,,simple ,,italian ,,cookery  ,antonia  
,isola     ,,contents   ,soups ,macaroni
 and other ,pastes ,rice1 ,etc4 ,sauces 
,eggs ,fish ,vegetables ,meats ,salads  
,desserts ,index     ,,soups   ,,beef   
,,soup ,,stock 7,brodo di ,carne7    #a 
pound of round of beef   #b quarts of   
water   #b small1 new carrots1 or #a_/b 
of an old carrot   #a_/b pound of beef  
bones   #b small potatoes   #a onion    
#a tomato1 fresh or canned   ,parsley   
,boil the beef1 bones1 and vegetables in
 two quarts of water over a slow        
fire--adding pepper and salt4 ,skim     
occasionally1 and after two hours add   
two tablespoons of sherry2 then strain  
through fine soup-strainer or           
cheese-cloth4 ,this is the basis of all 
the following soups1 except when        
otherwise stated4  ,to make this stock  
richer1 add a turkey leg to above       
receipt2 boil one and a half hours1 then
 add one-half a pound of finely chopped 
beef4 ,cook for half an hour longer1    
then strain4  ,to make meat jelly1 add a

 little gelatine to the soup stock five 
minutes before straining4  ,to give a   
good dark color to the stock1 add a few 
drops of caramel1 which is prepared in  
the following manner3  ,put three       
tablespoons of granulated sugar into a  
saucepan with a little water1 and until 
the sugar has become dark and reddish2  
then add a little more water and boil   
again until the sugar is melted4 ,strain
 and pour into a bottle when the caramel
 will keep perfectly for several weeks4 
,,chicken ,,broth 7,brodo di ,capone7   
,this is made like the meat stock1      
substituting a fowl in place of the beef
 and bones4   ,,rice ,,soup 7,minestra  
di ,riso7    ,meat stock   #b           
tablespoons of rice  ,cover the rice    
with water and boil for ten minutes2    
then drain and add to the stock 7after  
it has been strained71 and boil for five
 or ten minutes more4   ,,stracciatella 
,,soup 7,minestra di ,stracciatella7    
#a egg   #a_/b tablespoon of ,parmesan  
cheese   #a tablespoon bread crumbs     

,beat the egg1 yolk and white together2 
add salt and the cheese1 grated1 and the
 bread crumbs2 mix well together and add
 to the boiling stock 7strained74 ,stir 
well with a fork to prevent the egg from
 setting1 and boil for four or five     
minutes4   ,,vegetable ,,chowder        
7,minestrone alla ,milanese7    #a_/b   
quart of stock   #b slices of lean pork1
 or a ham bone   #b tomatoes1 fresh or  
canned   #a cup of rice   #b tablespoons
 of dried beans   #a tablespoon of peas1
 fresh or canned   #b onions  ,put into 
the stock the slices of pork1 cut into  
small pieces2 or1 if desired1 a ham bone
 may be substituted for the pork4 ,add  
the tomatoes1 cut into small pieces     
also1 the onions1 in small pieces1 and  
the rice4 ,boil all together until the  
rice is cooked4 ,then add the beans and 
the peas and cook a little longer4 ,the 
soup is ready when it is thick4 ,if     
desired1 this chowder can be made with  
fish broth instead of the stock1 and    
with the addition of shrimps which have 

been taken from their shells4  ,this    
dish can be served hot or cold4   ,,fish
 ,,broth 7,brodo di ,pesce7    #a       
liberal pound of fresh codfish1 or any  
other lean fish for boiling   #a quart  
of water   #a onion   ,parsley   ,salt  
and pepper  ,boil until fish is         
thoroughly cooked2 strain and serve4    
,,codfish ,,soup 7,zuppa di ,merluzzo7  
,take one-half pound of salt codfish    
that has been soaked1 cut it up into    
squares1 but not small4  ,prepare in a  
saucepan four tablespoons of good       
olive-oil1 and one small onion cut into 
pieces4 ,cook the onion in the oil over 
a slow fire1 without allowing the onion 
to become colored1 then add a small     
bunch of parsley stems1 a small piece of
 celery1 a bay-leaf1 and a small sprig  
of thyme4 ,cool for a few moments1 then 
add two tomatoes1 skinned and with the  
seeds removed1 and cut into slices1 two 
tablespoons of dry white wine1 and one  
medium-sized potato1 peeled and cut into
 slices1 and1 lastly1 one cup of water4 

,when the potato is half cooked1 add the
 codfish1 then one-half tablespoon more 
of olive-oil4 ,remove the parsley stems1
 and put in instead one-half tablespoon 
of chopped-up parsley2 add a good pinch 
of pepper1 and some salt1 if needed4    
,when the vegetables are thoroughly     
cooked pour the soup over pieces of     
toasted or fried bread1 and serve4      
,,lentil ,,soup 7,brodo di ,lenticchie7 
#c tablespoons of dried lentils   #a_/b 
tablespoon of butter   #b tablespoons of
 cream   ,meat stock  ,cover the lentils
 with water and boil until they are     
quite soft4 ,pass them through a        
colander or a sieve4 ,melt the butter in
 a saucepan1 add the lentils and cream1 
mixing well1 then add a ladleful of the 
stock1 and boil for a few minutes2 then 
add the rest of the desired amount of   
stock1 a ladleful at a time4            
,,vegetable ,,soup 7,zuppa alla         
,primaverile7  ,take some cabbage1      
carrots1 celery1 onions1 turnips1       
lettuce1 squash1 potatoes1 beans1 and   

peas4 ,chop each into very small pieces1
 wash and drain4 ,take a saucepan1 put  
in a heaping tablespoon of butter2 chop 
up another small piece of onion and add 
to butter and fry until onion is golden2
 then add all the vegetables1 salt1 and 
pepper1 and cover the saucepan4 ,when   
the vegetables are half cooked1 and     
their juice has become absorbed1        
dissolve one tablespoon of tomato paste 
in one-third of a cup of hot water1 and 
add4 ,instead of the tomato paste there 
may be added to the onion1 before       
putting in the vegetables1 one tomato1  
peeled and cut into small pieces4 ,when 
the tomato is cooked add the vegetables4
 ,then add water1 a little at a time1   
until you have sufficient quantity for  
two persons4 ,take a slice of bread and 
cut into small squares or               
diamonds--toast or fry as desired--put  
these into the soup plates1 and pour the
 soup 7without straining7 over them4    
,,lettuce ,,soup 7,zuppa di ,lattuga7   
#a small lettuce   ,meat stock   #b     

potatoes   ,the leaves of a head of     
celery   #b tablespoons of peas1 fresh  
or canned   #a heaping tablespoon of    
flour  ,put the potatoes1 cold boiled1  
into the stock when it boils1 add the   
celery leaves1 the lettuce chopped up1  
the peas1 and the flour mixed well with 
a little cold stock or water4 ,boil for 
one hour and a half1 and serve with     
little squares of fried bread4          
,,pumpkin ,,soup 7,zuppa di ,zucca7     
#a slice of pumpkin   #b tablespoons of 
butter   #a_/b cup of water   #a-a_/b   
cups of milk   #a tablespoon of sugar   
,peel the pumpkin and remove the seeds1 
cut into small pieces1 and put into a   
saucepan with the butter1 the sugar1 a  
pinch of salt1 and the water4 ,boil for 
two hours1 then drain and put back into 
the saucepan with the milk1 which has   
been boiled4 ,allow it to come to a     
boil1 and then serve it with squares of 
fried bread4   ,,potato ,,soup 7,zuppa  
alla ,provinciale7    #b large potatoes 
#c tablespoons of cream or milk   #b    

tablespoons of butter   #b yolks of eggs
   ,soup stock  ,boil the potatoes1 then
 rub them through a sieve4 ,put them    
into a saucepan with the butter1 a      
little salt1 and the cream or milk4     
,simmer until it is thick1 then add the 
yolks of the two eggs to form it into a 
paste4 ,turn out onto the bread-board1  
cut into small dice1 and throw them into
 the stock1 which must be boiling4 ,if  
desired1 before serving sprinkle a      
little ,parmesan cheese into the soup4  
,,macaroni ,,and ,,other ,,pastes       
,,macaroni ,,with ,,tomato ,,sauce      
7,maccheroni al ,sugo7    #b quarts of  
water   #c_/d pound of macaroni  ,boil  
the water until it makes big bubbles4   
,add salt1 then break the macaroni and  
put it in4 ,cover the saucepan and boil 
for fifteen minutes4 ,the saucepan      
should not be too small1 otherwise the  
macaroni will stick to the bottom4      
,prepare the sauce as follows3  ,take a 
good slice of ham fat1 and chop very    
fine with it a piece of onion1 a piece  

of celery1 and some parsley4 ,then put  
this into a frying-pan and cook until   
the grease is colored4 7,if desired1 add
 a small lump of butter47 ,when well    
colored add two tablespoons of tomato   
paste dissolved in a little hot water4  
,boil all together for fifteen minutes4 
,drain the macaroni1 and put it into the
 frying-pan with the sauce1 mix well    
with fork and spoon over the fire1 so   
that the macaroni will be thoroughly    
seasoned1 then add three tablespoons of 
grated ,parmesan cheese1 mix again1 and 
serve4  ,if no tomato paste is available
 make the tomato sauce as follows3      
,chop up fine one-quarter of an onion1 a
 piece of celery the length of a finger1
 two or three basil-leaves1 and a small 
bunch of parsley4 ,slice seven or eight 
tomatoes 7fresh or canned71 add salt and
 pepper1 and put all on together to cook
 in four tablespoons of good olive-oil4 
,stir occasionally1 and when it becomes 
as thick as cream1 strain1 and add the  
macaroni as before directed4            

,,macaroni ,,with ,,meat ,,and ,,sauce  
7,maccheroni al sugo di ,carne7  ,take  
one-half pound of beef without fat4     
,prepare the ham fat as in the preceding
 receipt1 chopped up with onion1 celery1
 and parsley4 ,cut the meat into several
 pieces1 put it with the fat1 etc41 into
 a frying-pan4 ,add salt and pepper4    
,cook until the meat is colored1 then   
add two tablespoons of wine1 white or   
red4 ,when the wine is absorbed add two 
tablespoons of tomato paste dissolved in
 hot water4 7,or tomato sauce as in     
preceding47 ,boil all together for five 
minutes1 with cover on the saucepan1    
then add one cup of boiling water1 and  
allow it to simmer until the meat is    
thoroughly cooked--about one-half an    
hour4 ,boil and strain the macaroni as  
before1 and pour over it the sauce from 
the meat4 ,mix well1 and serve with the 
meat in the middle and the macaroni     
around it1 with cheese 7grated          
,parmesan7 sprinkled over it4  ,this    
dish can be made with veal or mutton    

instead of the beef4   ,,macaroni ,,with
 ,,butter ,,and ,,cheese 7,maccheroni al
 ,burro7  ,boil and drain the macaroni4 
,take four tablespoons of table-butter1 
three tablespoons of grated ,parmesan   
cheese1 add to the macaroni in the      
saucepan1 mix well over the fire1 and   
serve4   ,,sicilian ,,macaroni ,,with   
,,eggplant  ,slice one eggplant and put 
it under a weighted plate to extract the
 bitter juices4 ,then fry the slices    
delicately in lard4 ,make a ragout of   
chickens' hearts and livers as follows3 
,put two tablespoons of butter into a   
saucepan1 fry the hearts and livers1 and
 when cooked add two tablespoons of     
tomato paste1 thinned with hot water 7or
 a corresponding amount of tomato       
sauce74 ,cook for fifteen minutes4      
,prepare three-quarters of a pound of   
macaroni1 boiled and drained1 then put  
it into the saucepan with the hearts and
 livers1 add the eggplant and three     
tablespoons of grated ,parmesan cheese4 
,mix well together and serve4           

