,,the ,,cook',s ,,decameron  ,a ,study  
,in ,taste   ,containing ,over ,two     
,hundred ,recipes ,for ,italian ,dishes 
,by ,mrs4 ,w4 ,g4 ,waters   ,show me a  
pleasure like dinner1 which comes every 
day and lasts an hour4-- ,talleyrand    
circa #aija    ,to  ,a4 ,v4  ,in memory 
of ,certain ,ausonian ,feasts           
,preface  ,montaigne in one of his      
essays99 mentions the high excellence   
,italian cookery had attained in his    
day4 ,i have entered into this          
,discourse upon the ,occasion of an     
,italian ,i lately receiv'd into my     
,service1 and who was ,clerk of the     
,kitchen to the late ,cardinal ,caraffa 
till his ,death4 ,i put this ,fellow    
upon an ,account of his office3 ,where  
he fell to ,discourse of this           
,palate-,science1 with such a settled   
,countenance and ,magisterial ,gravity1 
as if he had been handling some profound
 ,point of ,divinity4 ,he made a        
,learned ,distinction of the several    
sorts of ,appetites1 of that of a ,man  

before he begins to eat1 and of those   
after the second and third ,service3    
,the ,means simply to satisfy the first1
 and then to raise and acute the other  
two3 ,the ordering of the ,sauces1 first
 in general1 and then proceeded to the  
,qualities of the ,ingredients1 and     
their ,effects3 ,the ,differences of    
,sallets1 according to their seasons1   
which ought to be serv'd up hot1 and    
which cold3 ,the ,manner of their       
,garnishment and ,decoration1 to render 
them yet more acceptable to the ,eye    
after which he entered upon the ,order  
of the whole ,service1 full of weighty  
and important ,considerations4  ,it is  
consistent with ,montaigne's            
large-minded habit thus to applaud the  
gifts of this master of his art who     
happened not to be a ,frenchman4 ,it is 
a canon of belief with the modern       
,englishman that the ,french alone can  
achieve excellence in the art of        
cookery1 and when once a notion of this 
sort shall have found a lodgment in an  

,englishman's brain1 the task of        
removing it will be a hard one4 ,not for
 a moment is it suggested that          
,englishmen or any one else should cease
 to recognise the sovereign merits of   
,french cookery2 all that is entreated  
is toleration1 and perchance approval1  
of cookery of other schools4 ,but the   
favourable consideration of any plea of 
this sort is hindered by the fact that  
the vast majority of ,englishmen when   
they go abroad find no other school of  
cookery by the testing of which they may
 form a comparison4 ,this universal     
prevalence of ,french cookery may be    
held to be a proof of its supreme       
excellence--that it is first1 and the   
rest nowhere2 but the victory is not so 
complete as it seems1 and the facts     
would bring grief and humiliation rather
 than patriotic pride to the heart of a 
,frenchman like ,brillat-,savarin4 ,for 
the cookery we meet in the hotels of the
 great ,european cities1 though it may  
be based on ,french traditions1 is not  

the genuine thing1 but a bastard1       
cosmopolitan growth1 the same           
everywhere1 and generally vapid and     
uninteresting4 ,french cookery of the   
grand school suffers by being associated
 with such commonplace achievements4 ,it
 is noted in the following pages how    
rarely ,english people on their travels 
penetrate where true ,italian cookery   
may be tasted1 wherefore it has seemed  
worth while to place within the reach of
 ,english housewives some ,italian      
recipes which are especially fitted for 
the presentation of ,english fare to    
,english palates under a different and  
not unappetising guise4 ,most of them   
will be found simple and inexpensive1   
and special care has been taken to      
include those recipes which enable the  
less esteemed portions of meat and the  
cheaper vegetables and fish to be       
treated more elaborately than they have 
hitherto been treated by ,english cooks4
  ,the author wishes to tender her      
acknowledgments to her husband for      

