mold and baked like all other puddings4 #bje ,,pudding ,,of ,,roasted ,,almonds 7,budino di mandorle tostate7 ,milk1 one quart4 ,sugar1 three and a half ounces4 ,sweet almonds1 two ounces4 ,lady-finger biscuits1 two ounces4 ,three eggs4 ,first prepare the almonds1 that is to say skin them in warm water and toast them on the fire over a plate of iron or a stone1 then grind very fine4 ,boil the sugar and the lady-fingers1 broken in little pieces in the milk1 mixing well4 ,after half an hour of boiling1 keeping always stirred1 rub the mixture through a sieve4 ,then add the toasted and ground almonds4 ,when it is cold add the beaten eggs1 pour it in a smooth mold1 whose bottom will be covered with a film of liquified sugar and cook in a double boiler1 that is to say put the mold well closed in a kettle full of boiling water4 ,when cooked let it cool and place in ice-box before serving4 #bjf ,,crisp ,,cake ,,in ,,double ,,boiler 7,croccante a bagno maria7 ,sugar1 five and a half ounces4 ,sweet almonds1 three ounces4 ,egg-yolks1 five4 ,milk1 one pint4 ,skin the almonds and chop them in little pieces about as big as a grain of wheat4 ,put on the fire two thirds of the sugar and when it is all melted pour the almonds and stir continually with the ladle until they have taken the color of cinnamon4 ,then put them in a tin greased with butter and when they are cold1 pound them very fine with the remaining third of sugar4 ,add the yolks and then the milk1 mix well and pour the mixture in a mold with a hole in the middle and greased evenly with butter4 ,place the mold in a double boiler so that it will be cooked by steam4 #bjf ,,stuffed ,,peaches 7,pesche ripiene7 ,six big peaches not very ripe4 ,four or five lady-finger biscuits4 ,granulated sugar1 three ounces4 ,two ounces sweet almonds with three peach kernels4 ,candied fruit 7angelica7 half an ounce4 ,cut the peaches in two parts1 remove the stones and enlarge somewhat the cavity where they were with the point of a knife4 ,mix the peach pulp that you extract with the almonds1 already skinned1 and grind the pulp and almonds very fine together with two ounces of the sugar4 ,to this mixture add the lady-fingers crumbed and the candied fruits4 ,cut in very small cubes4 ,this will be the stuffing with which you will fill the cavities of the twelve halves of peach4 ,these you will place in a row in a baking tin1 with the stuffing above4 ,add the remaining ounce of sugar and bake in oven with a moderate fire4 #bjg ,,milk ,,gnocchi 7,gnocchi di latte7 ,one quart of milk4 ,sugar1 nine ounces4 ,starch in powder1 four ounces4 ,eight yolks of eggs4 ,a taste of vanilla4 ,mix everything together as you would do for a cream and put on the fire in a saucepan1 continually stirring with a ladle4 ,when the mixture has become hard keep it a few moments more on the fire and then pour it in a plate to make it about half an inch thick and cut it into diamonds when it is cold4 ,put these diamonds one over the other with symmetry in a baking tin or in a fireproof glass plate1 with some little pieces of butter in between and brown them a little in the oven4 ,serve hot4 #bjh ,,sabayon 7,zabaione7 ,yolks of three eggs4 ,granulated sugar1 two ounces4 ,marsala or sherry wine1 five tablespoonfuls4 ,a dash of cinnamon4 ,first stir with the ladle the yolks and the sugar until they become almost white1 then add the wine4 ,when ready to serve1 place the