,,vermicelli ,,with ,,olive-,,oil ,,and 
,,anchovies  ,take one-half pound of    
vermicelli1 boil in salted water and    
drain4 ,while boiling put into a        
saucepan three anchovies1 cut up fine1  
with four tablespoons of olive-oil4 ,fry
 the anchovies in the oil1 then put the 
vermicelli into the saucepan1 mix well  
for a few moments on the fire1 then     
serve4   ,,vermicelli ,,with            
,,olive-,,oil1 ,,olives1 ,,capers1 ,,and
 ,,anchovies  ,take one-half pound of   
vermicelli and cover it well with salted
 water4 ,cook for about ten minutes4    
,while it is boiling put into a saucepan
 four tablespoons of olive-oil1 three   
anchovies cut up fine with six olives   
7ripe ones preferable7 and one-half     
tablespoon of capers4 ,when these are   
fried add the vermicelli 7well drained71
 mix well1 and put the saucepan at the  
back of the stove4 ,turn the vermicelli 
over with a fork every few minutes until
 it is thoroughly cooked4   ,,vermicelli
 ,,with ,,fish  ,boil one-half pound of 

vermicelli in salted water1 drain1 and  
mix with two tablespoons of olive-oil   
and a little chopped-up parsley4 ,then  
set to one side to get cool4  ,take five
 smelts1 split them1 take out the bones1
 and fry them slightly in one teaspoon  
of olive-oil4  ,butter a pan and        
sprinkle it with bread crumbs4 ,then put
 into it one-half of the cold           
vermicelli4 ,pour over this some thick  
tomato sauce 7one tablespoon of tomato  
paste cooked in two tablespoons of      
olive-oil74 ,then put in the smelts cut 
in two1 some anchovy1 a few capers1 and 
three or four ripe olives chopped up    
with one mushroom4 ,then add the rest of
 the tomato sauce1 then the other half  
of the vermicelli1 and on top a layer of
 bread crumbs4 ,season all well with    
salt and pepper4 ,put the pan into a    
moderate oven1 and cook about an hour   
and a quarter1 adding a little olive-oil
 when necessary1 so that it will not dry
 up too much4  ,any fish may be used    
instead of the smelts1 cutting it into  

thin strips4   ,,spaghetti ,,with       
,,tunny-,,fish  ,while one-half pound of
 spaghetti is boiling in salted water   
prepare the following3 ,take two ounces 
of tunny-fish and cut them into small   
pieces4 ,put them into a saucepan and   
fry them in their own oil4 ,this oil is 
generally sufficient1 but should it not 
be1 add another tablespoon of olive-oil4
 ,when the tunny have been fried add a  
teaspoonful of chopped parsley and four 
tomatoes1 peeled and the seeds removed1 
and a pinch of pepper4 ,let the tomatoes
 cook thoroughly4 ,when they are cooked 
put the spaghetti into the saucepan and 
move them about with a fork and spoon   
until they are thoroughly mixed with the
 sauce and the tunny4 ,then serve4      
,,timbale ,,of ,,vermicelli ,,with      
,,tomatoes 7,neapolitan ,receipt7  ,take
 ten medium-sized fresh tomatoes and cut
 them in two crosswise4 ,put a layer of 
these into a baking-dish with the liquid
 side touching the bottom of the dish4  
,now put another layer with the liquid  

side up1 sprinkle on salt and pepper4   
,break the raw vermicelli the length of 
the baking-dish and put a layer of it on
 top of the tomatoes4 ,now add another  
layer of the tomatoes1 with the skin    
side touching the vermicelli1 a second  
layer with the liquid side up1 salt and 
pepper1 and another layer of the raw    
vermicelli1 and so on1 the top layer    
being of tomatoes with their liquid side
 touching the vermicelli4 ,heat three or
 four tablespoons of good lard 7or      
butter71 and when the lard boils pour it
 over the tomatoes and vermicelli2 then 
put the dish into the oven and cook     
until the vermicelli is thoroughly done4
 ,after cooling a little while1 turn it 
out into a platter4   ,,macaroni ,,alla 
,,san ,,giovannello  ,while             
three-quarters of a pound of macaroni   
are boiling in salted water prepare the 
following3 ,chop up fine two ounces of  
ham fat with a little parsley4 ,peel six
 medium-sized tomatoes1 cut them open1  
remove the seeds1 and any hard or unripe

 parts1 and put them on one side4 ,take 
a frying-pan and put into it one scant  
tablespoon of butter and the chopped ham
 fat4 ,when the grease is colored put in
 the sliced tomatoes with salt and      
pepper4 ,when the tomatoes are cooked   
and begin to sputter put the macaroni   
into the pan with them1 mix well1 add   
grated ,parmesan cheese1 and serve4     
,,ribbon ,,macaroni 7,pasta fatta in    
,casa4 ,fettuccini7    #b #a_/b cups of 
flour   #b eggs   #c tablespoons of cold
 water   #a_/b teaspoon of salt  ,put   
the flour on a bread-board4 ,make a hole
 in the middle of it1 and break the eggs
 into it4 ,add the water and the salt1  
and mix all together with a fork until  
the flour is all absorbed and you have a
 paste which you can roll out4 ,then    
take a rolling-pin and roll it out very 
thin1 about the thickness of a ten-cent 
piece4 ,leave it spread out like this   
until it has dried a little4 ,then      
double it over a number of times1 always
 lengthwise1 and cut it across in strips

 about one-half inch wide4 ,boil two    
quarts of salted water1 and put the     
ribbons into it1 and cook for ten       
minutes1 then drain4 ,serve with the    
meat and sauce as in receipt for        
,macaroni with ,meat and ,sauce1 or with
 the tomato sauce and cheese only1 as   
desired4   ,,ravioli ,,with ,,meat      
,prepare the paste as in the preceding  
receipt4  ,take whatever meat is        
desired--chicken1 turkey1 or veal--this 
must always be cooked4 7,left-over meat 
may be utilized this way47 ,chop the    
meat very fine1 add one tablespoon of   
grated ,parmesan cheese1 one egg1 a dash
 of nutmeg1 a dash of grated lemon-peel1
 one tablespoon of butter1 cold4 ,mix   
these ingredients in a bowl4 ,take a    
teaspoon of the mixture and put it into 
the extended paste1 about two inches    
from the edge4 ,take another spoonful   
and put it about two inches away from   
the first spoonful4 ,continue to do this
 until you have a row of teaspoonfuls   
across the paste4 ,then fold over the   

edge of the paste so as to cover the    
spoonfuls of mixture1 and cut across the
 paste at the bottom of them4 ,then cut 
into squares with the meat in the middle
 of each square2 press down the paste a 
little at the edges so the meat cannot  
fall out4 ,continue to do this until all
 the meat and the paste are used up4    
,put the little squares of paste and    
meat into the boiling salted water a few
 at a time1 and boil for ten minutes4   
,serve with tomato sauce1 or butter and 
grated ,parmesan cheese4   ,,ravioli    
,,with ,,brains  ,take one lamb's brains
 and parboil in slightly salted water   
for five minutes4 ,put into a bowl with 
a small quantity of curds1 one egg1 salt
 and pepper1 dash of nutmeg1 and a      
little grated ,parmesan cheese1 and mix 
all together4 ,then put by teaspoonfuls 
on the paste as in preceding receipt4   
,cook for ten minutes in boiling salted 
water1 and serve with tomato sauce4     
,,ravioli ,,of ,,curds ,,and ,,spinach  
#a small bunch of spinach   #a_/b pound 

of curds  ,cook the spinach1 drain1 and 
chop up fine1 add the curds1 one egg1   
salt and pepper1 dash of nutmeg1 and a  
little grated cheese4 ,add to the paste1
 and boil as before4   ,,sweet ,,ravioli
 7,ravioli ,dolce7  ,these ravioli can  
be used also as a dessert by preparing  
them as follows3    ,take #a_/b pound of
 flour   #a tablespoon of butter   #b   
tablespoons of lard  ,work this into a  
paste and roll out thin4  ,take one-half
 pound of curds1 add one egg1 and the   
yolk of a second egg1 two tablespoons of
 granulated sugar1 a few drops of       
extract of vanilla4 ,mix well together  
and add to the paste as before4 ,then   
fry in lard until a golden brown4 ,serve
 with powdered sugar4   ,,timbale ,,of  
,,macaroni  ,take a small piece of ham  
fat1 one-half of onion1 piece of celery1
 parsley1 small piece of carrot4 ,chop  
up fine together4 ,put into a saucepan1 
and when the vegetables are fried add   
two or three mushrooms which have been  
chopped fine2 after five minutes add two

 tablespoons of tomato paste1 thinned   
with five tablespoons of hot water 7or  
equal quantity of tomato sauce without  
water74 ,when the sauce is cooked take  
out the mushrooms and put them on one   
side4  ,take one-half pound of macaroni4
 ,boil in salted water for fifteen      
minutes1 drain1 and add the sauce       
described above4 ,add two tablespoons   
,parmesan cheese1 grated1 and one       
tablespoon of butter4  ,butter well a   
mold1 then cover with a thin layer of   
bread crumbs the bottom and sides4 ,pour
 into the mold one-half the macaroni1   
then place on it a layer of mushrooms   
which you have taken out of the sauce4  
,now add the other half of the macaroni1
 and then another thin layer of bread   
crumbs4 ,put the mold into the oven     
without turning it over1 and bake in a  
slow oven until well browned4 ,then turn
 out and serve4  ,to this timbale1 if   
desired for variety1 cold meat of any   
kind cut up fine may be added to the    
sauce2 and one egg1 hard boiled1 and cut

 into four pieces4 ,add the egg1 and the
 pieces of meat which you have removed  
from the sauce1 to the timbale at the   
same time that you add the mushrooms4   
,,rice ,,timbale  ,this timbale is made 
in the same way as the preceding one1   
only substituting rice for macaroni4    
,one-half cup of rice4   ,,timbale ,,of 
,,ribbon ,,macaroni  ,this is prepared  
as the two preceding ones1 using ,ribbon
 ,macaroni instead of rice or ordinary  
macaroni4     ,,rice1 ,,etc4   ,,rice   
,,with ,,peas    #a_/b cup of rice      
,grated ,parmesan cheese   #b           
tablespoons of butter   #a small onion  
,chop the onion up fine and put it into 
the saucepan with one-half the butter   
7one tablespoon74 ,cook until the onion 
is brown1 then pour on the rice 7raw7   
and fry until the rice is dry4 ,then add
 hot water1 a ladleful at a time1 taking
 care not to let the rice boil too hard1
 as it will then become hard in the     
middle and floury around the edges4     
,when the rice is cooked1 put the       