certain suggestions and emendations made
 in the revision of the introduction1   
and for his courage in dining1 greatly  
daring1 off many of the dishes4 ,he     
still lives and thrives4 ,also to ,mrs4 
,mitchell1 her cook1 for the interest   
and enthusiasm she has shown in the     
work1 for her valuable advice1 and for  
the care taken in testing the recipes4  
,contents       ,prologue        ,part  
,i       ,the ,first ,day      ,the     
,second ,day4      ,the ,third ,day4    
,the ,fourth ,day      ,the ,fifth ,day4
      ,the ,sixth ,day4      ,the       
,seventh ,day      ,the ,eighth ,day    
,the ,ninth ,day4      ,the ,tenth ,day4
        ,part ,,ii--,recipes            
,sauces       ,no4           #a4        
,espagnole or ,brown ,sauce4            
#b4 ,velute ,sauce4           #c4       
,bechamel ,sauce4           #d4         
,mirepoix ,sauce 7for masking74         
#e4 ,genoese ,sauce4           #f4      
,italian ,sauce4           #g4 ,ham     
,sauce 7,salsa di ,prosciutto74         

#h4 ,tarragon ,sauce4           #i4     
,tomato ,sauce4          #aj4 ,tomato   
,sauce ,piquante4          #aa4         
,mushroom ,sauce4          #ab4         
,neapolitan ,sauce4          #ac4       
,neapolitan ,anchovy ,sauce4            
#ad4 ,roman ,sauce 7,salsa ,agro-dolce74
          #ae4 ,roman ,sauce 7another   
way74          #af4 ,supreme ,sauce4    
#ag4 ,pasta marinate 7for masking       
,italian ,frys74          #ah4 ,white   
,villeroy4         ,soups          #ai4 
,clear ,soup4          #bj4 ,zuppa      
,primaverile 7,spring ,soup74           
#ba4 ,soup alla ,lombarda4          #bb4
 ,tuscan ,soup4          #bc4 ,venetian 
,soup4          #bd4 ,roman ,soup4      
#be4 ,soup alla ,nazionale4             
#bf4 ,soup alla ,modanese4          #bg4
 ,crotopo ,soup4          #bh4 ,soup    
all',imperatrice4          #bi4         
,neapolitan ,soup4          #cj4 ,soup  
with ,risotto4          #ca4 ,soup alla 
,canavese4          #cb4 ,soup alla     
,maria l'ia4          #cc4 ,zuppa       

d',erbe 7,lettuce ,soup74          #cd4 
,zuppa ,regina di ,riso 7,queen's soup74
         ,minestre          #ce4 ,a     
,condiment for ,seasoning ,minestre1 c4 
#cf4 ,minestra alla ,casalinga4         
#cg4 ,minestra of ,rice and ,turnips4   
#ch4 ,minestra alla ,capucina4          
#ci4 ,minestra of ,semolina4            
#dj4 ,minestrone alla ,milanese4        
#da4 ,minestra of ,rice and ,cabbage4   
#db4 ,minestra of ,rice and ,celery4    
#dc4 ,anguilla alla ,milanese 7,eels74  
#dd4 ,filletti di ,pesce alla ,villeroy 
7,fillets of ,fish74          #de4      
,astachi all',italiana 7,lobster74      
#df4 ,baccala alla ,giardiniera 7,cod74 
#dg4 ,triglie alla ,marinara 7,mullet74 
#dh4 ,mullet alla ,tolosa4          #di4
 ,mullet alla ,triestina4          #ej4 
,whiting alla ,genovese4          #ea4  
,merluzzo in ,bianco 7,cod74            
#eb4 ,merluzzo in ,salamoia 7,cod74     
#ec4 ,baccala in ,istufato 7,haddock74  
#ed4 ,naselli con ,piselli 7,whiting74  
#ee4 ,ostriche alla ,livornese          