saucepan in another one containing hot water and beat until the sugar is melted and the egg begins to thicken4 ,,syrups 7,sciroppi7 ,the syrups of acidulated fruits1 diluted with ice water are refreshing and pleasant beverages1 greatly appreciated during the summer months4 ,it is well1 however1 not to drink them until the digestion is completed1 because they may disturb it1 on account of the sugar that they contain4 #bji ,,red ,,currant ,,or ,,gooseberry ,,syrup 7,sciroppo di ribes7 ,remove the stems from the bunches of gooseberry and place them in an earthen vase1 to be kept in a cool place4 ,when it has begun to ferment 7which may happen after three or four days7 sink the surface film and stir with a ladle twice a day1 continuing this operation until it has stopped raising4 ,then put in a cheese cloth1 letting the juice come out through pressing with the hands or in a machine4 ,pass the juice through a filter1 two or three times if necessary1 until you obtain a limpid liquid4 ,then put it on the fire and when it begins to boil pour in it granulated sugar and citric acid in the following proportions3 ,liquid1 six pounds4 ,sugar1 eight pounds4 ,citric acid1 one ounce4 ,that is to say for each three parts of the liquid1 add four parts of sugar1 and one ounce of citric acid for eight pounds of sugar mixed with six pounds of liquid4 ,stir continually with the ladle so that the sugar does not stick to the bottom1 taste it to add some more citric acid if you judge it necessary1 then let it cool and place in bottles to be sealed4 ,when a beverage is to be prepared pour in a tumbler less than half an inch of syrup for a tumblerful of ice water4 #baj ,,raspberry ,,syrup 7,sciroppo di lampone7 ,this is prepared like the other explained above but1 since this fruit contains less gluten than the gooseberry the period of fermentation will be briefer4 ,the large quantity of sugar used in these syrups is necessary for their conservation and the citric acid is used to correct the excessive sweetness4 #baa ,,lemon ,,syrup 7,sciroppo di limone7 ,three big lemons4 ,one and a half pound of sugar4 ,a tumbler of water4 ,skin the lemons1 removing the internal pulp without squeezing it and taking off all seeds4 ,put the water on the fire with the skin of one of the lemons cut in a thin ribbon like strip with a small knife4 ,when the water is near boiling put in the sugar then remove the lemon skin and immerse the pulp of the three lemons4 ,boil until the syrup is condensed and cooked right1 which is known by the pearls that it makes boiling and the color of white wine that it acquires4 ,preserve in a bottle1 and when needed1 dilute in a tumbler of ice water4 ,a small quantity will make a delightful beverage4 #bab ,,hard ,,black-,,berry ,,syrup 7,sciroppo di amarena7 ,use hard but ripe black berries4 ,they must be of the sour kind but1 as said1 they must not be unripe4 ,remove the stems and put the berries into a vase with a good piece of whole cinnamon4 ,the fermentation will happen after #dh hours and as soon as the berries begin to rise1 stir them from time to time4 ,then press them to extract the juice1 with a pressing machine if you have one1 or with your hands1 squeezing them a few at a time in cheese cloth4--,when the liquid has rested for a while1 filter it until it becomes quite clear4 ,when it has been depurated1 put it on the fire in the following proportion and with the piece of