saucepan at the back of the stove1 and  
add the rest of the butter4 ,before     
taking off the stove add a little grated
 ,parmesan cheese and the peas1 which   
have been prepared as follows3  ,take a 
small piece of ham fat1 one-half small  
onion1 and some parsley4 ,chop together 
fine1 add three tablespoons of          
olive-oil1 salt and pepper1 and put into
 a saucepan on the fire4 ,when the onion
 is colored add one can of green peas   
7or fresh peas1 according to season74   
,when the peas have absorbed all the    
olive-oil add a sufficient quantity of  
broth to cover them 7or water7 and cook 
until peas are soft4 ,then mix the peas 
with the rice1 add one tablespoon of    
,parmesan cheese1 and serve4   ,,rice   
,,alla ,,romana 7,risotto alla ,romana7 
,a small piece of ham fat   #a stalk of 
celery   ,parsley   #a onion   #b       
mushrooms canned1 or #a fresh mushroom  
#a_/c pound of lean beef  ,chop these   
ingredients together and put them into a
 large saucepan with a small piece of   

butter4 ,cook until the meat is well    
browned4 ,then add one tablespoon of red
 or white wine4 ,cook for a few minutes1
 then add one tablespoon of tomato paste
 dissolved in a little hot water1 or two
 and one-half tablespoons of the other  
tomato sauce4 ,cook well1 adding from   
time to time a little water--one-half   
cup in all4 ,wash the rice 7a little    
less than a cupful71 add it to the other
 ingredients in the saucepan1 and cook  
for about twenty minutes1 until the rice
 is soft1 adding more water from time to
 time4 ,then add two tablespoons of     
grated ,parmesan cheese1 mix well1 and  
serve1 with more cheese if desired4     
,,risotto ,,alla ,,nostrale  ,take a    
small piece of onion1 slice into small  
bits1 and put into a saucepan with two  
tablespoons of butter4 ,cook until onion
 is browned4  ,wash well one-half cup of
 rice4 ,put it into the saucepan with   
the onion1 add salt and pepper1 and fry 
until the rice is dry4 ,then take one   
and one-half tablespoons of tomato      

paste1 thinned with hot water 7or two   
tablespoons of other tomato sauce71 and 
add to the rice4 ,little by little add  
hot water until the rice is cooked      
through 7about one cup of hot water74   
,then add grated cheese1 ,parmesan or   
,gruyere1 one and one-half tablespoons  
of butter1 and mix well over the fire1  
then serve4  ,this rice can be served   
alone or with fried sausages1 or with   
cold chicken1 or any left-over meat     
prepared in the following manner3  ,take
 one and one-half tablespoons of butter 
in a saucepan4 ,cut the cold meat into  
slices1 and add them to the butter4 ,fry
 well1 then take one and one-half       
tablespoons of tomato paste1 thinned in 
water 7or three tablespoons tomato      
sauce74 ,add to the meat a little at a  
time4 ,simmer for one-half hour1 then   
put into the middle of hot platter1     
surrounded by rice1 and pour this sauce 
over all4 ,add a handful of grated      
,parmesan cheese to the rice4  ,this    
preparation of meat can be served with  

macaroni or corn-meal instead of the    
rice4   ,,rice ,,with ,,butter ,,and    
,,cheese 7,riso in ,bianco7  ,take      
one-half cup of rice4 ,boil in salted   
water4 ,after twenty minutes of boiling 
take off the fire and drain4 ,then put  
the rice back into a saucepan with three
 tablespoons of grated cheese           
7,parmesan7 and three tablespoons of    
butter4 ,mix well and serve as an       
entree1 or around a plate of meat44     
,,rice ,,with ,,tomatoes  ,boil a cup of
 rice soft in hot water4 ,shake it now  
and then1 but do not stir it4 ,drain it1
 add a little milk in which a beaten egg
 has been mixed1 one teaspoon of butter1
 and a little pepper and salt4 ,simmer  
for five minutes1 and if the rice has   
not absorbed all the milk1 drain it     
again4 ,put the rice around a dish1     
smooth it into a wall1 wash it over with
 the yolk of a beaten egg1 and put it   
into the oven until firm4 ,take the     
strained juice and pulp of seven or     
eight tomatoes1 season with pepper1 a   

little salt and sugar1 and one-half of a
 chopped-up onion2 stew for twenty      
minutes1 then stir in one tablespoon of 
butter and two tablespoons of fine bread
 crumbs4 ,stew three or four minutes to 
thicken1 and then pour the tomatoes into
 the dish1 in the middle of the rice1   
and serve4   ,,rice ,,with ,,tomatoes   
,,all' ,,indiana  ,wash a cup of rice   
and boil it4 ,take seven or eight       
good-sized tomatoes1 boil and strain    
them1 and season with salt and a little 
allspice4 ,take a baking-dish and put   
into it alternate layers of tomato and  
rice1 finishing off with a layer of     
tomato1 covered up with grated bread    
crumbs moistened with melted butter4    
,bake in a moderate oven for a good     
half-hour4   ,,risotto ,,with ,,ham     
,cut into small pieces one ounce of raw 
ham1 fat and lean4 ,chop up fine a small
 piece of onion1 and put it with the ham
 into a frying-pan with one-half a      
tablespoon of butter4 ,fry slowly until 
the ham and onions are golden4 ,then add

 one-half cup of uncooked rice2 when it 
has cooked for a few minutes1 add twice 
its height of bouillon 7or water71 salt 
and pepper1 a dash of nutmeg1 and mix   
well and allow it to boil for twenty    
minutes over a good fire4 ,then take off
 the stove1 add two tablespoons of      
butter and two tablespoons of ,parmesan 
cheese grated2 mix well and serve4      
,,rice ,,with ,,mushrooms    #aj        
mushrooms if canned1 or #e or #f if     
fresh ones   #c_/d of a cup of rice     
,chop up a little onion1 parsley1       
celery1 and carrot together1 and put    
them on the fire with two tablespoons of
 good olive-oil4 ,when this sauce is    
colored1 add two tablespoons of tomato  
paste1 thinned with hot water 7or a     
corresponding quantity of tomato sauce74
 ,season with salt and pepper4 ,cut the 
mushrooms into small pieces1 and add    
them to the sauce4 ,cook for twenty     
minutes over a medium fire4 ,put on one 
side and prepare the rice as follows3   
,fry the rice with a lump of butter     

until dry2 then add hot water1 a little 
at a time1 and boil gently4 ,when the   
rice is half cooked 7after about ten    
minutes7 add the mushrooms and sauce1   
and cook for another ten minutes4 ,add  
grated ,parmesan cheese before serving4 
,,polenta 7,indian ,meal7    #c_/d of a 
cup of yellow ,indian meal 7fine7   #c  
cups of water  ,put the water into a    
granite or iron saucepan1 add salt4     
,when it begins to boil add the ,indian 
meal1 little by little4 ,keep stirring  
constantly as you pour it in1 to prevent
 lumps4 ,boil for one-half hour1        
stirring constantly over a moderate     
fire4 ,if desired1 a little more water  
may be added if preferred not so thick4 
,add grated cheese and butter4          
,,polenta ,,fritters  ,put one pinch of 
salt and one tablespoon of sugar into a 
cup of milk1 and put it on to boil4 ,as 
soon as it boils pour in1 little by     
little1 one-half scant cup of fine      
,indian meal1 stirring constantly with a
 wooden spoon4 ,allow it to boil gently 

for twenty minutes4  ,take it off the   
stove1 add one level tablespoon of      
butter and the yolk of one egg and a    
little grated lemon-peel4 ,beat up well 
to mix the egg and butter4 ,then turn   
the mixture onto the bread-board1 which 
has been dampened2 spread it out to the 
thickness of a finger4 ,allow it to     
cool1 then cut into squares or diamonds 
or little rounds1 dip these into egg and
 then into the bread crumbs1 and fry    
them in boiling lard1 a few at a time4  
,sprinkle with sugar1 and serve hot4    
,,polenta ,,alla ,,toscana    #b cups of
 ,indian meal   #c pints of cold water  
,put the water on1 and when it boils add
 salt4 ,then add the ,indian meal1      
little by little1 stirring all the time4
 ,allow it to boil over a moderate fire 
for one-half hour1 stirring constantly4 
,when the meal has become quite stiff1  
take a wooden spoon and dip it into hot 
water1 and with it detach the ,indian   
meal from the side of the saucepan1 then
 hold the saucepan for a moment over the

 hottest part of the fire1 until the    
,indian meal has become detached from   
the bottom4 ,then turn it out onto the  
bread-board2 it should come out whole in
 a mold4 ,let it stand a few moments to 
cool4 ,then with a wire cut it into     
slices about the thickness of a finger4 
,place these slices on a hot platter in 
a layer2 pour over them a good meat     
gravy and grated cheese2 then put on    
another layer of the polenta1 and add   
more gravy and cheese1 and so on1 until 
your polenta is used up4   ,,polenta    
,,with ,,chopped ,,sausages  ,prepare   
the ,indian meal as in the preceding    
receipt4  ,take four ,deerfoot sausages 
7or two1 if a larger variety of         
sausage71 remove the skins1 chop fine1  
then fry in butter4 ,when they are a    
nice brown add one tablespoon of stock1 
and two tablespoons of tomato paste     
thinned with hot water 7or a            
corresponding amount of the tomato      
sauce74  ,cook for fifteen minutes more4
 ,then cut the polenta in slices as in  

preceding receipt and add the chopped   
sausages with their sauce and grated    
cheese1 in layers as before4   ,,chicken
 ,,with ,,polenta  ,take a small        
chicken2 clean and prepare it4 ,take a  
slice of ham fat four fingers wide and  
one finger long 7or one tablespoon of   
good lard74 ,chop up very fine with a   
chopping knife1 and put into a          
good-sized saucepan4 ,take one-half an  
onion1 a small carrot1 a piece of       
celery1 and cut all into very small     
pieces and add them all to the fat4     
,then put in the chicken1 the salt1     
pepper1 and a pinch of allspice1 and    
cover the saucepan4 ,cook until the     
chicken is covered1 basting with the    
grease1 and turning the chicken until it
 is brown on all sides2 then add        
one-third of a glass of red or white    
wine4 ,when the wine has become         
absorbed1 add one tablespoon of the     
tomato paste1 dissolved in a cup of hot 
water 7or a cup of tomato sauce not too 
thick74 ,cook for a few moments         

more--until the chicken is thoroughly   
cooked4  ,prepare the ,indian meal as in
 receipt for ,indian meal1 and serve the
 chicken surrounded by the ,indian meal1
 with the sauce poured over all and     
grated cheese sprinkled over the ,indian
 meal4  ,pigeon may be prepared in the  
same way as the chicken and served with 
the ,indian meal2 or either one may be  
served instead of the ,indian meal with 
rice1 as in receipt for ,risotto alla   
,nostrale2 ,macaroni1 as in receipt for 
,macaroni with ,butter1 or ,ribbon      
,macaroni1 as in receipt given4         
,,polenta ,,pasticciata    #c_/d of a   
cup of ,indian meal   #a quart of milk  
,boil the milk1 and add the ,indian     
meal1 a little at a time1 when milk is  
boiling1 stirring constantly4 ,cook for 
one-half an hour1 stirring constantly4  
,add salt just before taking off the    
fire4 ,the ,indian meal should be stiff 
when finished4 ,turn it onto the        
bread-board1 and spread it out to the   
thickness of two fingers4 ,while it is  

