,,leaves ,,from ,,our ,,tuscan ,,kitchen
                                        
,,or                           ,,how    
,,to ,,cook ,,vegetables                
,illustration3                          
,a4,h4 ,hallam ,murray4                 
,the ,kitchen ,poggio ,gherardo4        
,,leaves                                
from                                    
,,our ,,tuscan                          
,,kitchen                               
or                                ,how  
to ,cook                                
,vegetables                             
by                                      
,,janet ,,ross                          
,,london                      ,,jm      
,,dent                #bi  #cj ,,bedford
                     ,,and ,,co4        
#ahii      ,,street ,w4,c4              
,edinburgh3 ,t4 and ,a4 ,,constable1    
,printers to ,her ,majesty              
,to ,mrs4 ,g4 ,f4 ,watts        ,dear   
friend1 will you accept this little     
book8 ,it may    sometimes bring a      

thought of ,italy into your    beautiful
 ,surrey home                           
,,preface      ,the innate love of      
change in man is visible even in the    
kitchen4 ,not  so very long ago soup was
 an exception in ,english houses--almost
 a  luxury4 ,a dish of vegetables--as a 
dish and not an adjunct to meat--was  a 
still greater rarity2 and even now      
plain-boiled potatoes1 peas1  cabbages1 
etc41 are the rule4 ,when we read of the
 dishes1 fearfully and  wonderfully     
made1 in the old ,italian novelle1 we   
wonder whence the  present ,italians got
 their love of vegetables and maccaroni4
    ,sacchetti tells us that in the     
fourteenth century a baked goose1       
stuffed with garlic and quinces1 was    
considered an exquisite dish2 and  when 
the gonfalonier of ,florence gave a     
supper to a famous doctor1 he  put      
before him the stomach of a calf1 boiled
 partridges1 and pickled  sardines4     
,gianfigliazzi's cook sent up a roasted 
crane to his master  as a delicacy1 says

 ,boccaccio2 and a dish of leeks cooked 
with spices  appears as a special dish  
in the rules of the chapter of ,san     
,lorenzo  when the canons messed        
together4 ,old ,laschi1 author of that  
delightful  book ,l',osservatore        
,fiorentino1 moralises on the ancient   
fashion of  cooking in his pleasant     
rather prosy way3 #8,it would not seem  
that  the senses should be subjected to 
fashion2 and yet such is the case4  ,the
 perfumes1 once so pleasing1 musk1      
amber1 and benzoin1 now excite          
convulsions2 sweet wines1 such as       
,pisciancio1 ,verdea1 ,montalcino1 and  
others mentioned by ,redi in his        
dithyrambic1 are now despised2 and      
instead of the heavy dishes of olden    
times1 light and elegant ones are  in   
vogue4 ,whoever characterised man as a  
laughing animal ought rather  to have   
called him a variable and inconstant    
one4'    ,the dinner which set all      
,siena laughing for days1 given to a    
favourite  of ,pius ,,ii4 by a ,sienese 

who substituted wild geese for peacocks1
 after  cutting off their beaks and     
feet1 and coloured his jelly with       
poisonous  ingredients1 forms the       
subject of one of ,pulci's tales3--     
#8,meanwhile it was ordered that hands  
should be washed1 and ,messer ,goro  was
 seated at the head of the table1 and   
then other courtiers who had            
accompanied him2 and they ate many tarts
 of good almond paste as a  beginning4  
,then was brought to ,messer ,goro the  
dish on which were the  peacocks without
 beaks1 and a fellow was told to carve  
them4 ,he not  being used to such office
 gave himself vast trouble to pluck     
them1#a  but did it with so little grace
 that he filled the room and all the    
table with feathers1 and the eyes1 the  
mouth1 the nose1 and the ears  of       
,messer ,goro1 and of them all4 ,they1  
perceiving that it was from  want of    
knowledge1 held their peace1 and took a 
mouthful here and  there of other dishes
 so as not to disturb the order of the  

feast4 ,but  they were always swallowing
 dry feathers4 ,falcons and hawks would 
have  been convenient that evening4     
,when this pest had been removed many   
other roasts were brought1 but all most 
highly seasoned with cumin4  ,everything
 would however have been pardoned if at 
the last an error had  not been         
committed1 which out of sheer folly     
nearly cost ,messer ,goro  and those    
with him their lives4 ,now you must know
 that the master of  the house and his  
councillors1 in order to do honour to   
his guest1 had  ordered a dish of jelly4
 ,they wanted1 as is the fashion in     
,florence and  elsewhere1 to have the   
arms of the ,pope and of ,messer ,goro  
with many  ornaments on it2 so they used
 orpiment1 white and red lead1 verdigris
  and other horrors1 and set this before
 ,messer ,goro as a choice and new      
thing4 ,and ,messer ,goro and his       
companions ate willingly of it to take  
the bitter taste of the cumin and the   
other strange dishes out of their       

mouths1 thinking1 as is the custom in   
every decent place1 that they  were all 
coloured with saffron1 milk of sweet    
almonds1 the juices of  herbs1 and such 
like4 ,and in the night it was just     
touch and go that  some of them did not 
stretch out their legs4 ,messer ,goro   
especially  suffered much anguish from  
both head and stomach4444'#b    #a      
,peacocks were skinned1 not plucked1    
before cooking1 and the skin  with the  
feathers was put on to the roasted bird1
 and the tail opened  out before placing
 the dish on the table4 ,the #8fellow'  
ought to have  cut the stitches and     
drawn off the skin1 instead of plucking 
the  feathers4    #b ,see               
,l',osservatore ,fiorentino1 vol4 vi4 p4
 #ajh4    ,a company of ,lombard        
pastrycooks came to ,tuscany in the     
sixteenth  century1 and introduced fine 
pastry into ,florence4 ,we find the     
first  mention of it in ,berni's        
,orlando ,innamorato1 where it is       
mentioned  among the choice viands4     

,laschi says1 #8the epoch of ,charles   
,v4 is  the greatest of modern times1   
for the culture of the spirit induced   
the culture of the body4' ,but he does  
not mention vegetables or herbs  at all4
 ,for them we must go back to the       
ancients4 ,bitterly did the             
,israelites1 when wandering in the      
desert1 regret #8the cucumbers and  the 
melons we did eat in ,egypt'2 though old
 ,gerarde says1 #8they yield  to the    
body a cold and moist nourishment1 and  
that very little1 and  the same not     
good4' ,gerarde is however hard to      
please1 for he says  of egg-plants1     
under the old ,english name of ,raging  
or ,mad ,apples1  #8doubtless these     
apples have a mischievous qualitie1 the 
use whereof is  utterly to be forsaken4'
    ,fennel1 dedicated to ,st4 ,john1   
was believed to make the lean fat and   
to give the weak strength1 while the    
root pounded with honey was  considered 
a remedy against the bites of mad dogs4 
,if lettuce be eaten  after dinner it   

cures drunkenness2 but ,pope says3--    
,if your wish be rest1    ,lettuce and  
cowslip wine1 probatum est4    ,sorrel  
is under the influence of ,venus1 and   
,gerarde declares that also  #8the      
carrot serveth for love matters2 and    
,orpheus1 as ,pliny writeth1  said that 
the use hereof winneth love4' ,flowers  
of rosemary1 rue1 sage1  marjoram1      
fennel1 and quince preserve youth2 worn 
over the heart they  give gaiety4       
,rosemary is an herb of the sun1 while  
,venus first raised  sweet marjoram1    
therefore young married couples are     
crowned with it in  ,greece4 ,while     
#8,he that eats sage in ,may    ,shall  
live for aye4'#c    #c ,for interesting 
information about plants see ,plant     
,lore1 ,legends1  and ,lyrics1 by ,r4   
,folkard1 ,jun4 ,sampson ,low1 ,marston1
 ,searle and  ,rivington1 ,london1      
#ahhd4    ,sweet basil is often worn by 
the ,italian maidens in their bosoms1 as
 it  is supposed to engender sympathy1  
and borage makes men merry and joyful4  

,for years ,english friends have begged 
recipes for cooking vegetables in  the  
,italian fashion1 so ,i have written    
down many of the following from  the    
dictation of our good ,giuseppe ,volpi1 
whose portrait1 by ,mr4 ,a4 ,h4  ,hallam
 ,murray1 adorns this little book1 and  
who has been known to our  friends for  
over thirty years4    ,i must also      
acknowledge1 with thanks1 the courtesy  
of ,sigri4 ,fratelli  ,ingegnoli of     
,milan1 who have permitted me to use and
 translate what ,i  needed from their   
excellent little book ,come si ,cucinano
 i ,legumi4                             
,,janet ,,ross4                         
,,poggio ,,gherardo1                    
,,florence4                             
,,contents                              
,,page      ,preface                    
vii-xiii      ,introduction             
#a-d      ,artichokes #8alla ,barigoul' 
#e          0            0              
7maigre7                                
#e          0      #8,farciti'          

#f          0      #8al ,forno'         
#g          0      #8alla ,francese'    
#g          0      #8,fritti4' ,no4 #a  
#g          0          0     ,no4 #b    
#h          0      #8alla ,graticola'   
#h          0      #8all' ,italiana'    
#i          0      #8alla ,lionese'     
#i          0      #8alla ,milanese'    
#i          0      #8alla ,spagnuola'   
#aj          0      #8al ,vapore'       
#aj      ,asparagus  #8alla ,borghese'  
#aa          0      #8alla ,casalinga'  
#aa          0      cold                
#aa          0      #8alla ,crema'      
#ab          0      #8,fritto'          
#ab          0      #8ai ,gamberi'      
#ac      ,asparagus #8in ,istufato'     
#ac        0 tips #8all' ,italiana'     
#ac        0 #8all' ,olandese'          
#ad        0 #8alla ,parmigiana'        
#ad        0 #8,perlate'                
#ad        0 tips #8alla ,suprema'      
#ae        0 on ,toast4 ,no4 #a         
#ae        0  0  ,no4 #b                
#af        0 #8alla ,wilhelmina'        

#af      ,beans 7,broad7 #8al ,burro'   
#ag        0  0 #8alla ,romana'         
#ag        0  0 #8alla ,turca'          
#ah        0  0 #8al ,vino'             
#ah        0  7,french7 #8al ,burro'    
#ah        0  0 #8alla ,crema4' ,no4 #a 
#ai        0  0  0 ,no4 #b              
#ai        0  0 #8allo ,zabajone'       
#ai        0 7,haricots7 #8alla ,bruna' 
#bj        0  0 ,croquettes of          
#bj        0  0 #8alla ,fiorentina'     
#ba        0  0 #8alla ,matre d',htel'  
#ba        0  0 #8alla ,milanese'       
#ba        0  0 #8alla ,polenta'        
#bb        0  0 #8,pure alla ,brtonne'  
#bb        0  0 #8alla ,romana'         
#bb        0  0 #8sauts'                
#bc        0 7,lima7 #8alla ,crema'     
#bc        0 7,dwarf ,lima7 #8alla      
,portugese'                             
#bc        0 7,scarlet ,runners7 #8alla 
,panna'                                 
#bd      ,beet ,leaves boiled           
#bd        0 #8,gnocchi'                
#bd      ,beetroot 7,how to boil7       

#be        0 #8alla ,panna'             
#be        0 and ,potatoes              
#bf      ,broccoli #8alla ,crema'       
#bf        0 #8alla ,parmigiana'        
#bg        0 with ,white ,sauce         
#bg      ,brussels ,sprouts #8alla      
,crema'                                 
#bh        0 0 #8al ,limone'            
#bh        0 0 #8sauts'                 
#bh      ,cabbage 7,how to boil7        
#bi        0 #8farcito all' ,americana' 
#bi        0 #8alla ,crema'             
#cj        0 #8al ,forno'               
#cj        0 #8,fritto'                 
#ca        0 #8all' ,uovo'              
#ca        0 #8,pasticciato'            
#ca        0 #8in ,stufato'             
#cb        0 7,red7 #8alla ,fiamminga'  
#cb        0 0 #8alla ,tedesca'         
#cb      ,capsicums #8,farciti4' ,no4 #a
                                        
#cc        0  0 ,no4 #b                 
#cc        0 #8al ,forno'               
#cd      ,cardoons #8al ,bianco'        
#cd        0 #8alla ,milanese'          

#ce      ,carrots #8all' ,aceto'        
#ce        0 #8alla ,bchamel'           
#ce        0 #8alla ,casalinga'         
#cf        0 #8alla ,panna'             
#cf        0 #8,sautes'                 
#cg        0 #8in ,stufato'             
#cg        0 #8allo ,zucchero'          
#ch      ,cauliflower #8al ,borghese'   
#ch        0 #8al ,burro'               
#ci        0 #8alla ,crema'             
#ci        0 #8al ,forno'               
#ci        0 #8al ,fritto'              
#dj        0 #8al ,gratin'              
#dj        0 #8alla ,piemontese'        
#da        0 #8in ,stufato'             
#da      ,celery #8alla ,crema'         
#da        0 #8al ,fritto'              
#db        0 #8all' ,italiana'          
#db        0 #8alla ,parmigiana'        
#dc        0 #8al ,pomidoro'            
#dc        0 stewed                     
#dc      ,cucumbers #8alla ,bchamel'    
#dd        0 #8alla ,comasca'           
#dd        0 #8alla ,crema'             
#dd        0 #8,farciti'                

#de        0 #8in ,istufato'            
#de        0 #8alla ,panna'             
#df        0 #8alla ,spagnuola'         
#df      ,cucumbers #8alla ,toscana'    
#df        0 #8all' ,uova'              
#dg      ,egg-,plant 7,aubergine7       
#8,farcite'                             
#dg        0 0 #8al ,forno'             
#dh        0 0 #8,fritto'               
#dh        0 0 #8alla ,griglia'         
#dh        0 0  #8,saut'                
#di      ,flan of ,celery               
#di        0 ,potatoes                  
#di        0 ,vegetables                
#ej      ,fritto ,misto                 
#ej        0 of ,vegetables             
#ea      ,jerusalem ,artichokes #8al    
,bianco'                                
#ea        0 0 in ,pure                 
#eb      ,leeks #8alla ,casalinga'      
#eb        0 #8al ,forno'               
#ec        0 #8alla ,salza ,bianca'     
#ec      ,lentils #8alla ,corona'       
#ec        0 #8in ,istufato'            
#ed        0 #8alla ,provenzale'        

#ed        0 #8,pure'                   
#ee        0 #8al ,riso'                
#ee      ,lettuce #8,farcite'           
#ee        0 #8al ,forno'               
#ef        0 #8alla ,spagnuola'         
#ef        ,,maccaroni ,,and ,,other    
,,pastes      ,maccaroni #8alla         
,bchamel'                               
#eg        0 #8alla ,crema'             
#eg        0 #8al ,forno4' ,no4 #a      
#eh        0 0 ,no4 #b                  
#eh        0 0 ,no4 #c                  
#eh        0 #8au ,gratin'              
#ei        0 #8all' ,italiana'          
#ei        0 #8al ,latte'               
#fj        0 #8alla ,napolitana'        
#fj        0 #8alla ,quaresima'         
#fa        0 #8alla ,semplice'          
#fa        0 #8alla ,siciliana'         
#fa        0 #8,timbale alla ,milanese' 
#fb        0 #8,timbale alla            
,napolitana'                            
#fc        ,,other ,,pastes             
,agnelotti #8alla ,poggio ,gherardo'    
#fc      ,crescioni                     

#fd      ,gnocchi #8alla ,romana'       
#fe        0 of ,semolina               
#fe      ,pappardelle with ,hare        
#ff      ,spaghetti #8con ,acciughe'    
#ff        0 #8al ,forno'               
#fg        0 #8all' ,italiana'          
#fg        0 #8alla ,napolitana'        
#fh        0 #8,timbaletti di'          
#fh      ,tagliarini #8al ,formaggio'   
#fi      ,tagliatelle with ,ham         
#fi        0 #8alla ,romagnola'         
#gj        0 with ,sausages             
#gj      ,tortelli                      
#ga      ,macedoine of ,vegetables      
#ga      ,mushrooms 7,pratajuoli7 #8al  
,burro'                                 
#gb        0 7,porcini7 #8alla          
,casalinga'                             
#gb        0 7,pratajuoli7 #8alla       
,crema'                                 
#gb        0 7,porcini7 #8alla          
,francese'                              
#gc        0 0 ,fried4 ,no4 #a          
#gc        0 0 0 ,no4 #b                
#gd        0 0 ,grilled                 

#gd        0 0 #8all' ,intingolo'       
#gd        0 7,prugnuoli7 #8alla        
,spagnuola'                             
#ge        0 7,dormienti7 #8al ,sugo'   
#ge        0 7,pratajuoli7 on ,toast    
#gf        0 7,porcini7 with ,tomato    
,sauce                                  
#gf        0 7,ovoli7 #8,trippati'      
#gf      ,onions #8,farcite'            
#gg        0 #8,fried'                  
#gg        0 #8,glacs'                  
#gg        0 ,small ,white              
#gh        0 #8in ,stufato'             
#gh      ,parsnips #8alla ,crema'       
#gi        0 #8al ,forno'               
#gi        0 #8,fritte'                 
#hj        0 #8,sauts'                  
#hj      ,peas #8all' ,antica'          
#hj        0 #8alla ,borghese'          
#ha        0 #8al ,burro'               
#ha        0 #8alla ,consomm'           
#ha        0 #8alla ,crema'             
#ha        0 #8alla ,francese4' ,no4 #a 
#hb        0 0 0 ,no4 #b                
#hb        0 #8al ,buon ,gusto'         

#hc        0 #8all' ,inglese'           
#hc      ,pea ,omelette                 
#hc      ,pease-pudding                 
#hd      ,peas in their ,pods           
#he        0 #8allo ,stufato'           
#he        0 #8allo ,zucchero'          
#he      ,polenta ,dabs                 
#hf        0 #8alla ,parmigiana'        
#hf        0 with ,sausages             
#hf      ,potatoes boiled               
#hg        0 #8alla ,borghese'          
#hg        0 #8alla ,campagnuola'       
#hg        0 #8in ,casseruola'          
#hh        0 #8alla ,crema'             
#hh        0 ,croquettes4 ,no4 #a       
#hh        0 0 ,no4 #b                  
#hi        0 #8,farcite'                
#hi        0 #8al ,forno4' ,no4 #a      
#ij        0 0 ,no4 #b                  
#ij        0 #8in ,frittata' 7,omelette7
                                        
#ij        0 #8alla ,semplicit'         
#ia        0 #8,fritti alla ,francese'  
#ia      ,potatoes #8in ,frittura'      
#ia      ,potato #8,gnocchi'            

#ib      ,potatoes #8all' ,italiana'    
#ib        0 #8alla ,gran ,duchessa'    
#ic        0 #8alla ,lionese'           
#ic        0 #8alla ,matre d',htel'     
#id        0 #8all' ,olandese'          
#id        0 #8alla ,panna'             
#id      ,potato ,pudding               
#ie        0 0 with ,mushrooms          
#ie      ,potatoes #8in ,ragout'        
#if        0 #8,arrostite' 7,roasted7   
#if        0 #8,sautes'                 
#ig        0 #8in ,stufato'             
#ig        0 #8,tartufate'              
#ig        0 #8all' ,umido'             
#ih        ,pumpkins #8alla ,fiorentina'
                                        
#ih        0 #8,fritti'                 
#ih      ,pumpkin ,pudding              
#ii      ,pumpkins #8,ripiene4' ,no4 #a 
#ii        0 0 7,maigre74 ,no4 #b       
#ajj        ,rice 7,how to ,cook7       
#ajj        0 #8alla ,casalinga'        
#aja        0 ,croquettes               
#aja        0 with ,tomatoes4 ,no4 #a   
#ajb        0 0 0 ,no4 #b               

#ajc        0 with ,prawns              
#ajc        0 with ,quails              
#ajd        0 #8alla ,ristori'          
#ajd      ,risotto #8alla ,milanese4'   
,no4 #a                                 
#ajd        0 0 ,no4 #b                 
#aje        0 with ,peas                
#aje        0 #8alla ,poggio ,gherardo' 
#ajf        ,,salads      ,artichoke    
,salad                                  
#ajf      ,beetroot ,salad              
#ajg      ,broccoli ,salad              
#ajg      ,cabbage ,salad               
#ajg      #8,alla ,cardinale' ,salad    
#ajg      ,cauliflower ,salad           
#ajh      ,celery ,salad                
#ajh      ,cucumber and ,tomato ,salad  
#ajh      #8,all' ,egiziana' ,salad     
#aji      ,french ,beans ,salad         
#aji      #8,all' ,italiana' ,salad     
#aji      ,lettuce ,salad               
#aji        0 0 #8alla ,francese'       
#aaj        0 0 with ,veal 7or ,fish7   
#aaj      #8,alla ,macedoine' ,salad    
#aaa      #8,alla ,pollastra' ,salad    

#aaa      ,potato ,salad4 ,no4 #a       
#aaa        0 0 ,no4 #b                 
#aab        0 0 ,no4 #c                 
#aab        0 0 ,no4 #d                 
#aac      #8,alla ,russa' ,salad        
#aac      ,spanish ,onion ,salad        
#aac      ,summer ,salad4 ,no4 #a       
#aad        0 0 ,no4 #b                 
#aad      ,tomato ,salad4 ,no4 #a       
#aad        0 0 ,no4 #b                 
#aae        0 0 ,no4 #c                 
#aae        0 0 ,no4 #d                 
#aae        0 0 ,no4 #e                 
#aaf        0 ,jelly ,salad             
#aaf      ,tomatoes and ,celery 7,salad 
of7                                     
#aag      ,watercress ,salad            
#aag        ,,sauces      ,roux for     
,sauces                                 
#aag      ,agro ,dolce ,sauce           
#aah      ,bearnese ,sauce              
#aah      ,bchamel ,sauce4 ,no4 #a      
#aai        0 0 ,no4 #b                 
#aai        0 0 ,no4 #c                 
#aai        0 0 7,maigre7 ,no4 #d       

#abj      ,broccoli 7,sauce for7        
#abj      ,caper ,sauce                 
#aba        0 0 #8alla ,genovese'       
#aba        0 0 #8alla ,milanese'       
#aba        0 0 7,cold7                 
#abb      ,butter ,sauce4 ,no4 #a       
#abb        0 0 ,no4 #b 7,melted        
,butter7                                
#abb      ,francese ,sauce              
#abc      ,lombarda ,sauce              
#abc      ,mayonnaise ,sauce            
#abc        0 0 #8alla ,monte ,bianco'  
#abd        0 0 #8alla ,ravigote'       
#abd      ,olandese ,sauce              
#abd      #8,alla ,panna' ,sauce        
#abe      ,suprema ,sauce4 ,no4 #a      
#abe        0 0 ,no4 #b                 
#abe      ,tartara ,sauce4 ,no4 #a      
#abf        0 0 ,no4 #b                 
#abf      ,tomato ,sauce4 ,no4 #a       
#abf        0 0  ,no4 #b                
#abg      ,ve lutata ,sauce             
#abg      ,sorrel ,pure                 
#abh        0 0 7,maigre7               
#abh        0 0 ,stewed                 

#abh        ,,soups      ,artichoke     
,soup                                   
#abh        0 0 7,pure7                 
#abi      ,asparagus ,soup              
#abi      ,carrot ,soup                 
#acj      ,chestnut ,soup               
#acj      ,lentil ,soup4 ,no4 #a        
#acj        0 0 ,no4 #b                 
#aca      ,lettuce ,soup                
#aca      ,potato ,soup #8alla          
,provinciale'                           
#acb        0 0 #8alla ,romana'         
#acb      ,pumpkin ,soup4 ,no4 #a       
#acb        0 0 ,no4 #b                 
#acc      ,onion ,soup4 ,no4 #a         
#acc        0 0 #8,pure alla ,soubise4' 
,no4 #b                                 
#acd      ,palestine ,soup              
#acd      ,pea ,soup                    
#acd      ,polentina #8alla ,veneziana' 
#ace      ,sorrel ,soup                 
#ace      ,spinach ,soup #8alla         
,modenese'                              
#ace      ,tomato ,soup4 ,no4 #a        
#acf        0 0 7,maigre7 ,no4 #b       

#acf      ,turnip ,soup                 
#acg      ,vegetable ,soup 7,mixed7     
#acg      ,vegetable and ,cream ,soup   
#acg        ,spinach #8al ,burro'       
#ach        0 #8alla ,crema'            
#ach        0 ,croquettes               
#ach        0 #8,ravioli alla           
,fiorentina'                            
#aci        0 ,fried                    
#aci        0 ,pudding with ,mushrooms  
#adj        0 #8in ,riccioli'           
#adj        0 ,souffl                   
#ada        ,tomatoes ,broiled          
#ada        0 #8in ,conchiglia'         
#adb        0 #8al ,forno4' ,no4 #a     
#adb        0 0 ,no4 #b                 
#adb        0 0 ,no4 #c                 
#adc        0 #8,fritti'                
#adc        0 #8alla ,graticola'        
#add        0 ,iced                     
#add        0 #8all' ,indiana'          
#add        0 #8al ,pane'               
#add        0 ,pudding                  
#ade      ,tomatoes in ,pure            
#ade        0 #8,ripieni'               