cinnamon that was already immersed in the cherries3 ,twelve pounds of liquid to sixteen pounds of sugar and two ounces of citric acid1 or three parts of liquid to four of sugar and the citric acid as in the above proportion4 ,before putting in the sugar and the citric acid wait until the liquid is quite hot1 just before boiling4 ,then stir continually4 ,the boiling must be brief1 four or five minutes are sufficient to incorporate the sugar in the liquid4 ,when removing the syrup from the fire1 put it in an earthen vase and bottle when quite cold4 ,cork the bottles well and keep in a cool place4 #bac ,,orgeat 7,orzata7 ,sweet almonds with #aj or #ab bitter ones1 seven ounces4 ,water1 one and half pounds4 ,granulated sugar1 two pounds4 ,skin the almonds and grind them very fine1 or better pound them in a mortar1 moistening from time to time with orange flower water1 of which you will use about two tablespoonfuls4 ,when the almonds have been reduced to a paste1 dissolve the latter in one third of the water and filter the juice through a cheese cloth1 squeezing hard4 ,put the paste1 back in the grinder or in the mortar1 grind or pound again1 then filter again with another third of the water4 ,repeat the same operation for a third time1 then put on the fire the liquid so obtained and just before boiling put the sugar1 mix1 stir and boil for about twenty minutes4 ,let it cool1 then bottle and keep in a cool place4 ,the orgeat does not ferment and the thick liquid may be diluted in water1 half an inch for a whole tumbler of iced water4 ,,preserves #bad ,,apricot ,,marmalade 7,conserva di albicocche7 ,use good and ripe apricots4 ,it is a mistake to believe that jam or marmalade can be obtained with any kind of fruit4 ,take off the stones1 put them on the fire without water and while they boil1 stir with a ladle to reduce them to pulp4 ,when they have boiled for about half an hour1 rub them through a sieve to separate the pulp of the fruit from the skins that are to be thrown away1 then put them back on the fire with granulated sugar in the proportion of eight tenths1 that is to say eight pounds of sugar for ten pounds of apricot pulp4 ,stir often with the ladle until the mixture acquires the firmness of marmalade1 which will be known by putting from time to time a teaspoonful in a plate and seeing that it flows slowly4 ,when ready1 remove from the fire1 let it cool1 and then put in vases well covered and with a film of paraffine or tissue paper dipped in alcohol1 so that the air may not pass in4 #bae ,,preserve ,,of ,,quince 7,conserva di cotogne soda7 ,the ingredients are quinces1 peeled and with the core removed1 and granulated sugar1 in the proportion of eight tenths of quinces to five tenths of sugar1 or a little more than one and a half quinces for one part of sugar4 ,dissolve the sugar on the fire with half a glass of water1 boil a little1 then remove from the fire and put aside4 ,cut the quinces--peeled and coreless--in very thin slices and put them on the fire with a glass of water1 supposing the quantity to be about two pounds4 ,keep covered1 but stir once in a while with the ladle1 trying to break the slices and reduce them to a paste4 ,when the quinces are made tender through cooking1 pour in the thick syrup of sugar already prepared1 mix and stir and let the mixture boil with the cover removed until the preserve is ready1 which will be known when it begins to