cooking prepare a meat sauce1 and a     
,bechamel sauce as follows3  ,,meat     
,,sauce  ,take a small piece of beef1 a 
small piece of ham1 fat and lean1 one   
tablespoon of butter1 a small piece of  
onion1 a small piece of carrot1 a small 
piece of celery1 a pinch of flour1      
one-half cup of bouillon 7or same amount
 of water71 pepper4 ,cut the meat into  
small dice2 chop up fine together the   
ham1 onion1 carrot1 and celery4 ,put    
these all together with some pepper into
 a saucepan with the butter1 and when   
the meat is brown1 add the pinch of     
flour1 and the bouillon a little at a   
time 7or the water71 and cook for about 
one-half an hour4 ,this sauce should not
 be strained4  ,,bechamel ,,sauce  ,take
 one tablespoon of flour1 and one       
tablespoon of butter4 ,put them into a  
saucepan and stir with a wooden spoon   
until they have become a golden-brown   
color4 ,then add1 a little at a time1   
one pint of milk2 stir constantly until 
the sauce is as thick as custard1 and is

 white in color4 ,if it grows too thick1
 a little more milk may be added2 or if 
it is too thin1 a tiny lump of butter   
rolled in flour will thicken it4  ,now  
take the cold ,indian meal and cut it   
into squares about two inches across4   
,take a baking-dish of medium depth1    
butter well1 then put in a layer of     
squares of ,indian meal close together1 
to entirely cover the bottom of the     
dish4 ,sprinkle over it grated cheese2  
then pour on the top enough meat sauce  
to cover the layer 7about two           
tablespoons71 then on the top of this   
add a layer of ,bechamel sauce4 ,then   
put another layer of the squares of     
,indian meal1 sprinkle with grated      
cheese as before1 add meat sauce1 then  
,bechamel sauce1 and continue in this   
way until the baking-dish is full1      
having for the top layer the ,bechamel  
sauce4 ,put the dish into a moderate    
oven1 and bake until it is a golden     
brown on top4   ,,polenta ,,cake        
7,migliaccio di ,farina ,gialla7    #b  

cups of coarse ,indian meal   #a_/b cup 
of raisins   #a_/b teaspoon of salt   #c
 teaspoons of sugar 7granulated7   #c   
tablespoons of lard  ,mix the salt1     
sugar1 and raisins with the ,indian meal
 in a bowl1 then pour in boiling water1 
a little at a time1 and stir well with a
 wooden spoon until you have a stiff    
paste and no dry meal remains sticking  
to the bottom of the bowl4  ,then take a
 cake-tin and grease it well with       
one-half of the lard4 ,then turn out the
 ,indian meal into the pan1 and even it 
out with the wooden spoon4 ,spread on   
the top of this the rest of the lard1   
softened slightly so as you can spread  
it easily4 ,cook in a slow oven until a 
golden brown4 ,serve hot4   ,,gnocchi   
,,of ,,farina 7,gnocchi di ,semolina7   
#a pint of milk   #a egg   #a_/b cup of 
farina   ,butter and cheese  ,put the   
milk on1 and when it boils add salt4    
,take a wooden spoon and1 stirring      
constantly1 add the farina little by    
little4 ,cook for ten minutes1 stirring 

constantly4 ,take off the fire and break
 into the farina one egg2 mix very      
quickly1 so that the egg will not have  
time to set4 ,spread the farina onto the
 breadboard about the height of a       
finger4 ,allow it to cool1 then cut it  
into squares or diamonds about two or   
three inches across4 ,butter well a     
baking-dish1 and put in the bottom a    
layer of the squares of farina2 sprinkle
 over a little grated ,parmesan cheese  
7or ,gruyere71 and put here and there a 
small dab of butter4 ,then put in       
another layer of the squares of farina2 
add cheese and butter as before4        
,continue in this way until your        
baking-dish is full1 having on the top  
layer butter and cheese4  ,bake in a hot
 oven until a brown crust forms4 ,serve 
in the baking-dish4   ,,gnocchi ,,of    
,,potato  ,take six medium-sized        
potatoes and put them on to boil in     
their skins4 ,when they are done1 peel  
them and pass them through a fine       
colander4 ,add a little salt4 ,take one 

cup of flour1 and mix on the bread-board
 with the potatoes until they form a    
paste4 ,roll this paste with the hands  
into a sausage about the thickness of   
three fingers4 ,cut this roll across    
into pieces about an inch long4 ,press  
these pieces lightly with the finger or 
the handle of the knife1 so they will   
take little cup-shaped forms4 ,leave    
these to one side1 and put two quarts of
 salted water on to boil4 ,when it boils
 add the gnocchi a few at a time1 until 
all are in the water4 ,when the gnocchi 
rise to the surface of the water1 take  
them out with the skimmer4 ,put them    
into a platter a few at a time1 adding  
each time gravy and cheese1 and covering
 them well4 ,put a layer of grated      
cheese sprinkled on top4 ,serve with    
meat1 or as a first course4   ,,gnocchi 
,,of ,,milk--,a ,,dessert    #a cup of  
milk   #a level tablespoon of powdered  
starch   #b or #c drops of vanilla      
extract   #b yolks of eggs   #b         
tablespoons of sugar  ,put all these    

ingredients together into a saucepan and
 mix together with a wooden spoon for a 
few moments4 ,then put onto the back of 
the stove where it is not too hot1 and  
cook until the mixture has become stiff4
 ,cook a few moments longer1 stirring   
always2 then turn out onto a bread-board
 and spread to a thickness of a finger  
and a half4 ,when  cold1 cut into       
diamonds or squares the width of two    
fingers4 ,butter a baking-dish1 and put 
the squares into it overlapping each    
other4 ,add a few dabs of butter here   
and there4 ,put another layer of the    
squares in the dish1 more dabs of       
butter1 and so on until the dish is     
full4 ,brown in the oven4     ,,sauces  
,,roux ,,for ,,sauces  ,roux is         
necessary to thicken and give body to   
sauces4 ,put one tablespoon of flour and
 one of butter into a saucepan and cook 
until the flour has lost any raw taste4 
,then put the saucepan on the back of   
the stove and add slowly the stock or   
milk1 one cup for every tablespoon of   

butter or flour1 and stir until smooth4 
,for white sauces take care the flour   
does not color2 for dark sauces let it  
brown1 but take care it does not burn4  
,,agro ,,dolce ,,sauce  ,take two       
tablespoons of sugar 7brown or white71  
one-half a cup of currants1 a quarter of
 a bar of grated chocolate1 one         
tablespoon of chopped candied orange1   
one of lemon-peel1 one of capers1 and   
one cup of vinegar4 ,mix well together  
and let soak for two hours2 pour it over
 venison or veal1 and simmer for ten    
minutes4   ,,bechamel ,,sauce ,,no4 #a  
,put two ounces of butter and two       
tablespoons of flour into a saucepan and
 stir for five minutes4 ,pour one and   
one-half pints of boiling milk gradually
 in1 beating well with a whisk4 ,add    
some nutmeg1 a few peppercorns1 a pinch 
of salt1 and some chopped mushrooms4    
,cook for one-quarter of an hour1 and   
rub through a fine sieve4   ,,bechamel  
,,sauce ,,no4 #b  ,mix three tablespoons
 of butter and three of flour to a      

smooth paste1 put some peppercorns1     
one-half an onion1 one-half a carrot    
sliced1 a small piece of mace1 two      
teacups of white stock1 a pinch of salt 
and of grated nutmeg1 in a stew-pan2    
simmer for one-half an hour1 stirring   
often1 then add one teacup of cream2    
boil at once1 and strain and serve4     
,,tomato ,,sauce ,,no4 #a  ,take ten    
fresh tomatoes1 remove the skins1 cut   
them up2 put them into a saucepan and   
boil them until soft4 ,then pass them   
through a sieve4 ,put their juice into a
 saucepan with one heaping tablespoon of
 butter or one-half tablespoon of good  
lard1 salt and pepper1 and boil again1  
adding water if the sauce becomes too   
thick4 ,this sauce can be kept in a     
bottle for several days4 ,it can be used
 for macaroni1 etc41 in place of the    
tomato paste4   ,,tomato ,,sauce ,,no4  
#b  ,mince one-quarter of an onion1     
one-half a stalk of celery1 a few leaves
 of sweet basil1 and a bunch of parsley 
up fine4 ,add one-half cup of olive-oil1

 a pinch of salt and one of pepper1 and 
cut eight or nine tomatoes into slices4 
,boil until the sauce is as thick as    
cream1 stirring occasionally1 then      
strain through a sieve and serve4       
,,tomato ,,sauce ,,no4 #c  ,take four   
pounds of tomatoes1 cut them in two1 and
 put them into a two-quart saucepan with
 two wine-glasses of water1 two         
saltspoons of salt1 one of pepper1 cover
 the saucepan1 and boil for forty       
minutes1 stirring often to prevent      
burning2 then strain4 ,make a roux in   
another saucepan with one ounce of      
butter and three-quarters of an ounce of
 flour4 ,cook for three minutes1 mixing 
well4 ,take roux off the fire1 and pour 
the tomatoes into it a little at a time1
 stirring to keep it smooth4 ,add two   
wineglasses of stock1 put on the fire1  
and cook for twenty minutes1 stirring   
all the time4   ,,butter ,,sauce  ,take 
eight ounces of butter1 one tablespoon  
of salt1 one of pepper1 and two         
tablespoons of lemon juice4 ,stir with a

 wooden spoon over the fire until the   
butter is half melted1 then take it off 
and continue to stir until it is quite  
liquid4 ,by taking the butter off the   
stove before it is all melted it will   
have a pleasant taste of fresh cream2   
this is all lost otherwise4   ,,lombarda
 ,,sauce  ,put two tumblers of white    
roux and one of chicken jelly into a    
saucepan1 reduce1 and add three yolks of
 eggs mixed with two ounces of butter   
and the juice of one-half lemon4 ,before
 it boils take the saucepan off the     
fire1 and add one tumbler of thick      
tomato sauce 7see ,sauces1 page #cj71   
strain1 and just before serving add one 
tablespoon of sweet herbs minced fine4  
,,alla ,,panna ,,sauce  ,melt one-half a
 pound of butter1 add a little flour1   
salt1 pepper1 and grated nutmeg4 ,stir  
until thick1 then add one pint of cream1
 a little chopped parsley1 and heat for 
five minutes4   ,,meat ,,sauce  ,put    
into a saucepan one pound of beef and   
one-half an onion chopped up with three 

ounces of lard1 some parsley1 salt1     
pepper1 one clove1 and a very small     
slice of ham4 ,fry these over a hot fire
 for a few moments1 moving them         
continually1 and when the onion is      
browned add four tablespoons of red     
wine1 and four tablespoons of tomato    
sauce 7or tomato paste74 ,when this     
sauce begins to sputter1 add1 little by 
little1 some boiling water4 ,stick a    
fork into the meat from time to time to 
allow the juices to escape4 ,take a     
little of the sauce in a spoon1 and when
 it looks a good golden color1 and there
 is a sufficient quantity to cover the  
meat1 put the covered saucepan at the   
back of the stove and allow it to simmer
 until the meat is thoroughly cooked4   
,then take out the meat1 slice it1      
prepare macaroni1 or any paste you      
desire1 and serve it with the meat1 and 
the sauce poured over all1 and the      
addition of butter and grated cheese4   
,,economical ,,sauce  ,take one-half of 
an old onion and chop it up fine4 ,take 