#adf        0 #8al ,riso'               
#adf        0 ,stewed                   
#adf        0 #8in ,umido'              
#adg        0 #8con ,uova'              
#adg      ,truffles in ,champagne       
#adg        0 and ,cheese               
#adh        0 ,maigre                   
#adh        0 in ,omelette              
#adh        0 #8alla ,panna'            
#adi        0 #8,sauts'                 
#adi        0 ,stewed                   
#aej        0 #8sul tovagliolo'         
#aej                                    
,,italian ,,recipes                     
,,introduction                          
,about the cooking of ,vegetables4      
,vegetables should be well washed in    
cold water to remove insects and  dust2 
if not fresh gathered1 leave them some  
time in cold water1  and remember that  
they take longer to cook than fresh     
ones4 ,green  vegetables must be put    
into salted water 7one tablespoonful of 
salt to  every two quarts of water7 and 
rapidly cooked over a brisk fire in an  

open sauce-pan until they are tender4   
,all green vegetables should be  removed
 from the water as soon as cooked1 and  
be well drained before  adding the      
seasoning4                              
,about ,sauces4    ,so much depends on  
sauces that only the best ingredients   
should be used  in making them4 ,rancid 
or impure oil or bad butter will ruin   
sauces  and salads4 ,both butter and oil
 should always be tasted before buying1 
as good cookery is impossible unless    
they are perfectly fresh and good  in   
every way2 butter must be added to      
sauces in small bits1 or it will  form a
 greasy line4 ,to skim sauces1 take the 
sauce-pan off the fire  and put in a    
teaspoonful of cold water1 which will   
make the grease  rise4 ,remember that   
wine increases the taste of salt1 so    
when wine is  used in a sauce put in    
very little salt until after the wine   
has been  added4                        
,about ,eggs4    ,eggs must be quite    
fresh1 if they taste of straw the sauce 

will be  spoiled4 ,they should therefore
 be broken one at a time into a saucer  
and examined before using4 ,a pinch of  
salt added to the whites of eggs  makes 
them whisk better1 and none of the yolk 
must be allowed to get  mixed in4       
,about ,spices4    ,the following is a  
good recipe for the spices so necessary 
in cooking3  ,half an ounce of cloves1  
two ounces of nutmeg1 half an ounce of  
sweet  basil1 half an ounce of white    
pepper1 two ounces of cinnamon1 one     
quarter of an ounce of dried bay leaves1
 half an ounce of thyme4 ,pound  well   
together1 then pass through a sieve1 and
 put them into a bottle1  or box1       
hermetically closed to preserve the     
perfume4                                
,about a ,bouquet4    ,take one bay     
leaf1 one sprig of thyme1 two cloves1   
and one stalk of  well-washed celery1   
place round these six sprigs of parsley1
 fold and  tie them so that the cloves1 
etc41 cannot fall out4                  
,about ,onion ,juice4    ,onion juice is

 obtained by grating an onion on a      
coarse grater1 after  peeling it4 ,press
 hard1 and each stroke will give one    
drop of juice4                          
,about ,maccaroni and ,spaghetti ,paste4
    ,for every quarter of a pound of    
flour use one egg and two               
tablespoonfuls of warm salted water4    
,take as much flour as needful1  make a 
hole in the centre1 and put in the water
 and the eggs4 ,beat them  up with a    
spoon1 mixing the flour in gradually1   
then knead well4 ,roll  the paste into  
very thin sheets1 and place them on a   
clean cloth to dry  for half an hour4   
,this paste will not keep more than one1
 or one and a  half days1 and must      
always be put into boiling water or     
broth to cook4  ,if soaked before       
cooking the flavour is spoiled4         
,about blanching ,maccaroni and         
,spaghetti4    ,put an earthenware pot1 
filled with water1 on the fire1 add two 
tablespoonfuls of salt1 and boil4 ,put  
in three-quarters of a pound of  fresh  

maccaroni1 twisting it round carefully  
so as not to break it4  ,boil for       
seventeen minutes1 then remove from the 
fire2 drain1 and put  it in cold water2 
drain again1 and it is ready for use4   
,spaghetti are  blanched the same way4  
,about ,crotons4    ,to make crotons1   
cut bread into whatever shape you want4 
,take off the  crust1 dip the pieces    
into melted butter1 and toast in the    
oven1 turn  often in order to colour    
evenly1 or fry them in boiling oil or   
fat4  ,they must be crisp and of a light
 brown colour4                          
,about a ,bain-,marie4    ,a            
,bain-,marie is a large copper pan      
placed on the fire1 and containing      
boiling water in which are put smaller  
pans with anything to be kept  hot1 or  
cooked without boiling4 ,milk is better 
cooked in ,bain-,marie1  than in a      
sauce-pan on the fire4                  
,,recipes      ,artichokes #8alla       
,barigoul4'    ,clean and cut straight  
the under leaves of three large ,french 

artichokes1 boil them sufficiently to be
 able to take out the chokes1  and put  
them in cold water for five minutes4    
,drain thoroughly1 then  fill the hole  
left by the choke with forcemeat made of
 half an ounce  of minced salt pork1 two
 shallots1 six mushrooms minced1 a      
teaspoonful  of chopped parsley1 a      
little pepper1 and grated nutmeg1 mixed 
well  together4 ,tie up the artichokes  
with string1 heat three tablespoonfuls  
of good olive oil in a pan1 and brown   
them well on both sides4 ,then  place   
your artichokes in a saut-pan1 and put a
 small slice of fresh  pork1 or a bit of
 good butter1 on the top of each2 add a 
tumbler of  broth1 bake for forty       
minutes in oven1 then place on a hot    
dish1 and  serve1 pouring the sauce in  
the pan over them4      ,artichokes     
#8alla ,barigoul' 7maigre74    ,parboil 
three fine ,french artichokes for three 
minutes1 drain1 pare  the tips and the  
bottoms1 and remove the chokes4 ,then   
place them in a  sauce-pan with a       

tablespoonful of fresh butter1 a carrot 
and an onion  sliced up1 and very little
 salt4 ,cook a shallot 7minced up7 with 
a  tablespoonful of butter for three    
minutes 7being careful not to let  it   
brown71 add ten minced mushrooms1 a     
tablespoonful of chopped-up  parsley1 a 
teaspoonful of chopped-up chervil1 and a
 little salt and  pepper2 cook for five 
minutes1 stirring often4 ,stuff the     
artichokes  with this1 and put a whole  
mushroom on the top of each artichoke4  
,bake  in a hot oven1 adding a          
wine-glassful of white wine and a       
tumbler of  vegetable soup2 close the   
pan and cook for forty minutes4 ,add a  
quarter  of a pint of sauce             
#8,vellutata' 7see ,sauces1 p4 #abg7 to 
the sauce of the  artichokes1 heat1 but 
do not boil2 strain1 and serve in a     
sauce-boat  separately4      ,artichokes
 #8,farciti4'    ,boil and drain twelve 
young artichokes4 ,chop up four ounces  
of boiled  ham and one pound of         
chicken-meat fine1 add two              

tablespoonfuls of  cream1 one           
teaspoonful of chopped parsley1 a little
 pepper and salt1  and some grated      
nutmeg4 ,fill each artichoke with this  
compound1 put  into a well-buttered     
frying-pan1 and bake for a quarter of an
 hour in a  hot oven4 ,serve hot with   
#8,alla ,panna' sauce 7see ,sauces1 p4  
#abe74      ,artichokes #8al ,forno4'   
,boil eight or ten young artichokes1    
then dry them well4 ,put a small  piece 
of onion on the top of each artichoke1  
wrap each in a slice of  ham1 and stand 
them upright in a sauce-pan4 ,in another
 sauce-pan make  your stuffings3 four   
ounces of fine white lard cut up small1 
a quart  of broth1 six mushrooms and a  
little parsley chopped up fine4 ,boil1  
and when cooked pour this compound into 
each artichoke1 put them into  the oven 
7not too hot7 for about three-quarters  
of an hour4 ,before  serving be careful 
to remove any ham that has remained     
attached to the  artichokes1 and pour   
some sauce #8,olandese' 7see ,sauces1 p4

 #abd7 over  them4      ,artichokes     
#8alla ,francese4'    ,cut your         
artichokes into four or eight pieces    
according to their size1  remove the    
stalks and the hard leaves1 and boil4   
,then sprinkle them  with lemon1 and1 to
 prevent them from turning brown1 put   
them into hot  water with a good deal of
 vinegar4 ,drain well before serving1   
and after  putting them on a dish1 pour 
a sauce made of pepper1 salt1 fine olive
  oil1 and a little vinegar over them1  
and serve hot4      ,artichokes         
#8,fritti4' ,no4 #a4    ,wash your      
artichokes and cut them into slices4    
,when drained put them  into an earthen 
pot with some salt1 pepper1 fine olive  
oil1 and a few  drops of vinegar4 ,put  
two yolks of eggs1 one whole egg1 a     
little water1  and some fine olive oil1 
into a frying-pan1 and mix well         
together4  ,throw the slices of         
artichoke into the frying-pan1 stirring 
them well4  ,when they have taken a good
 colour remove them from the fire1      

strain  them1 put them on a napkin in a 
dish1 garnish with fried parsley and    
serve very hot4      ,artichokes        
#8,fritti4' ,no4 #b4    ,cut eight or   
ten young artichokes into slices        
lengthways1 take out  the chokes and cut
 off the ends of the leaves1 and throw  
them into  vinegar and water2 drain and 
dip them in the following batter3--two  
tablespoonfuls of flour1 the yolk of one
 egg1 one spoonful of good  olive oil1  
and two tablespoonfuls of milk4 ,stir   
well2 add one  tablespoonful of brandy  
7or water71 pepper and salt to taste1   
and let  it stand for some hours4       
,before using whisk two whites of egg to
 a  stiff froth and beat it in4         
,artichokes #8alla ,graticola4'    ,wash
 your artichokes well1 remove the       
stalks1 the hard leaves1 and the  points
 of the leaves2 cut them in halves1 and 
cook them on a gridiron4  ,then sprinkle
 them with salt1 some fine olive oil1   
and a little  pepper1 and squeeze a few 
drops of lemon juice over them just     

before  serving up hot4      ,artichokes
 #8all' ,italiana4'    ,clean the       
artichokes and remove the hard outside  
leaves4 ,boil them  well and leave them 
to drain4 ,arrange them on a dish and   
pour a sauce  #8,tartara1 ,no4 #a' 7see 
,sauces1 p4 #abf7 over them4 ,serve up  
quickly4      ,artichokes #8alla        
,lionese4'    ,remove the stalk and the 
hard leaves1 cut your artichoke into    
pieces1  then wash and drain them4      
,butter the bottom of a sauce-pan well1 
put in  the pieces of artichoke1        
sprinkle them with salt and pepper1 and 
cook  them with a slow fire above and   
below until they take a golden colour4  
,when quite cooked1 arrange them on a   
dish1 and pour some fried fresh  butter 
over them1 into which a pinch of sugar  
and three tablespoonfuls  of sauce      
#8,suprema' 7see ,sauces1 p4 #abe7 has  
been put4 ,serve up very hot4           
,artichokes #8alla ,milanese4'    ,put  
your boiled artichokes into an          
earthenware pot after greasing it  well 

with fresh butter1 then place a bit of  
butter in the centre of  each artichoke 
and sprinkle them with some finely      
grated ,parmesan  cheese of the best    
quality4 ,cover the pot and cook over a 
slow fire1  taking care that the        
artichokes should not boil for too long4
 ,just  before serving up1 pour some    
more melted butter over them4           
,artichokes #8alla ,spagnuola4'         
,remove the stalks and the hard leaves1 
and wash three 7or more7  artichokes    
well and cut them into pieces4 ,boil1   
then drain1 put them  into a sauce-pan  
with some pepper1 five tablespoonfuls of
 sauce  #8,suprema' 7see ,sauces1 p4    
#abe71 five of ,consomm1 and then put   
them on  the fire for half an hour4     
,boil again for half an hour with fire  
above  and below1 before serving them up
 hot4      ,artichokes #8al ,vapore4'   
,remove the hard outside leaves of the  
artichokes1 but leave a little  of the  
stalk4 ,then place them upright in a    
small sauce-pan with a  little water    

which must not quite cover the          
artichokes4 ,open out the  artichokes   
and pour into the centre of each a sauce
 made of pepper1  salt1 and fine olive  
oil4 ,then cover the sauce-pan and be   
careful to  boil the water well1 so as  
to steam the artichokes thoroughly4     
,n4,b4--,artichokes are eaten when      
barely half-grown in ,italy4            
99       99       99       99       99  
,asparagus #8alla ,borghese4'    ,take a
 bundle of asparagus1 scrape the white  
of each stalk lightly1 and  put them    
into cold water4 ,then tie them in      
bundles of twenty-five 7or1  if very    
large1 of twelve or fifteen71 keep the  
heads together1 and cut  the ends of one
 length4 ,cook them quickly for fifteen 
minutes in one  gallon of boiling water 
in which two ounces of salt has been    
put4 ,dish  them up on a piece of toast1
 serve very hot1 with melted fresh      
butter1  or sauce #8,alla ,panna1' or   
#8,all' ,olandese' 7see ,sauces1 pp4    
#abd1 #abe74      ,asparagus #8alla     

,casalinga4'    ,take four pounds of    
asparagus and cook the green part in    
boiling salted  water4 ,then drain1 and 
put the asparagus into a baking-dish    
with four  ounces of fresh butter1      
sprinkle with grated cheese1 salt and   
pepper to  taste1 brown slightly1       
garnish with eggs fried in butter1 and  
serve hot4      ,asparagus1 cold4       
,cut the ends of your asparagus so as to
 have them of equal length1 and  boil in
 salted water4 ,when cold lay them on a 
dish1 and1 just before  serving1 pour   
over them a sauce made of good olive    
oil1 white wine  vinegar1 salt1 and     
pepper4 7,if preferred1 a white sauce   
can be used  instead of oil and         
vinegar47      ,asparagus #8alla        
,crema4'    ,take the heads only of the 
asparagus 7two or three pounds as       
required7  and put them into boiling    
water with a little salt4 ,boil for     
about  fifteen minutes1 and prepare     
meanwhile some square pieces of roll or 
white bread1 without the crust4 ,scoop  

out the centre of each piece and  put in
 a bit of butter1 then fry 7or bake7    
until the bread turns a good  yellow    
colour4 ,after draining the heads of the
 asparagus place them in  the holes in  
the bread1 taking care to keep them hot4
 ,then boil half a  pint of milk1 add   
four yolks of eggs1 and stir till solid4
 ,take it off  the fire1 add a little   
butter1 a sprinkling of salt and pepper1
 pour  over the asparagus and bread1 and
 serve up hot4      ,asparagus          
#8,fritto4'    ,cut the heads off a     
bunch of asparagus1 boil them in        
slightly salted  water for about fifteen
 minutes1 and then strain4 ,put half a  
tumbler  of cream1 in which the yolk of 
an egg and two ounces of butter have    
been well beaten up1 into a frying-pan1 
add a tablespoonful of sugar1  salt and 
pepper to taste1 and stir slowly over   
the fire for five or six  minutes4 ,then
 fry your asparagus heads in it and     
serve very hot4      ,asparagus #8ai    
,gamberi4'    ,cut the tender heads of  

the asparagus in equal lengths and boil 
them1  then pickle them in good olive   
oil1 salt1 pepper1 and grated nutmeg4   
,stick a hunch of bread into the centre 
of a dish1 cover it with sauce          
#8,mayonnaise1' and place the asparagus 
heads 7over which you have just         
squeezed some lemon juice7 round and    
over it4 ,garnish the dish with  sauce  
#8,mayonnaise' 7see ,sauces1 p4 #abc7   
and crayfish tails1 and serve4  ,some   
jelly will be an addition4              
,asparagus #8in ,istufato4'    ,cut the 
heads off a bunch of asparagus and wash 
them well in cold  salted water4        
,strain1 and when dry put them into a   
sauce-pan with a  tablespoonful of      
flour1 four ounces of butter1 half a    
pint of cream 7or  milk71 and a little  
salt and pepper4 ,leave them on the fire
 until they  begin to boil1 then remove1
 and serve up hot4      ,asparagus tips 
#8all' ,italiana4'    ,prepare about    
#bjj asparagus tips two or two and a    
half inches long1  half cook1 and then  

drain them4 ,put them in a baking-pan   
with fresh  butter and strong gravy1    
taking care that they should be well    
glaces4  ,cook fifteen or eighteen eggs 
for five minutes1 shell them and keep   
them warm in hot water4 ,pile a stiff   
pure of potatoes dome-shaped on  a dish1
 arrange your asparagus heads 7pointing 
upwards7 round it1 heat  the dish well1 
and stand your eggs upright all round1  
pouring a white  sauce over them4 ,serve
 very hot4      ,asparagus #8all'       
,olandese4'    ,take a bunch of         
asparagus and scrape the stalks well4   
,cut them of equal  length and put them 
into boiling salted water 7if they are  
not all of  the same size1 put the      
biggest in first1 or the small ones will
 be too  much cooked7 and boil fast4    
,drain well1 and place them on a napkin 
in a  dish1 with sauce #8,olandese' 7see
 ,sauces1 p4 #abd7 in a sauce-boat      
apart4      ,asparagus #8alla           
,parmigiana4'    ,scrape and boil your  
asparagus and place them on a dish1 pour

 over them  a sauce of melted fresh     
butter mixed with strong gravy1 some    
grated  ,parmesan cheese1 and a little  
pepper2 then powder them with a little  
grated ,parmesan cheese1 pour some more 
melted butter over them1 colour  with   
the salamander and serve immediately4   
,asparagus #8,perlate4'    ,cut the     
heads of a bunch of asparagus into small
 pieces like peas1 and  put them into   
salted boiling water4 ,when almost      
cooked1 drain1 and put  them into a     
sauce-pan with four ounces of fresh     
butter and a little  powdered sugar1    
sprinkle well with flour1 and pour a    
little soup1 or  sauce #8,vellutata'    
over them 7see ,sauces1 p4 #abg74 ,when 
thoroughly  cooked1 mix two or three    
well-beaten-up yolks of eggs with them1 
and  serve very hot4      ,asparagus    
tips #8alla ,suprema4'    ,choose       
asparagus of about the same size1 break 
off the tenderest part  with your       
fingers1 and cut them in small bits1    
cooking the tips last4  ,put them into  

salted boiling water1 then drain1 and   
place them in a  baking-pan with melted 
fresh butter1 keep them a few minutes on
 the  fire1 add some salt1 a little     
gravy1 fresh butter and lemon juice4    
,serve hot4      ,asparagus on ,toast4  
,no4 #a4    ,wash the asparagus well and
 scrape the stalks1 then tie in bunches 
and  put them into an earthenware pot of
 boiling water slightly salted2 boil    
for about twenty minutes1 until they are
 tender but not over-done1 cut  some    
toasted bread into square pieces        
7without the crust71 and put a  bit of  
butter on each piece4 ,when the         
asparagus is cooked and drained1  untie 
the bunches and place it on the toast1  
taking care to lay the  heads all the   
same way4 ,then melt four ounces of     
fresh butter with  a little flour in a  
frying-pan1 and add a pinch of salt and 
pepper4  ,serve the sauce separately1 or
 a sauce #8,olandese' if better liked   
7see  ,sauces1 p4 #abd74      ,asparagus
 on ,toast4 ,no4 #b4    ,cut off the    

bottom of the stalks of a bunch of      
asparagus to make them  even1 and put   
them into a pan of cold water till near 
dinner-time4 ,then  put the bunch in    
boiling water in which a pinch of soda1 
the weight of  a pea1 has been          
dissolved4 ,boil a quarter of an hour1  
then drain1 cut  the twine and serve4   
,have the buttered toast ready1 place   
the white  ends of the asparagus on it  
and pour one tablespoonful of melted    
butter  over the green heads in the     
dish4      ,asparagus #8alla            
,wilhelmina4'    ,wash and clean a bunch
 of asparagus and cook in boiling water 
slightly  salted4 ,when cooked and      
dried1 arrange them in a dish1 one-half 
on one  side1 one-half on the other1 so 
that the heads meet in the middle4      
,melt four ounces of fresh butter in a  
frying-pan1 add a little flour  and some
 good broth1 mix well together and boil1
 then add one or two  bay leaves1 some  
chopped parsley and onion1 salt and     
pepper to taste1  and three             

well-beaten-up yolks of eggs4 ,boil for 
five minutes1 add a  little lemon juice1
 pour the sauce over the asparagus1 and 
serve up  very hot4           99        
99       99       99       99           
,beans 7,broad7 #8al ,burro4'    ,shell 
one quart of fresh young broad beans and
 put them in cold water4  ,put two      
quarts of water in a sauce-pan and add a
 slice of ham1 a stick  of celery1 a    
bunch of parsley1 three cloves1 twenty  
peppercorns1 and  one bay leaf4 ,boil   
for a quarter of an hour1 then take out 
the ham1  etc41 and put in the beans4   
,strain as soon as they are tender1 add 
four ounces of fresh butter and put them
 on the fire for a few minutes  before  
serving4      ,beans 7,broad7 #8alla    
,romana4'    ,chop up one small onion   
and four or five sage leaves1 and fry   
brown in  butter4 ,put in a quart of    
young shelled broad beans1 cover them   
with  boiling water and stew over a very
 slow fire for twenty minutes1 add  the 
strained juice of six tomatoes 7or some 

tomato conserve71 with salt  and pepper 
to taste4 ,add boiling water whenever   
necessary1 and stir  often1 to prevent  
the beans from sticking to the          
sauce-pan4 ,stew for  twenty or         
twenty-five minutes1 and serve very hot4
      ,beans 7,broad7 #8alla ,turca4'   
,take a quart of young broad bean pods1 
about two inches long1 cut them  in half
 and put them in cold water4 ,then cook 
them in a sauce-pan  with two quarts of 
boiling water4 ,drain1 and again put    
them in cold  water4 ,mince some ham and
 fry it with a little butter in a       
sauce-pan1  throw your beans in1 toss1  
and heat them for ten minutes4 ,add     
three  tablespoonfuls good stock before 
serving up hot4    ,beans 7,broad7 #8al 
,vino4'    ,take quite young shelled    
broad beans and stew them in a sauce-pan
 with  a little browned onion1 some ham1
 butter1 sweet herbs1 and flour2        
moisten well with broth1 add a quarter  
of a pint of sweet white wine1  and     
three spoonfuls of sugar4 ,serve hot4   

,beans 7,french7 #8al ,burro4'          
,remove the strings and the ends from   
one quart of ,french beans and  cut them
 into pieces about an inch long4 ,put   
them into cold water for  twenty or     
thirty minutes1 then dry1 and throw them
 into a sauce-pan of  boiling water with
 some salt and butter4 ,cook slowly for 
about half an  hour 7according to the   
age of the beans71 then place them in a 
dish1  adding some fresh butter1 salt   
and pepper4 ,serve up hot4      ,beans  
7,french7 #8alla ,crema4' ,no4 #a4      
,boil one quart of ,french beans slowly 
until nearly tender2 then dry1  and put 
them to cook in fresh butter4 ,mix a    
teacupful of cream1 an egg1  some grated
 cheese1 and some allspice well together
 in a sauce-pan1  then add some lemon   
juice1 a little white wine vinegar1 and 
boil4 ,pour  this sauce over the beans1 
mix well1 and serve up hot4      ,beans 
7,french7 #8alla ,crema4' ,no4 #b4      
,break off both ends and string two     
quarts of young fresh ,french beans1    

wash in cold water1 and drain4 ,put them
 into salted boiling water and  cook for
 five minutes1 stirring them well4      
,season with a teaspoonful of  salt1    
half a teaspoonful of pepper1 one or two
 chives1 and some sprigs  of parsley 7to
 be taken out before serving72 add half 
a tea-cup of  fresh cream 7or milk71 and
 two yolks of eggs1 heat for five       
minutes1  but do not boil4 ,a           
tablespoonful of pounded sugar is an    
agreeable  addition4      ,beans        
7,french7 #8allo ,zabajone4'    ,clean  
and remove the strings from two quarts  
of ,french beans and put  them into cold
 water2 then boil and strain1 and lay   
them in a dish4  ,put two yolks of eggs1
 two tablespoonfuls of sugar1 two of    
white wine  vinegar1 and two of water1  
into a sauce-pan on a slow fire1 mix and
  heat1 but do not allow it to boil4    
,pour the sauce over the beans1 and     
serve hot4      ,beans 7,haricots7      
#8alla ,bruna4'    ,put a quart of      
haricot beans into a sauce-pan of salted

 boiling water1  and boil for about half
 an hour4 ,when cooked brown1 put four  
ounces of  butter in a frying-pan1 add  
two or three tablespoonfuls of flour1   
and  fry them well together4 ,then add  
some broth1 stir well1 and add half an  
onion minced up with salt and pepper4   
,dry the beans1 put them in the  sauce1 
boil all together for ten minutes1 and  
serve hot4      ,beans 7,haricots71     
,croquettes of4    ,put a quart of small
 white haricot beans to soak in tepid   
water all  night long2 dry1 put them in 
cold water1 and boil over a slow fire   
for about an hour4 ,drain and dry them  
again1 and put into boiling  water for  
another hour4 ,pass them through a sieve
 and put them in a  sauce-pan with four 
ounces of fresh butter1 one             
tablespoonful of white  wine vinegar1   
one of balm-mint1 and salt and pepper to
 taste4 ,mix well  together1 cook1 and  
let cool4 ,then roll up into balls 7or  
croquets71  dip them into the yolk of an
 egg1 cover them with finely grated     

bread-crumbs1 and fry with good fresh   
butter4 ,serve up very hot4      ,beans 
7,haricots7 #8alla ,fiorentina4'        
,half-boil a quart of haricot beans in  
salted water1 strain1 and put  them into
 a sauce-pan with some fried1 browned   
butter in it4 ,mix1 then  drain off the 
butter1 and add the following sauce3    
,melt four ounces of  fresh butter1 skim
 it carefully1 add some flour and mix   
well1 add some  broth and stir until it 
is of the consistency of a sauce1 and   
leave it  to boil4 ,then pass the sauce 
through a sieve1 put it back on the     
fire1  and stir to prevent its sticking 
to the sauce-pan1 add two yolks of      
eggs1 the juice of half a lemon1 and    
some finely chopped-up parsley4  ,pour  
the sauce over the beans before serving 
up hot4      ,beans 7,haricots7 #8alla  
,matre d',htel4'    ,put some young1    
green1 shelled haricot beans into       
boiling water1 when  half-cooked add a  
pinch of salt1 and a little butter4     
,take them out1  drain1 and put them at 

once into a sauce-pan with butter1      
chopped  parsley1 salt1 pepper1 and some
 lemon juice4 ,toss them well1 and serve
  up very hot4      ,beans 7,haricots7  
#8alla ,milanese4'    ,take young1 green
 haricot beans and throw them in boiling
 water4 ,when  half-cooked add a little 
salt and some butter1 and boil them     
again for  five or six minutes4 ,then   
take them out1 strain1 and put them1    
whilst  still hot1 into a sauce-pan with
 a dessert-spoonful of chopped-up       
parsley1 salt1 pepper1 the juice of a   
lemon1 and four ounces of fresh  butter4
 ,toss them1 and serve on a hot dish4   
7,if the beans are dry you  must put    
them into cold water and boil them for  
one or two hours first47      ,beans    
7,haricots7 #8alla ,polenta4'    ,put a 
quart of white haricot beans into tepid 
water for the night4  ,dry1 and put them
 into cold water1 and boil for about an 
hour over a  slow fire2 dry them again1 
put them into boiling water1 and boil   
for  nearly an hour4 ,mash1 and pass    

them through a sieve1 place them in a   
sauce-pan with three ounces of butter1 a
 little salt and pepper1 stir  well     
together1 and boil them again for ten   
minutes4 ,serve up very hot4      ,beans
 7,haricots7 #8,pure alla ,brtonne4'    
,wash the white haricot beans and let   
them soak all night4 ,boil them         
7changing the water7 until tender1 and  
mash them through a sieve4  ,season with
 salt1 pepper1 and butter1 add enough   
cream 7or stock7 to  make them of a     
proper consistency4 ,serve hot4         
,beans 7,haricots7 #8alla ,romana4'     
,cook the beans in an earthen pot in    
salted water1 and let them drain4       
,meanwhile cut three onions into small  
pieces1 stew them in an earthen  pan    
until they are browned1 then add the    
beans1 with pepper1 grated  nutmeg1     
minced anchovies passed through a sieve1
 and some broth4 ,fry  all together1 and
 when the beans have absorbed all the   
liquid1 squeeze  the juice of a lemon   
over them and serve hot at once4        