fall like shreds when taken up with the ladle4 ,let it cool and put in well covered jars4 ,,ices 7,gelati7 ,although it is in ,america that there is a greater consumption of ice cream1 it is in ,italy that it was first made1 and in various ,european capitals it is the ,italian gelatiere who prepares the frozen delicacy4 ,a few ,italian recipes of gelati will then be acceptable1 we believe1 as a conclusion to this little work4 #baf ,,biscuit 7,pezzo in gelo7 ,make a cream with3 ,water1 five ounces4 ,sugar1 two ounces4 ,the yolks of four eggs4 ,a taste of vanilla4 ,put it on the fire stirring continually and when it begins to stick to the ladle remove from the fire and whip to a stiff froth4 ,then mix about five ounces of ordinary whipped cream1 put in a mold and pack in salt and ice4 ,keep in ice for about three hours4 ,this dose will be sufficient for seven or eight persons4 #bag ,,lemon ,,ice 7,gelato di limone7 ,granulated sugar1 #c_/d lb4 ,water1 a pint4 ,lemons1 three 7good sized74 ,boil the sugar in the water1 with some little pieces of lemon peel1 for about ten minutes1 in an uncovered kettle4 ,when this syrup is cold1 squeeze the lemons one at the time1 tasting the mixture to regulate the degree of acidity4 ,then strain and put in the freezer packed with salt and ice4 #bah ,,strawberry ,,ice 7,gelato di fragola7 ,ripe strawberries1 #c_/d lb4 ,granulated sugar1 #c_/d lb4 ,water1 one pint4 ,a big lemon4 ,an orange4 ,boil the sugar in the water for ten minutes in an uncovered kettle4 ,rub through a sieve the strawberries and the juice of the lemon and the orange3 add the syrup after straining1 mix everything and pour the mixture in the freezer4 #bai ,,orange ,,ice 7,gelato di aranci7 ,four big oranges4 ,one lemon4 ,one pint of water4 ,sugar1 #c_/d lb4 ,squeeze the oranges and the lemon and strain the juice4 ,boil the sugar in the water for ten minutes1 put in the juice when cold1 strain again and put in the freezer4 #bbj ,,pistache ,,ice ,,cream 7,gelato di pistacchi7 ,milk1 one quart4 ,sugar1 six ounces4 ,pistaches1 two ounces4 ,skin the pistaches in warm water and grind them very fine with a tablespoonful of the sugar1 then put in a saucepan with the yolks and the sugar1 mixing everything together4 ,add the milk and put the mixture on the fire stirring with the ladle and when it is condensed like cream1 let it cool and put in the freezer4 #bba ,,tutti ,,frutti ,to make this ice a special ice cream mold is necessary1 or a tin receptacle that can be closed hermetically4 ,take several varieties of fruits of the season1 ripe and of good quality1 that is to say1 strawberries1 cherries1 plums1 apricots1 a big peach1 a good sized pear1 a piece of good cantaloupe4 ,peel1 skin and remove stones and cores of all these fruits4 ,then cut them into very thin slices1 throwing away the cores and stones4 ,when the fruit is prepared in this manner1 weigh it1 and sprinkle over one fifth of its weight of powdered sugar1 squeezing also one lemon4 ,mix everything and let the mixture rest for half an hour4 ,put a sheet of paper in the bottom of the mold that is to be filled with the fruit pressed together1 close1 and pack in salt and ice1 keeping it for two hours or a little less4 ,this is not the tutti frutti ice cream as is known in ,america1 but a macdoine of fruits1 that comes very pleasant to the taste in the summer months4 ,,index ,,numbers ,,refer ,,to ,,recipes ,page ,african