one small carrot1 wash it1 scrape it1   
and cut it into transverse slices2 do   
the same with a stalk of celery1 some   
parsley1 and one fresh or canned        
mushroom4 ,then take a slice of ham 7raw
 if possible71 fat and lean1 about four 
fingers wide and one finger high4 ,chop 
it up fine1 and put it into a           
medium-sized saucepan with one          
tablespoon of butter4 ,when the ham is  
colored1 put in the chopped-up          
vegetables1 one clove1 salt1 and pepper1
 and stir constantly1 allowing the      
vegetables to cook thoroughly but not to
 burn1 which will destroy the taste of  
the sauce4 ,it should be a golden color4
 ,a little red wine may be added if you 
have it1 but this is not necessary4     
,then add four fresh tomatoes1 cut into 
several pieces1 the skins removed1 and  
the seeds taken out4 ,allow these to    
cook in the sauce until they sputter1   
then add a little water 7or bouillon if 
you have it71 allow it to boil for a few
 moments more1 then take it off the fire

 and pass it through a sieve or fine    
colander1 pressing hard so that all will
 pass through4 ,if it is too thick after
 straining1 add water or bouillon1 and  
put it back and allow it to boil again a
 few moments4 ,this sauce can be used   
for macaroni1 gnocchi1 left-over meat1  
egg1 etc4 ,the success of the sauce     
depends upon the proper frying of the   
onion in it4   ,,hot ,,piquante ,,sauce 
,chop up fine two ounces of lean ham and
 a small piece of onion1 add a little   
celery1 the stalks of parsley1 one      
clove1 one-half tablespoon of pepper1   
and one-half bay-leaf4 ,pour over these 
ingredients a scant one-half cup of     
vinegar4 ,cover the saucepan and allow  
it to boil until it has consumed        
one-half4 ,put into another saucepan    
one-half cup of bouillon 7or water in   
which you have dissolved one tablespoon 
of extract of beef74 ,allow it to boil1 
and then thicken with a teaspoon of     
potato flour which has been diluted in a
 little cold water4 ,drop this1 little  

by little1 into the saucepan until you  
have gained the required thickness for  
the sauce4 ,then pour in the boiled     
vinegar1 passing it through             
cheese-cloth4 ,mix well together and add
 a teaspoon of ,french mustard1 some    
capers1 and some chopped-up pickles4    
,serve hot with meats or tongue4 ,the   
pepper should predominate in this sauce4
   ,,piquante ,,sauce ,,with ,,egg      
,take some anchovy paste--one           
tablespoon1 two tablespoons of chopped  
parsley1 some capers and chopped        
pickles1 one teaspoon of ,french mustard
 and the yolks of two hard-boiled eggs4 
,work this all together into a paste1   
then add three tablespoons of olive-oil 
and two or three of vinegar and a pinch 
of salt and pepper4 ,this sauce is good 
with both meat and fish4     ,,eggs     
,,eggs ,,with ,,peas  ,take one and     
one-half cups of green peas1 and cook   
them with one and one-half tablespoons  
of good butter1 and a pinch of salt4    
,take four hard-boiled eggs1 cut them in

 two lengthwise1 and put them on a      
platter2 pour over them the peas as a   
sauce4   ,,eggs ,,alla ,,milanese  ,hard
 boil four eggs1 cut them in four pieces
 each1 put them in a platter1 and pour  
over them the following sauce3  ,,cream 
,,of ,,lemon ,,sauce  ,take one cup of  
cold water1 and pour one-half of it in a
 bowl with one tablespoon of starch1    
stir well until starch is dissolved4    
,pour the other one-half onto one       
heaping tablespoon of powered sugar and 
boil for a few moments--until sugar is  
thoroughly dissolved4 ,allow it to cool1
 and then add the starch1 and one cup of
 milk1 a pinch of salt1 a little grated 
lemon-rind1 and two yolks of eggs4 ,mix 
all thoroughly1 then strain through a   
sieve1 then put on the stove again1 and 
over a moderate fire1 stir it           
constantly1 always in the same          
direction1 until it has assumed the     
thickness you desire4   ,,eggs ,,alla   
,,sciarmante  ,hard boil four eggs2 cut 
into several pieces4 ,then prepare the  

following3  ,boil down to a syrup one   
heaping tablespoon of sugar1 rind of    
one-quarter of lemon1 one scant cup of  
water1 and a little piece of cinnamon4  
,then remove the lemon-rind and the     
cinnamon1 and add one cup of milk or    
cream4 ,when heated through1 take off of
 fire1 and add the yolks of four eggs1  
beating well together4 ,then pour the   
sauce over the hard-boiled eggs in a    
shallow baking-dish1 put it in a very   
moderate oven1 and bake4 ,before serving
 squeeze on a little lemon juice and    
garnish with squares of fried bread4    
,,eggs ,,with ,,piquante ,,sauce  ,chop 
up fine one pickled pepper1 one teaspoon
 of capers1 one-half small pickled onion
 and one pickle1 and some parsley4      
,dissolve in boiling water one          
tablespoon of butter1 add the juice of  
one-half of lemon1 a pinch of flour to  
give a little body1 and the chopped     
pickles4 ,if too sour add some sugar4   
,hard boil four eggs1 cut them in four1 
and pour over them the sauce4   ,,eggs  

,,alla ,,monachile  ,hard boil four     
eggs1 divide them in half1 and pour over
 them the following sauce3 ,put two     
tablespoons of vinegar into a saucepan  
and one tablespoon of sugar 7brown or   
white71 fifteen almonds chopped up fine1
 and a small piece of candied citron4   
,let it boil for a little while1 then   
add a pinch of cinnamon1 cloves1 pepper1
 and salt1 and if too acid add a little 
water4  ,before taking off the stove add
 a little flour to give body to the     
sauce4 ,pour over the eggs and serve4   
,,eggs ,,alla ,,fiorentina  ,hard boil  
four eggs4 ,let them cool in a bowl of  
cold water4 ,peel them and divide them  
in half4 ,take the yolks and mix with   
them one heaping tablespoon of butter1  
one tablespoon of ,parmesan cheese      
grated1 and a little salt and pepper4   
,put this mixture into a saucepan with  
the yolks of two raw eggs1 and one-half 
of the white of one egg4 ,stir well     
until the mixture becomes thick4 ,then  
fill the hard-boiled whites of the eggs 

with the stuffing2 if any stuffing      
remains over1 spread it on the platter  
under the eggs4 ,then put one-half cup  
of milk in a saucepan with one-half     
tablespoon of butter and one-half       
tablespoon of flour1 salt1 and pepper4  
,boil for a few moments1 stirring well1 
then pour over the eggs1 sprinkle well  
with grated ,parmesan cheese1 and put in
 the oven and brown4   ,,lightning      
,,omelette  ,butter a baking-dish and   
put in the bottom of it slices of stale 
bread 7brown bread is better than white7
 which have been dipped in milk4 ,then  
put in a layer of very thin slices of   
,gruyere cheese4 ,take two eggs1 beat   
them up to a froth1 add salt and pepper1
 pour them into a baking-dish on top of 
the bread and cheese1 then put it in the
 oven until it is browned on top4 ,serve
 hot4   ,,eggs ,,alla ,,piacentina      
,take the whites of four eggs1 and beat 
until stiff4 ,then add the yolks and one
 rounded tablespoon of melted butter1   
and a little salt and pepper4 ,take a   

small baking-dish1 butter it well1 and  
put in the bottom a layer or two of very
 thin slices of cheese1 ,parmesan or    
,gruyere4 ,put into the oven for a few  
moments until thoroughly heated1 then   
pour on the whites of eggs mixed with   
the other ingredients1 put back in the  
oven1 and serve when the eggs are a     
golden brown4   ,,eggs ,,alla           
,,benedettina  ,roast two small peppers1
 take off their skins1 remove the seeds1
 and cut into strips4 ,take two tomatoes
 7not too ripe71 boil them1 remove the  
skins and seeds1 and cut into thin      
strips also4 ,then wash two anchovies1  
remove the bones1 and cut also into     
strips4 ,take a small baking-dish1 put  
in the strips of peppers and tomatoes   
and the anchovies4 ,add two tablespoons 
of good olive-oil and put on the top of 
the stove until the ingredients boil4   
,then break into the dish four eggs1    
taking care to keep the yolks whole4    
,add salt and pepper1 and put the dish  
into the oven until the eggs are cooked4

   ,,eggs ,,alla ,,romana  ,beat four   
eggs1 whites and yolks together4 ,add   
one tablespoon of milk or cream1 salt   
and pepper1 one tablespoon of grated    
,parmesan cheese1 and a little          
chopped-up parsley4 ,with this make     
three or four omelettes about the       
thickness of a ten-cent piece4 ,as the  
omelettes are finished lay them on a    
napkin to cool2 then cut them           
transversely into strips about          
one-quarter of an inch wide4 ,then put  
the strips into a saucepan with some    
heated butter4 ,heat them through       
thoroughly and serve with grated cheese 
and the following meat sauce poured over
 them3  ,,meat ,,sauce  ,chop up some   
ham fat with a little onion1 celery1    
carrot1 and parsley4 ,add a small piece 
of beef and cook until beef is well     
colored4 ,then add one and one-half     
tablespoons of red wine 7or white71 cook
 until wine is absorbed1 then add one   
tablespoon of tomato paste diluted with 
water1 or four fresh tomatoes1 and boil 

fifteen minutes4     ,,fish   ,,codfish 
,,alla ,,giardiniera  ,take one pound of
 salted codfish1 boil it1 remove the    
skin and bones1 and shred it4 ,then take
 one good carrot1 one-half a turnip1    
scrape them1 cut them into slices1 and  
boil them for a few moments4 ,then drain
 off the water1 and put them into a     
saucepan with one and one-half          
tablespoons of butter and finish cooking
 them1 adding from time to time a little
 boiling water4 ,when the vegetables are
 cooked add the codfish1 mix well1 and  
serve4   ,,codfish ,,with ,,egg ,,sauce 
,take one pound of salt codfish4 ,boil  
it and remove the skin and bones4 ,then 
fry lightly in butter1 adding chopped-up
 parsley1 salt1 and pepper4 ,stir about 
constantly1 and add from time to time a 
little boiling water1 until the fish is 
thoroughly cooked4 ,then beat up the    
yolks of two eggs and add them with a   
little flour1 and cook for a few moments
 more4 ,squeeze on some lemon juice and 
serve4   ,,codfish ,,alla ,,marinaia    