,beans 7,haricots7 #8sauts4'    ,melt   
two ounces of fresh butter in a         
frying-pan1 add some parsley and  half  
an onion chopped up together4 ,then put 
in the beans 7already  boiled71 leave   
them to cook for eight or ten minutes1  
sprinkle them  with salt1 pepper1 and   
the juice of a lemon1 and serve up very 
hot4      ,beans 7,lima7 #8alla ,crema4'
    ,put the beans into boiling salted  
water1 cook well1 then drain and dry1   
season with salt and pepper to taste1   
and three or four ounces of fresh       
butter1 add a tablespoonful of flour and
 three-quarters of a pint of  cream4    
,boil1 and serve up very hot4           
,beans 7,dwarf ,lima7 #8alla            
,portugese4'    ,take a quart of young  
,lima beans1 cook them in salted boiling
 water for  half an hour1 then drain and
 dry them4 ,melt four ounces of fresh   
butter  in a frying-pan1 add two        
tablespoonfuls of flour and             
three-quarters  of a pint of milk1 mix  
well together till they boil1 then add  

two  beaten-up yolks of eggs1 salt1     
pepper1 and a finely chopped onion4     
,pour  over the beans and serve hot4    
,beans 7,scarlet ,runners7 #8alla       
,panna4'    ,snap them in two in the    
middle and string them4 ,boil for       
three-quarters  of an hour in salted    
water1 then drain away the water1 put in
 a little  pepper and salt1 and one or  
more 7according to the quantity of      
beans7  cupfuls of cream4           99  
99       99       99       99      ,beet
 ,leaves boiled4    ,take the young     
leaves of white beetroot1 tie them      
together in bunches  and put them into  
boiling water4 ,they can be cooked with 
butter 7like  spinach7 or served up on  
buttered toast with sauce #8,olandese'  
7see  ,sauces1 pp4 #abb1 #abd7 or       
,butter sauce4      ,beet #8,gnocchi4'  
,wash well and remove the mid-ribs of a 
bundle of beet leaves1 boil1 and  then  
throw them into cold water4 ,dry1 mince 
them very fine1 and put  them into an   
earthen pot with four fresh eggs1 four  

ounces of grated  cheese1 four ounces of
 curds1 or fresh-milk cheese1 a little  
grated  nutmeg1 and some salt4 ,when    
pretty dense put it on a well-floured   
table and make a long roll the size of a
 finger4 ,cut into pieces about  two    
inches long1 flour them well1 and then  
throw them into an earthen  pot of      
boiling broth4 ,as they come to the     
surface take them out1  drain well1     
season with butter or rich gravy1 a     
little grated nutmeg1  cinnamon1 and    
cheese4 ,they must be cooked over a hot 
fire4           99       99       99    
99       99      ,beetroot 7,how to     
boil74    ,wash the beetroot carefully  
without cutting or scraping it 7if the  
skin  is broken the beet loses flavour  
and colour74 ,young ones take one hour  
to boil1 old ones four4 ,in winter the  
beet must be put into cold water        
overnight to make it tender1 those that 
remain hard are unfit to eat4  ,it must 
be cooked in boiling water1 then put    
into cold water for five  or six        

minutes1 when it can be rubbed with a   
cloth to take off the  peel4 ,cut into  
slices1 sprinkle with salt and pepper1  
and pour melted  fresh butter over it2  
or it can be put into the oven to bake4 
,boiled  beetroot when wanted for salad 
ought to be put into wine vinegar to    
soak4      ,beetroot #8alla ,panna4'    
,boil some white beetroot as directed   
above1 and peel it4 ,cut up into  dice1 
place on a very hot dish1 and pour a    
sauce #8,alla ,panna' over it  7see     
,sauces1 p4 #abe74      ,beetroot and   
,potatoes4    ,boil the beetroot as     
directed above1 and peel when cold4 ,cut
 into thin  round slices and put it into
 a frying-pan with two onions cut up    
small1  two ounces of butter2 stir      
continually and do not let it brown4    
,add  one spoonful of flour1 and milk   
enough to make a thickish sauce2 add    
three saltspoonfuls of salt1 four of    
sugar1 one of pepper1 and one           
tablespoonful of white wine vinegar1 and
 boil for a few minutes4 ,then  put the 

slices in the pan to simmer for twenty  
minutes1 and have some  mashed potatoes 
ready to make a border round the dish in
 which to put  the beetroot and the     
sauce1 adding a little cream4           
99       99       99       99       99  
,broccoli #8alla ,crema4'    ,wash and  
clean the broccoli well1 put them into  
salted cold water for  half an hour4    
,then wrap each head in a piece of linen
 to prevent its  breaking1 and put into 
salted boiling water for about twenty   
minutes4  ,when cooked1 remove the linen
 carefully so as not to break the heads1
  place them in a hot dish1 pour half a 
pint 7for each head7 of hot #8,alla     
,panna' sauce 7see ,sauces1 p4 #abe7    
over them1 and serve immediately4       
,broccoli #8alla ,parmigiana4'    ,wash 
and clean the broccoli well and put them
 for one hour in salted  cold water1    
then rinse again1 and cook in boiling   
salted water with a  little butter4 ,put
 ten tablespoonfuls of ,white sauce 7see
 below1 ,white  ,sauce7 into a stew-pan 

with a little chopped-up onion1 and boil
 for a  few minutes1 then add a quarter 
of a pound of grated ,parmesan cheese4  
,when boiling1 add the yolk of an egg   
and a very little cayenne pepper1  mix  
quickly and put a little on a dish2 lay 
the broccoli on it1 pour  the rest of   
the sauce over them1 sprinkle with      
bread-crumbs and grated  cheese1 and put
 it in the oven for half an hour1 until 
of a nice brown  colour1 and serve4 7,if
 you have no ,white sauce1 use melted   
butter1  cooking it less1 or it will be 
greasy47      ,broccoli with ,white     
,sauce4    ,boil the heads of broccoli  
in salted water with a little flour4    
,when  cooked take them out and drain   
well4 ,then put them in a dish and pour 
the following sauce over them3 ,melt    
some butter1 salt1 pepper1 and a        
tablespoonful of flour in a sauce-pan1  
add a glass of boiling water1  pouring  
it in a little at a time1 and stirring  
continually4 ,when  cooked1 take it off 
the fire and mix the yolk of an egg     

beaten up with  a piece of butter4 ,do  
not put the sauce again on the fire4    
99       99       99       99       99  
,brussels ,sprouts #8alla ,crema4'      
,clean1 and pick off the dead leaves    
from one and a half pounds of  sprouts4 
,wash well1 drain1 and cook them in     
boiling water for seven  minutes4 ,drain
 again1 and cool in cold water4 ,drain  
well once more1 and  put them into a    
saut-pan with two tablespoonfuls of     
,vellutata sauce  7see ,sauces1 p4      
#abg71 one teaspoonful of salt1 half a  
teaspoonful of  pepper1 and the same of 
grated nutmeg4 ,add half a cupful of    
good cream1  and heat 7but do not boil7 
for five minutes1 tossing frequently4   
,put on  a dish and serve at once4      
,brussels ,sprouts #8al ,limone4'       
,wash the sprouts and remove any dead   
leaves4 ,then put them into boiling     
salted water and cook for twenty        
minutes1 drain1 and place them on a  hot
 dish4 ,meanwhile mix four ounces of    
butter with two tablespoonfuls  of      

flour1 add a little broth 7or water71   
and stir well until it boils4  ,just    
before serving add a good sprinkling of 
pepper and the juice of  two lemons4    
,pour the sauce over the sprouts and    
serve up quickly4      ,brussels        
,sprouts #8sauts4'    ,clean and wash   
the sprouts well1 and boil4 ,then dry1  
and put them into  a sauce-pan with two 
7or more7 ounces of butter 7according to
 the  quantity of sprouts72 brown them  
well1 and add one or two spoonfuls of   
white wine vinegar1 a little chopped    
parsley1 salt1 and pepper4 ,serve  up   
very hot4           99       99       99
       99       99      ,cabbage 7,how  
to boil74    ,cut the cabbage into      
good-sized pieces and strip off the     
outside  leaves4 ,cut out the hard core1
 wash well in two or three changes of   
water1 and drain thoroughly4 ,put the   
cabbage 7a piece at a time1 so  as not  
to stop the boiling7 into a large       
sauce-pan or earthen pot of  salted     
boiling water4 ,cook for twenty-five    

minutes over a hot fire  7with pot      
uncovered71 and push the cabbage under  
water every now and  then4      ,cabbage
 #8farcito all' ,americana4'    ,take a 
large cabbage and boil it whole for     
fifteen minutes4 ,then  change the water
 and boil again for half an hour2       
meanwhile prepare  the stuffing4 ,put   
about one pound of rice into cold water 
and boil for  twenty-five or thirty     
minutes1 add three and a half pounds of 
sausage1  the juice of a lemon1 some    
chopped parsley and a little pepper1 and
  mix well4 ,dry the cabbage thoroughly1
 open the leaves1 and put half a        
tablespoonful of the stuffing between   
each leaf1 folding them over it1  until 
the cabbage is quite stuffed4 ,then tie 
it up carefully in a piece  of linen and
 put it into a sauce-pan of boiling     
water4 ,when boiled  remove the cloth1  
put the cabbage in a vegetable dish1    
pour an #8,alla  ,panna' sauce 7see     
,sauces1 p4 #abe7 over1 and serve4      
,cabbage #8alla ,crema4'    ,choose a   

white cabbage1 remove the outer leaves  
and cut it into  quarters4 ,soak in cold
 water for an hour1 then dry1 and put it
 in an  earthen pot of boiling water to 
cook4 ,then let it cool for about ten   
minutes and put it into another pot of  
boiling water1 adding salt and  pepper1 
and boil1 keeping the cover on tight4   
,when done serve with an  #8,alla       
,panna' sauce 7see ,sauces1 p4 #abe74   
,cabbage #8al ,forno4'    ,boil the     
cabbage as directed above4 ,press out   
all the water and chop it  up4 ,put a   
layer in the bottom of a pie or         
vegetable dish1 cover with a  white     
sauce made of one cup of milk1 one      
tablespoonful of butter1 one  of flour1 
a little salt1 and a pinch of cayenne   
pepper1 and then add  a layer of grated 
cheese4 ,repeat your layers of cabbage1 
sauce1 and  cheese2 cover the top with a
 layer of bread-crumbs and bits of      
butter1  and put it in the oven4 ,when  
the sauce bubbles on the top take it out
  and serve up in the same dish4        

,cabbage #8,fritto4'    ,wash and cut up
 a cabbage1 put it into a sauce-pan of  
boiling water4  ,boil for twenty        
minutes1 then dry1 and put it into a    
sauce-pan with  four ounces of butter1  
two spoonfuls of white wine vinegar1    
some salt1  and pepper2 mix well        
together until it becomes well heated4  
,then serve  up4      ,cabbage #8all'   
,uovo4'    ,drain a well-boiled cabbage 
and chop it up very fine4 ,put into a   
frying-pan two tablespoonfuls of butter1
 and one of flour1 for every  quart of  
chopped cabbage4 ,when hot add the      
cabbage1 season with salt1  pepper1 and 
one or two tablespoonfuls of vinegar1   
and stir constantly  for six or eight   
minutes4 ,then put it on a dish1 smooth 
the outside and  garnish with quarters  
of hard-boiled eggs4      ,cabbage      
#8,pasticciato4'    ,cut up a cabbage   
and boil it in an earthen pot4 ,boil a  
little  white wine vinegar in a         
sauce-pan1 put in two well-beaten eggs1 
three-quarters of a pint of clotted     

cream1 and a little butter4 ,mix  well1 
when boiling add some salt and pepper1  
and pour over the cabbage4  ,serve it   
cold4      ,cabbage #8in ,stufato4'     
,cut up a small cabbage and leave it in 
cold water for some time1 then  dry1    
take out the hard pieces1 and chop up   
the rest fine4 ,put it into  an earthen 
pot with a little salt1 and boil for    
fifteen or twenty  minutes4 ,then strain
 and put it on a hot dish1 pour a cream1
 tomato1  mustard1 or horse-radish      
sauce1 over it1 and serve hot4          
,cabbage 7,rea7 #8alla ,fiamminga4'     
,remove the outer leaves of a red       
cabbage and cut it in pieces4 ,put it   
into boiling water for fifteen minutes1 
then dry1 and place it in a  sauce-pan  
with four ounces of butter1 a chopped-up
 onion1 a bay leaf1  two cloves1 and a  
little salt and pepper4 ,boil slowly for
 about half  an hour1 stirring it often4
 ,when cooked take out the bay leaf1 add
 a  little butter and serve quickly4    
,cabbage 7,red7 #8alla ,tedesca4'       

,cut up the leaves of two small red     
cabbages in slices4 ,melt four ounces   
of butter in a frying-pan1 and when     
browned1 throw in the cabbage1  adding a
 little salt1 three tablespoonfuls of   
white wine vinegar1 and a  chopped-up   
onion4 ,cover the frying-pan and put it 
on a slow fire for an  hour4 ,serve up  
very hot4           99       99       99
       99       99      ,capsicums      
#8,farciti4' ,no4 #a4    ,select large  
green sweet capsicums1 and for each one 
take half a pound  of minced roast or   
boiled fowl1 half a pound of grated     
bread-crumbs1  a little salt and pepper1
 and some chopped parsley and mix2 add  
two  ounces of melted butter and mix    
again4 ,meanwhile cut off one end of the
  capsicums 7remove the seeds71 and put 
the capsicums into a sauce-pan of       
boiling water2 cover the pan and let it 
boil for about a quarter of an  hour4   
,then drain the capsicums well1 fill    
them with the force-meat1 and  sprinkle 
them over with bread-crumbs4 ,put some  

butter in an earthen pan  and cook the  
capsicums in a moderate oven for a      
quarter of an hour4      ,capsicums     
#8,farciti4' ,no4 #b4    ,fry six       
medium-sized green sweet capsicums for  
one minute in boiling  fat1 drain1 peel1
 and cut off the ends1 keeping them to  
use as covers4  ,remove the insides and 
fill them with force-meat made of minced
  fresh pork1 a spoonful of salt1 a     
saltspoonful of pepper1 half a          
saltspoonful of grated nutmeg1 and the  
same of powdered thyme4 ,put on  the    
ends1 lay the capsicums in a well-oiled 
baking-dish1 add a little  pure olive   
oil1 and put them in a moderate oven to 
bake for a quarter  of an hour4 ,turn   
them on to a hot dish1 and serve with a 
quarter of a  pint of ,vellutata sauce  
7see ,sauces1 p4 #abg71 with a little   
,marsala  added4      ,capsicums #8al   
,forno4'    ,cut two or more green      
capsicums in two lengthwise1 remove the 
seeds and  filaments1 and parboil them  
in boiling water for five minutes4 ,fill

  each half with an equal quantity of   
softened bread-crumb and minced  meat   
seasoned with butter1 salt1 and a       
squeeze of lemon4 ,then put them  into a
 baking-dish in half an inch of good    
stock 7or water71 and bake4  ,serve in  
the baking-dish1 hot4           99      
99       99       99       99           
,cardoons #8al ,bianco4'    ,clean and  
pare two or three pounds of cardoons1   
cut them lengthwise1  and blanch them in
 boiling water4 ,then throw them into   
cold water to  make them retain their   
whiteness1 and dry them on a clean      
cloth4 ,cut  an onion and a carrot into 
slices1 and put them into a sauce-pan   
with  four ounces of fresh butter1 take 
out the carrot and onion after ten      
minutes and mix a tablespoonful of flour
 into the butter1 adding some  broth 7or
 water71 to prevent it burning4 ,as soon
 as the broth 7or  water7 boils1 throw  
in the cardoons4 ,when done1 serve up   
hot4      ,cardoons #8alla ,milanese4'  
,prepare the cardoons as above1 then put

 them one by one in a sauce-pan  with   
six ounces of fresh melted butter1 salt 
them a little1 and add  about           
three-quarters of an ounce of grated    
,parmesan cheese1 and a  little ,bchamel
 sauce 7see ,sauces1 p4 #aai74 ,cook    
them with fire above  and below1 and    
serve up hot4           99       99     
99       99       99      ,carrots      
#8all' ,aceto4'    ,scrape six large    
carrots and wash them well in cold      
water1 cut them in  slices1 put them    
into an earthen pot of boiling water1   
and boil till  tender4 ,then drain and  
dry1 put them into a salad bowl and pour
 some  white wine vinegar over them1    
with a little chopped onion and celery  
and two bay leaves4      ,carrots #8alla
 ,bchamel4'    ,scrape and wash six or  
eight large carrots1 and slice them very
 fine4  ,cook them slowly in a sauce-pan
 with two ounces of fresh butter1 and  a
 little pounded sugar1 salt1 and pepper1
 and stir them continually4  ,in another
 sauce-pan put one ounce of butter1 one 

ounce of flour1 two  tumblers of cream  
7or milk71 and salt to taste4 ,cook for 
about ten  minutes1 then pour it over   
the carrots1 and heat again1 taking care
 not  to let them boil4      ,carrots   
#8alla ,casalinga4'    ,cut up some     
young carrots into small pieces1 and put
 them into a  sauce-pan with salted     
boiling water4 ,leave them to boil for  
several  minutes1 then drain and put    
them into a sauce-pan1 with four ounces 
of butter1 some salt1 and a little      
pepper1 on a hottish fire to bring  out 
the flavour4 ,add a little flour1 and a 
little broth 7or water71  and boil      
again1 taking care the carrots do not   
fall to bits4 ,then make  a sauce with  
the yolks of two eggs1 the juice of half
 a lemon1 and a  little chopped parsley1
 and pour it over the boiling carrots4  
,take them  off the fire at once to     
prevent the eggs from getting hard1 put 
them  on a dish1 garnish with fried     
parsley and fried sippets of bread1 and 
serve up hot4      ,carrots #8alla      

,panna4'    ,scrape and wash six large  
carrots and cut them into very fine     
slices4  ,put them into a sauce-pan and 
cook slowly with two or three ounces of 
butter1 a little sugar1 a teaspoonful of
 salt and pepper1 and mix well          
together4 ,in another sauce-pan mix four
 ounces of butter1 four ounces  of fine 
flour1 two tumblers of cream 7or milk71 
and a pinch of salt4  ,boil for about   
ten minutes until the cream begins to   
bubble1 then pour  it over the carrots1 
keep them on the fire1 but do not let   
them boil4  ,serve hot4      ,carrots   
#8,sautes4'    ,scrape and wash six     
large carrots and cut them in rounds    
half an inch  thick4 ,cook them in white
 broth 7or salted water7 for half an    
hour in  a covered pan4 ,then drain1 put
 them in a saut-pan1 add a teacupful of 
cream 7or milk7 and three tablespoonfuls
 of ,bchamel sauce 7see ,sauces1  p4    
#aai71 some salt1 and pepper1 and a     
little nutmeg4 ,cook for ten  minutes1  
then place them on a hot dish1 sprinkle 

with chopped parsley1  and serve hot4   
,carrots #8in ,stufato4'    ,take one or
 two pounds of fine carrots1 cut them in
 pieces1 put them  in an earthen pot of 
boiling water1 and cook them until      
nearly soft4  ,meanwhile1 put two ounces
 of butter1 half or three-quarters of a 
pint  of good broth1 and one or two     
tablespoonfuls of powdered white sugar1 
into a frying-pan1 and cook quickly for 
ten minutes2 then take it off  the fire1
 add two well-beaten yolks of eggs1 and 
a little salt and  pepper4 ,then drain  
the carrots1 pour the hot sauce over    
them1 and serve  hot4      ,carrots     
#8allo ,zucchero4'    ,wash and clean   
two or three pounds of young carrots and
 cut them up4  ,put them in a sauce-pan1
 add two ounces of fresh butter1 a      
little salt1  and water4 ,when cooked1  
pour a tumbler of cream over them with  
two  ounces of pounded white sugar1     
replace the sauce-pan on the fire1 being
  careful not to let it boil4 ,then take
 it off and mix two yolks of eggs1      

stirring all well together4 ,serve hot4 
99       99       99       99       99  
,cauliflower #8al ,borghese4'    ,boil a
 cauliflower in salted water for one    
hour1 drain1 and break it  into bits4   
,put a layer of cauliflower into a      
pie-dish1 cover with  ,bchamel or       
#8,alla ,panna' sauce 7see ,sauces1 pp4 
#aai1 #abe71 and sprinkle  with some    
grated cheese4 ,fill the dish with      
alternate layers of  cauliflowers and   
sauce1 then cover the top with          
bread-crumbs1 grated  cheese1 and bits  
of butter4 ,bake in a moderate oven for 
half an hour4  ,serve hot4              
,cauliflower #8al ,burro4'    ,clean and
 remove the leaves from one large 7or   
two small7 cauliflowers1  and wash well 
in fresh water4 ,then put the           
cauliflower into a large  sauce-pan full
 of cold water1 add a handful of salt1  
one teaspoonful  of pepper1 and one     
ounce of fresh butter1 boil for half an 
hour1 and  drain well4 ,pour a sauce    
made of one tablespoonful of white wine 

vinegar1 salt and pepper to taste1 and  
one ounce of good butter over  the      
cauliflower1 and serve hot4             
,cauliflower #8alla ,crema4'    ,take   
off the outer leaves of a cauliflower   
7cut the stalk off close71  and wash it 
in cold water4 ,tie it up in a piece of 
linen1 stand it  upright in an earthen  
pot of salted water1 and boil for half  
an hour4  ,take it out carefully1 drain1
 remove the linen1 and put the          
cauliflower  in a dish4 ,pour a hot     
#8,alla ,panna' sauce 7see ,sauces1 p4  
#abe7 over  it and serve at once4 ,or   
you can make a sauce of two ounces of   
fresh  butter1 one tablespoonful of fine
 flour1 well mixed in a frying-pan1  add
 three-quarters of a pint of milk1 stir 
till it boils1 then add a  little salt  
and cheese4      ,cauliflower #8al      
,forno4'    ,boil a large cauliflower as
 in last recipe 7alla ,crema74 ,when    
dried place it in a baking-pan4 ,mix two
 ounces of butter and one  tablespoonful
 of flour in a frying-pan1 add          

three-quarters of a pint  of milk1 and  
stir continually till it boils4 ,then   
put in a bay leaf1 a  little chopped    
parsley1 some salt and pepper1 and boil 
for ten minutes  in a ,bain-marie4 ,then
 take out the bay leaf and pour the     
sauce over the  cauliflower1 sprinkling 
it with bread-crumbs4 ,put some bits of 
fresh  butter on it1 and bake in a very 
hot oven for ten or fifteen minutes4    
,cauliflower #8al ,fritto4'    ,cut off 
the leaves and clean a fine cauliflower1
 break it into pieces1  parboil in      
salted water1 drain1 and put it to cool4
 ,whip up two or  three eggs 7according 
to the size of your cauliflower71 dip   
each piece  of cauliflower in1 then roll
 it in bread-crumbs1 fry in boiling     
butter  on both sides1 sprinkle with    
grated cheese1 and serve hot4           
,cauliflower #8al ,gratin4'    ,boil a  
head of cauliflower in salted water1    
then break it in small  pieces into a   
saut-pan with four ounces of fresh      
butter4 ,as soon as it  boils put it on 

a dish and pour a ,bchamel sauce 7see   
,sauces1 p4 #aai7  over it4 ,put it in  
the oven1 and when browned serve in the 
same dish4      ,cauliflower #8alla     
,piemontese4'    ,boil a fine           
cauliflower in salted water1 and when   
done pour the  following sauce over it3 
,chop up one small onion and one or two 
anchovies very fine1 cook with some     
butter and stock1 add a few drops  of   
vinegar1 and a teaspoonful of sweet     
herbs chopped up fine4 ,cook for  a few 
minutes just before serving4            
,cauliflower #8in ,stufato4'    ,remove 
the outer leaves and clean a fine       
cauliflower2 cut it into  several pieces
 and wash them well in cold water4 ,put 
them into an  earthen pot of salted     
boiling water1 and cook quickly for     
twenty or  thirty minutes until they are
 quite tender4 ,take them out without   
breaking1 and place them on pieces of   
buttered toast4 ,then put some  butter  
in a frying-pan1 add a little flour1    
mixed with some broth1 stir  well till  

it boils1 then add six finely chopped   
mushrooms1 and cook a  little more4     
,take it off the fire and add three     
whipped yolks of fresh  eggs1 salt1     
pepper1 grated nutmeg1 and the juice of 
one lemon4 ,pour  this sauce over and   
round the cauliflower and serve4 ,the   
sauce must not  be boiled after adding  
the eggs4           99       99       99
       99       99      ,celery #8alla  
,crema4'    ,cut off the green leaves   
and pare four or five heads of celery1  
cut  into pieces two inches long1 wash  
well1 and dry on a napkin4 ,blanch in   
boiling water for five minutes1 drain1  
and put into a saut-pan with  two ounces
 of fresh butter and one tablespoonful  
of fine flour4 ,stir  well together1 add
 half a pint of good consomm1 and reduce
 for twenty  minutes4 ,then thicken with
 two yolks of eggs beaten up with half a
  teacupful of cream1 and a little      
grated nutmeg4 ,serve up hot1 garnished 
with crotons 7fried bread74      ,celery
 #8al ,fritto4'    ,remove the green    

leaves and cut the white stalks of the  
celery into  bits one inch long4 ,clean1
 and put them into boiling water for    
fifteen  minutes1 then dry on a napkin4 
,beat up a fresh egg with stock 7or hot 
water71 add a little salt and pepper1   
throw the celery in1 then roll  them in 
bread-crumbs1 and fry in butter or fine 
white lard4 ,serve hot4      ,celery    
#8all' ,italiana4'    ,take six large   
heads of celery1 cut off the green      
leaves1 leaving  three inches of stalk  
attached to the root2 clean1 and cut in 
half4  ,blanch1 and put into a sauce-pan
 with some good gravy1 lard1 ham1 salt  
and pepper4 ,let them get cold1 then dip
 them into the yolk of egg and          
bread-crumbs1 and fry in fresh butter4  
,lay them in a dish and pour a  ,tomato 
sauce1 or tomato conserve heated1 over  
them4 ,serve hot4 7,see  ,sauces1 p4    
#abf47      ,celery #8alla ,parmigiana4'
    ,take six large heads of celery and 
cook as above4 ,but when cooked1  drain1
 lay in a dish1 sprinkle with finely    

grated ,parmesan cheese1 pour  melted   
fresh butter over them1 and put into the
 oven until they have  taken a good     
colour4 ,pour a little gravy lightly    
over1 and serve4      ,celery #8al      
,pomidoro4'    ,cut off the green leaves
 and clean the stalks of six heads of   
celery1  wash them in cold water1 then  
throw them into an earthen pot of       
boiling  salt water1 and boil fast for  
twenty minutes4 ,drain1 dry well1 put   
them  on a dish1 and pour a pint of     
tomato sauce1 or tomato conserve heated1
  over them4 ,serve hot4      ,celery   
,stewed4    ,cut the white outside      
stalks of celery into lengths of three  
inches1  and boil them for half an hour 
in salted water4 ,drain1 and put them   
into clear strained stock1 adding a     
little minced onion and parsley4  ,boil 
until the celery is tender1 add two     
ounces of butter stirred up  with flour 
and shake the stew until thickened4     
,serve hot1 pouring the  sauce over the 
celery4           99       99       99  

99       99      ,cucumbers #8alla      
,bchamel4'    ,peel and pare six small  
cucumbers1 and blanch them in salted    
boiling  water for five minutes4 ,drain1
 and put them in a saut-pan with half a 
pint of ,bchamel sauce 7see ,sauces1 p4 
#aai71 half an ounce of butter1  a      
little grated nutmeg1 and three         
tablespoonfuls of milk4 ,cook for       
fifteen minutes1 put them on a hot dish1
 and serve4      ,cucumbers #8alla      
,comasca4'    ,peel and slice two       
cucumbers very fine1 and put salt and   
pepper1 and  taragon vinegar over them4 
,then slice an onion and lay it on the  
cucumbers1 leaving them to pickle for   
fifteen minutes4 ,remove the onion  and 
some of the liquid before serving4      
,cucumbers #8alla ,crema4'    ,peel six 
cucumbers1 cut them into quarters1      
remove the seeds1 and  put them into    
cold water for half an hour4 ,place them
 in a covered  sauce-pan of salted      
boiling water and cook them for half an 
hour1 then  lay them on a hot dish4     