hen1 #adc #ajc ,almond1 cake1 #ahi #abi crisp cake1 #aic #acc 7roasted7 pudding1 #bje #adc ,anchovy sauce1 #ad #af ,apricot marmelade1 #bad #aea ,artichokes1 with butter1 #ca #bg fried1 #bh #be in mold1 #if #gc steamed1 #bi #bf stewed1 #cj #bg stuffed1 #aje #gh stuffed with meat1 #ajf #gi with sauce1 #ajd #gh ,asparagus1 #aad #he ,balsamella1 sauce1 #ei #df ,bean soup1 #g #i ,birds1 #acb #ie ,biscuit1 #aia #aca ,biscuit 7ice71 #baf #aec ,biscuit1 crisp1 #ahc #abd soft1 #ahd #abe sultan1 #ahe #abf wafer1 #aid #acd ,blackberry syrup1 #bab #adi ,bread soup1 #c #g ,breast of ,veal stuffed1 #hj #fb ,brittle 7see crisp cake7 ,broth1 #a #e ,brown stock1 #ac #ae ,cabbage1 stuffed1 #aab #hc ,cake1 almond1 #ahi #abi corn meal1 #aij #acj crisp1 #bjf #add ,madeleine1 #aib #acb ,margherita1 #ahf #abg portugaise1 #aif #acf quince1 #aie #ace ,cakes1 farina1 #aih #ach ,caper ,sauce1 #eg #de ,cappelletti1 soup1 #b #f ,cauliflower1 in mold1 #ie #gb with balsamella1 #aaa #hc ,celery1 au jus1 #aff #aaf dressing #ajc #gg fried1 #afh #aag pure1 #afi #aag sauce for1 #afg #aaf with butter1 #afe #aae ,chicken alla cacciatora1 #ce #cj boned and stuffed1 #dj #cc breasts saut1 #de #cg fried1 #cd #bi saut1 #adb #ajb stuffed1 #aci #ajj stuffing1 #fd #ea with ham1 #ada #ajb with egg sauce1 #dd #cg with sausages1 #dc #cf with sherry1 #db #cf with tomatoes1 #da #ce with sauce piquante1 #adj #aja ,cod fish1 boiled1 #abb1 #abc #ij-ia croquettes1 #abe #ia fried1 #abd #ia ,corn meal1 cake1 #aij #acj pie1 #cg #ca with sausages1 #cf #cj ,crisp cake in double boiler1 #bjf #add ,croquettes1 fried1 #fg #ec ,curly tart1 #ahh #abi ,currant1 syrup1 #bji #adf ,cutlets1 chopped meat1 #gd #eh veal1 #ge #eh stewed1 #gc #eg stuffed1 #gf1 #ach #ei-ii ,dog fish1 fried1 #abf #ib stewed1 #abg #ib ,duck1 tame1 #add #ajd wild1 #df #ch ,eels1 stewed1 #aah #hh with peas1 #aai #hh ,eggs1 scrambled1 #aha #abc with ham1 #agi #abb with onion sauce1 #agh #abb with tomato sauce1 #ahj #abc ,egg-plants1 fried1 #ajj #ge in the oven1 #ajb #gf stewed1 #aja #gf ,farina1 cakes1 #aih #ach tart1 #bjj #aci ,fish1 with bread crumbs1 #aae #hf cutlets1 stewed1 #aaf #hf ,fry1 ,roman1 #fh1 #fi #ed-ee ,gnocchi1 #d #g milk1 #bjg #ade ,hare1 roast1 #ace #ig stewed1 #ea #db ,ices1 biscuits1 #baf #aec lemon1 #bag #aec orange1 #bai #aed pistache1 #bbj #aee strawberry1 #bah #aed tutti frutti1 #bba #aee ,kidney1 broiled1 #aeb #ajh fried1 #aec #ajh saut1 #ga #ef sliced #aea #ajg with anchovy1 #aej #ajg omelet1 #fa #dh ,lamb1 leg of1 #adg #aje omelet1 #cc #bi shoulder1 #gi #fa roast1 #acc #if with peas1 #gh #fa ,lemon1 ice1 #bag #aec pudding1 #bjd #adb syrup1 #baa #adh ,lentils1 soup1 #i #aj ,liver1 loaf1 #hi #fh ,macaroni1 ,napolitaine1 #bj #bj fried with oil1 #ba #ba au gratin1 #ai #ai a la ,corinna1 #ah #ah with anchovy sauce1 #ag #ah with butter and cheese1 #ae #ag with tomato sauce or brown stock1 #af #ah ,macaroons1 #aig #acf ,madeleine cake1 #aib #acb ,mantona tart1 #ahg #abh ,margherita cake1 #ahf #abg ,marmelade1 apricot1 #bad #aea ,meat1 ,genovese1 #hf #fe ,omelet1 #gg #fj stuffing1 #fe #eb ,milk gnocchi1 #bjg #ade ,minestrone1 #i #aa ,mushrooms1 dried1 #ii #gd fried1 #ig #gc stewed1 #ih #gd ,mussels1 with egg sauce1 #abj #hi with tomato sauce1 #aba #hi ,mutton1 cutlets1 #hd #ed leg of1 #gb1 #acd #eg-if ,omelet1 curled1 #fj #dg lamb1 #cc #bi veal kidney1 #fa #dh ,onions1 stewed1 #afj #aab stuffed1 #aei #aab ,orange1 ice1 #bai #aed ,orgeat1 