,take one pound of salt codfish4 ,boil  
slightly until you can remove the skin  
and bones4 ,chop up fine a piece of     
onion1 and parsley1 and fry them in a   
saucepan with three tablespoons of best 
olive-oil1 then put in the codfish with 
salt1 pepper1 and a pinch of allspice4  
,while this is cooking1 put into another
 saucepan three tablespoons of best     
vinegar1 two tablespoons of fish broth1 
and one-half bay-leaf4 ,add a little    
flour to give body to the sauce1 stir   
well1 then remove the bay-leaf1 and take
 the saucepan off the fire4 ,arrange the
 platter with pieces of fried bread in a
 layer on the bottom1 then the codfish1 
and then the sauce poured over it4      
,,fresh ,,codfish ,,al ,,vino ,,bianco  
,remove the bones from three-quarters of
 a pound of fresh codfish4 ,cut into    
slices lengthwise4 ,butter a            
baking-dish1 put in the fish1 put more  
butter on top of it1 salt and pepper1   
and one-half glass of dry white wine4   
,cook for twenty minutes in a hot oven1 

then place the fish on a platter1 take  
the juice left over in the baking-dish1 
put it into a saucepan1 add a little    
flour1 some more butter1 and the juice  
of half a lemon4 ,before taking off the 
fire1 add some chopped-up parsley1 and  
then pour the sauce over the fish1 and  
serve4   ,,codfish ,,with ,,green       
,,peppers  ,take one-half pound of      
salted codfish which has been soaked to 
remove the saltiness4 ,remove the skin  
and bones1 and cut the codfish into     
small squares4 ,then dip it again into  
fresh water1 and put the squares onto a 
napkin to dry4 ,the fish may either be  
left as it is1 or before proceeding1 you
 may roll it in flour and fry it in lard
 or oil4  ,then take two good-sized     
green peppers1 roast them on top of the 
stove1 remove the skins and seeds1 wash 
them1 dry them1 and cut them in narrow  
strips4 ,when this is done put three    
generous tablespoons of olive-oil into a
 saucepan with one onion cut up small1  
and fry the onion over a slow fire4     

,take two big tomatoes1 skin them1      
remove the seeds and hard parts1 and cut
 them into small pieces4 ,when the onion
 has taken a good color1 add the        
tomatoes1 and cook until they sputter1  
then add the peppers and a little salt  
and pepper4 ,if the sauce is too thick  
add a little water4 ,when the peppers   
are half cooked1 add some chopped-up    
parsley and the codfish4 ,cover up the  
saucepan and let it simmer until the    
fish is cooked4  ,this dish is also good
 cold4     ,,vegetables    ,,onions     
,,alla ,,parmegiana  ,take six onions4  
,take out the centers with an           
apple-corer and fill them up with the   
following stuffing3 ,one tablespoon of  
grated ,parmesan cheese mixed with two  
hard-boiled eggs and chopped parsley4   
,boil them first1 then roll them in     
flour and fry them in olive-oil or      
butter4 ,then put them in a baking-dish 
with one-half tablespoon of grated      
,parmesan cheese and one tablespoon of  
melted butter4 ,put them in the oven and

 bake until golden4   ,,onions ,,alla   
,,veneziana  ,take six small onions1    
remove the centers with an apple-corer4 
,boil them for a few moments1 drain     
them1 and stuff them with the following3
 ,take a piece of bread1 dip it in milk1
 squeeze out the milk1 and mix the bread
 with one tablespoon of grated ,parmesan
 cheese1 the yolks of two hard-boiled   
eggs4 ,mix well together1 then add some 
fine-chopped parsley1 a pinch of sugar1 
salt and pepper1 and the yolk of one raw
 egg2 mix again well1 and then stuff the
 onions with the mixture4 ,then dip them
 in flour and in egg1 and fry them in   
lard4 ,put them on a platter and serve  
with a piquante sauce1 made as follows3 
,chop up fine some pickles1 capers1 and 
pickled pepper1 and add one-half cup of 
water4 ,when these are cooked1 add one  
tablespoon of butter and cook a little  
while longer1 then pour over the onions 
and serve4   ,,lima ,,beans ,,with ,,ham
  ,take three-quarters of a pound of    
lima beans1 very tender young ones4 ,put

 them in boiling water for about five   
minutes to whiten them4 ,then put into a
 saucepan one heaping tablespoon of     
butter1 some chopped parsley1 and one   
small onion chopped up fine4 ,when the  
onion is fried1 add three ounces of raw 
ham1 also chopped up4 ,when the ham is  
fried put in the lima beans1 and a      
little while before they are cooked add 
two or three tablespoons of stock4      
,serve with dice of fried bread4        
,,fried ,,squash1 ,,parsnips1 ,,celery1 
,,and ,,mushrooms  ,take two small      
squash1 the smallest size possible2 cut 
off the two ends1 divide them in two1   
and slice them in fine slices           
lengthwise4 ,put them in an earthen dish
 and sprinkle well with salt4 ,take one 
parsnip1 scrape it1 wash it1 and boil it
 slightly1 slice it1 add it to the      
squash with more salt4 ,take the heart  
of celery1 boil for a moment1 and slice 
as with the other vegetables4  ,lastly1 
take some mushrooms1 not very large     
ones1 clean them1 boil them a moment1   

and add them to the rest4 ,then dry all 
the vegetables with a clean towel1 mix  
them all together1 roll them thoroughly 
in flour1 dip in egg1 and fry in hot    
lard1 dropping them in carelessly4      
,serve them in a hot dish with a napkin 
under them4   ,,pumpkin ,,alla          
,,parmegiana  ,take a slice of pumpkin1 
remove the rind and the seeds1 cut into 
square pieces1 and then slice these into
 slivers about the thickness of a       
ten-cent piece4 ,boil these for a moment
 in salted water1 drain and put them    
into a saucepan1 and fry in butter1 with
 a little salt and a pinch of allspice4 
,serve with grated ,parmesan cheese and 
melted butter4 ,or1 if preferred1 when  
the pumpkin is fried1 put it in a       
baking-dish1 add thin slices of cheese  
7,parmesan or ,gruyere71 and put it into
 the oven until browned4   ,,fried      
,,pumpkin  ,take a slice of pumpkin1    
remove the rind and the seeds4 ,cut it  
into strips as for ,french fried        
potatoes1 only finer4 ,roll in flour and

 dip in egg1 and fry in boiling lard or 
olive-oil4  ,if desired as garnishing   
for meat1 cut the pumpkin exceedingly   
fine1 roll in flour1 but not in egg1 and
 fry4   ,,spinach ,,alla ,,romana       
,clean and prepare the spinach4 ,put one
 pint of cold water with one tablespoon 
of salt on to boil1 and when it boils   
put in the spinach4 ,when the spinach is
 cooked--in about ten minutes--drain it 
in a colander1 and turn onto it the cold
 water from the faucet for a few        
moments4 ,then squeeze out all the water
 with the hands4 ,put three tablespoons 
of olive-oil into a frying-pan2 when    
this is thoroughly hot add the spinach1 
salt1 and pepper4 ,cook for a few       
moments1 stirring well with a fork and  
spoon1 so the oil will permeate the     
spinach2 then serve4 ,do not chop the   
spinach4   ,,spinach ,,souffle  ,wash   
the spinach in several waters1 put it in
 a covered saucepan on a good fire4     
,stir now and then to prevent burning1  
and after fifteen minutes add one       

tablespoon of salt4 ,cook five minutes  
more2 drain and squeeze out the water4  
,then chop up very fine4 ,put into a    
saucepan one generous tablespoon of     
butter1 three-quarters tablespoon of    
flour1 stir1 and when they are half     
cooked1 add the spinach and a little    
salt and pepper4 ,cook for five minutes1
 then pour in four or five tablespoons  
of cream1 stirring constantly to prevent
 burning4 ,take a cup of spinach1       
prepared as above1 beat up the yolk of  
one egg1 mix it with the spinach1 and   
stir over the fire until the egg is set2
 then let it cool1 and before serving   
stir the well-beaten whites of three    
eggs lightly into it4 ,fill china cups  
or buttered papered forms half full1 put
 them into a hot oven for ten or fifteen
 minutes1 and serve at once4 ,if too    
little baked or not served at once1 the 
souffle will be spoiled4   ,,spinach    
,,in ,,riccioli  ,boil the spinach and  
pass it through a fine colander4 ,beat  
up two eggs1 add salt and pepper1 and   

mix enough spinach into them to make    
them green4 ,put a little olive-oil into
 a frying-pan1 and when it is thoroughly
 heated 7but not boiling71 pour a little
 of the egg1 turning the pan about so   
that the pancake should be as thin as a 
piece of paper and dry4 ,toss if        
necessary4 ,take it out2 repeat with the
 rest of the egg4 ,then take the        
pancakes1 place them one on top of the  
other1 and cut them into pieces the     
width of a finger and about two inches  
long4 ,fry them in butter1 and grate a  
little ,parmesan cheese over them4 ,they
 make a very nice garnish4   ,,spinach  
,,in ,a ,,mold ,,with ,,mushrooms  ,boil
 the spinach for a few moments1 drain1  
squeeze out the water1 then pound it    
well1 and pass it through a fine        
colander4 ,put it into a saucepan with a
 lump of butter and a few drops of lemon
 juice4 ,let it boil for a few moments1 
then turn it into a dish and allow it to
 cool4 ,when cold mix with it the       
beaten-up yolks of two eggs4 ,put them  

into a buttered mold1 leaving an empty  
space in the middle4 ,bake in a slow    
oven for about an hour4 ,when cooked    
turn it out onto a dish1 and fill up the
 empty space with mushrooms1 which you  
have prepared as follows3 ,wash and     
clean a sufficient quantity of mushrooms
 and put them into a saucepan with a    
good-sized lump of butter1 a little     
flour1 salt1 and pepper4 ,cook over a   
brisk fire for ten minutes4 ,moisten    
well with chicken broth or stock1 and   
add some roux made as follows3 ,put one 
tablespoon of flour and one of butter   
into a saucepan1 and cook until the     
flour has lost all raw taste4 ,then add 
stock or milk as desired1 slowly--one   
cup for every tablespoon of butter or   
flour--and stir until smooth4 ,squeeze  
the juice of half a lemon on the        
mushrooms1 put them with their sauce    
into the spinach1 and serve4   ,,flan   
,,of ,,vegetables  ,wash1 chop up fine1 
and boil several vegetables1 a potato1  
some spinach1 a carrot1 and a small     

beet1 etc41 then boil them again in a   
saucepan with some stock2 then add a    
half a cup of cream or milk1 stir well  
together1 take them off the stove1 and  
let them cool4 ,when cool add the yolks 
of two eggs1 some grated cheese1 and the
 whites of the eggs beaten up4 ,put the 
vegetables into a mold which has been   
well buttered and lined with bread      
crumbs1 and cook in the oven4           
,,lettuce ,,in ,,the ,,oven  ,take      
several young lettuces1 wash them and   
remove their wilted leaves1 tie the tops
 together1 and lay the lettuces side by 
side in a baking-pan and pour in one and
 one-half inches of stock4 ,cover the   
pan1 and put it in a moderate oven for  
one-half an hour1 adding stock when     
necessary4 ,place a fork under the      
middle of each lettuce1 raise and drain1
 and lay them doubled up on a hot dish4 
,season the gravy in the pan with       
butter1 salt1 and pepper1 thicken with  
one beaten egg1 and pour it over the    
lettuce4 ,serve hot4   ,,cucumbers      