,melt some butter in a sauce-pan and mix
 in one  tablespoonful of flour1 then   
add half a pint of milk and stir till   
it boils2 add a little salt and pepper1 
take the sauce-pan off the  fire1 add a 
little more butter1 and pour the sauce  
over the cucumbers4  ,garnish with      
crotons 7fried bread71 and serve hot4   
,cucumbers #8,farciti4'    ,choose      
cucumbers of about the same size and cut
 them in two lengthwise4  ,remove the   
seeds carefully with a spoon1 and fill  
with a stuffing  made of equal parts of 
minced chicken 7or other white meat7 and
 soft  bread-crumbs1 salt and pepper to 
taste1 one egg1 and a little stock4     
,sprinkle the top with bread-crumbs1 and
 lay them into half an inch of  stock in
 a baking-dish4 ,bake in a moderate oven
 until the cucumbers are  soft1 filling 
up the stock when necessary4 ,put them  
carefully in a hot  dish and pour the   
gravy out of the baking-dish1 thickened 
with a very  little flour1 round them4  
,cucumbers #8in ,istufato4'    ,peel two

 or three cucumbers1 cut them into      
quarters1 and take out  the seeds4 ,put 
two ounces of fresh butter and a sliced 
onion into a  frying-pan1 fry until the 
onion is browned1 add the cucumbers and 
stir  them well until browned4 ,then    
take them out of the frying-pan4 ,put   
some  more butter into the pan1 stir it 
well with the rest1 add a little  broth1
 and mix till it boils1 and add a little
 salt and pepper4 ,then  put the        
cucumbers in1 cover them1 and leave them
 to cook slowly for  twenty minutes4    
,put them on slices of buttered toast   
and serve up hot4      ,cucumbers #8alla
 ,panna4'    ,peel four or five         
cucumbers1 cut them into halves1 and    
remove all the  seeds4 ,then cut them   
into small pieces and boil in water     
until soft4  ,strain1 and dry them well 
on a napkin4 ,mix two ounces of butter  
with a  spoonful of flour over the fire1
 add salt and pepper1 stir well1 and    
add a tumbler of cream4 ,put in the     
cucumbers and heat them without  letting

 them boil4      ,cucumbers #8alla      
,spagnuola4'    ,peel two cucumbers1 cut
 them in half and take out the seeds4   
,fill them  with force-meat and tie the 
halves together4 ,put some lard1 raw    
veal1  two carrots1 two onions1 some    
parsley1 several bay leaves1 some thyme1
  salt1 and pepper1 and the cucumbers   
covered with lard1 into a sauce-pan     
with some strong broth1 and cook for    
five or six minutes4 ,drain1 and  then  
pour a sauce #8,suprema' 7see ,sauces1  
p4 #abe7 over the cucumbers  before     
serving up hot4      ,cucumbers #8alla  
,toscana4'    ,peel and blanch three or 
four cucumbers in salted boiling water  
for  five minutes4 ,drain1 cut them into
 pieces one inch thick1 and put them    
into a saut-pan with one ounce of       
butter1 a little flour1 half a pint  of 
veal broth1 stir well1 and add some salt
 and pepper4 ,reduce for  about fifteen 
minutes1 stirring until it boils1 add   
one teaspoonful of  chopped parsley1    
half a teaspoonful of grated nutmeg1    

half a cupful of  cream and the         
beaten-up yolks of two eggs4 ,put on the
 fire again for  three or four minutes  
7do not let it boil7 and serve hot4     
,cucumbers #8all' ,uova4'    ,peel three
 large cucumbers and blanch them in     
salted boiling water for  five minutes4 
,drain1 and cut them into pieces an inch
 thick4 ,put them  in a saut-pan with   
one ounce of butter1 sprinkle a little  
fine white  flour over them1 stir1 and  
add a half pint of veal broth1 with salt
 and  pepper to taste4 ,stir well until 
it boils1 reduce the whole for fifteen  
minutes1 then add a teaspoonful of      
chopped parsley1 a little grated        
nutmeg1 two yolks of eggs beaten up1 and
 two tablespoonfuls of cream4  ,cook    
again for three or four minutes1 but do 
not let it boil1 and serve  hot4        
99       99       99       99       99  
,egg-,plant 7,aubergine7 #8,farcite4'   
,cut each egg-plant into four1 leaving  
the peel on4 ,make four cuts in  each   
piece and fry in boiling fat for one    

minute4 ,remove the fleshy  part of the 
egg plant and fill it with any          
force-meat you have4  ,sprinkle the top 
with bread-crumbs and a little melted   
butter1 brown in  the oven for about ten
 minutes1 and serve hot4                
,egg-,plant 7,aubergine7 #8al ,forno4'  
,boil two 7or more7 of the fruits for   
twenty or thirty minutes 7until         
tender74 ,then cut them in two          
lengthwise and take out the pulp1 being 
careful not to break the skin4 ,mash the
 pulp up with some butter1 salt1  and   
pepper1 and replace it in the skins4    
,sprinkle with bread-crumbs and  bits of
 fresh butter1 and put it in the oven to
 brown4      ,egg-,plant 7,aubergine7   
#8,fritto4'    ,peel a fruit and cut it 
into round slices about half an inch    
thick1  sprinkle with one teaspoonful of
 salt and half a teaspoonful of pepper1 
dip the slices into beaten-up egg and   
fresh bread-crumbs1 and then fry  in hot
 fat for five minutes4 ,take them out1  
give a very slight sprinkle  of salt1   

and drain them well4 ,serve very hot on 
a napkin4      ,egg-,plant 7,aubergine7 
#8alla ,griglia4'    ,peel a large fruit
 and cut it into slices half an inch    
thick1 put them  in a dish and season   
with salt and pepper1 and pour a        
tablespoonful  of pure olive oil over   
them4 ,mix well1 then broil the slices  
for five  minutes on both sides4 ,place 
them on a hot dish1 pour a quarter of a 
pint of ,butter sauce over them 7see    
,sauces1 p4 #abb71 adding a little      
chopped parsley1 and serve hot4         
,egg-,plant 7,aubergine7 #8,saut4'      
,peel one or two fruits and cut them    
into slices a quarter of an inch  thick4
 ,sprinkle with salt1 and pile them one 
on the top of the other  on the         
underside of a plate4 ,put a weighted   
plate on the top of the  pile and let it
 stand for an hour to press out the     
juice4 ,then dip the  slices in egg and 
bread-crumbs1 or in egg and flour1 and  
saut on both  sides in lard or dripping4
 ,serve hot4           99       99      

99       99       99      ,flan of      
,celery4    ,clean and boil three or    
four heads of celery4 ,then drain well1 
and chop  them up very fine4 ,mix one   
tablespoonful of flour and              
three-quarters  of an ounce of butter in
 a sauce-pan1 and add the celery and one
 pint  of milk4 ,reduce1 then take the  
sauce-pan off the fire1 and when cold   
add the yolks of six eggs1 and some     
allspice4 ,put all into a shape1 and    
cook it slowly with fire above and      
below1 or in an oven1 for half an  hour4
 ,an ,alla ,panna sauce 7see ,sauces1 p4
 #abe7 can be served with it4      ,flan
 of ,potatoes4    ,boil one or two      
pounds of potatoes1 cut them into       
slices1 and put  them into a sauce-pan  
with four ounces of fresh butter and a  
tumbler  of cream 7or milk74 ,cook until
 the potatoes are quite soft1 mash      
them1 and pass them through a cullender4
 ,then mix six yolks1 and four          
beaten-up whites of eggs1 and two and a 
half ounces of white powdered  sugar1   

with the potatoes1 and put the whole    
into a buttered shape1  well covered    
with bread-crumbs 7and holding more than
 the quantity of  potatoes74 ,cook with 
fire above and below for about half an  
hour 7or in  an oven74 ,a ,bchamel sauce
 7see ,sauces1 p4 #aai7 can be served   
with the  ,flan4      ,flan of          
,vegetables4    ,wash1 strain1 boil1 and
 cut up fine about two pounds of        
different  vegetables1 potatoes1        
spinach1 cardoons1 etc41 and sweet      
herbs4 ,boil  them in a sauce-pan with  
some good stock2 when cooked1 add a     
teacupful  of cream 7or milk71 stir well
 together and leave them to cool4 ,then 
add four yolks of eggs1 some grated     
cheese1 and the white of the eggs       
beaten up4 ,put the vegetables into a   
buttered shape1 well covered with       
bread-crumbs1 cook with fire above and  
below1 or in the oven4    7,flans can be
 made of any other vegetables1 such as  
fennel1 ,french  beans1 cauliflower1    
etc47           99       99       99    

99       99      ,fritto #8,misto4'     
,cut one or two young green pumpkins in 
thin slices about as long as a  finger  
and half as wide1 and lay them on a     
plate with a little salt4  ,mix three   
ounces of butter and three              
tablespoonfuls of flour in a  sauce-pan 
and boil for two minutes1 add half a    
tumbler of cream1 half  a tumbler of    
chicken broth1 and boil till it is a    
stiff ,bchamel4 ,then  mince three      
breasts of cooked chicken1 two slices of
 tongue1 and one  small truffle1 mix    
with the ,bchamel and roll into small   
balls1 then  dip into egg and grated    
bread and put aside till wanted4 ,take  
ten or  twelve pumpkin flowers1 some    
young artichokes properly prepared and  
cut into quarters 7if not quite young   
and tender they must be boiled  first71 
some cauliflower and bits of cardoon1   
dip them in egg and dust  them with     
flour4 ,do the same to some parboiled   
calves' brains1 flour  the slices of    
pumpkin1 and fry all together in pure   

olive oil4 ,use  dripping or lard for   
frying if you have not got good oil4    
,season with a  sprinkling of salt4     
,serve very hot4      ,fritto of        
,vegetables4    ,instead of chicken and 
calves' brains mix minced mushrooms or  
truffles  with the ,bchamel and roll    
into balls4 ,in winter1 large yellow    
pumpkins  and potatoes must be sliced4  
99       99       99       99       99  
,jerusalem ,artichokes #8al ,bianco4'   
,clean and cut two dozen ,jerusalem     
artichokes into pieces about half  an   
inch long1 wash and put them into a     
stew-pan with half an ounce  of fresh   
butter1 and a quarter of an ounce of    
white pounded sugar4  ,put them on a    
slow fire for a few minutes1 add four   
tablespoonfuls  of white sauce1 eight of
 veal broth 7or milk71 and simmer until 
the  ,jerusalem artichokes are soft1    
then skim1 mix the yolk of an egg with  
two tablespoonfuls of milk1 pour it into
 the stew-pan1 stir quickly1  and serve 
hot4 ,the ,jerusalem artichokes must be 

well cooked1 but not  reduced to a pulp4
      ,jerusalem ,artichokes in ,pure4  
,wash well and boil twelve ,jerusalem   
artichokes in three pints of water  with
 one ounce of butter and one            
tablespoonful of salt4 ,when soft1 chop 
them up2 meanwhile cook slowly in a     
stew-pan one sliced onion1 a little     
celery1 half a turnip1 two ounces of    
butter1 one of ham1 three or four  bay  
leaves1 and a little grated nutmeg4 ,put
 in the artichokes1 stir1  and add one  
tablespoonful of flour and one pint 7or 
less7 of milk to  form a proper         
thickness when boiled4 ,pass through a  
fine hair sieve and  serve hot4         
99       99       99       99       99  
,leeks #8alla ,casalinga4'    ,cut off  
the root1 peel the white part of the    
leek 7about three inches71  and blanch  
them in hot water4 ,dry1 braise them in 
butter1 stock1 and a  little sugar2 and 
when well glac serve at once4           
,leeks #8al ,forno4'    ,take twenty    
leeks1 cut them into pieces two inches  

long1 and put them  into cold water4    
,then boil them in plenty of salted     
boiling water1 and  when done throw them
 again into cold water4 ,melt some fresh
 butter  in a sauce-pan and simmer the  
leeks over a slow fire1 add seven       
tablespoonfuls of a white sauce made    
with cream and chicken broth1 a         
sprinkling of ,parmesan cheese1 and the 
yolk of an egg4 ,mix well1 then  put the
 leeks into a baking dish and brown them
 slightly in the oven4  ,serve hot4     
,leeks #8alla ,salza ,bianca4'    ,take 
twenty leeks1 cut them into pieces two  
inches long and put  them into cold     
water4 ,then boil them in plenty of     
salted boiling  water1 when done throw  
them again into cold water4 ,put fresh  
butter  into a sauce-pan and simmer the 
leeks over a slow fire1 add five        
tablespoonfuls of a white sauce made    
with cream and chicken broth1 and  a    
little pepper4 ,serve up hot4           
99       99       99       99       99  
,lentils #8alla ,corona4'    ,after     

boiling one pint of lentils with a      
bouquet of sweet herbs1 strain  them4   
,meanwhile mince some ham with a very   
little onion and put it to  brown with  
some butter2 then add one or two        
ladlefuls of good stock1  boil1 and     
strain4 ,pour this sauce over the       
lentils with a good piece of  butter1   
salt and pepper to taste1 heat them1 and
 garnish boiled beef or  pork with them4
      ,lentils #8in ,istufato4'    ,put 
an earthen pot on the fire1 and just    
before the water boils throw  in one    
pint of lentils4 ,as it boils skim off  
the lentils which float to  the surface1
 and continue to do this until all are  
taken out2 the few  which remain at the 
bottom of the pot must be strained      
through a sieve4  ,chop up two          
anchovies1 place them in a sauce-pan    
with some pure oil  and butter1 and a   
little minced shallot1 brown them well1 
put in the  lentils1 and then add some  
good stock or soup4 ,when cooked serve  
up hot4      ,lentils #8alla            

,provenzale4'    ,leave one pint of     
lentils in cold water for twelve hours4 
,strain1 put  them into hot water1 and  
boil them rapidly2 then cook them slowly
 for  about an hour1 drain them well1   
put them back into boiling water and    
cook until quite soft4 ,pass them       
through a sieve1 and put them into a    
sauce-pan with two ounces of butter1 a  
very little onion juice1 pepper  and    
salt to taste1 and stir for a quarter of
 an hour over the fire4  ,serve up very 
hot4 ,two tablespoonfuls of cream are a 
good addition4      ,lentil ,pure4      
,boil the lentils in water with a       
spoonful of butter1 then rub them       
through a sieve4 ,put some minced       
parsley1 celery1 carrot1 and a very     
little onion on the fire with two or    
three ounces of butter2 when  brown1    
pour in a ladleful of good stock4       
,strain1 flavour the lentils  with it1  
adding salt and pepper to taste4 ,the   
pure should be pretty  stiff4           
,lentils #8al ,riso4'    ,cook the      

lentils as in #8alla ,provenzale4' ,then
 take half a pint of rice  and put it   
into an earthen pot of boiling water4   
,when cooked1 drain the  rice through a 
sieve1 and stand it near the fire for   
ten or fifteen  minutes to dry4 ,place  
two ounces of butter in a frying-pan1   
and when  melted1 add a small onion     
chopped up fine2 when browned1 put in   
the  lentils and rice1 and stir them    
over the fire for a quarter of an hour4 
,add a little salt and pepper1 and serve
 up very hot4           99       99     
99       99       99      ,lettuce      
#8,farcite4'    ,cut off the roots1     
wash1 and clean five or six lettuce     
heads4 ,put  them into boiling water for
 five minutes1 then fill the inside with
  force-meat4 ,tie the tops together1   
and put them in a sauce-pan1 adding  a  
quarter of a pint of ,marsala sauce1 and
 the same of good white broth4  ,add    
salt and pepper to taste1 cover the     
sauce-pan with buttered paper1  and cook
 in the oven for fifteen minutes4 ,place

 the lettuces on a hot  dish 7having    
untied them71 pour the sauce over1 and  
serve hot4      ,lettuce #8al ,forno4'  
,wash the lettuce1 remove the faded     
leaves1 and cut off the root4 ,tie  the 
tops together1 lay the lettuces side by 
side in a baking-pan1 and  pour in one  
and a half inches of stock4 ,cover the  
pan and put it in a  moderate oven for  
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 salt  and pepper1 thicken with  
one beaten egg1 and pour it over the    
lettuce4  ,serve hot4      ,lettuce     
#8alla ,spagnuola4'    ,remove the lower
 leaves and cut twelve fine lettuces in 
half1 blanch1  then drain1 and put them 
into a sauce-pan2 sprinkle with salt1   
and  cover them with slices of lard and 
ham1 moisten with a little broth1  cover
 the pan with greased paper1 and cook in
 the oven4 ,drain and  remove the fat1  

then roll the lettuces in the shape of  
prunes1 and lay  them on crotons of     
buttered toast4 ,pour some sauce        
#8,suprema' 7see  ,sauces1 p4 #abe7 over
 them1 and serve hot4           99      
99       99       99       99           
,,maccaroni ,,and ,,other ,,pastes4     
,maccaroni #8alla ,bchamel4'    ,take   
three-quarters of a pound of blanched   
maccaroni 7see p4 #c7 and  put it into a
 sauce-pan with three ounces of good    
fresh butter1  tossing until the butter 
is thoroughly absorbed4 ,then add five  
or six  tablespoonfuls of grated cheese1
 one spoonful of salt1 a little pepper  
and grated nutmeg1 and quarter of a pint
 of sauce #8alla ,bchamel' 7see         
,sauces1 p4 #aai74 ,toss well together1 
without stirring1 and heat for  five    
minutes4 ,place in a deep dish and serve
 up hot4      ,maccaroni #8alla ,crema4'
    ,boil three-quarters pound of fresh 
maccaroni in plenty of salted water  for
 three quarters of an hour1 with an     
onion stuck with two cloves  and half an

 ounce of butter4 ,drain it well 7taking
 out the onion7 and  put it back in a   
sauce-pan with four ounces of butter1   
four ounces of  grated ,swiss cheese1   
and four of grated ,parmesan cheese1 a  
small pinch  of nutmeg1 and a pinch of  
pepper4 ,add half a pint of veal broth1 
and  four or five tablespoonfuls of     
cream4 ,cook for five minutes1 stirring 
well1 and as soon as the maccaroni is   
ropy serve up hot4      ,maccaroni #8al 
,forno4' ,no4 #a4    ,boil              
three-quarters of a pound of maccaroni  
as in above recipe4 ,when  drained1 put 
it into a baking dish1 sprinkle with    
bread-crumbs and  grated ,parmesan      
cheese1 pour a little clarified fresh   
butter over it1  and place it in the    
oven for ten minutes4 ,when of a golden 
colour serve  up at once4               
,maccaroni #8al ,forno4' ,no4 #b4       
,break some large maccaroni into pieces 
about four inches long1 and stew  it in 
consomm or veal broth until tender4 ,put
 a layer of maccaroni in  a dish1 and   

sprinkle with salt1 pepper1 and ,gruyre 
cheese grated fine4  ,repeat the layers 
until the dish is full1 then cover the  
top with a  thick layer of the cheese1  
some finely grated bread-crumbs1 and    
small  bits of fresh butter4 ,bake long 
enough to brown the top1 and serve at   
once4      ,maccaroni #8al ,forno4' ,no4
 #c4    ,break enough maccaroni into    
bits one and a half or two inches long  
to  half-fill a pie-dish4 ,put it into  
salted boiling water1 and boil for      
twelve or fifteen minutes until         
perfectly soft4 ,shake the sauce-pan    
often1 or the maccaroni will stick to   
the bottom4 ,drain it well1 then  put it
 into the dish with butter1 salt1 and   
grated cheese4 ,fill the  dish with     
milk1 so as to cover the maccaroni1 and 
bake until the milk  is absorbed and the
 top browned4 ,for every half-pound of  
maccaroni one  and a half tablespoonfuls
 of melted butter must be used4         
,middle-sized  maccaroni is the best for
 this dish4      ,maccaroni #8au        

,gratin4'    ,take three-quarters of a  
pound of blanched maccaroni 7see p4 #c74
 ,make a  good white sauce1 mix in      
plenty of grated ,parmesan cheese1 and  
add salt  and pepper to taste4 ,place   
the maccaroni and sauce in a dish1 and  
bake  in a moderate oven until browned4 
,maccaroni #8all' ,italiana4'           
,prepare three-quarters of a pound of   
fresh maccaroni as in #8alla  ,crema4'  
,then place it in a sauce-pan with a    
gill of ,vellutata sauce  7see ,sauces1 
p4 #abg71 to which add a little         
,marsala1 and a quarter of a  pound of  
grated ,parmesan cheese4 ,add very      
little salt1 some pepper and  nutmeg1   
and cook slowly for ten minutes1 tossing
 frequently4 ,serve on a  hot dish with 
grated ,parmesan cheese separately4     
,maccaroni #8al ,latte4'    ,parboil    
three-quarters pound of long maccaroni  
in salted water1 then  drain it well4   
,put half an ounce of flour and two     
ounces of butter into  a sauce-pan and  
stir them well2 when they begin to      

colour1 pour one and  a quarter to one  
and a half pints of milk in gradually1  
and boil for  ten minutes4 ,then put in 
the maccaroni and one ounce of grated   
,gruyre  cheese1 stand the sauce-pan on 
the edge of the fire to simmer1 and let 
the maccaroni absorb the milk4 ,when    
cooked1 add one and a half ounces  more 
butter and one and a half ounces of     
grated ,parmesan cheese1 put  the       
maccaroni into a baking dish and cover  
it with grated bread-crumbs4  ,place it 
in an oven and serve when browned4      
,maccaroni #8alla ,napolitana4'    ,boil
 and prepare three-quarters of a pound  
of maccaroni as in #8alla  ,crema4'     
,drain1 and put it in a sauce-pan with  
half a pint of sauce  #8,suprema1' half 
a pint of ,tomato sauce 7see ,sauces1   
pp4 #abe1 #abf71  a quarter of a pound  
of grated ,parmesan cheese1 two         
truffles1 six  mushrooms1 and half an   
ounce of tongue1 all cut up into small  
pieces4  ,cook over a sharp fire for ten
 minutes1 tossing well all the time1 and

  serve hot4      ,maccaroni #8alla     
,quaresima4'    ,parboil twelve ounces  
of maccaroni and drain it well4 ,put one
 onion1  a little parsley1 and six      
anchovies all finely chopped up1 into a 
frying-pan with butter1 and fry for six 
or eight minutes2 add this to  the      
maccaroni with half a tumbler of white  
wine1 one of fish soup 7or  water71 and 
a pinch of white pepper1 boil over a    
slow fire for twenty  minutes1 and serve
 at once sprinkled with grated ,parmesan
 cheese4      ,maccaroni #8alla         
,semplice4'    ,boil twelve ounces of   
maccaroni in salted boiling water1 then 
drain  well and put them on a hot dish4 
,pour four ounces of fresh melted       
butter over them and mix in gradually   
six ounces of grated ,swiss  cheese4    
,stir with two forks1 and sprinkle      
grated ,parmesan cheese  thickly over   
before serving hot4      ,maccaroni     
#8alla ,siciliana4'    ,blanch 7see p4  
#c7 and strain about three-quarters of a
 pound of fresh  maccaroni and cut it   

into small pieces1 then mince one pound 
of roast  veal1 four ounces of ham1     
slice four hard-boiled eggs1 and mix    
with  one and a half tablespoonfuls of  
finely chopped-up sweet herbs1 add  salt
 and pepper to taste4 ,butter a mould1  
and sprinkle it well with  bread-crumbs1
 then line it with thin paste2 put in   
alternate layers of  maccaroni sprinkled
 with grated ,parmesan cheese1 and of   
force-meat1  until the mould is full2   
add half a pint of good stock1 cover    
with  paste and bake in a slow oven for 
about forty minutes4 ,serve hot4        
,maccaroni #8,timbale alla ,milanese4'  
,take one pound of flour1 one pound of  
butter1 a quarter of an ounce  of salt1 
and one wineglassful of water1 and work 
the paste well2 roll  it out thin and   
cover carefully the inside of a timbale 
shape4 ,if any  air bubbles remain      
between the paste and the shape1 prick  
them to let  out the air4 ,cook         
three-quarters of a pound of maccaroni  
in salted  boiling water1 drain1 and put

 it into a sauce-pan with some good     
gravy1  two ounces of butter1 a little  
grated nutmeg1 and some grated ,gruyre  
cheese2 mix well1 pour into the mould1  
and cover with a piece of paste  which  
fits1 passing some white of egg with a  
brush round the join4 ,bake  in the oven
 for three-quarters of an hour1 turn the
 timbale carefully  out of the shape and
 serve4 ,the timbale can be enriched by 
adding thin  slices of hare1 veal1 or   
sweetbread1 truffles and small mushrooms
 to  the maccaroni4      ,maccaroni     
#8,timbale alla ,napolitana4'    ,boil  
half a pound of maccaroni as in #8alla  
,crema4' ,prepare a timbale  shape about
 seven inches in diameter and butter it4
 ,arrange long  maccaroni round and     
round the mould inside until it is      
covered1 and  then stand it in the      
ice-box until wanted4 ,put the remaining
 maccaroni  into a sauce-pan with two   
ounces of good butter1 tossing well for 
five minutes1 then add a tablespoonful  
of salt and a little cayenne  pepper1   

five tablespoonfuls of grated ,gruyre   
cheese1 and a quarter of  a pint of     
,tomato sauce 7see ,sauces1 p4 #abf71   
and again toss all well  together4 ,add 
some thin slices of truffles and boiled 
tongue1 toss  for two minutes1 and take 
it off the fire to cool for a quarter of
 an  hour4 ,then fill the mould with the
 maccaroni1 taking great care not  to   
disturb the inside coil of maccaroni4   
,put the mould into a large  sauce-pan1 
filled to only half the height of the   
mould with water1 and  place it in a    
moderate oven to cook for one hour4     
,when done turn the  timbale carefully  
out of the mould on to a hot dish1 pour 
a little hot  ,tomato sauce round it1   
and serve4           99       99        
99       99       99      ,,other       
,,pastes4    ,agnellotti #8alla ,poggio 
,gherardo4'    ,take the meat of a      
boiled chicken 7hare1 pheasant1 or any  
game will do  as well7 and pound in a   
mortar with one truffle1 two ounces of  
crumb  of bread soaked in veal broth1   

two ounces of butter1 a pinch of salt1  
the same of pepper1 and a little grated 
nutmeg4 ,when well worked into  a paste 
rub it through a sieve4 ,meanwhile take 
one pound of flour1  three eggs1 half a 
tumbler of milk1 and a pinch of salt1   
mix up into  a paste and work it well4  
,lay it aside for half an hour1 then    
roll it  out very thin1 divide it in    
half and let it dry4 ,then take one half
 and  put the meat paste on it in little
 heaps 7half a teaspoonful7 about  three
 inches distant from each other4 ,cover 
them with the other half  of paste1 cut 
round the little heaps1 and press the   
edges of the two  pastes together to    
prevent the meat stuffing from coming   
out4 ,put the  agnellotti into a        
sauce-pan with a great deal of salted   
boiling water  in it1 and boil slowly4  
,when done take them out with a         
strainer1 season  with butter1 grated   
,parmesan cheese1 and good gravy4 ,serve
 very hot4      ,crescioni4    ,boil a  
bunch of spinach1 drain it well and put 

it to simmer with some  pure olive oil1 
a taste of shallot1 some chopped        
parsley1 and salt and  pepper to taste3 
season with some raisins 7stoned7 and   
some currants1  and a little sugar4 ,put
 the spinach into rounds of paste made  
of flour  and eggs1 about two inches in 
diameter1 and fold the paste over the   
spinach 7as you make a turnover74 ,fry  
in pure olive oil4      ,gnocchi #8alla 
,romana4'    ,mix five and a half ounces
 of flour and two eggs in a sauce-pan1  
add  one pint of milk by degrees1 and   
three-quarters of an ounce of ,gruyre   
cheese cut into bits4 ,when the paste is
 cooked put in salt to taste1  and      
three-quarters of an ounce of good      
butter1 spread it in a dish to  the     
thickness of three-quarters of an inch1 
and let it cool4 ,then cut  it into     
small square pieces and pile it in      
layers in a baking-dish with            
three-quarters of an ounce of good      
butter in bits1 and three-quarters  of  
an ounce of grated ,parmesan cheese     

between the layers 7but not on  the     
outside74 ,brown with the salamander or 
in a hot oven1 and serve at  once4      
,gnocchi of ,semolina4    ,take one pint
 of milk1 four and a half ounces of     
semolina and boil2  before taking it off
 the fire add salt to taste1 one ounce  
of good  butter1 and three-quarters of  
an ounce of ,parmesan cheese4 ,before it
  gets cold mix in two eggs1 then pour  
it out on a dish1 spreading it in  an   
even thickness of about three-quarters  
of an inch4 ,when cold cut it  in small 
square pieces4 ,pile them one on another
 in a vegetable dish1  adding between   
each layer one ounce of good butter in  
bits1 and some  grated ,parmesan cheese 
7but not on the top71 put the gnocchi   
into a hot  oven to be slightly browned1
 and serve hot4      ,pappardelle with  
,hare4    ,make a paste with flour1 and 
three eggs1 roll it about the thickness 
of  a florin1 and cut it into strips the
 width of a finger4 ,boil in salted     
water and put it aside to dry4 ,cut up  

the fillets1 or the thighs of  a hare   
7about eight ounces7 into small pieces1 
mince one and a half  ounces of bacon1  
half a small onion1 half a carrot1 and a
 quarter of a  head of celery1 and put  
them to cook with three-quarters of an  
ounce  of butter1 and season with salt  
and pepper4 ,when browned1 sprinkle the 
meat with one tablespoonful of flour1   
moisten it with one wine-glassful  of   
gravy1 and let it simmer for a time1    
adding one and a quarter ounces  of     
butter and a little grated nutmeg4      
,place the pappardelle 7the strips  of  
paste7 on a hot dish1 grate a little    
,parmesan cheese over them1 add  the    
hare condiment1 and serve hot4          
,spaghetti #8con ,acciughe4'    ,take   
twelve ounces of medium-sized spaghetti1
 parboil in slightly  salted water2     
meanwhile wash and bone five anchovies1 
chop them up  fine and put them into a  
sauce-pan with an abundance of pure     
olive  oil1 and a pinch of pepper4 ,do  
not let them boil1 but when hot add two 

ounces of butter and the pulp of one or 
two tomatoes 7or some tomato  conserve74
 ,pour this sauce over the spaghetti and
 serve hot4      ,spaghetti #8al        
,forno4'    ,boil three-quarters of a   
pound of fresh spaghetti in plenty of   
salted  water for three-quarters of an  
hour1 adding an onion with two or three 
cloves stuck into it and half an ounce  
of butter4 ,drain and place them  in a  
sauce-pan with half a pint of sauce     
#8,alla ,tedesca' and half a pint  of   
sauce #8,alla ,bchamel4' ,add a good    
pinch of pepper1 a little grated        
nutmeg1 and a quarter of a pound of     
grated ,gruyre cheese4 ,toss well1  then
 put them in a baking-dish1 sprinkle    
with grated ,parmesan cheese  and       
bread-crumbs1 pour a little clarified   
butter over them1 and put  into the     
oven4 ,when baked a golden colour 7about
 fifteen minutes7 serve  up hot4        
,spaghetti #8all' ,italiana4'    ,boil  
the spaghetti as above 7#8al ,forno'71  
drain1 add one pint of ,tomato  sauce   