syrup1 #bac #aej ,panata1 #c #g ,paste for frying1 #fc #ej ,pavese soup1 #aj #aa ,peaches1 stuffed1 #bjf #add ,peas1 with corned beef1 #aji #hb with ham1 #ajh #ha with onion sauce1 #aag #hj ,pigeon1 surprise1 #acg #ih broiled1 #adh #ajf 7,see ,squabs7 ,pistache1 ice1 #bbj #aee ,polenta pie1 #cg #ca with sausages1 #cf1 #afc #cj-aac ,polpettone1 #gg #fj ,pork liver fried1 #ff #ec roast1 #adf #aje ,portuguese cake1 #aif #acf ,pot-roast1 #acj #id with garlic1 #aca #ie larded1 #acf #ih ,potato pudding1 #bjc #ada ,preserve1 quince1 #bae #aea ,pudding1 bread1 #bjb #ada ,genovese1 #hh #fg hazelnuts1 #ahb #abd lemon1 #bjd #adb potato1 #bjc #ada rice meal1 #bja #adj roasted almonds1 #bje #adc ,puff ,paste1 #fb #dh ,quince1 cake1 #aie #ace preserve1 #bae #aea ,rabbit1 stewed1 #eb #db ,raspberry syrup1 #baj #adh ,ravioli1 #aj #aa ,rice1 cakes1 #bg #be meal pudding1 #bja #adj pancakes1 #gj #ee pudding with giblets1 #hg #ff tart1 #aii #aci with saffron1 #bf #bd ,risotto ,milanaise1 #bb #bb with chicken giblets1 #bc #bb with lobster1 #be #bc with peas1 #bd #bc with saffron1 #bf #bd ,roast-beef1 #abh #ic ,rolls1 stuffed1 #ch #cb ,roman fry1 #fh1 #fi #ed-ee ,sabayon1 #bjh #adf ,salmi of game1 #ej #da ,sauce1 anchovy1 #ac #ae balsamella1 #ei #df brown stock1 #ab #ad caper1 #eg #de for broiled fish1 #ef #de green1 #ec #dc ,genovese1 #eh #df tomato1 #ab #ad white1 #ed #dc yellow1 #ee #dd ,sausages with corn meal1 #afc #aac with onions1 #afd #aad ,soup1 bean1 #g #i bread1 #g #i cappelletti1 #b #f lentils1 #h #aj ,pavese1 #aa #ab ,queen1 #f #i stock1 #a #e vegetables1 #e #h ,spaghetti1 #aa-ae #ac-ag 7see ,macaroni7 ,spinach1 side-dish1 #aac #hd ,squabs1 ragout1 #dh #ci stewed1 #dg #ci timbale1 #di #dj 7,see ,pigeons7 ,squash1 fried1 #cb #bh stuffed1 #ia #fi ,steak in the saucepan1 #adi #ajf ,stewed cutlets1 #gc #eg ,strawberry1 ice1 #bah #aed ,string beans in mold1 #id #ga saut1 #ib #gj with egg sauce1 #ic #ga ,stufato1 #agj #aag ,french1 #agc #aai ,milanaise1 #agb #aah ,southern1 #aga #aah ,stuffing1 chicken1 #fd #ea meat1 #fe #eb ,sugo di carne1 #ac #ae ,sweet-breads1 #aeg #aaj ,syrup1 hard blackberry1 #bab #adi lemon1 #baa #adh orgeat1 #bac #aej raspberry1 #baj #adh red currant1 #bji #adf ,tart1 curly1 #ahh #abi farina1 #bjj #aci ,mantona1 #ahg #abh rice1 #aii #aci ,tenderloin1 with ,marsala1 #he #fe with spices1 #aeh #aaa ,tomato sauce1 #ab #ad stuffed1 #aaj #hb ,tongue1 boiled1 #aed #ajh stewed1 #aef #aji with olives1 #aee #aji ,tripe with gravy1 #hb #fc ,trout1 ,alpine1 #agd #abj fried1 #agf #aba ,lombard1 #age #aba with anchovies1 #agg #aba ,turkey1 #ade #ajd ,tutti frutti1 ice1 #bba #aee ,veal1 breast1 #hj #fb cutlets1 #ge #eh kidney with anchovy1 #aej #ajg liver1 #afa #aac fried1 #afb #aac in gravy1 #hc #fc kidney sliced1 #aea #ajg ,veal1 roast1 #abi #id stewed1 #ci #cb with gravy1 #ha #fb with tunny1 #ij #fh ,vegetable chowder1 #aj #aa soup1 #g #h ,wafer biscuits1 #aid #acd ,whiting with anchovy sauce1 #aag #hg ,zabaione1 #bjh #adf ,zucchine1 #cb #bh ---------------------------------------- ----------- ,transcriber's ,note3 ,all grave accents in the original have been changed to acute and an acute accent has been added to ,recipe ,no4 #afi ,,puree ,,of ,,celery4 ,inconsistencies in spelling between the main body and index have been retained1 however typographical typographical errors have been corrected in both4 in both4 ---------------------------------------- -----------