,,alla ,,toscana  ,peel and blanch three
 or four cucumbers in boiling salted    
water for five minutes4 ,drain and cut  
them into pieces one inch thick and put 
them into a frying-pan with one ounce of
 butter1 a little flour1 and one-half   
pint of veal broth1 stir well1 and add  
some salt and pepper4 ,reduce for about 
fifteen minutes1 stirring until it      
boils1 add one teaspoon of chopped      
parsley1 one-half a teaspoon of grated  
nutmeg1 one-half a cup of cream1 and the
 beaten-up yolks of two eggs4 ,put on   
the fire again for three or four        
minutes4 ,do not let boil1 and serve    
hot4   ,,cauliflower ,,in ,,stufato     
,remove the outer leaves and clean a    
fine cauliflower4 ,cut it into several  
pieces and wash them well with cold     
water1 put them into a pot of boiling   
salted water1 and cook quickly for      
twenty or thirty minutes1 until they are
 quite tender4 ,take them out without   
breaking1 and place them on pieces of   
buttered toast1 then put some butter in 

a frying-pan1 add a little flour mixed  
with some stock1 stir well until it     
boils1 then add several finely chopped  
mushrooms1 and cook a little more4 ,take
 it off the fire1 and add the yolks of  
two eggs which have been well beaten1   
salt1 pepper1 grated nutmeg1 and the    
juice of one lemon4 ,pour this sauce    
over and round the cauliflower1 and     
serve4 ,the sauce must not be boiled    
after adding the eggs4   ,,celery       
,,fried  ,cut off the green leaves1 and 
cut the stalks of the celery in pieces  
about an inch long4 ,wash them and then 
put them into boiling water for fifteen 
minutes4 ,then dry on a napkin4 ,beat up
 an egg with a little stock1 or hot     
water1 add salt and pepper1 dip the     
celery in1 then roll it in bread crumbs1
 and fry in boiling lard4   ,,celery    
,,with ,,tomato ,,sauce  ,cut off the   
green leaves1 clean and wash the celery 
stalks1 and then throw them into boiling
 water and boil fast for twenty minutes4
 ,drain1 dry well1 put them on a dish1  

and pour a pint of tomato sauce1 or     
tomato paste diluted with hot water1    
over them4   ,,tomatoes ,,alla          
,,piemontese  ,take four rather unripe  
tomatoes of about the same size1 put    
them into boiling water and boil for a  
few minutes4 ,cut off the stem part1 and
 take out some of the inside with as    
many seeds as you can4 ,fill them with  
boiled rice and some mushrooms chopped  
up small4 ,pour over them the yolks of  
two eggs1 place them in the oven to     
color2 serve hot4   ,,tomatoes ,,alla   
,,spagnuola  ,take three or four large  
ripe tomatoes and boil them4 ,lay them  
on a sieve to drain until wanted1 and   
then pass them through a fine hair      
sieve4 ,put them in a stew-pan and stir 
until all the liquid is evaporated4     
,then add a small piece of butter and   
three or four raw eggs1 stirring them   
quickly with the tomatoes4 ,when the    
eggs are cooked1 turn all out into a    
dish and serve hot4   ,,tomatoes ,,with 
,,eggs  ,choose round tomatoes of about 

equal size and peel them4 ,cut off their
 tops1 take out their insides1 and drop 
a raw egg into each1 replacing the top  
as cover4 ,put the tomatoes in a        
baking-dish and bake for about ten      
minutes1 until the eggs are set4 ,serve 
up in the baking-dish very hot1 with    
,bechamel sauce 7see ,sauces1 page #bi71
 or some brown gravy4   ,,tomato        
,,pudding  ,scald1 peel1 and slice eight
 tomatoes4 ,squeeze out three-quarters  
of their juice into a bowl through      
cheese-cloth1 and put it to one side2   
then chop up the pulp of the tomatoes   
with two tablespoons of bread crumbs1 a 
little salt1 sugar1 and pepper1 and a   
tablespoon of melted butter4 ,pour them 
in a buttered mold1 place the mold in a 
double boiler1 and put on the cover1 and
 boil hard for one hour4 ,then turn out 
on a dish4 ,meanwhile take the juice of 
the tomatoes1 season with sugar1 salt1  
and pepper1 mix in one tablespoon of    
butter rolled in flour4 ,boil one       
minute1 then pour over the pudding and  

serve4   ,,string-,,beans ,,in          
,,fricassea  ,cut off the ends and      
string some young string-beans4 ,cook   
them in salted water1 then drain them   
well4 ,put them in a saucepan with some 
butter1 parsley1 and chopped onion4 ,be 
careful to add occasionally some broth  
if the beans dry up before they are     
completely cooked4 ,boil slowly1 and a  
few moments before taking them off the  
fire add the yolks of one or two eggs   
7according to the quantity of beans7    
well beaten up with a little water1 the 
juice of a lemon1 and some grated       
,parmesan cheese4 ,stir from time to    
time1 and never allow them to boil1 or  
the eggs will set4 ,to keep the beans a 
good color put a pinch of soda into the 
water with the salt4   ,,string-,,beans 
,,with ,,tomatoes  ,take some young     
string-beans1 cut off the ends1 and     
string them4 ,wash them in cold water1  
drain1 and while still wet put them into
 a baking-dish with some good olive-oil1
 some chopped onion and parsley1 salt1  

and pepper4 ,put the dish on the fire   
with its cover on1 and cook slowly4 ,as 
the beans dry add the juice of some     
tomatoes1 or some good tomato conserve4 
,take care they do not burn4   ,,fried  
,,bread ,,with ,,raisins  ,take some    
rather stale bread1 cut it into slices1 
removing the crust4 ,fry the bread in   
lard1 and then arrange it on a platter2 
meanwhile prepare the raisins as        
follows3 ,take a small saucepan and put 
into it two tablespoons of good raisins1
 a good slice of raw ham chopped into   
small pieces1 and a leaf of sage1 also  
chopped up1 one tablespoon of granulated
 sugar1 and two tablespoons of good     
vinegar4  ,put these ingredients on the 
fire1 and as soon as you have a syrup   
7stir constantly7 pour the raisins onto 
the pieces of fried bread1 and the sauce
 over and around them4 ,served with cold
 meat these are very nice4     ,,meats  
,,fried ,,sweetbreads1 ,,croquettes1    
,,liver1 ,,etc4 7,fritto ,misto alla    
,romana7  ,golden ,bread1 ,brains1      

,sweetbreads1 ,croquettes of ,chicken   
and ,veal and ,eggs1 ,calf's ,liver and 
,pumpkin--all these different           
ingredients should be fried each in its 
own manner as follows1 a small quantity 
of each1 and served all together on one 
platter with slices of lemon4   ,,golden
 ,,bread  ,choose bread which is        
elastic1 but has no holes in it4 ,remove
 the crust and cut it in slices about   
one inch thick1 and from these slices   
cut little pieces about three inches    
long and about one inch wide4 ,trim them
 off well1 so they will not be ragged or
 uneven4 ,put these pieces into a bowl  
and throw on them some boiling water1   
then remove them immediately and throw  
them into a big bowl of cold water4     
,this operation should be done quickly1 
so as to make the bread feel the        
impression of heat and cold1 one        
directly after the other4 ,then take the
 bread between the hands and gently     
squeeze out the water without breaking  
the pieces or deforming them4 ,place    

them on a napkin to dry4 ,then dip them 
in egg which has been beaten up and     
seasoned with salt and pepper4 ,allow   
the egg to soak well into the bread4    
,fifteen minutes before serving put a   
frying-pan on with a quantity of lard1  
and as soon as the lard is lukewarm put 
in the pieces of bread1 turn them as    
soon as they harden a little on one     
side4 ,the bread must fry very slowly1  
and should remain on the fire at least  
ten minutes1 so that the heat can       
penetrate gradually into the middle and 
make it light4 ,this bread to be        
successful should be hollow inside like 
a fritter when finished4 ,when the bread
 has taken a good golden color1 remove  
from the lard1 drain it on a napkin1 add
 a little salt1 and serve very hot4     
,,sweetbreads  ,parboil the sweetbreads1
 then cook them with one tablespoon of  
butter and one tablespoon of stock4     
,when cooked cut them into smallish     
pieces1 season with pepper1 chopped-up  
parsley1 and one tablespoon of lemon1   

then roll them in flour2 dip into egg   
and fry4   ,,fried ,,brains  ,take one  
lamb's brain1 or one-half of a calf's   
brain1 put it in a saucepan with cold   
water1 change the water from time to    
time for a couple of hours1 until the   
brains are thoroughly cleansed4 ,then   
put them in another saucepan with fresh 
water1 and with several pieces of onion1
 a little salt1 a little vinegar 7one   
tablespoon to each brain71 and some     
parsley stems4 ,as soon as the water    
boils1 take the saucepan off1 remove the
 brains1 and put them onto a napkin4    
,cut them into four pieces1 put these   
pieces onto a plate1 and season with a  
little olive-oil1 some lemon juice1 and 
chopped parsley4 ,when you are ready to 
fry1 roll in flour1 dip in egg1 and fry 
the brain over a moderate fire for seven
 or eight minutes in olive-oil1 lard1 or
 butter4   ,,calf',s ,,liver ,,fried    
,remove the skin1 and cut into slices   
large but thin1 roll in flour1 dip in   
egg1 and fry in boiling lard1 allowing  

them to remain in the frying-pan only a 
couple of minutes2 then drain on a      
napkin1 sprinkle on a little salt1 and  
serve4   ,,polenta ,,croquettes  ,boil  
one-half cup of corn-meal rather hard1  
and before removing from the fire add a 
piece of butter and a little grated     
cheese and mix well4 ,take it then by   
spoonfuls and let it fall onto a        
marble-top table1 or a bread-pan which  
has been wet a little with cold water4  
,these spoonfuls should form little     
balls about the size of a hen's egg4 ,on
 each of these croquettes place a very  
thin slice of ,gruyere cheese1 so that  
the cheese will adhere to the corn-meal4
 ,then allow them to cool1 and when cold
 dip into egg1 then into bread crumbs1  
and fry in boiling lard4   ,,egg        
,,croquettes  ,hard boil two eggs1      
remove the shells1 dry them1 and cut the
 eggs in minute pieces4 ,put one        
tablespoon of butter into a saucepan1   
and when it is melted add one and       
one-half tablespoons of flour2 stir     

constantly for a few moments over a slow
 fire with a wooden spoon1 taking care  
that the flour does not color4 ,then    
pour in one-third of a cup of milk1 in  
which you have put salt and pepper4     
,cool this sauce for eight or ten       
minutes1 stirring continually to make it
 smooth1 then remove from the fire1 put 
in the chopped-up egg1 some parsley     
chopped fine1 and one-half tablespoon of
 grated ,parmesan cheese4 ,when you have
 mixed these ingredients well together1 
spread them out on a plate or marble and
 allow to cool4 ,when this has become   
cold and hardened1 with a wooden spoon  
divide it into little portions about the
 size of a nut4 ,take these and roll    
them in dried bread crumbs and a little 
flour4 ,roll them all then1 one at a    
time1 with a rotary motion1 and then    
elongate the balls until they are the   
shape of ordinary corks1 then dip the   
croquettes into the egg1 one at a time1 
then into bread crumbs again1 and a few 
moments before serving fry in boiling   