7see ,sauces1 p4 #abf7 7or conserve7 and
 a quarter of a pound of  grated cheese1
 add a little pepper and grated nutmeg1 
and cook for  ten minutes1 tossing well4
 ,serve hot with some grated ,parmesan  
cheese  separate4      ,spaghetti #8alla
 ,napolitana4'    ,boil three-quarters  
of a pound of fresh spaghetti in plenty 
of salted  water for three-quarters of  
an hour1 with an onion stuck with       
cloves1  and half an ounce of butter4   
,drain and put them into a saucepan with
  half a pint of ,tomato sauce 7see     
,sauces1 p4 #abf7 7or tomato conserve71 
half a pint of sauce #8,suprema' 7see   
,sauces1 p4 #abe71 two truffles1  seven 
or eight mushrooms1 and a piece of      
smoked tongue1 all cut up  small4 ,add a
 little pepper1 grated nutmeg1 and a    
quarter of a pound of  grated ,parmesan 
cheese4 ,cook for ten minutes1 tossing  
well1 serve hot  with some grated       
,parmesan cheese separate4              
,spaghetti1 ,timbaletti di4    ,slide   
long pieces of spaghetti 7or small      

maccaroni7 gently into a  sauce-pan1    
turning them round so that they should  
not be broken4 ,boil  in salted water   
until tender1 then lay them straight out
 on a cloth to  cool4 ,butter small     
moulds 7about three inches high71 and   
wind spaghetti  round inside them1      
beginning at the bottom4 ,as you wind1  
fill each  mould with boiled maccaroni1 
pieces of sweetbread cut into small     
bits1  and button mushrooms1 already    
cooked and prepared4 ,fill the moulds   
rather tight1 or the timbaletti will not
 stand up1 cover them with  buttered    
paper1 and stand them in a pan of hot   
water to cook in a slow  oven for half  
an hour4 ,turn the timbaletti carefully 
out of the moulds1  pour a little gravy 
round them1 and serve hot4              
,tagliarini #8al ,formaggio4'    ,take  
one pound of flour1 three eggs1 half a  
tumbler of milk1 and a  pinch of salt1  
mix up into a paste and work it well4   
,lay it aside  for half an hour1 then   
roll it out very thin and let it dry    

before  cutting it into long thin strips
 7tagliarini74 ,boil these in salted    
water over a very slow fire for twenty  
minutes and then drain well4  ,meanwhile
 prepare four ounces of grated ,parmesan
 cheese1 five ounces  of grated ,gruyre1
 and six ounces of butter2 put a layer  
of tagliarini  into a baking-dish1 and  
cover them with cheese and butter4      
,repeat the  alternate layers of        
tagliarini1 cheese and butter1 until the
 dish is  full4 ,sprinkle the top with  
bread-crumbs and bits of butter1 bake in
  the oven for quarter of an hour and   
serve in the baking-dish very hot4      
,tagliatelle with ,ham4    ,make a stiff
 paste with flour and eggs1 roll it to  
the thickness of a  florin1 cut it into 
strips half or three-quarters of an inch
 broad1  and parboil with a very little 
salt4 ,meanwhile cut up into small      
square  pieces a thick slice of ham1    
mince some carrot and celery 7about the 
same in quantity as the ham7 and put    
them into a frying-pan with two1  or    

more1 ounces of butter4 ,when they begin
 to brown add some tomato  juice 7or    
tomato conserve7 and a cupful of broth  
7or water74 ,place  the tagliatelle1    
well strained1 on to a hot dish1 season 
with grated  ,parmesan cheese1 some bits
 of butter1 and the ham4                
,tagliatelle #8alla ,romagnola4'    ,put
 one clove of garlic 7or a sliced onion7
 and a bunch of parsley into  a         
frying-pan with some pure olive oil4 ,as
 soon as the garlic 7or onion7  begins  
to brown1 add six or seven tomatoes cut 
in slices1 and salt and  pepper to      
taste4 ,when they are cooked strain off 
the gravy4 ,meanwhile  make a paste as  
in #8,tagliatelle with ,ham1' parboil in
 plenty of  slightly salted water1 then 
put it into a sauce-pan1 pour the hot   
gravy  over it1 add some butter and a   
sprinkling of ,parmesan cheese1 mix1 and
  serve at once4      ,tagliatelle with 
,sausages4    ,prepare the tagliatelle  
as in the recipe #8with ,ham1' only     
substitute  sausages for the ham4       

,tortelli4    ,take seven ounces of     
curds 7squeeze them through a cloth to  
extract  all the water71 one and a half 
ounce of ,parmesan cheese1 one egg1 and 
one yolk of an egg1 a little grated     
nutmeg and some allspice1 a pinch  of   
salt1 and a little chopped-up parsley4  
,mix well together and put  a spoonful  
on to little rounds of paste 7about two 
and a half inches  in diameter74 ,fold  
the paste over the curds1 as you would a
 turnover1  and put them into boiling   
salted water4 ,take them out with a     
strainer1  season with butter and       
,parmesan cheese and serve hot4 ,the    
quantities  given ought to make about   
twenty-four tortelli4           99      
99       99       99       99           
,macedoine of ,vegetables4    ,cut one  
carrot and one turnip into small dice1  
balls1 or any fancy  shapes2 take a     
quarter of a pint of green peas1 a      
quarter of a pint  of young flageolet   
beans1 a quarter of a pint of ,french   
beans cut  into slices half an inch     

long1 and some small pieces of          
cauliflower4  ,boil each vegetable      
separate1 and drain them well before    
mixing them  together lightly with a    
sauce #8,alla ,panna' or #8,alla        
,bchamel' 7see  ,sauces1 pp4 #aai1      
#abe71 or a seasoning of melted butter1 
pepper1 and  salt4      ,mushrooms      
7,pratajuoli#d7 #8al ,burro4'    #d     
,agaricus campestris4 ,the mushroom     
usually cultivated in ,england4    ,take
 large mushrooms1 clean them carefully1 
break off the stalks and  peel the tops1
 put them on a gridiron1 season with a  
little pepper and  salt1 turn them1 and 
when done serve up on a very hot dish2  
put a good  piece of fresh butter on to 
each1 and a squeeze of lemon4 ,place    
them in  a hot oven for a minute1 or    
even in front of a hot fire1 and serve  
on  buttered toast4      ,mushrooms     
7,porcini#e7 #8alla ,casalinga'    #e   
,boletus edulis4    ,peel two pounds of 
fine mushrooms and put them into fresh  
water4 ,melt  four ounces of butter in a

 sauce-pan with two or three spoonfuls  
of  pure olive oil1 one or two leaves of
 mint1 an anchovy finely chopped  up1   
and a little pounded parsley4 ,stir well
 together1 put the mushrooms  into the  
sauce-pan1 having first dried them well1
 and sprinkled them  with salt1 then    
cook slowly4 ,serve up on slices of     
bread fried in  butter1 and squeeze the 
juice of half a lemon over them4        
,mushrooms 7,pratajuoli#f7 #8alla       
,crema4'    #f ,agaricus campestris4    
,take one pound of fine mushrooms1 break
 off the stalks1 clean1 wash1  and drain
 them4 7,if very large divide them in   
two47 ,put them into a  saut-pan with   
one ounce of fresh butter1 season with  
one spoonful of  salt and half a        
spoonful of pepper1 and cover the pan4  
,cook over a  moderate fire for six or  
seven minutes1 then add half a cupful of
 cream  and two tablespoonfuls of       
,vellutata sauce 7see ,sauces1 p4 #abg74
 ,cook  for four minutes1 and serve at  
once in a hot dish with crotons 7fried  

bread74        ,mushrooms 7,porcini#g7  
#8alla ,francese'4    #g ,boletus       
edulis4    ,peel two pounds of          
mushrooms1 wash1 drain1 cut them into   
halves and  pickle them for one hour in 
pure olive oil1 salt and pepper4 ,put   
some  pure olive oil into a clean       
frying-pan1 throw in the mushrooms and  
add  some finely chopped-up parsley4    
,when done put them on slices of bread  
fried in fresh butter and serve hot4    
,mushrooms 7,porcini#h7 ,fried4 ,no4 #a4
    #h ,boletus edulis4    ,clean and   
wash some large mushrooms thoroughly2   
put them into a  sauce-pan with a bay   
leaf1 a clove of garlic 7or an onion71 a
 little  thyme1 salt1 and a ladleful of 
water flavoured with a few drops of     
vinegar or lemon4 ,boil for two minutes1
 then drain1 and cut them into  slices4 
,throw the slices into a paste made of  
flour1 one or two yolks  of eggs1 a     
little white wine 7or water71 and half a
 teaspoonful of pure  olive oil4 ,fry in
 pure olive oil over a good fire1 and   

serve up hot4      ,mushrooms           
7,porcini#i7 ,fried4 ,no4 #b4    #i     
,boletus edulis4    ,choose porcini of a
 medium size1 clean1 and wash them well1
 but do not  let them soak1 as it spoils
 the flavour4 ,cut them into slices and 
flour  well before throwing them into   
the frying-pan4 ,fry in pure olive oil1 
and season with salt and pepper while   
they are frying4      ,mushrooms        
7,porcini#aj7 ,grilled4    #aj ,boletus 
edulis4    ,remove the skin of some     
medium-sized heads of porcini 7keep the 
stalks71 clean1 wash1 and put them on a 
napkin to dry4 ,make a stuffing  of the 
stalks1 some parsley1 a very little     
garlic 7or onion71 and put a  small     
portion inside each mushroom head1 salt 
according to taste1 with  a pinch of    
pepper2 season with olive oil1 place the
 heads thus prepared  on a gridiron1 and
 cook them over a slow fire for about a 
quarter of an  hour4 ,serve very hot4   
,mushrooms 7,porcini#aa7 #8all'         
,intingolo4'    #aa ,boletus edulis4    

,put several peeled mushrooms into a    
sauce-pan with two or four ounces  of   
butter 7according to the quantity of    
mushrooms used71 add a small  bunch of  
parsley and two or three small onions4  
,put them on the fire1  mix with a      
little flour1 a tumbler of soup1 half a 
tumbler of white  wine1 the same of     
clear gravy1 and boil for an hour4 ,then
 skim off the  grease1 add a little more
 gravy if required1 dust with flour1 and
 put  back to cook with salt and pepper 
to taste4 ,serve up hot4      ,mushrooms
 7,prugnuoli#ab7 #8alla ,spagnuola4'    
#ab ,agaricus ,georgii 7or ,tricholoma  
,georgii74    ,wash and clean one pound 
of prugnuoli and put them into a        
saut-pan  with two ounces of butter1 a  
little flour1 salt and pepper1 and cook 
over a brisk fire for ten minutes4      
,moisten well with chicken broth1  and  
add a little sauce #8,suprema' 7see     
,sauces1 p4 #abe7 7made with  chicken   
broth74 ,prepare crotons 7fried bread7  
on a hot dish1 and after  sprinkling the

 juice of half a lemon over the         
mushrooms1 put them on  the bread and   
serve4      ,mushrooms 7,dormienti#ac7  
#8al ,sugo4'    #ac ,hygrophorus        
,marzuolus4    ,clean and wash well one 
pound of dormienti1 put them into a     
saut-pan  with two ounces of butter1 a  
little flour1 salt and pepper2 boil for 
a quarter of an hour1 and add three     
tablespoonfuls of veal broth4  ,prepare 
crotons 7fried bread7 on a hot dish1    
squeeze the juice of half  a lemon over 
the mushrooms1 place them on the bread  
and serve4        ,mushrooms            
7,pratajuoli#ad7 on ,toast4    #ad      
,agaricus campestris4    ,choose large  
fresh mushrooms1 peel1 and break the    
stalks off level2  sprinkle pepper and  
salt on them and place a small piece of 
butter  on each4 ,melt some butter in a 
frying-pan and put the mushrooms in1    
covering the pan closely with buttered  
paper4 ,fry slowly for ten  minutes1    
then place the mushrooms on buttered    
toast1 and serve at once4               

,mushrooms 7,porcini#ae7 with ,tomato   
,sauce4    #ae ,boletus edulis4         
,clean and cut the porcini into small   
pieces1 wash1 dry1 and put them  into a 
sauce-pan with one clove of garlic 7or a
 little onion71 and  a little salt1     
adding some tomato conserve or the pulp 
of two raw  tomatoes without skin or    
seeds1 after pounding it well4 ,serve up
 hot4      ,mushrooms 7,ovoli#af7       
#8,trippati4'    #af ,amanita ,caesarea4
    ,choose the ovoli young whilst still
 closed and of the form of an egg4      
,clean and wash them and cut them into  
thin slices4 ,fry in good butter1  and  
season with salt1 pepper1 and grated    
,parmesan cheese4 ,a little  gravy is an
 improvement4 ,serve hot with crotons   
7fried bread74           99       99    
99       99       99      ,onions       
#8,farcite4'    ,boil six large onions  
for an hour in their skins4 ,after      
draining1  peel them and cut out their  
centres4 ,meanwhile prepare the         
following  stuffing3 ,chop up fine four 

ounces of ham1 or tongue1 add grated    
bread1  some melted butter1 one or two  
tablespoonfuls of cream1 a little salt  
and pepper4 ,mix well into a paste and  
fill the centre of the onions  with it1 
then put them into a frying-pan1        
sprinkle them with a ,butter  sauce1 and
 grated bread1 and cook them with fire  
above and below1 or in  the oven4 ,just 
before serving pour #8,alla ,panna'     
sauce over them 7see  ,sauces1 pp4 #abb1
 #abe74      ,onions ,fried4    ,peel   
and slice four medium-sized onions and  
put them into milk for a  short time1   
then dip them in flour and fry them in  
very hot fat for  eight or ten minutes4 
,strain1 put them on a napkin to dry1   
and serve on  a hot dish garnished with 
fried parsley4      ,onions #8,glaces4' 
,peel twelve large onions and put them  
into boiling water for about  twenty    
minutes4 ,then drain1 throw them into   
cold water1 remove the  two outer skins1
 and cut out their centres4 ,stand the  
onions in a  frying-pan and put a       

teaspoonful of sugar into the centre of 
each1 add  four ounces of butter and    
cook them slowly until soft and slightly
  browned4 ,add some strong broth1 a    
little at a time1 and let it cook  until
 it becomes reduced1 keeping the        
frying-pan covered4 ,sprinkle the       
onions with the sauce and they will be  
well glaces4      ,onions 7,small       
,white74    ,boil three-quarters of a   
pound of small white onions1 then put   
them  into a sauce-pan with two ounces  
of butter and a little flour1 and cook  
them till they turn a good colour4 ,add 
about a quarter or half a pint  of white
 wine or broth1 and before they have    
finished cooking add some  pepper and   
grated nutmeg4 ,when the liquid is      
reduced1 serve at once4    ,the onions  
can also be put into the oven1 sprinkled
 with ,parmesan  cheese and melted      
butter1 and browned4      ,onions #8in  
,stufato4'    ,peel two pounds of onions
 and1 after putting them into cold      
water1  place them in a sauce-pan and   

cover them with good broth1 letting them
  cook slowly4 ,if young1 one hour will 
suffice1 if old1 allow two hours4  ,when
 soft1 strain1 and put them on a dish4  
,melt two ounces of butter  in a        
frying-pan1 add a spoonful of flour1 and
 three-quarters of a  pint of broth1    
mixing well until it boils1 then add a  
little salt and  pepper1 and pour it    
over the onions4 ,serve hot4            
99       99       99       99       99  
,parsnips #8alla ,crema4'    ,if the    
parsnips are young and tender they must 
be put into cold water  immediately     
after being scraped1 to keep them white4
 ,if old they must  be peeled and cut   
lengthwise into four pieces4 ,boil young
 parsnips  three-quarters of an hour1   
old ones one and a quarter hours4 ,then 
drain1 arrange on a hot dish1 and pour a
 sauce #8,alla ,panna' over them  7see  
,sauces1 p4 #abe74      ,parsnips #8al  
,forno4'    ,wash and peel six large    
parsnips1 cut them in two and put them  
into a  sauce-pan with enough boiling   

water to cover them1 for one hour4 ,then
  drain1 and place them on a hot dish4  
,meantime melt two ounces of butter  in 
a frying-pan with three or four         
tablespoonfuls of flour1 and stir  to   
prevent browning4 ,add half a pint of   
hot water and boil for five  minutes1   
stirring constantly4 ,add salt and      
pepper to taste1 pour the  sauce over   
the parsnips1 sprinkle them with        
bread-crumbs and grated  cheese1 and    
bake for a quarter of an hour in a slow 
oven4      ,parsnips #8,fritte4'        
,boil the parsnips till tender2 drain1  
sprinkle with salt and pepper1  dip them
 into butter1 then into flour1 and then 
sprinkle with sugar4  ,melt two or three
 tablespoonfuls of dripping in a        
frying-pan1 put in  the parsnips1 and   
fry until browned on both sides4        
,parsnips #8,sauts4'    ,mash six or    
seven parsnips1 sprinkle with salt and  
pepper1 and stir in  one tablespoonful  
of flour and one egg4 ,make them up into
 small round  cakes and fry in dripping1

 turning occasionally1 until browned on 
both  sides4           99       99      
99       99       99      ,peas #8all'  
,antica4'    ,shell carefully three     
quarts of young peas and wrap them in a 
wet cloth  until wanted4 ,wash and tie  
up a lettuce head1 and put it with the  
peas  into a sauce-pan1 adding one      
tumbler of water1 a quarter of a pound  
of fresh butter1 and a pinch of salt4   
,cook for a quarter of an hour1  take   
out the lettuce1 and before serving put 
in three tablespoonfuls of  cream1 mixed
 with the yolk of one egg1 a spoonful of
 powdered sugar1  and half a            
saltspoonful of white pepper4 ,boil for 
five minutes and  serve hot4      ,peas 
#8alla ,borghese4'    ,put one quart of 
young shelled peas into a sauce-pan with
 a little  browned onion1 one or two    
slices of ham chopped up fine1 one ounce
 of  fresh butter1 a bunch of sweet     
herbs1 and a sprinkling of flour4 ,add  
a large ladleful of good stock and cook 
slowly4 ,when done1 mix in a  cupful of 

milk1 a little powdered sugar1 and      
thicken with two yolks of  eggs4 ,serve 
up hot4      ,peas #8al ,burro4'    ,put
 one quart of shelled peas into a       
sauce-pan with a little cold water  and 
four ounces of fresh butter4 ,place them
 on a hot fire1 add a cupful  of boiling
 water1 salt and pepper to taste1 a     
spoonful of sugar1 and  a bunch of      
parsley4 ,when reduced take out the     
parsley1 add one or two  ounces of fresh
 butter1 and serve hot4      ,peas      
#8alla ,consomm4'    ,boil one and a    
half quarts of peas1 and two carrots cut
 into small  square pieces1 in good     
broth1 with a tablespoonful of powdered 
sugar1  for about an hour4 ,just before 
serving put the peas on to crotons      
7fried bread7 fried in fresh butter4    
,peas #8alla ,crema4'    ,cook one pint 
of shelled peas in an earthen pot of    
salted boiling water  for a quarter of  
an hour1 then drain4 ,put two ounces of 
fresh butter  into a sauce-pan with one 
tablespoonful of flour1 then add half a 

pint  of milk and mix until it boils4   
,add salt and pepper to taste1 and then 
put in the peas4 ,cook in a ,bain-marie 
for a quarter of an hour1 and  serve as 
a garnish to any baked meat4      ,peas 
#8alla ,francese4' ,no4 #a4    ,take two
 young onions1 cut them in half         
lengthwise1 tie them up with a  bunch of
 parsley leaves1 and put them into a    
sauce-pan with one ounce  of butter4    
,when browned1 pour a large cupful of   
broth over them and  boil4 ,as soon as  
the onions are quite soft rub them      
through a sieve  together with the      
broth1 and put them into a sauce-pan    
with one quart  of peas and two heads of
 lettuce4 ,season with salt and pepper  
to taste1  and boil slowly4 ,when half  
done add one ounce more of butter mixed 
with  a dessert-spoonful of flour1 and a
 little more broth1 if needed4 ,before  
serving take out the lettuce and thicken
 with two yolks of eggs mixed  in a     
little broth4      ,peas #8alla         
,francese4' ,no4 #b4    ,cut two young  

onions into fine slices1 and put them in
 a sauce-pan with  one ounce of butter4 
,when browned1 mix in a sprinkling of   
flour1 pour  in one or two cupfuls of   
broth and let the flour cook4 ,put in   
one  quart of young peas1 season with   
salt and pepper1 and when half-cooked   
add two heads of lettuce4 ,boil slowly1 
taking care that the gravy does  not get
 too thick1 and before serving take out 
the lettuce4 ,sugar can  be added1 but  
only in small quantities4      ,peas    
#8al ,buon ,gusto4'    ,make a cross cut
 in an onion and put it into a sauce-pan
 with one ounce  of butter2 when        
browned1 take it out and add a little   
flour to the  butter4 ,mix and put in   
one quart of boiled peas1 sprinkling    
them with  salt and allspice4 ,as soon  
as they have taken up the butter pour in
 a  cupful of stock to finish the       
cooking1 and serve4      ,peas #8all'   
,inglese4'    ,boil the peas in salted  
water with a bunch of parsley1 drain    
when done4  ,just before serving turn   

them into the dish adding a few slices  
of  fresh butter4      ,pea ,omelette4  
,boil one quart of shelled peas in      
salted water for fifteen minutes1  then 
strain and keep them hot while preparing
 the omelette4 ,beat up  four eggs1 and 
add four tablespoonfuls of hot water1   
three-quarters of  an ounce of fresh    
butter1 and three or four drops of onion
 juice4 ,then  put four ounces of butter
 into a frying-pan1 brown it well and   
put in  the eggs4 ,stir over a brisk    
fire till the eggs have set1 then tilt  
the  pan so that the butter passes under
 the omelette1 and sprinkle with  salt  
and pepper4 ,put two spoonfuls of the   
boiled peas into the middle  of the     
omelette1 turn one half of it over the  
peas1 and put it on a  very hot dish4   
,add a spoonful of ,butter sauce to the 
rest of the peas  and put them round the
 omelette4 ,serve up very hot4          
,pease-pudding4    ,melt two ounces of  
fresh butter in a sauce-pan1 when       
browned put in one  quart of shelled    

peas1 add salt to taste1 and mix for    
three minutes4  ,then moisten with      
strong stock 7for maigre use fish soup7 
and add  a little cinnamon and allspice4
 ,when the peas are soft to the touch   
rub them through a sieve4 ,meanwhile    
cook two ounces of butter in a          
sauce-pan1 put in the pure of peas1     
stir1 and add a tablespoonful  of flour1
 and then 7stirring all the time7 two   
pounded maccaroons1  and three yolks of 
eggs4 ,take the peas off the fire and   
let them cool  before mixing lightly    
with them three whites of eggs well     
beaten up4  ,butter a shape1 put in the 
peas1 and cook in a ,bain-marie with    
fire  above and below4      ,peas in    
their ,pods4    ,take two pounds of very
 young peas in their pods and boil them 
in an  earthen pot in salted boiling    
water for about half an hour4 ,when     
cooked  put them into a hot dish and    
pour sauce #8,alla ,panna' over them    
7see  ,sauces1 p4 #abe71 or melted      
butter1 salt1 and pepper4 ,serve hot4   

,peas #8allo ,stufato4'    ,take one and
 a half or two pounds of shelled peas1  
and put them into a  sauce-pan with some
 ham1 two ounces of butter1 a bunch of  
sweet herbs1  and a little fried onion4 
,simmer gently till they are done1 then 
blend  with the yolks of two or three   
eggs4 ,serve hot4      ,peas #8allo     
,zucchero4'    ,take one pound of       
shelled peas1 put them into a sauce-pan 
with two  ounces of butter1 one tumbler 
of water1 one ounce of sugar1 and a     
sprinkling of salt4 ,cook them over a   
sharp fire for a quarter of an  hour2   
when tender1 take them off the fire and 
add the yolks of four  eggs well beaten 
up with half a tumbler of cream4 ,put   
them on the fire  again and stir        
continually to prevent them from        
boiling4 ,as soon as the  eggs are set  
serve at once4           99       99    
99       99       99      ,polenta      
#8,dabs4'    ,scald one pint of ,indian 
corn flour in boiling water4 ,mix       
together  one dessert-spoonful of       

butter1 two lightly beaten-up eggs1 one 
wine-glassful of cream and a little     
salt1 add this to the corn flour1  and  
drop the paste from a spoon into a      
well-buttered pan4 ,bake in a  moderate 
oven4#ag    #ag ,this is an ,american   
recipe4      ,polenta #8alla            
,parmigiana4'    ,stir one pound of     
,indian corn flour1 a little at a time1 
into one  pint of boiling salted water  
until smooth1 then turn out into a dish 
to cool1 in a layer about half an inch  
thick4 ,when quite cold1 cut  into      
pieces of one inch long1 and pile in    
layers in a baking-dish1  sprinkling    
each layer well with grated ,parmesan   
cheese and some melted  butter4 ,bake in
 a slow oven and serve hot4             
,polenta with ,sausages4    ,make a     
polenta as above 7alla ,parmigiana7 and 
while cooling boil two  or three        
sausages in an earthen pot with very    
little water4 ,when done1  skin them1   
break them into small pieces1 and add a 
little stock and  tomato conserve4 ,lay 

the polenta in a baking dish1 putting   
some sausage  and grated ,parmesan      
cheese between each layer with some bits
 of butter  here and there4 ,then cook  
with fire above and below1 or in the    
oven1  and serve very hot4           99 
99       99       99       99           
,potatoes ,boiled4    ,wash the potatoes
 well and peel off a piece of skin round
 each potato  about half an inch wide to
 make them mealy4 ,put them in a        
sauce-pan1  and cover them with cold    
water2 add half a handful of salt1 cover
 the  sauce-pan1 boil for forty-five    
minutes4 ,drain them well1 place them in
  a napkin on a hot dish1 and serve hot4
      ,potatoes #8alla ,borghese4'      
,boil two pounds of potatoes1 and put   
them in a covered dish to drain4  ,when 
dry1 peel and cut them into slices1 then
 put them into a sauce-pan  with four   
ounces of butter1 some chopped parsley1 
and salt and pepper  to taste4 ,let them
 simmer over a slow fire1 then squeeze  
the juice of  two lemons over them and  

serve up hot4      ,potatoes #8alla     
,campagnuola4'    ,boil two pounds of   
potatoes1 peel1 slice fine1 and brown   
them slightly  in a frying-pan with four
 ounces of butter4 ,toss them now and   
then1  adding a little salt and grated  
nutmeg1 and mix ,bchamel sauce with     
them before serving hot 7see ,sauces1 p4
 #aai74      ,potatoes #8in             
,casseruola4'    ,mix one pound of      
mashed potatoes1 the yolks of four eggs1
 half a pint  of cream1 and two ounces  
of butter in a sauce-pan4 ,cook until   
hot1 stir  constantly until the paste is
 flaky and light1 sprinkle with salt and
  pepper4 ,arrange the paste in a circle
 round a dish and set it in the  oven to
 colour4 ,then fill the circle with a   
fricassee of chicken or  rabbit1 or any 
kind of stew1 mushrooms1 or any cooked  
vegetables 7peas1  ,french beans1 etc47 
left over from the day before1 or half a
 bottle of  tomato conserve1 or the pulp
 of six or seven fresh tomatoes4        
,potatoes #8alla ,crema4'    ,boil six  

or eight potatoes1 and cut them into    
small pieces4 ,put  four ounces of      
butter1 a little flour1 salt1 pepper1   
half an onion1  some parsley chopped up 
fine1 and a pinch of grated nutmeg1 into
 a  sauce-pan4 ,mix well until it boils1
 then add a tumbler of cream4 ,stir     
constantly over a slow fire until it    
boils1 and then add the potatoes4       
,stand the sauce-pan by the fire for a  
few minutes1 and serve up very  hot4    
,potato ,croquettes4 ,no4 #a4    ,boil  
two pounds of potatoes in salted water1 
when cool pound in a  mortar1 and mix   
with two or three eggs1 and various     
sweet herbs  chopped up 7parsley1 thyme1
 marjoram1 chervil1 etc474 ,moisten with
 half  a cup of cream and stir into a   
thick paste4 ,roll this into croquettes 
and fry in fresh butter4 ,when they have
 taken a good colour serve up  hot4     
,potato ,croquettes4 ,no4 #b4    ,put   
one pound of mashed potatoes1 the       
beaten-up yolks of two eggs1 a  little  
onion juice1 grated nutmeg1 salt1 two   

tablespoonfuls of cream1  a pinch of    
cinnamon1 one dessert-spoonful of minced
 parsley1 and two  ounces of butter1    
into a sauce-pan over a moderate fire4  
,cook until it  comes away from the     
sides1 then remove it from the fire4    
,when cold it  will break up into small 
pieces4 ,meanwhile beat up an egg with a
 little  hot water1 dip the pieces of   
potato into it1 and then into grated    
bread-crumbs4 ,fry in boiling fat and   
serve hot with fried parsley4           
,potato #8,farcite4'    ,wash and peel  
six or seven large potatoes1 cut them in
 two lengthwise1  scoop out the centres 
7leaving just enough of the potato to   
support  the skin71 and fill with       
forcemeat made of fresh pork minced1    
salt and  pepper to taste1 a pinch of   
grated nutmeg1 and a little powdered    
thyme4  ,arrange the potatoes in a      
well-buttered baking-dish1 and cook for 
half  an hour in a slow oven until well 
browned4      ,potatoes #8al ,forno4'   
,no4 #a4    ,mash six or seven boiled   

potatoes and beat them up while hot with
 three  tablespoonfuls of cream1 two    
tablespoonfuls of butter1 one raw egg1  
and  salt to taste4 ,put a layer into a 
well-buttered baking-dish1 then put a   
layer of thin slices of yolk of         
hard-boiled eggs1 sprinkled with salt   
and pepper2 put layers of potatoes and  
eggs until the dish is full4  ,the top  
layer must be potato1 over which strew  
bread-crumbs thickly4  ,cover the dish  
and bake until hot1 then brown quickly1 
and serve in the  baking-dish4          
,potatoes #8al ,forno4' ,no4 #b4        
,roast six large potatoes in the oven   
with their skins on1 cut them in  two1  
remove the inside with a spoon1 but take
 care to leave enough  substance to     
preserve the shape of the potato4 ,put  
the inside of the  potato in a dish and 
add two ounces of butter1 half a pint of
 hot milk1  salt and pepper to taste4   
,mix together until the paste is light1 
and  then add the well-beaten whites of 
two eggs1 and beat up the whole  well4  

,fill the potato skins with the paste1  
first rolling it in the  yolk of egg1   
then cook in the oven and serve as soon 
as the top is well  coloured4           
,potatoes #8in ,frittata' 7,omelette74  
,mince up two boiled1 cold1 potatoes1   
sprinkle with pepper and salt1 and  put 
them into a frying-pan in which two     
ounces of butter have been  melted4     
,spread the potatoes one-third of an    
inch deep in the pan1 and  cook slowly  
over a moderate fire for about a quarter
 of an hour4 ,then  turn over 7as you   
would any other omelette71 and cook the 
other side4  ,serve hot4      ,potatoes 
#8alla ,semplicit4'    ,boil and peel   
eight large potatoes1 and pound them in 
a mortar with  two spoonfuls of chopped 
parsley1 a little powdered cinnamon1 and
 some  salt4 ,when fairly thick and     
consistent1 make up the paste into      
fritters  and fry in butter1 turning    
them continually until they are a rich  
brown  colour4 ,if a richer dish is     
desired1 add four eggs and two ounces of

  butter to the potato paste4           
,potatoes #8,fritti alla ,francese4'    
,wash thoroughly six large peeled       
potatoes1 then cut them into small      
balls1 and put them in boiling water to 
cook for five or six minutes4  ,drain1  
then fry them1 a few at a time1 in good 
roast-meat dripping  until they are of a
 golden colour4 ,when cooked1 drain     
them1 sprinkle  with salt1 and serve as 
a garnish to fish or meat4              
,potatoes #8in ,frittura4'    ,pound    
four or six cold1 boiled potatoes in a  
mortar with two  tablespoonfuls of      
chopped parsley1 a little powdered      
cinnamon1 and  some salt4 ,when the     
paste is well mixed and smooth1 make it 
up into  small round cakes and put them 
into fried fresh butter1 turning them   
until they take a good yellow colour4   
,serve hot4      ,potato #8,gnocchi4'   
,boil eight or ten potatoes for a few   
minutes1 then peel2 place  them in the  
oven until they are quite soft1 then    
pound them in a  mortar with            

three-quarters of an ounce of grated    
cheese1 five or six  dessert-spoonfuls  
of flour1 salt to taste1 and three eggs4
 ,knead well  and make little rolls1    
cover them with flour1 and put them into
 a large  sauce-pan with salted boiling 
water4 ,boil for five or six minutes1   
then  take them carefully out1 and place
 them on a dish1 sprinkle them with     
cheese1 and pour some browned melted    
fresh butter over them with a  taste of 
onion in it 7if liked74      ,potatoes  
#8all' ,italiana4'    ,wash eight       
potatoes thoroughly1 peel off a strip of
 skin round each  7to make them mealy71 
put them in a sauce-pan and cover them  
with cold  salted water1 put on the lid 
and boil for forty-five minutes4 ,then  
peel  and mash them1 put them in a      
sauce-pan1 add one ounce of butter and a
  piece of fresh crumb of bread 7about  
the size of a roll7 which has  been     
soaked in milk4 ,put in two             
tablespoonfuls of milk1 three yolks  of 
fresh eggs with their whites beaten to a

 froth1 salt and pepper to  taste1 and a
 little grated nutmeg4 ,mix well        
together and pile it high  in a         
baking-dish1 pour a little melted butter
 over it1 and sprinkle a  little        
,parmesan cheese1 then put it in the    
oven for about ten minutes4  ,serve as  
soon as it is of a good golden colour4  
,potatoes #8alla ,gran ,duchessa4'      
,take one pound of mashed potatoes1 add 
two ounces of butter1 and salt  to      
taste1 one tablespoonful of powdered    
white sugar1 and work up into  a light  
paste1 adding two well-beaten eggs4     
,make the paste into oval  balls1 roll  
them in melted fresh butter1 and place  
them in the oven on  greased paper until
 well cooked4 ,they make a nice garnish4
      ,potatoes #8alla ,lionese4'       
,boil two large potatoes1 and when cold 
cut them into slices4 ,melt two  ounces 
of butter in a frying-pan1 add a sliced 
onion1 and stir till  well browned4 ,put
 in the potatoes and simmer gently until
 they are  coloured1 then sprinkle with 

a little salt4 ,place them on a hot dish
  and serve very hot4      ,potatoes    
#8alla ,matre d',htel4'    ,boil four   
large potatoes and cut them into dice4  
,put them into a  sauce-pan1 add about  
one pint of stock1 and cook slowly for a
 quarter  of an hour1 sprinkling with   
salt and pepper to taste1 and then      
place them on a hot dish4 ,meanwhile fry
 two ounces of butter1 one              
tablespoonful of chopped parsley1 and   
the juice of one lemon1 when  done1 pour
 over the potatoes and serve            
immediately4      ,potatoes #8all'      
,olandese4'    ,peel six large1 cold1   
boiled potatoes1 cut them into dice1 and
 throw  them into boiling water for five
 minutes4 ,after draining1 place them in
  a sauce-pan with two ounces of butter 
on a moderate fire1 or in a slow  oven1 
and shake them occasionally1 until the  
potatoes have absorbed the  butter and  
are soft4 ,serve on a hot dish with     
sauce #8,olandese' 7see  ,sauces1 p4    
#abd74      ,potatoes #8alla ,panna4'   

,boil eight or ten large potatoes1 and  
cut them up when cold into  small dice4 
,melt four ounces of butter in an       
earthen dish with one  tablespoonful of 
flour1 then mix in one pint of fresh    
cream 7or milk71  a little salt and     
pepper1 and a small pinch of nutmeg4    
,stir well  together until it boils1    
then put in the potatoes1 add some      
grated  bread-crumbs and bits of fresh  
butter1 and cook over a brisk fire until
  they have turned a good yellow colour4
 ,serve up hot in the earthen dish4     
,potato ,pudding4    ,mash twelve large 
boiled potatoes in a sauce-pan with four
 ounces of  butter1 two tumblers of     
cream1 a pinch of salt1 and a           
tablespoonful of  flour4 ,then rub      
through a sieve1 adding four ounces of  
white powdered  sugar1 a little         
cinnamon1 the yolks of four eggs1 with  
their whites  beaten to a froth4 ,mix   
well1 put into a well-buttered mould    
thickly  sprinkled with bread-crumbs1   
and bake for three-quarters of an hour  

until browned4      ,potato ,pudding    
with ,mushrooms 7,budino con            
,prugnuoli74    ,peel eight or more     
potatoes1 cut them into quarters1 wash1 
and boil  them in salted water with half
 a lemon2 take them off the fire before 
they are over-cooked4 ,then strain      
through a sieve1 put them into a  large 
dish1 and mash them well with a wooden  
spoon4 ,add two ounces of  fresh butter1
 and pour in half a tumbler of cream 7a 
little at a time74  ,beat up well with  
the spoon until the paste is smooth1    
then add three  or four well-beaten-up  
yolks of eggs4 ,butter a mould and pour 
in the  potato paste1 make a hole in the
 centre1 put small whole mushrooms into 
it1 cover them with a piece of the      
paste1 and cook in the oven4 ,when      
baked1 turn out the pudding on to a dish
 and serve hot4      ,potatoes #8in     
,ragot4'    ,cut six fine potatoes into 
dice1 and put them into boiling water   
with  six sliced leeks4 ,boil for ten   
minutes1 then drain4 ,boil half a bunch 

of asparagus1 drain1 cut off their      
heads1 and add them to the potatoes  and
 leeks1 mixing well together4 ,meanwhile
 put two ounces of butter1  one pint of 
milk1 one tablespoonful of chopped      
chervil1 pepper and  salt to taste1 into
 a sauce-pan1 mix slowly over the fire  
until hot1  then pour over the potatoes1
 leeks1 and asparagus1 and boil the     
whole  together4 ,serve very hot4       
,potatoes #8,arrostite' 7,roasted74     
,choose two pounds of young1 round1 and 
equal-sized potatoes4 ,put them  into a 
sauce-pan with four ounces of butter1   
salt to taste1 and cover  hermetically4 
,place over a slow fire and shake       
frequently4 ,after  three-quarters of an
 hour the potatoes will have a brown    
crust1 and  inside they will be white   
and tender4      ,potatoes #8,sautes4'  
,cut three or four cold1 boiled potatoes
 into dice1 and put them1 a  few at a   
time1 so that they shall not overlap one
 another1 into a  frying-pan with fresh 
butter4 7,allow one tablespoonful of    

butter for  each potato47 ,brown them   
well1 sprinkle with salt and pepper1 and
 serve  immediately4      ,potatoes #8in
 ,stufato4'    ,cut ten large potatoes  
into dice and put them into cold water  
for a  quarter of an hour4 ,drain1 and  
cook in boiling water for about ten     
minutes1 then dry in a cloth and put    
them into a sauce-pan2 sprinkle  them   
with flour1 add one pint of milk and two
 ounces of butter4 ,cover  tightly and  
let them simmer slowly for ten or       
fifteen minutes4 ,sprinkle  with salt   
and pepper1 and serve up very hot4      
,potatoes #8,tartufate4'    ,cut three  
or four parboiled potatoes into thin    
slices and lay them one  by one1 with   
thin slices of truffles mixed with      
grated ,parmesan cheese1  in an earthen 
dish4 ,add two ounces of butter in bits1
 salt and pepper  to taste1 and when the
 potatoes begin to cook moisten with    
broth or  gravy4 ,before serving1       
squeeze a little lemon juice over them1 
and  serve hot in the earthen dish4     

,potatoes #8all' ,umido4'    ,boil five 
or six large potatoes1 let them get     
cold1 and then cut them  into dice4 ,put
 them into a baking-dish with two ounces
 of butter and  enough cream to cover   
them4 ,cook until nicely browned1 and   
serve very  hot4           99       99  
99       99       99      ,pumpkins     
#8alla ,fiorentina4'    ,take twelve    
very young pumpkins 7about one and a    
half inches long71 cut  them in half1   
and put them in cold water4 ,have a     
sauce-pan ready with  four quarts of    
salted water4 ,when boiling put in the  
pumpkins4 ,when  they are cooked put    
them again into cold water4 ,just before
 serving  place them in a sauce-pan with
 four ounces of butter1 heat for three  
minutes1 then add two tablespoonfuls of 
veal broth1 two of cream1 and a  squeeze
 of lemon4 ,heat again and serve4       
,pumpkins #8,fritti4'    ,take young    
pumpkins 7about the size of your two    
fists71 peel them1 cut  them in half1   
and take out seeds and pulp4 ,cut them  

into thin strips  7one and a half or two
 inches long1 and as wide as your       
finger71  and put them into a dish with 
salt for some hours4 ,then squeeze out  
the water with your hands1 and throw    
them into flour1 taking care to         
separate and cover each strip with      
flour1 shake the superfluous flour  off 
them in a sieve1 and put them into a    
frying-pan with plenty of  boiling lard 
or oil4 ,serve at once4      ,pumpkin   
,pudding 7,bodino74    ,cook 7but not   
too much7 two and a half pounds of      
pumpkin with two  ounces of butter1 a   
little pepper1 allspice1 and salt1 and  
pass  through a sieve1 adding some crumb
 of bread soaked in milk or cream1  some
 powdered cinnamon1 several pounded     
bitter almonds1 a handful of  grated    
bread1 and three yolks of eggs4 ,mix    
thoroughly and put it into a            
well-buttered shape with thin slices of 
buttered bread arranged round  the      
inside1 and cook with a fire above and  
below until thoroughly  browned4 ,serve 

up hot4      ,pumpkins #8,ripiene4' ,no4
 #a4    ,cut six young and small        
pumpkins 7about two and a half inches   
long7  in two1 and take out the pulp4   
,meanwhile mince fine the breast of a   
fowl 7or any tender white meat you have 
over from the day before71  one slice of
 tongue1 and one of ham2 put them into a
 sauce-pan with  three tablespoonfuls of
 veal broth1 the yolk of an egg1 a pinch
 of  salt1 and one of pepper2 parboil2  
therewith fill the pumpkins4 ,butter  a 
saut-pan1 lay the stuffed pumpkins in1  
and cook with fire above and  below1    
occasionally adding some broth4 ,serve  
as soon as cooked4      ,pumpkins       
#8,ripiene' 7maigre74 ,no4 #b4    ,take 
young pumpkins 7about the size of your  
fist71 scoop out their  insides1 and    
fill them with minced tunny fish        
preserved in oil1 yolk  of egg1 a pinch 
of ,parmesan cheese1 a little of the    
soft pulp of the  pumpkin1 and a little 
allspice and pepper1 but no salt4 ,cook 
the  pumpkins in butter1 and when brown 

serve with ,tomato sauce 7see ,sauces1  
p4 #abf74           99       99       99
       99       99      ,rice 7,how to  
cook74    ,place a large sauce-pan with 
water on a hot fire2 it is necessary    
that  the water should boil violently in
 order to keep the grains of rice       
separate4 ,wash the rice in several     
waters so as to remove the floury       
coating1 which makes it pasty4 ,drain1  
and drop it gradually into the          
sauce-pan1 so as not to stop the        
boiling4 ,then boil hard for a quarter  
of an hour or twenty minutes4 ,when the 
rice is soft to the touch1 it is  done4 
,then drain off every drop of water1    
sprinkle with salt1 cover the  sauce-pan
 with a thin napkin1 and leave it by the
 fire to steam and get  dry4 7,the rice 
can also be put into a cullender to     
drain1 and then into  an open oven to   
dry2 or butter the interior of a        
stew-pan1 put in the  rice1 put on the  
lid tight1 and stand the pan on a trivet
 in the oven1  or by the fire47         

,rice #8alla ,casalinga4'    ,wash eight
 ounces of rice1 and blanch it in a     
sauce-pan with two quarts  of water for 
five minutes1 then strain and let it    
cool4 ,meanwhile fry  four ounces of    
lean bacon cut up into small pieces1 and
 when browned1  add one and a half pints
 of stock and a small teaspoonful of    
white  pepper4 ,put in the rice1 cook   
for twenty minutes1 stirring every now  
and then1 take it off the fire1 add half
 a tumbler of ,tomato sauce 7see        
,sauces1 p4 #abf71 or conserve1 and mix 
well4 ,turn out the rice on to a  hot   
dish1 and garnish with small sausages4  
,rice ,croquettes4    ,boil a cupful of 
rice in weak chicken broth1 drain1 stir 
in two  beaten-up eggs1 one teaspoonful 
of butter1 a slight sprinkling of       
flour1 pepper1 and a pinch of grated    
lemon-peel4 ,flour your hands1 and  make
 the rice1 when cold1 into small        
sausages 7or croquettes71 roll  each in 
raw egg1 and then in bread crumbs1 and  
fry to a golden brown4      ,rice with  

,tomatoes4 ,no4 #a4    ,boil one cupful 
of rice soft in hot water1 shake it now 
and then1 but  do not stir it4 ,drain1  
and add a little milk in which a beaten 
egg has  been mixed1 one teaspoonful 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 round a   
dish1 smooth it into a wall1 wash  it   
over with the yolk of a beaten-up egg1  
and put it into the oven till  firm4    
,take half a bottle of tomato conserve  
7or the strained juice  and pulp of     
seven or eight tomatoes71 season with   
pepper1 a little  salt1 sugar1 and half 
a chopped onion1 stew for twenty        
minutes1 then  stir in one tablespoonful
 of butter and two tablespoonfuls of    
fine  bread-crumbs4 ,stew three or four 
minutes to thicken1 and then pour the   
tomato into the dish in the middle of   
the rice1 and serve4      ,rice with    
,tomatoes4 ,no4 #b4    ,boil one cupful 
of rice as directed in #8,how to boil   

,rice'2 add half a  cupful of ,tomato   
sauce 7see ,sauces1 p4 #abf71 season    
with some butter1  salt1 and pepper to  
taste1 and one or two bay leaves4 ,toss1
 or mix  lightly with a fork1 being     
careful not to mash the grains4 ,serve  
hot4  ,this makes a nice dish for       
winter4      ,rice with ,prawns4        
,mince up half an onion1 one clove of   
garlic1 one carrot1 half a head  of     
celery1 and a bunch of parsley1 and     
brown in pure olive oil4 ,then  put six 
or seven ounces of prawns into the      
sauce-pan1 and season with  salt and    
pepper4 ,turn them often1 and when all  
are red put in two or  three            
tablespoonfuls of ,tomato sauce 7or     
conserve71 and add enough hot  water to 
cook fourteen or fifteen ounces of rice 
in afterwards4 ,do not  boil too much1  
as prawns cook fast4 ,take the prawns   
out1 dry them1  choose about a third of 
the finest1 shell and lay them aside4   
,pound  the others in a mortar 7shells  
and all71 rub them through a sieve1 and 

mix again with the water in which they  
were cooked4 ,meanwhile put some  butter
 into a sauce-pan1 add the rice1 stir   
well1 and as soon as it  has taken up   
the butter1 pour the water little by    
little on to it4  ,when half-boiled add 
the shelled prawns1 and before serving  
sprinkle  ,parmesan cheese over the     
whole4      ,rice with ,quails4         
,mince up two or four slices of ham and 
a quarter of an onion1 and  brown in a  
sauce-pan1 then put in four quails ready
 drawn4 ,sprinkle  with pepper and salt1
 and as soon as they are browned1       
parboil them in  broth1 then add        
fourteen ounces of rice1 and boil all   
together4 ,powder  with grated ,parmesan
 cheese and serve on a hot dish4        
,rice #8alla ,ristori4'    ,cut two     
ounces of bacon into small pieces1 and  
put them into a  sauce-pan with         
chopped-up cabbage4 ,steam for half an  
hour and add a  little salt1 pepper1 and
 chopped parsley2 then throw in a       
quarter of  a pound of rice and half a  

pint of veal broth4 ,cook for fifteen or
  eighteen minutes1 and serve with      
grated ,parmesan cheese sprinkled over  
it4           99       99       99      
99       99      ,risotto #8alla        
,milanese4' ,no4 #a4    ,melt two ounces
 of good fresh butter in a sauce-pan    
over a sharp fire1  add one onion       
chopped fine1 brown a deep golden       
colour1 then add about  ten ounces of   
clean rice 7,italian if possible7 and   
two large truffles  chopped up4 ,stir   
without stopping for one and a half     
minutes1 and add  one quart of boiling  
veal broth1 stir and let it cook for    
fourteen  minutes4 ,add six chopped-up  
mushrooms1 and1 a little at a time1 one 
more quart of broth1 stirring constantly
 over a sharp fire for ten  minutes     
more4 ,put in half a teaspoonful of     
salt1 a little pepper1 one  and a half  
ounces of grated ,parmesan cheese1 and a
 teaspoonful of  saffron soaked in two  
tablespoonfuls of hot broth1 and        
strained4 ,cook  three or four minutes  

longer1 stirring all the time1 then pour
 into a  deep dish1 and serve hot with  
some grated ,parmesan cheese separate4  
,it  is an improvement to put a         
tablespoonful of marrow into the centre 
just  before serving4      ,risotto     
#8alla ,milanese4' ,no4 #b4    ,cut up  
an onion and cook it with one and a half
 ounces of beef marrow1  and the same   
quantity of good butter2 when browned   
put in one pound of  rice and add       
three-quarters of a glass of good white 
wine and broth  enough to cook the rice4
 ,before taking off the fire add one and
 a half  ounces of butter and some      
grated ,parmesan cheese1 and serve with 
more  grated cheese separately4         
,risotto with ,peas4    ,mince up one   
small onion1 brown it in two ounces of  
butter1 then put in  one pound of rice1 
and stir with a ladle until the rice has
 taken up  all the butter4 ,add hot     
water 7a cupful at a time71 sprinkle    
with salt1  and let it boil dry1 adding 
two ounces of butter4 ,before taking it 

off  the fire add peas cooked #8alla    
,borghese' omitting the milk and eggs4  
,mix1 sprinkle with grated ,parmesan    
cheese1 and serve hot4      ,risotto    
#8alla ,poggio ,gherardo4'    ,mince an 
onion1 put it into a three-quart        
sauce-pan1 and brown with  three ounces 
of good butter4 ,take out the onion1 put
 in one pound of  rice1 and half a      
wineglassful of ,marsala4 ,reduce over a
 brisk fire1  then add one quart of     
stock1 and boil hard so as to reduce in 
eighteen  minutes4 ,then take it off the
 fire and season with one ounce of good 
butter1 one ounce of grated ,parmesan   
cheese1 three or four fowls'  livers and
 mushrooms minced up fine1 and some good
 gravy4 ,serve hot4           99        
99       99       99       99           
,,salads4    ,artichoke ,salad4    ,boil
 some small and tender artichokes and   
leave them to cool4 ,just  before       
serving drop into the middle of each1   
one drop of onion juice1  lay them on   
lettuce leaves1 and pour sauce          