lard4 ,as soon as they are colored      
remove them immediately from the lard1  
otherwise they will break to pieces4    
,polenta ,fritters1 ,fried ,pumpkin1    
,fried ,squash1 and ,parsnips may also  
be added or substituted if desired4     
,,little ,,filets ,,alla ,,napolitana   
,butter well a frying-pan1 and sprinkle 
over the bottom a piece of lean ham 7raw
 if possible7 chopped up fine4 ,then a  
layer of mushrooms chopped fine1 then a 
layer of minced parsley4 ,the bottom of 
the pan should be entirely covered with 
these three ingredients4 ,then from a   
filet of beef cut some little slices1   
about one-half an inch thick and round  
in shape4 ,put these in the frying-pan1 
one piece near the other1 so the bottom 
shall be covered4 ,sprinkle on salt and 
pepper1 and put it on the fire4 ,when   
the filets are cooked on one side1 turn 
them over on the other1 but with care1  
so the ingredients at the bottom of the 
pan will stick to the meat4 ,when the   
filets are cooked on both sides1 squeeze

 on the juice of half a lemon1 and add a
 little meat stock4 ,put the filets on a
 platter1 and pour over them their      
sauce1 and serve with croutons 7fried   
bread74   ,,involtini ,,of ,,beef ,,alla
 ,,siciliana  ,take three-quarters of a 
pound of beef1 two ounces of ham1 one   
tablespoon of butter 7or one-half       
tablespoon of lard71 some bread1 some   
parsley1 and a piece of onion4 ,chop up 
the onion fine and put it in a saucepan 
with the butter 7or lard74 ,when it is  
colored1 put in the parsley and the ham 
cut up into little pieces1 at the same  
time add the bread cut up into three or 
four small dice1 salt1 pepper1 and a    
dash of nutmeg4 ,mix all together well4 
,cut the meat into six slices1 pound    
them to flatten out2 salt slightly1 and 
when the other ingredients are cooked1  
put a portion on each slice of meat4    
,then roll up the meat like sausages1   
put them on skewers1 alternating with a 
piece of fried bread of the same size4  
,butter well1 roll in fresh bread       

crumbs1 and broil on the gridiron over a
 slow fire4 ,these are nice served with 
salad4   ,,polpettone ,,alla            
,,napolitana  ,take three-quarters of a 
pound of lean beef without skin or bones
 from the rump-steak1 flatten it out    
with a knife in a manner to widen it    
without tearing the meat4 ,salt and     
pepper it4 ,then take one and one-half  
ounces of ham1 fat and lean1 and chop it
 up fine with a little piece of onion1  
some parsley1 and some thyme1 then add  
twice its volume of fresh bread crumbs  
7which have been dipped in water and    
squeezed out74 ,when the bread has been 
well mixed add the yolk of one egg and  
mix again well1 spread this mixture all 
over the surface of the beef1 leveling  
it off with a knife4 ,then sprinkle on a
 few raisins1 and then roll up the meat 
like a cigar1 but bigger in the middle  
than at the ends4 ,tie it up then1      
crosswise and lengthwise1 and brown it  
in a saucepan with a little lard and    
some ham4 ,as soon as it colors add some

 chopped-up pieces of onion1 celery1    
carrot1 and one clove4 ,when these      
vegetables are cooked add several pieces
 of tomato1 and let the meat simmer for 
about two hours1 basting it now and     
then4 ,when the meat is cooked remove   
the string1 place the polpettone on a   
platter1 strain the sauce through a     
sieve1 pour it over the meat1 and serve4
   ,,bocconcini  ,cut up the meat1 lamb1
 veal1 mutton1 or fresh pork into pieces
 about two inches wide4 ,sprinkle on    
salt and pepper and put them aside4     
,then cut an equal number of pieces of  
bread about one-half inch thick1 and a  
little bit bigger then the pieces of    
meat4 ,next cut pieces of ham1 fat and  
lean1 the same size as the pieces of    
meat1 but double the number4 ,then take 
a skewer 7or two if one is not          
sufficient71 and put on it first a piece
 of bread1 then a piece of ham1 then a  
leaf of sage1 then one of the pieces of 
meat1 then another leaf of sage1 then   
the ham1 then the bread1 and so on in   

this order1 having always the meat      
between two leaves of sage1 two slices  
of ham1 and two pieces of bread4 ,coat  
everything well1 and especially the     
bread1 with olive-oil or melted butter1 
and then broil them over a hot fire for 
a good one-quarter of an hour1 turning  
them constantly until they are colored a
 golden brown and are crisp4 ,if        
preferred1 these can be cooked in the   
oven4 ,put them on several wooden       
skewers1 and lay them in a pan and cook 
until brown and crisp4 ,serve with      
lettuce salad4   ,,meat ,,with ,,ribbon 
,,macaroni  ,take a piece of ham fat1   
one finger high and four fingers wide1  
chop up fine with a piece of onion1     
piece of celery1 piece of carrot1 and   
put into a saucepan4 ,take              
three-quarters of a pound of meat1      
either lamb1 veal1 beef1 or fresh pork1 
cut it into several pieces1 salt and    
pepper it1 and put a pinch of allspice1 
then put it into the saucepan2 cook it  
until it is well colored1 then add two  

tablespoons of red or white wine4 ,when 
it is absorbed add one tablespoon of    
tomato paste1 dissolved in water1 or    
tomato sauce of fresh tomatoes 7receipt 
,tomato ,sauce ,no4 #a74 ,cook over a   
moderate fire1 one hour longer if the   
meat is veal or lamb1 and one and       
one-half hours to two hours for pork or 
beef1 adding water if necessary4  ,this 
meat can be served with ,ribbon         
,macaroni4 ,put the meat in the middle1 
the macaroni around it1 and the sauce   
over all1 adding two tablespoons of     
grated ,parmesan cheese to the macaroni 
after it is boiled1 and mixing well     
before putting it on the platter4       
,sprinkle on a little more cheese before
 carrying to the table4  ,this dish can 
be made equally well with left-over     
meats of any kind1 turkey being         
especially good served this way4        
,,salads   ,,salad ,,del ,,prevosto     
,boil in their skins three good-sized   
potatoes1 peel them and slice them1 then
 put them into a salad bowl1 and pour   

over them one-half a glass of white     
wine4 ,do this about two or three hours 
before they are wanted1 so the potatoes 
will have time thoroughly to absorb the 
wine4 ,from time to time mix them with a
 fork and spoon to let the wine         
permeate4 ,a few minutes before the meal
 make a good ,french salad dressing1 add
 some pickled peppers cut up1 some      
capers1 and some chopped-up parsley1    
pour on the ,french dressing1 mix up    
well1 and serve4   ,,the ,,cardinal',s  
,,salad  ,wash a good lettuce and a     
bunch of water-cress4 ,cut a cold boiled
 beef into strips1 add six radishes1 two
 hard-boiled eggs chopped up1 and one   
small sliced cucumber4 ,arrange the     
lettuce-leaves in a salad-bowl1 mix the 
other ingredients with a sufficient     
quantity of mayonnaise sauce1 put them  
in the midst of the lettuce1 and serve4 
,,endive ,,salad  ,take a head of       
endive1 wash it and dry it well1 and put
 it into a salad-bowl4 ,pour over it    
three tablespoons of good olive-oil4    

,mix one tablespoon of honey 7or sugar71
 one of vinegar1 and salt and pepper in 
a cup1 and pour over the salad just     
before serving4   ,,italian ,,salad     
,cut one carrot and one turnip into     
slices1 and cook them in boiling soup4  
,when cold1 mix them with two cold      
boiled potatoes and one beet cut into   
strips4 ,add a very little chopped leeks
 or onion1 pour some sauce1 ,lombarda   
7see ,sauces1 page #ca71 over the salad1
 and garnish with water-cress4   ,,alla 
,,pollastra ,,salad  ,chop up six       
lettuce-leaves and three stalks of      
celery1 cut up the remains of a cold    
fowl in small pieces1 and mix with one  
tablespoon of vinegar and salt and      
pepper in a salad bowl4 ,pour a cup of  
mayonnaise sauce over1 and garnish with 
quarters of hard-boiled egg1 one        
tablespoon of capers1 six stoned olives1
 and some small1 tender lettuce-leaves4 
,,alla ,,macedoine ,,salad  ,cut into   
small pieces one cold boiled beet and   
half an onion4 ,add some cold boiled    

string-beans1 some cold boiled asparagus
 tips1 two tablespoons of cold cooked   
peas1 one cold boiled carrot1 and some  
celery4 ,mix them together1 and pour    
over all a mayonnaise sauce4 ,add the   
juice of a lemon and serve4             
,,desserts   ,,chestnut ,,fritters      
,take twenty good chestnuts and roast   
them on a slow fire so that they won't  
color4 ,remove the shells without       
breaking the nuts1 and put them into a  
saucepan with one level tablespoon of   
powdered sugar and one-half glass of    
milk and a little vanilla4 ,cover the   
saucepan and let it cook slowly 7simmer7
 for more than a half-hour4 ,then drain 
the chestnuts and pass them through a   
sieve4 ,put them back in a bowl with    
one-half a tablespoon of butter1 the    
yolks of three eggs1 and mix well       
without cooking4 ,allow them to cool1   
and then take a small portion at a time1
 the size of a nut1 roll them1 dip them 
in egg1 and in bread crumbs1 and fry in 
butter and lard1 a few at a time4 ,serve

 hot with powdered sugar4   ,,chestnuts 
,,alla ,,lucifero  ,take forty good     
chestnuts and roast them over a slow    
fire4 ,do not allow them to become dried
 up or colored4 ,remove the shells      
carefully1 put them in a bowl1 and pour 
over them one-half a glass of rum and   
two or three tablespoons of powdered    
sugar4 ,set fire to the rum and baste   
the chestnuts constantly as long as the 
rum will burn1 turning the chestnuts    
about so they will absorb the rum and   
become colored4   ,,peaches ,,with      
,,wine  ,take four very ripe peaches1   
cut them in two1 take out the stones1   
peel them1 and cut them in thin slices4 
,put them in a bowl and cover them up   
until wanted4 ,put in a saucepan one    
glass of red wine1 two tablespoons of   
powdered sugar1 a piece of cinnamon1 and
 a piece of a rind of lemon4 ,boil these
 together1 and then pour the liquid over
 the peaches in the bowl while still    
boiling4 ,cover the bowl1 and allow it  
to stand for at least two hours4 ,then  

turn into the dish in which you will    
serve the peaches and the wine4   ,,hot 
,,wine  ,put into the saucepan one pint 
of red or white wine1 the first         
preferred4 ,add two heaping tablespoons 
of sugar1 a piece of rind of lemon or   
orange1 and a small stick of cinnamon4  
,put it onto the fire and stir until the
 sugar is dissolved4 ,when the wine     
boils1 strain it through some           
cheese-cloth and pour it into glasses1  
and serve hot4   ,,milk ,,of ,,almond   
,,ice  ,take one half pound of almonds4 
,remove the shells and skins1 and put   
them into a large receptacle of cold    
water4 ,add three bitter almonds to the 
number4 ,remove them from the water1 and
 pound them up in a bowl1 adding from   
time to time a little water4 ,then add  
more water and put them into a          
cheese-cloth and wring it1 to extract   
all the juices you can4 ,then pound them
 some more1 adding water1 and squeeze   
out as before4 ,to the milk you have    
extracted from the almonds add four     

tablespoons of powdered sugar and       
one-half tablespoon of orange water2 put
 into the freezer and freeze4  ,if      
desired1 you can put half the quantity  
of almonds and the other half of        
cantaloup seeds1 pound together1 and    
proceed in the same manner4 ,this       
combination is refreshing and delicious4