,mayonnaise 7see ,sauces1 p4  #abc7 over
 them4      ,beetroot ,salad4    ,slice 
two or three cold1 boiled beetroots and 
place them in a  salad-bowl4 ,pour half 
a pint of sauce ,tartara 7see ,sauces1  
p4 #abf7 over  them and serve up with a 
garnish of parsley leaves4              
,broccoli ,salad4    ,boil one or two   
heads of broccoli in salted water1 then 
strain them and  dry with a cloth4 ,make
 a sauce of pure olive oil1 white wine  
vinegar1  very little salt and pepper1  
one tablespoonful of capers1 and two or 
three anchovies chopped up with some    
parsley4 ,pour over the broccoli  when  
cold and serve4      ,cabbage ,salad4   
,cut the heart of a white cabbage and   
half a head of celery into shreds4      
,boil half a teacup of vinegar with one 
tablespoonful of butter1 add  one       
tablespoonful of sugar1 salt and pepper 
to taste1 and put in the  cabbage1 but  
do not let it boil4 ,meanwhile beat up  
two eggs1 mix them  in one cupful of hot
 milk1 and boil to a custard4 ,then put 

the cabbage  into a salad-bowl1 pour the
 custard over it1 and mix well4 ,place  
in the  ice-box until wanted4           
#8,alla ,cardinale' ,salad4    ,wash and
 dry well two lettuces and a bunch of   
water-cresses1 cut two  large cold1     
boiled beetroots into strips1 add twelve
 radishes1 six  hard-boiled eggs chopped
 up1 and one sliced cucumber4 ,arrange  
the  lettuce leaves round a salad-bowl1 
mix all the rest with half a pint of    
sauce ,mayonnaise 7see ,sauces1 p4 #abc7
 and serve4      ,cauliflower ,salad4   
,boil a large cauliflower1 then put it  
in cold water2 when quite cold1  break  
it into pieces1 and put these to dry on 
a napkin before placing  in the         
salad-bowl4 ,add two shalots and some   
parsley chopped up1 salt  and pepper to 
taste1 and pour half a pint of sauce    
,mayonnaise 7see  ,sauces1 p4 #abc7 over
 it before serving4      ,celery ,salad4
    ,cut the white stalks into small    
pieces and add half a pint of sauce     
,mayonnaise 7see ,sauces1 p4 #abc7 to   

every pound of celery4 ,sprinkle with   
salt and pepper1 mix well with the      
sauce1 and serve the dish trimmed  with 
the green leaves of the celery4         
,cucumber and ,tomato ,salad4    ,peel  
and slice two cucumbers1 dry them on a  
napkin1 then peel and slice  two large  
tomatoes4 ,cover the bottom of the      
salad-bowl with lettuce  leaves1 and    
then alternate layers of the cucumbers  
and tomatoes1 pour  sauce #8alla        
,francese' 7see ,sauces1 p4 #abc7 over  
and serve4      #8,all' ,egiziana'      
,salad4    ,wash the curly inside leaves
 of two heads of endive1 dry them well1 
put  them into a salad-bowl1 pour three 
tablespoonfuls of good olive oil  over  
them1 and add a finely chopped shalot4  
,mix one tablespoonful of  honey 7or    
sugar71 one of vinegar1 and salt and    
pepper to taste1 in a  cup1 and pour    
over the salad just before serving4     
,french ,beans ,salad4    ,boil one     
pound of ,french beans until tender1    
drain1 and put them in  cold water4 ,dry

 them on a napkin1 and cut them         
lengthwise into four  pieces4 ,pour     
sauce #8alla ,francese' 7see ,sauces1 p4
 #abc7 over them just  before serving4  
#8,all' ,italiana' ,salad4    ,cut one  
carrot and one turnip into slices and   
cook them in boiling  soup4 ,when cold  
mix them with two large cold1 boiled    
potatoes1 and one  beetroot cut into    
strips4 ,add a very little chopped      
leeks1 or onion1  pour some sauce       
#8,lombarda' 7see ,sauces1 p4 #abc7 over
 the salad1 and  garnish with           
water-cress4      ,lettuce ,salad4      
,use only the tender leaves1 and let    
them stand in cold water until  wanted4 
,wipe them quite dry1 then break with   
the fingers into the  following sauce3  
,two or three yolks of hard-boiled eggs 
beaten up with  one tablespoonful of    
pure olive oil1 salt and pepper to      
taste1 two more  tablespoonfuls of oil  
added gradually1 and one of white wine  
vinegar1  and one teaspoonful of        
mustard4 ,mix well and garnish the      

salad-bowl  with nasturtium 7,tropolum7 
flowers4      ,lettuce ,salad #8alla    
,francese4'    ,put the tender leaves of
 lettuce into cold water till wanted2   
then wipe  them dry and stand them in   
circles in the salad-bowl4 ,sprinkle    
them  with half a teaspoonful of chopped
 taragon1 the same of chervil1 of       
parsley and of chives1 and pour the     
following sauce over them3 mix in a  cup
 one tablespoonful of pure olive oil1   
one saltspoonful of salt1 and  half a   
saltspoonful of pepper1 stir well2 add  
two more tablespoonfuls  of oil1 and one
 of vinegar 7if liked add two drops of  
onion juice74 ,the  salad must not be   
mixed till wanted1 and can be garnished 
with small  radishes or nasturtium      
flowers4      ,lettuce ,salad with ,veal
 7or ,fish74    ,slice up a head of     
lettuce and chop up two boiled eggs in  
large pieces1  add half a pound of cold 
veal 7or fish71 cut into strips one inch
 long1  and mix in a salad-bowl4 ,then  
beat up the yolks of two raw eggs1  add 

a very little salt1 and mix in gradually
 four tablespoonfuls of  pure olive oil1
 and one of white wine vinegar2 a few   
drops of taragon  vinegar is an         
improvement4      #8,alla ,macedoine'   
,salad4    ,cut into small pieces one   
cold boiled beetroot and half an onion1 
add  some cold boiled ,french beans1 two
 ounces of cold boiled asparagus  heads1
 two tablespoonfuls of cold cooked peas1
 one cold boiled carrot1  and one head  
of celery4 ,mix them well together1 pour
 sauce ,mayonnaise  7see ,sauces1 p4    
#abc7 over them1 add the juice of a     
lemon1 and serve4      #8,alla          
,pollastra' ,salad4    ,chop up six     
lettuce leaves1 and three stalks of     
celery2 cut the remains  of a cold      
boiled fowl into small pieces and mix   
with one tablespoonful  of white wine   
vinegar and salt and pepper to taste1 in
 a salad-bowl4  ,pour a cupful of sauce 
,mayonnaise 7see ,sauces1 p4 #abc7 over2
 and  garnish with quarters of          
hard-boiled eggs1 one tablespoonful of  

capers1  twelve stoned olives1 and some 
small tender lettuce leaves4            
,potato ,salad4 ,no4 #a4    ,boil six   
potatoes2 peel1 slice them fine1 mix    
with one or two small  onions cut into  
quarters1 and half a tumbler of red     
wine2 add salt  and pepper to taste1    
four or five tablespoonfuls of oil1 and 
half a  tablespoonful of white wine     
vinegar1 one tablespoonful of chervil   
chopped fine1 and some thin slices of   
anchovies1 or1 if preferred1  smoked    
herring4 ,stir well1 but before serving 
take out the onions4      ,potato       
,salad4 ,no4 #b4    ,boil some fine     
potatoes1 peel and slice them4 ,slice   
some truffles  7boiled in white wine7   
very thin and put them in alternate     
layers with  potatoes into a salad-bowl4
 ,season with four or five              
tablespoonfuls of  good olive oil1 one  
dessert-spoonful of white wine vinegar1 
and salt  and pepper to taste4 ,garnish 
with slices of anchovies1 stoned olives1
  and 7if liked7 a few young chives4    

,potato ,salad4 ,no4 #c4    ,slice some 
boiled 7or baked7 potatoes thin1 add one
 teaspoonful of  chopped parsley2 mix   
apart six tablespoonfuls of good olive  
oil1 two  of white wine vinegar1 one    
teaspoonful of salt1 half a teaspoonful 
of pepper1 and pour over the potatoes4  
,add six or more 7according to  taste7  
boned anchovies cut into strips1 and    
twelve stoned olives4 ,thin  slices of  
cold beef or fowl can be mixed in this  
salad with advantage4      ,potato      
,salad4 ,no4 #d4    ,boil six fine      
potatoes1 slice them and place them to  
cool4 ,slice three  hard-boiled eggs1   
and mince four ounces of pickled        
tunny-fish fine4  ,place alternate      
layers of minced tunny1 and sliced      
potato and egg1  in the salad-bowl1     
sprinkle the last layer with chopped    
chervil1 and  season the dish with pure 
olive oil1 white wine vinegar1 pepper   
and a  very little salt1 mixed          
separately and poured over before       
serving4      #8,alla ,russa' ,salad4   

,cut up two boiled carrots1 one small   
turnip1 half a bunch of asparagus  7the 
green part7 one small beetroot1 and some
 cold chicken or  partridge1 into dice1 
take some cold boiled young ,french     
beans1 and  green peas1 one             
tablespoonful of capers1 some stoned    
olives1 slices  of anchovies1 and some  
prawns4 ,make a sauce of pure olive oil 
7a good  deal71 a little vinegar1       
pepper1 half a pinch cayenne1 some      
mustard1 a  spoonful of caviare1 and one
 finely chopped shalot4      ,spanish   
,onion ,salad4    ,peel and slice two   
large ,spanish onions and two cucumbers4
 ,put them  into iced water for twenty  
minutes1 then drain1 and dry them well  
on a  cloth4 ,arrange the slices of     
onion and cucumber alternately on a     
dish1  pour sauce #8alla ,francese' 7see
 ,sauces1 p4 #abc71 over them and serve4
    ,n4,b4--,cucumbers should if        
possible always be kept on ice1 and     
never  be put into salted water4        
,summer ,salad4 ,no4 #a4    ,take three 

heads of fresh lettuce1 one of celery1 a
 little chopped  taragon and chervil1   
and one or two shalots4 ,season with    
five  tablespoonfuls of pure olive oil1 
two of white wine vinegar1 one          
teaspoonful of salt1 and half a         
teaspoonful of pepper4 ,stir well before
  serving4 ,cold1 boiled haricot beans  
are a good addition1 and also half  a   
pound of cold meat cut in very thin     
slices4      ,summer ,salad4 ,no4 #b4   
,take two large cucumbers1 and one head 
of celery1 peel and slice2 add a  bunch 
of red radishes4 ,add six cold1 boiled  
young artichokes cut into  quarters4    
,sprinkle with finely chopped chervil1  
mix1 and pour sauce  #8alla ,francese'  
7see ,sauces1 p4 #abc7 over just before 
serving4      ,tomato ,salad4 ,no4 #a4  
,scald#ah and peel ripe tomatoes and put
 them in ice4 ,cut them into  thin      
slices and put on a flat dish4 ,in the  
centre of each slice put one            
teaspoonful of sauce ,mayonnaise 7see   
,sauces1 p4 #abc71 and garnish with     

sprigs of parsley4 ,or the tomato can be
 cut in two1 laid on a young  lettuce   
leaf1 and sauce ,mayonnaise poured over 
them4    #ah ,put the tomatoes in a wire
 basket and plunge them into boiling    
water for one minute4 ,if left too long 
in the water they get soft4      ,tomato
 ,salad4 ,no4 #b4    ,scald and peel    
twelve or eighteen small yellow         
tomatoes4 ,pile them on  a dish like    
plums1 garnish with young lettuce       
leaves1 and pour the  following sauce   
over them3 mix well in a cup one        
tablespoonful of pure  olive oil1 one   
saltspoonful of salt1 and half a        
saltspoonful of pepper1  add1 stirring  
all the time1 two tablespoonfuls of oil1
 and one of  vinegar1 and1 if the       
flavour is liked1 add two drops of onion
 juice4      ,tomato ,salad4 ,no4 #c4   
,peel round red tomatoes of equal size1 
and scoop out a bit of the fruit  from  
the stem end4 ,keep them on ice till    
wanted1 then fill them high  with sauce 
,mayonnaise 7see ,sauces1 p4 #abc7 and  

celery cut into shreds  of half an inch 
long4 ,place each on a young lettuce    
leaf on which a  little sauce           
,mayonnaise has been put1 and arrange on
 a flat dish4  7,chopped hard-boiled    
eggs and lettuce may be used instead of 
celery47      ,tomato ,salad4 ,no4 #d4  
,scald and peel six fine tomatoes and   
put them in ice1 cut them into  very    
thin slices in a salad-bowl so as to    
keep the juice4 ,season with  salt and  
pepper to taste1 two tablespoonfuls of  
oil1 one of vinegar1  and1 if liked1 one
 small teaspoonful of chives4 ,mix well 
and serve as  cold as possible4         
,tomato ,salad4 ,no4 #e4    ,take round 
tomatoes 7not too big71 fill them as in 
,no4 #c1 but do not  let the stuffing   
stand out beyond the fruit4 ,then put   
small moulds1  or cups1 on ice1 and pour
 in one-eighth of an inch of clear aspic
  jelly2 when set1 place a tomato 7the  
filled side uppermost7 into each  mould1
 and pour more jelly round it and over  
it4 ,ice well1 turn out the  tomatoes on

 a dish garnished with sliced lettuce or
 watercress1 and  serve with sauce      
,mayonnaise 7see ,sauces1 p4 #abc7      
separate4      ,tomato ,jelly ,salad4   
,boil five or six tomatoes until they   
are soft with one teaspoonful  of salt1 
one of sugar1 half a teaspoonful of     
thyme1 a saltspoonful  of pepper1 one   
slice of onion1 one bay leaf1 and three 
cloves4 ,then  add enough calves' feet  
jelly 7or isinglass7 to set the tomato  
juice1  strain1 and pour into a mould on
 ice4 ,if the jelly is in the shape of a
  ring fill the centre with curled      
celery1 mix with sauce ,mayonnaise 7see 
,sauces1 p4 #abc71 and garnish with     
lettuce cut into shreds2 if solid put   
the celery and sauce ,mayonnaise round  
the jelly4      ,tomatoes and ,celery   
7,salad of74    ,scald and peel twelve  
small round tomatoes1 cut off the stem  
end1 take  out the seeds1 and put them  
on ice4 ,meanwhile chop up fine the     
inside  of a head of celery1 mix with   
some sauce #8,francese' 7see ,sauces1 p4

  #abc71 and fill the tomatoes with it4 
,place each tomato on a fresh  lettuce  
leaf1 and pour a seasoning of oil1      
vinegar1 salt and pepper  over all4     
,watercress ,salad4    ,wash three or   
four bunches of watercress and drain    
them1 slice four or  five cold boiled   
potatoes very thin and mix with the     
following sauce3  four tablespoonfuls of
 oil1 half a tablespoonful of vinegar1  
salt and  black pepper to taste1 one    
shalot minced up fine1 half a pinch of  
cayenne1 and half a tablespoonful of    
sugar4           99       99       99   
99       99                             
,,sauces    ,roux for ,sauces4    ,roux 
is necessary to thicken and give body to
 sauces4 ,put one  tablespoonful of     
flour and one of butter into a sauce-pan
 and cook till  the flour has lost any  
raw taste4 ,then put the sauce-pan on   
the hob and  add the stock1 or milk     
slowly 7one cupful for every            
tablespoonful of  butter or flour71 and 
stir till smooth4 ,for white sauces take

 care the  flour does not colour2 for   
dark sauces let it brown1 but take care 
it  does not burn4      ,agro ,dolce    
,sauce4    ,take two tablespoonfuls of  
sugar 7brown or white71 half a cupful of
  currants1 a quarter of a bar of grated
 chocolate 7about four ounces71  one    
tablespoonful of chopped candied orange1
 one of lemon peel1 one of  capers1 and 
one cupful of vinegar4 ,mix well        
together and let it soak  for two hours4
 ,pour it over the wild boar1 venison1  
or veal1 and simmer  for ten minutes4   
,some add one tablespoonful of pinocchi 
7pine seeds71  or a dozen almonds       
chopped up fine4      ,bearnese ,sauce4 
,take five yolks of eggs1 one ounce of  
butter1 a pinch of salt1 and one  of    
pepper4 ,stir1 and as soon as the eggs  
begin to consolidate take  the sauce-pan
 off the fire and add one ounce of      
butter4 ,then put the  sauce-pan on the 
fire again and stir in one ounce more   
butter2 repeat  this twice1 then add one
 tablespoonful of chopped tarragon1 and 

one  teaspoonful of tarragon vinegar4   
,this sauce must be stiff and have the  
consistency of ,mayonnaise4             
,bchamel ,sauce4 ,no4 #a4    ,put two   
ounces of butter and two tablespoonfuls 
of flour into a  sauce-pan and stir for 
five minutes4 ,pour one and a half pints
 of  boiling milk in gradually1 beating 
well with a whisk4 ,add a bouquet1  half
 a teaspoonful of grated nutmeg1 twelve 
peppercorns1 a pinch of  salt1 and three
 ounces of chopped mushrooms4 ,cook for 
a quarter of an  hour1 and rub through a
 fine sieve4      ,bchamel ,sauce4 ,no4 
#b4    ,mix three tablespoonfuls of     
butter and three of flour to a smooth   
paste1 put ten peppercorns1 half an     
onion1 half a carrot sliced1 a  small   
piece of mace1 two teacupfuls of white  
stock1 a pinch of salt  and of grated   
nutmeg1 and a bouquet1 in a stew-pan2   
simmer for half an  hour1 stirring      
often1 then add one teacupful of cream1 
boil at once1  strain and serve4        
,bchamel ,sauce4 ,no4 #c4    ,cut a     

thick slice of veal or part of a knuckle
 into small cubes and  put them into a  
sauce-pan with two ounces of butter1 two
 medium-sized  onions and two carrots   
sliced4 ,cook for ten minutes1 taking   
care it  should not brown1 then put in  
five ounces of flour and stir for five  
minutes over the fire4 ,pour in three   
quarts of strong white stock and  one of
 good cream4 ,add three and a half      
ounces of minced mushrooms1 one         
bouquet1 one saltspoonful of salt1 and  
half a saltspoonful of pepper4  ,let it 
boil1 and then stand the sauce-pan to   
simmer on the hob for one  and a half   
hours1 skimming often4 ,strain through a
 sieve into a large  sauce-pan to jelly1
 add two wineglassfuls of cream and     
reduce till the  sauce clings to the    
spoon4 ,then strain again4 ,stir        
occasionally while  it is cooling1 or a 
skin will form on the top of the sauce1 
in which  case it must be strained      
again4      ,bchamel ,sauce 7,maigre74  
,no4 #d4    ,slice three onions and one 

carrot1 and put them into a sauce-pan   
with  two whole onions and seven ounces 
of butter4 ,cook for five minutes1  then
 add seven ounces of flour1 stir1 and   
add three quarts of milk4 ,put  in a    
bunch of parsley and half an ounce of   
salt4 ,reduce for a quarter  of an hour 
stirring all the time1 then strain      
through a sieve4 ,cover  the sauce with 
a thin layer of melted butter1 and it   
will keep some  days4 ,when wanted boil 
and stir in three and a half ounces of  
butter  for every quart of sauce4       
,broccoli 7,sauce for74    ,mix one     
tablespoonful of butter in a sauce-pan  
with one tumbler of  water and a little 
salt4 ,stir until it boils4 ,when the   
flour has quite  lost its raw taste1    
stir in two yolks of eggs1 the juice of 
half a  lemon1 and half a teaspoonful of
 chopped parsley4      ,caper ,sauce4   
,no4 #a4    ,mince an anchovy and       
dissolve it in oil and butter over a    
slow fire1  add four ounces of capers1  
three tablespoonfuls of vinegar1 and    

some  chopped parsley4 ,this sauce can  
be served hot or cold4      ,caper      
,sauce #8alla ,genovese4' ,no4 #b4      
,mince up one small onion with two      
ounces of capers and three-quarters  of 
an ounce of anchovies4 ,brown them in a 
sauce-pan with a little  butter1 then   
add one cupful of broth or good gravy1 a
 little vinegar1  and a pinch of sweet  
herbs4 ,boil up twice and serve with any
 boiled  meat4      ,caper ,sauce #8alla
 ,milanese4' ,no4 #c4    ,take four     
ounces of butter1 one tablespoonful of  
flour1 pepper and  salt to taste1 and   
mix well over the fire in a sauce-pan4  
,do not let  it boil1 and just before   
serving add two ounces of capers and one
  teaspoonful of white wine vinegar4    
,cold ,caper ,sauce4 ,no4 #d4    ,take  
pure olive oil1 four ounces of capers   
and the juice of a lemon4  ,mix them    
well together and serve4      ,butter   
,sauce4 ,no4 #a4    ,put two ounces of  
flour into one quart of water1 with one 
and a half  ounces of butter1 and a     

little salt and pepper4 ,cook for twenty
  minutes1 stirring well1 then strain   
into a covered bowl and put into  a     
,bain-marie4 ,just before serving boil  
again1 take off the fire1 add  twelve   
ounces of butter cut into pieces1 and   
the juice of one fine  lemon4 ,the heat 
of the sauce must melt the butter as it 
must not be put  on the fire again4 ,if 
the sauce is too thick mix in half a    
wineglassful  of hot water4      ,butter
 ,sauce4 ,no4 #b4 7,melted ,butter47    
,take eight ounces of butter1 one       
tablespoonful of salt1 one of pepper1   
and two tablespoonfuls 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 fire  before it is all   
melted1 it will have a pleasant taste of
 fresh cream2  this is lost when fully  
cooked4      ,francese ,sauce4    ,stir 
six yolks of eggs1 seventeen ounces of  
butter1 salt and pepper  to taste1 well 

together4 ,when they begin to           
consolidate mix in one  wineglassful of 
pure of tomatoes passed through a fine  
sieve1 one  ounce of chicken jelly1 one 
tablespoonful of chopped parsley1 and   
one  teaspoonful of capsicum vinegar4   
,lombarda ,sauce4    ,put two tumblers  
of white roux and one of chicken jelly  
into a  sauce-pan1 reduce1 and add three
 yolks of eggs mixed with two ounces  of
 butter and the juice of half a lemon4  
,before it boils take the  sauce-pan off
 the fire and add one tumbler of thick  
,tomato sauce 7see  ,sauces1 p4 #abf7   
7or conserve71 strain1 and just before  
serving add one  tablespoonful of sweet 
herbs minced fine4      ,mayonnaise     
,sauce4    ,put one yolk of egg 7quite  
free from any white71 half a teaspoonful
  of salt1 and a pinch of cayenne1 into 
a bowl standing in ice4 ,stir           
constantly1 and add one cupful of pure  
olive oil1 drop by drop4 ,the  goodness 
of the sauce depends upon adding the oil
 slowly4 ,when it  begins to get thick1 

alternate a few drops of tarragon       
vinegar with the  oil till you have put 
in one and a half teaspoonfuls of       
vinegar 7lemon  juice may be used       
instead74 ,in summer it is a good plan  
to mix the yolk  of a hard-boiled egg   
with the raw one2 the sauce is made more
 quickly  and is less likely to curdle4 
,mayonnaise ,monte ,bianco ,sauce4      
,to the above ,mayonnaise sauce add half
 a cupful of stiff whipped cream  just  
before serving4      ,mayonnaise ,sauce 
#8alla ,ravigote4'    ,take a few sprigs
 of tarragon1 parsley1 chervil1         
watercress1 two or  three chives1 and a 
leaf of spinach or lettuce1 and pound   
them in a  mortar with some drops of    
lemon juice4 ,squeeze out the juice of  
the  herbs1 and mix it with mayonnaise  
sauce 7as above74 ,a few green peas     
will add to the colour and consistency  
of the sauce4      ,olandese ,sauce4    
,rub four ounces of butter to a cream in
 a sauce-pan or a bowl1 add four  yolks 
of eggs1 beat well together1 then put in

 half a teaspoonful of  salt1 the juice 
of half a lemon1 a pinch of cayenne1 and
 one cupful of  hot water poured in by  
degrees4 ,mix well and put into a       
,bain-marie4  ,stir until the sauce     
becomes of the consistency of thick     
cream1 but  be careful it does not boil4
 ,take it off the fire and stir for some
  minutes4 #8,olandese' sauce ought to  
be quite smooth and creamy4      #8,alla
 ,panna' ,sauce4    ,melt 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      ,suprema ,sauce4 ,no4
 #a4    ,put four quarts of good stock  
into a sauce-pan with two pounds of     
knuckle of veal and the body of a fowl4 
,boil well1 skimming off the  grease1   
add one teaspoonful of salt1 two onions 
7one of them stuck with  cloves71 one   
bouquet1 and a pinch of grated nutmeg4  
,simmer on the hob  until the veal is   
quite cooked1 then strain4 ,add three   

tablespoonfuls  of white roux and stir  
over the fire until it boils4 ,skim1 and
 put it  into a ,bain-marie to reduce4  
,just before serving boil it again and  
add  one ounce of butter and three      
tablespoonfuls of milk of sweet almonds4
      ,suprema ,sauce4 ,no4 #b4    ,put 
the body of a fowl into a sauce-pan1    
cover it with water1 and cook  quickly4 
,take it out as soon as it boils1 drain1
 and wash it well4 ,then  put the fowl  
into a clean sauce-pan1 with one quart  
of veal broth1 one  dessert-spoonful of 
salt1 and a bouquet4 ,cook for          
forty-five minutes1  then pour the broth
 through a strainer into another        
sauce-pan with two  tablespoonfuls of   
white roux1 and stir well4      ,tartara
 ,sauce4 ,no4 #a4    ,take one shallot1 
one tablespoonful of capers1 six sprigs 
of tarragon1  six of chervil1 and two   
gherkins2 chop all up very fine and put 
them  into an earthen bowl with two raw 
yolks of eggs1 half a teaspoonful of    
ground mustard1 a small pinch of salt1  

and one of pepper1 then stir in  7a drop
 at a time7 one teaspoonful of good wine
 vinegar1 and then a  cupful of pure    
olive oil4      ,tartara ,sauce4 ,no4   
#b4    ,wash and mince two anchovies    
with the yolks of two hard-boiled eggs4 
,mince separately some parsley1         
tarragon1 one shallot 7or a small       
onion74 ,put them into a bowl with one  
tablespoonful of white wine  vinegar1   
one and a half of olive oil1 one of     
,french mustard1 and a  little pepper   
and salt4 ,beat up well with a wooden   
spoon till quite  smooth4      ,tomato  
,sauce4 ,no4 #a4    ,mince a quarter of 
an onion1 half a stalk of celery1 a few 
leaves of  sweet basil1 and a bunch of  
parsley1 up fine4 ,add half a cupful of 
pure 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 ,eight or  nine        
tablespoonfuls of conserve can be used  

instead of fresh tomatoes4      ,tomato 
,sauce4 ,no4 #b4    ,take four pounds of
 tomatoes1 cut them in two and put them 
into a  two-quart sauce-pan with two    
wineglassfuls of water1 two             
saltspoonfuls  of salt1 one of pepper1  
and a bouquet4 ,cover the sauce-pan and 
boil for  forty minutes1 stirring often 
to prevent burning2 then strain4 ,make a
  roux in another sauce-pan with one    
ounce of butter1 and three-quarters  of 
an ounce of flour4 ,cook for three      
minutes1 mixing well4 ,take the  roux   
off the fire and pour the tomatoes into 
it a little at a time1  stirring to keep
 it smooth4 ,add two wineglassfuls of   
stock1 put on the  fire1 and cook for   
twenty minutes1 stirring all the time4  
,vellutata ,sauce4    ,put one pound of 
knuckle of veal and any scraps you have 
of fowl into a  well-buttered sauce-pan 
with two or three slices of ham1 two    
carrots1  one onion1 and one tumbler of 
veal broth4 ,when the broth is reduced  
add  twelve mushrooms1 two or three     

shallots1 salt and pepper to taste1 a   
bouquet1 and enough veal broth to cover 
the meat4 ,boil1 skim off the  fat1 and 
let it simmer for one and a half hours4 
,it will keep some days  if well corked 
in a cold place4 ,before using mix white
 roux with it4           99       99    
99       99       99      ,sorrel ,pure4
    ,nip the stalks off a peck of       
sorrel1 wash well1 drain1 and chop up   
fine  with one head of well-washed      
lettuce and a small bunch of chervil4   
,put  all into a sauce-pan and stir over
 a hot fire for three minutes1 then     
place in the oven until well dissolved4 
,add one and a half ounces of  fresh    
butter1 stir until it bubbles1 add half 
a pint of good stock or  beef gravy1 and
 cook for five minutes4      ,sorrel    
,pure 7,maigre74    ,take sorrel as     
above1 but instead of stock or gravy1   
add two yolks of  eggs and half a cupful
 of cream4      ,sorrel ,stewed4        
,wash clean the necessary quantity of   
sorrel1 boil until tender1 then  rub    

through a sieve into a stew-pan4 ,add   
one or two tablespoonfuls of  ,bchamel  
sauce 7see ,sauces1 p4 #aai71 a little  
salt and sugar1 and two  or three ounces
 of fresh butter4 ,stew for a few       
minutes and serve4           99       99
       99       99       99             
,,soups4    ,artichoke ,soup4    ,boil  
three large artichokes for forty        
minutes1 then dry and cut  them in      
pieces and rub through a sieve4 ,put one
 quart of milk in an  earthen pot1 boil1
 add the artichokes1 two ounces of      
butter1 and three  tablespoonfuls of    
flour4 ,stir until the milk thickens1   
add pepper and  salt to taste1 and boil 
for ten minutes1 adding chicken         
forcemeat balls  just before serving4   
7,for the forcemeat balls take four     
tablespoonfuls  of minced raw fowl1 some
 grated bread1 the white of an egg      
beaten up1  and a little salt and       
pepper4 ,place the balls in boiling     
water as you  make them1 and boil for   
ten minutes4 ,take them out with the    

strainer  and put them into the soup47  
,artichoke ,soup 7,pure74    ,cut the   
bottom out of several artichokes1 blanch
 them1 remove the  chokes and boil with 
a little salt1 flour1 and lemon juice4  
,then mash  them and mix with one 7or   
more1 according to the number of people7
  cupful of ,bchamel sauce 7see ,sauces1
 p4 #aai72 rub through a sieve1 add     
enough good stock to make a thick soup1 
and serve with small crotons  7fried    
bread74      ,asparagus ,soup4    ,boil 
a bunch of asparagus in salted water for
 half an hour1 then cut  off their heads
 and put them into a soup-tureen4       
,meanwhile boil one  quart of milk1 mix 
three tablespoonfuls of flour and one of
 butter  together1 and add to the milk2 
stir until it thickens4 ,rub the rest of
  the asparagus through a sieve and add 
to the milk4 ,take it off the  fire1    
season with salt and pepper1 and pour it
 into the tureen on to  the asparagus   
heads4      ,carrot ,soup4    ,put eight
 or ten finely sliced carrots1 one      

onion1 two heads of celery  sliced1 five
 ounces of fresh white haricot beans1   
four ounces of  butter1 and salt and    
pepper to taste1 in a sauce-pan4 ,cook  
over a slow  fire for one hour1 and stir
 from time to time4 ,then add about one 
and  a half quarts of good stock1 boil  
for one and a half hours1 and rub       
through a sieve4 ,thin the pure with    
three quarts of stock1 add half an      
ounce of sugar1 boil for half an hour1  
and serve with crotons 7fried  bread74  
,chestnut ,soup4    ,peel some roast    
chestnuts1 warm them in butter1 moisten 
them with stock  and white wine1 and    
simmer over a slow fire until soft4     
,then pound them  in a mortar1 rub      
through a sieve1 and mix with a thin    
pure of game4  ,heat in a ,bain-marie1  
and serve with small crotons 7fried     
bread74      ,lentil ,soup4 ,no4 #a4    
,soak one pint of lentils in cold water 
all night4 ,strain and wash them  again1
 then put them in an earthen pot with   
two quarts of broth and  simmer for one 

and a half hours4 ,fry one sliced onion1
 a little chopped  parsley and thyme1   
and one bay leaf in two ounces of       
butter4 ,add these  to the lentils and  
simmer for another half-hour4 ,rub      
through a sieve  and boil1 season with  
salt and pepper4 ,serve with crotons    
7fried  bread74      ,lentil ,soup4 ,no4
 #b4    ,put about half a pint of       
well-cleaned1 dry lentils into boiling  
water  in an earthen pot4 ,be careful to
 remove those which float to the        
surface4 ,leave the rest to cook until  
they are quite soft1 then take  them out
 and strain them4 ,meanwhile mix two or 
three anchovies1 a bunch  of parsley and
 some sage1 and mix with some good oil  
in a sauce-pan4  ,when well browned put 
in the lentils4 ,stir well1 add more    
oil1 and cook  over a slow fire1        
stirring from time to time4 ,when ready1
 mix in some  strained stock1 and serve 
with crotons 7fried bread74             
,lettuce ,soup4    ,put the mealy part  
of four potatoes into boiling consomm1  

the blanched  leaves of two heads of    
celery1 one lettuce chopped up1 one pint
 of  green peas1 and two large          
tablespoonfuls of flour well stirred in 
cold  broth4 ,boil for one and a half   
hours1 and serve with crotons 7fried    
bread74      ,potato ,soup #8alla       
,provinciale4'    ,boil and rub two     
pounds of potatoes through a sieve1 put 
them in a  sauce-pan with four ounces of
 good butter1 a little salt1 and half a 
tumbler of cream 7or milk74 ,simmer     
until it is thick like ,polentina  7see 
p4 #ace71 then add six yolks of eggs to 
consolidate it to a paste4  ,cut into   
small dice1 throw them into boiling     
soup1 and cook for five  minutes4 ,just 
before serving sprinkle a little grated 
,parmesan cheese  into the soup4        
,potato ,soup #8alla ,romana4'          
,parboil four large potatoes in one     
quart of water1 when half-cooked  strain
 off the water and pour one pint of     
boiling water on the  potatoes2 add one 
bay leaf1 half an onion1 one head of    

celery1 and  some chopped parsley4 ,boil
 over a slow fire in an earthen pan1 add
 two  ounces of butter and two          
tablespoonfuls of flour1 and mix well4  
,rub  the potatoes through a sieve into 
an earthen pot1 add boiling milk1 a     
little at a time1 and serve hot4        
,pumpkin ,soup4 ,no4 #a4    ,cut two or 
three slices of white pumpkin into small
 dice4 ,put them  into a sauce-pan with 
four ounces of butter1 and cook till    
they take a  golden colour4 ,mince up   
one onion1 some parsley1 sweet basil1   
celery1  thyme1 and 7for those who like 
it7 one clove of garlic4 ,mix well1 and 
add two cloves1 one quart of water1 and 
some butter1 or pure olive oil1  or     
both4 ,boil for one hour1 serve very hot
 with crotons 7fried bread74            
,pumpkin ,soup4 ,no4 #b4    ,take a     
slice 7about one and a half pounds7 of a
 large yellow pumpkin1  peel it and     
remove the seeds4 ,cut into small dice  
and put them into  a sauce-pan with one 
ounce of butter1 a pinch of salt1 one   

ounce  of sugar1 and half a tumblerful  
of water4 ,boil for two hours1 then     
drain1 and put back into the sauce-pan  
with one and a half tumblers  of        
well-boiled milk4 ,as soon as it boils  
pour into the tureen and add  crotons   
7fried bread74      ,onion ,soup4 ,no4  
#a4    ,peel and cut three large        
,spanish onions in slices4 ,put two     
ounces of  butter into a frying-pan1 and
 add the onions when the butter is hot4 
,just before they are browned take them 
off the fire and put them into a        
sauce-pan with two quarts of good stock4
 ,boil slowly for half an hour1  and add
 a little pepper and salt4 ,strain      
through a sieve and serve very  hot4    
,add crotons 7fried bread7 to the soup4 
,onion ,soup #8,pure alla ,soubise4'    
,no4 #b4    ,chop up a few onions1 warm 
them in butter1 but take care they do   
not  brown4 ,stir in three              
tablespoonfuls of pure of white haricot 
beans1  add a pinch of grated nutmeg1   
and rub through a sieve4 ,if the pure is

  too thick add a little stock4 ,serve  
with crotons 7fried bread7 in the  soup4
      ,palestine ,soup4    ,scrape and  
slice six or eight large ,jerusalem     
artichokes and put them  into cold      
water4 ,then place them in boiling      
water1 boil for one hour1  and rub      
through a cullender4 ,mix them with two 
ounces of butter and  three             
tablespoonfuls of flour1 and pour them  
into one quart of boiling  milk1        
stirring continually until thick4       
,season with salt and pepper1  and serve
 with crotons 7fried bread74      ,pea  
,soup4    ,shell four pounds of fresh   
green peas1 put them in an earthen pot1 
cover them with cold water1 and boil for
 twenty minutes4 ,take out one  cupful  
of peas4 ,rub the rest through a sieve1 
and mix in an earthen pot  with one     
quart of milk1 four ounces of butter1   
and two tablespoonfuls  of flour4 ,stir 
until the soup is thick1 add a pinch of 
salt and of  grated nutmeg1 and the     
whole peas1 and serve very hot4         

,polentina #8alla ,veneziana4'    ,put  
two large tablespoonfuls of fine yellow 
,indian-corn meal into one  quart of    
boiling milk4 ,stir continually for     
twenty minutes to prevent  burning1 then
 add one teaspoonful of salt 7or more to
 taste71 and four  to six ounces of     
fresh butter4 ,serve with crotons 7fried
 bread74      ,sorrel ,soup4    ,wash   
and dry two bunches of sorrel4 ,chop it 
fine1 and cook with  two ounces of      
butter until it becomes a pulp4 ,stir in
 one spoonful  of flour1 salt and pepper
 to taste1 and a cupful of water4 ,when 
it  boils add two or more yolks of eggs 
and a cupful of cream4 ,serve with      
crotons 7fried bread74      ,spinach    
,soup #8alla ,modenese4'    ,boil two   
pounds of spinach1 mince fine1 and put  
it in a sauce-pan with  four ounces of  
melted butter4 ,stir well1 add salt to  
taste1 then take  off the fire and mix  
in two eggs1 a little grated cheese1 and
 a pinch  of grated nutmeg4 ,pour this  
pure into boiling broth1 take it off    

the fire after a few minutes1 and cover 
with a salamander2 this will  coagulate 
the eggs and turn the pure into a soft  
green paste4 ,serve  very hot with      
crotons 7fried bread74      ,tomato     
,soup4 ,no4 #a4    ,simmer one quart of 
tomatoes 7or tomato conserve7 in an     
earthen pot  7or enamelled sauce-pan7   
with one pint of good stock 7or water72 
add  one bay leaf1 one stalk of celery1 
a little parsley1 six peppercorns1  and 
one teaspoonful of sugar4 ,meanwhile    
melt one tablespoonful of good  butter  
in another sauce-pan1 and fry one sliced
 onion1 but do not brown  it2 then add  
one tablespoonful of flour1 mix well1   
see that it cooks  without browning4    
,dilute with a little of the tomato     
soup1 season with  salt1 and add the    
rest of the tomatoes4 ,strain through a 
sieve1 beat it  up before serving1 and  
sprinkle small dice of fried bread in   
the soup4      ,tomato ,soup 7,maigre74 
,no4 #b4    ,stew eight or ten tomatoes 
thoroughly1 then rub them through a     

sieve1  and put them in a pot with one  
tablespoonful of soda4 ,when the foaming
  is over add two tablespoonfuls of     
butter 7a little at a time71 one        
teaspoonful of salt1 half a teaspoonful 
of pepper1 and a pinch of  cayenne4     
,meanwhile heat one quart of milk in a  
,bain-marie for about ten  minutes1 and 
add to the tomatoes 7beating well       
together7 just before  serving4         
,turnip ,soup4    ,parboil ten or twelve
 turnips cut into fine strips4 ,strain1 
cook them  over a slow fire in a        
stew-pan with a minced onion browned in 
three  ounces of butter1 add some broth 
7or fish soup for maigre74 ,serve with  
crotons 7fried bread71 and one ounce    
grated ,parmesan cheese4      ,vegetable
 ,soup 7,mixed74    ,cut two potatoes   
and one onion in pieces4 ,fry the onion 
in two ounces  of butter till browned1  
then pour it over the potatoes in an    
earthen  pot1 add two tablespoonfuls of 
rice1 one sliced carrot1 and one quart  
of water4 ,boil for one hour1 then pass 

through a sieve and put back in  the    
pot4 ,moisten two ounces of fine        
,indian-corn meal with a little cold    
milk1 add to the vegetables and then    
pour in half a pint of milk4 ,stir      
until it boils1 season with pepper and  
salt1 and serve with crotons  7fried    
bread74      ,vegetable and ,cream      
,soup4    ,boil three lettuces1 four    
heads of celery1 two onions1 a handful  
of  chervil1 a little sorrel1 tarragon1 
and thyme1 in one quart of water  till  
well stewed4 ,strain off the herbs half 
an hour before dinner1 let  the soup    
cool1 and add one pint of fresh cream   
with the yolks of three  eggs4 ,stir    
well1 put it on the fire to heat1 but do
 not let it boil4           99       99 
99       99       99      ,spinach #8al 
,burro4'    ,wash1 blanch1 and chop up  
fine two pounds of spinach4 ,put it into
  an earthen pot with fresh butter1 and 
salt and pepper to taste4 ,add  two or  
three tablespoonfuls of flour and half a
 pint of milk1 mixing  continually4     

,serve hot with crotons 7fried bread71  
as a garnish4      ,spinach #8alla      
,crema4'    ,wash half a peck of spinach
 in several waters to get the grit out1 
and  put it into a covered earthen pan  
on a brisk fire4 ,stir now and then to  
prevent its burning1 and after fifteen  
minutes put in one tablespoonful  of    
salt4 ,cook five minutes more1 then     
drain1 and when dry chop it up  very    
fine4 ,mix one and a half tablespoonfuls
 of fresh butter1 and one  of flour1 in 
an earthen pot1 and when half-cooked add
 the spinach and a  little salt and     
pepper4 ,cook for five minutes1 pour in 
half a cupful of  good cream1 and cook  
five minutes more1 stirring constantly  
to prevent  burning4 ,serve with crotons
 7fried bread71 or hard boiled eggs     
sliced4      ,spinach ,croquettes4      
,take two pounds of boiled spinach1     
strain1 and chop it up fine4 ,put it    
into an earthen pan with four ounces of 
butter1 some sweet marjoram  chopped up1
 allspice1 sugar1 and grated lemon peel4

 ,mix well over  the fire1 then put in  
one tumbler of milk1 and when it boils  
add two  beaten-up eggs4 ,when thick and
 cooled roll up into croquets1 meanwhile
  make the following batter3 two        
handfuls of flour1 one tablespoonful of 
good olive oil1 half a glass of white   
wine1 and a little salt1 well  mixed    
together4 ,roll the croquets in this and
 fry4 ,serve hot4      ,spinach         
#8,ravioli alla ,fiorentina4'    ,clean 
and wash eight bunches of spinach1 cook 
them in salted boiling  water1 and then 
put them into cold4 ,dry well1 chop up  
very fine1 put  them into a sauce-pan   
and mix well with four ounces of butter1
 eight  ounces of fresh curds 7out of   
which all the water has been pressed71  
two tablespoonfuls of grated ,parmesan  
cheese1 and three yolks of eggs4  ,when 
cold make small balls or rolls of the   
spinach1 flour them well1  and throw    
them into boiling water4 ,as they rise  
to the surface take  them out with a    
strainer1 pour melted butter over them1 

sprinkle with  grated ,parmesan cheese1 
and serve at once4      ,spinach ,fried4
    ,put two or three bunches of spinach
 into an earthen pot with a finely      
chopped up shallot1 and two ounces of   
butter1 and mix well4 ,when  cooked1    
take off the fire1 chop up very fine1   
add one egg1 one ounce  of grated       
cheese1 a pinch of allspice1 and roll up
 into balls or  croquets2 sprinkle with 
flour1 and fry over a quick fire4 ,serve
 very  hot garnished with fried parsley4
 7,n4,b4--,any vegetable1 cardoon1      
cauliflower1 etc41 which is left over1  
can be fried in this way47      ,spinach
 ,pudding with ,mushrooms4 7,bodino con 
,funghi47    ,wash a sufficient quantity
 of spinach well1 boil it in salted     
water  for a few minutes1 drain and     
squeeze out the water thoroughly2 then  
pound it in a mortar and finally rub it 
through a sieve4 ,then put it  in an    
earthen pot with a good-sized piece of  
butter and a few drops of  lemon juice2 
leave it to boil for a short time1 then 

empty it into a  dish1 and when cold add
 the yolks of two or three              
well-beaten-up eggs4  ,put it into a    
well-buttered shape1 leave an empty     
space in the middle1  and cook slowly in
 a ,bain-marie for one hour with fire   
above and  below4 ,when cooked1 turn out
 on a dish and fill the empty space with
  small mushrooms cut up into little    
pieces1 which have been previously      
prepared as in the recipe #8alla        
,spagnuola' 7p4 #ge74      ,spinach #8in
 ,riccioli4'    ,boil a bunch of spinach
 and rub it through a sieve4 ,beat up   
two eggs1  season them with salt and    
pepper1 and mix enough spinach with them
  to make them green4 ,put a little oil 
into the frying-pan1 and when  well     
heated pour a little of the egg in1     
turning the pan about so that  the      
pancake should be as thin as a piece of 
paper1 and dry4 ,toss if  necessary4    
,take it out1 repeat with the rest of   
the egg1 then take  the pancakes1 place 
them one on the top of the other1 and   

cut them  into pieces the width of a    
finger and about two inches long4 ,fry  
them  in butter and grate a little      
,parmesan cheese over them4 ,they make  
an  effective garnish4      ,spinach    
,souffl4    ,take a cupful of spinach   
prepared as in #8,spinach alla ,crema4' 
,beat  up one yolk of an egg1 mix with  
the spinach and stir over the fire      
until the egg is set4 ,then let it cool1
 and before serving stir the            
well-beaten whites of three eggs lightly
 into it4 ,fill china cups1 or  buttered
 paper forms1 half full1 put them into a
 hot oven for ten or  fifteen minutes1  
and serve at once4 ,if too little baked1
 or not served  at once1 the souffl will
 be spoiled4           99       99      
99       99       99      ,tomatoes     
,broiled4    ,slice large ripe tomatoes 
7without peeling them71 broil or toast  
them  until slightly browned4 ,place    
them on a hot dish and pour boiling     
melted butter1 mixed with a very little 
good wine vinegar1 salt1  pepper1 and   

mustard1 over them4      ,tomatoes #8in 
,conchiglia4'    ,cut five or six       
tomatoes in half 7do not peel them71 put
 them in an  earthen pan with bits of   
butter1 and sprinkle with salt and      
pepper4  ,bake for about one hour1 or   
until the tomatoes are soft4 ,meanwhile 
prepare squares of buttered toast1 place
 a half tomato on each square  of toast1
 pour sauce #8alla ,panna' 7see ,sauces1
 p4 #abe7 round them1 and  serve4       
,tomatoes #8al ,forno4' ,no4 #a4        
,scald1 peel1 and mash up eight or ten  
tomatoes1 add one teaspoonful  of salt1 
and one saltspoonful of pepper4 ,put a  
layer of bread-crumbs  into a shallow   
baking-dish1 lay the tomatoes on them1  
and sprinkle with  one tablespoonful of 
sugar1 and a few drops of onion juice4  
,then cover  the tomatoes with a large  
cupful of bread crumbs moistened with   
one  tablespoonful of melted butter4    
,bake half an hour in a hot oven1 and   
serve in the baking-dish4      ,tomatoes
 #8al ,forno4' ,no4 #b4    ,scald and   

peel six or eight tomatoes1 slice off   
their tops1 and scoop  out a little of  
the inside4 ,drop a little oil into each
 tomato and a  small pinch of salt and  
pepper1 replace their tops1 sprinkle    
them with  grated bread1 salt and       
pepper1 place each on a slice of bread  
in a  tinned dish1 add a little pure    
olive oil1 and bake for twenty minutes4 
,tomatoes #8al ,forno4' ,no4 #c4        
,scald and peel six or eight tomatoes1  
take out their seeds1 and place  them in
 a tinned dish4 ,meanwhile mix one      
tablespoonful of flour1 one  of fresh   
butter1 four or five fresh mushrooms1   
some parsley chopped  up with one       
shallot1 a little salt and pepper1 and  
some thick pure  7or conserve7 of       
tomatoes in a sauce-pan1 and stir well4 
,fill each  tomato with this1 sprinkle  
them with grated bread1 put four or five
  tablespoonfuls of pure olive oil in   
the tin dish1 and bake for ten  minutes1
 then brown with a salamander4          
,tomatoes #8,fritti4'    ,cut six fine  

ripe tomatoes in half and put them in a 
shallow pan with  the peel downwards4   
,add four ounces of butter1 sprinkle    
with pepper and  salt1 and put them in  
the oven for ten minutes1 then fry them 
slowly on  the fire 7do not turn them74 
,when cooked place them carefully on a  
hot  dish1 put the pan on the fire      
again1 and brown the butter1 adding two 
tablespoonfuls of flour1 mix well1 then 
add one pint of milk1 and stir  until it
 boils4 ,season with salt and pepper1   
pour it over the tomatoes  and serve    
hot4      ,tomatoes #8alla ,graticola4' 
,cut four or five tomatoes in half      
without peeling them4 ,put them on  the 
gridiron1 dust them with salt and       
pepper1 and cook over a moderate  fire4 
,then place them on a hot dish and pour 
a white sauce over them4  ,serve with   
crotons 7fried bread74      ,tomatoes   
,iced4    ,scald and peel small round   
tomatoes1 ice them1 and serve them whole
  with sauce #8,francese' 7see ,sauces1 
p4 #abc7 separate4      ,tomatoes #8all'

 ,indiana4'    ,wash half a pint of rice
 in several waters4 ,take two pounds of 
boiled  and strained tomatoes 7or tomato
 conserve71 season with a little salt   
and allspice4 ,put alternate layers of  
tomato and of rice in a pie-dish1  and  
finish off with a layer of tomato       
covered with grated bread-crumbs        
moistened with melted butter4 ,bake in a
 moderate oven for a good  half-hour1   
and serve in the pie-dish4              
,tomatoes #8al ,pane4'    ,peel and cut 
in slices six or more 7according to the 
size of your dish7  ripe tomatoes1 and  
lay them in a baking-dish with alternate
 layers of  bread-crumbs and bits of    
good butter4 ,season each layer of      
tomatoes  with sugar1 pepper1 and salt4 
,the upper layer must be bread-crumbs   
moistened with melted butter4 ,bake in a
 moderate oven for half an hour1  and   
serve in the baking-dish4      ,tomato  
,pudding4    ,scald1 peel1 and slice    
eight tomatoes4 ,squeeze out            
three-quarters of  their juice into a   

bowl through a cloth1 then chop them up 
with two  tablespoonfuls of breadcrumbs1
 a little salt1 sugar1 and pepper1 and a
  tablespoonful of melted butter4 ,pour 
them into a well-buttered mould  and put
 on the lid4 ,place the mould in a pot  
of boiling water1 and boil  hard for one
 hour2 then turn out on a dish4         
,meanwhile heat the tomato  juice1      
season with sugar1 salt1 and pepper1 mix
 in one tablespoonful of  butter rolled 
in flour1 boil one minute1 then pour    
over the pudding and  serve4            
,tomato ,pure4    ,scald and peel about 
eighteen ounces of ripe tomatoes1 and   
take out  the stem end4 ,cut them up and
 put them in an earthen pan with a      
little  salt1 pepper1 a bouquet1 and one
 sliced onion4 ,stir over a moderate    
fire1 parboil1 and then rub through a   
sieve4 ,make a roux with one  ounce of  
good butter and one tablespoonful of    
flour1 cook for five  minutes1 then pour
 the tomatoes into the roux1 add two    
ounces of meat  jelly1 and reduce for   

five minutes4 ,strain through a         
cullender and put  into a ,bain-marie   
until wanted4      ,tomatoes            
#8,ripieni4'    ,choose twelve large and
 smooth tomatoes1 cut off the stem end  
and take  out the seeds4 ,put four      
ounces of grated bread1 one quarter of  
an onion  minced1 a little salt1 and two
 ounces of butter into a frying-pan2 mix
  well and then fill the tomatoes with  
it4 ,put them in an earthen pan and     
cook for half an hour over a hot fire1  
serve very hot4      ,tomatoes #8al     
,riso4'    ,take the pulp of six        
tomatoes and put it in a sauce-pan with 
two ounces  of butter4 ,cook thoroughly1
 then strain through a sieve1 add one   
large  cupful of consomm1 and cook till 
reduced one quarter4 ,meanwhile cook    
some rice in consomm1 when done add the 
tomatoes1 stir1 and serve hot4          
,tomatoes ,stewed4    ,scald and peel   
six large fresh tomatoes and cut each   
into six pieces4  ,cook in an earthen   
pot slowly for twenty minutes with one  

and a half  ounces of fresh butter1 one 
teaspoonful of salt1 one of pepper1 and 
half a teaspoonful of grated nutmeg4    
,then add half a teaspoonful of         
powdered sugar1 stir well1 cook for two 
or three minutes1 and serve hot4        
,tomatoes #8in ,umido4'    ,scald1 peel1
 and cut into bits twelve fine tomatoes1
 put them into  an earthen pan and cook 
slowly for about half an hour4 ,then add
 one  tablespoonful of butter1 a pinch  
of sugar1 some drops of onion juice1    
and a little pepper and salt4 ,cook for 
twenty minutes1 and serve hot4          
,tomatoes #8con ,uova4'    ,choose round
 tomatoes of about equal size1 and peel 
them4 ,cut off their  tops1 take out    
their insides1 and drop a raw egg into  
each1 replace the  top as cover4 ,put   
the tomatoes into a baking-dish1 and    
bake for about  ten minutes 7until the  
eggs have set74 ,serve up on the        
baking-dish very  hot1 with a sauce     
,bchamel 7see ,sauces1 p4 #aai71 or some
 brown gravy4           99       99     

99       99       99      ,truffles in  
,champagne4    ,wash and brush well     
twelve truffles in warm water1 then     
rinse them in  cold water and drain4    
,lay slices of bacon in the bottom of a 
stew-pan1  and place the truffles on    
them4 ,put in a bouquet1 sprinkle with a
  little salt1 add some good stock1 half
 a bottle of champagne1 and boil4       
,cover the pan well1 put fire above and 
below1 and cook for one hour4  ,see     
whether they are done 7they should yield
 to the touch71 then drain  well1 and   
serve in a folded napkin4      ,truffles
 and ,cheese4    ,wash1 brush1 and clean
 eight ounces of truffles1 and slice    
them4  ,meanwhile fry four ounces of    
butter with one or two tablespoonfuls of
  pure olive oil2 put in the sliced     
truffles with four ounces of good       
,swiss cheese cut in fine slices4 ,mix  
well together over a brisk fire  for ten
 minutes4 ,season with pepper and salt1 
and serve very hot with  crotons 7fried 
bread74      ,truffles 7,maigre74       

,wash1 brush1 and clean some truffles1  
cut them in slices1 and put them  in a  
stew-pan with some fish soup4 ,add a    
bouquet1 season with pepper  and salt1  
and stew over a small fire4 ,when done  
thicken the sauce with  a maigre roux1  
take out the bouquet1 and serve hot4    
,truffles in ,omelette4    ,beat up     
eight fresh eggs for an omelette1 add a 
very little salt and a  pinch of grated 
nutmeg4 ,cut up fine four ounces of     
truffles already  boiled in ,madeira    
wine1 warm up with one pint of good     
gravy reduced  with ,madeira wine4 ,make
 the omelette1 and put the truffles in  
as you  turn it over4      ,truffles    
#8alla ,panna4'    ,wash1 brush1 peel1  
and clean twenty or twenty-four         
truffles1 and put  them into an earthen 
pan with four ounces of butter1 a little
 salt1 one  glass of white ,rhine wine1 
and three tablespoonfuls of reduced     
stock4  ,put a layer of sauce #8alla    
,panna' 7see ,sauces1 p4 #abe7 in the   
bottom of  a silver 7or enamelled7      

sauce-pan1 then a third of the truffles1
 cover  them again with a layer of      
sauce1 add half the remaining truffles1 
and  some more sauce2 at last the rest  
of the truffles must be covered with    
sauce sprinkled with grated ,parmesan   
cheese and browned quickly with  the    
salamander just before serving4 ,the    
truffles may be cooked and  served in   
shells instead of a sauce-pan4          
,truffles ,sauts4    ,wash1 brush1 and  
clean about one pound of truffles1 cut  
them in thin  slices1 and put them into 
a stew-pan with a quarter of a pound of 
butter1 one teaspoonful of salt1 half a 
teaspoonful of sugar1 and  a            
saltspoonful of grated nutmeg4 ,warm    
over the fire1 then add one  gill of    
broth1 and half a tablespoonful of flour
 mixed with half a  tablespoonful of    
butter4 ,stir well1 boil1 and serve on  
toast4      ,truffles ,stewed4    ,wash1
 brush1 and clean some truffles1 cut    
them in slices1 and put them  into a    
small stew-pan with three or four slices

 of ham1 a pinch of  pepper1 one cupful 
7or more7 of good gravy1 and a bouquet4 
,stew gently  over a small fire until   
the truffles are tender1 take out the   
ham and  the bouquet1 add some good     
brown gravy1 and serve4      ,truffles  
#8sul tovagliolo4'    ,wash1 brush1 and 
clean some truffles thoroughly1 boil    
with veal stock  and a glass of ,madeira
 wine4 ,then serve in a napkin with good
 fresh  butter separate4                
,printed by ,t4 and ,a4 ,,constable1    
,printers to ,her ,majesty at the       
,edinburgh ,university ,press