7,oysters74          #ef4 ,ostriche alla
 ,napolitana  7,oysters74          #eg4 
,ostriche alla ,neneziana 7,oysters74   
#eh4 ,pesci diversi alla ,casalinga     
7,fish74          #ei4 ,pesce alla      
,genovese 7,sole or ,turbot74           
#fj4 ,sogliole in ,zimino 7,sole74      
#fa4 ,sogliole al tegame 7,sole74       
#fb4 ,sogliole alla ,livornese 7,sole74 
#fc4 ,sogliole alla ,veneziana 7,sole74 
#fd4 ,sogliole alla parmigiana 7,sole74 
#fe4 ,salmone alla ,genovese 7,salmon74 
#ff4 ,salmone alla ,perigo 7,salmon74   
#fg4 ,salmone alla giardiniera          
7,salmon74          #fh4 ,salmone alla  
,farnese 7,salmon74          #fi4       
,salmone alla ,santa ,fiorentina        
7,salmon74          #gj4 ,salmone alla  
,francesca 7,salmon74          #ga4     
,fillets of ,salmon in ,papiliotte4     
,beef1 ,mutton1 ,veal1 ,lamb1 c4        
#gb4 ,manzo alla ,certosina 7,fillet of 
,beef74          #gc4 ,stufato alla     
,fiorentina 7,stewed ,beef74            
#gd4 ,coscia di ,manzo al ,forno 7,rump 

,steak74          #ge4 ,polpettine alla 
,salsa ,piccante 7,beef ,olives74       
#gf4 ,stufato alla ,milanese 7,stewed   
,beef74          #gg4 ,manzo ,marinato  
,arrosto 7,marinated ,beef74            
#gh4 ,manzo con sugo di ,barbabietole   
7,fillet of ,beef74          #gi4 ,manzo
 in ,insalata 7,marinated ,beef74       
#hj4 ,filetto di ,bue con ,pistacchi    
7,fillets of ,beef with ,pistacchios74  
#ha4 ,scalopini di ,rizo 7,beef with    
,risotto74          #hb4 ,tenerumi alla 
,piemontese 7,tendons of ,veal74        
#hc4 ,bragiuole di ,vitello 7,veal      
,cutlets74          #hd4 ,costolette    
alla ,monza 7,veal ,cutlets74           
#he4 ,vitello alla ,pellegrina 7,breast 
of ,veal74          #hf4 ,frittura      
,piccata al ,marsala 7,fillet of ,veal74
          #hg4 ,polpettine ,distese     
7,veal ,olives74          #hh4 ,coste di
 ,vitello ,imboracciate 7,ribs of       
,veal74          #hi4 ,costolette di    
,montone alla ,nizzarda 7,mutton        
,cutlets74          #ij4 ,petto di      

,castrato all',italiana 7,breast of     
,mutton74          #ia4 ,petto di       
,castrato alla ,salsa piccante 7,breast 
of ,mutton74          #ib4 ,tenerumi d' 
,agnello alla ,villeroy 7,tendons of    
,lamb74          #ic4 ,tenerumi d'      
,agnello alla ,veneziana 7,tendons of   
,lamb74          #id4 ,costoletto       
d',agnello alla ,costanza 7,lamb        
,cutlets74         ,tongue1 ,sweetbread1
 ,calf's ,head1 ,liver1 ,sucking ,pig1  
c4          #ie4 ,timballo alla ,romana4
          #if4 ,timballo alla ,lombarda4
          #ig4 ,lingua alla ,visconti   
7,tongue74          #ih4 ,lingua di     
,manzo al ,citriuoli 7,tongue with      
,cucumber74          #ii4 ,lingue di    
,castrato alla ,cuciniera 7,sheep's     
,tongues74         #ajj44 ,lingue di    
,vitello all',italiana 7,calves'        
,tongues74         #aja4 ,porcelletto   
alla ,corradino 7,sucking ,pig74        
#ajb4 ,porcelletto da ,latte in         
,galantina 7,sucking ,pig74             
#ajc4 ,ateletti alla ,sarda4            

#ajd4 ,ateletti alla ,genovese4         
#aje4 ,testa di ,vitello alla           
,sorrentina 7,calf's ,head74            
#ajf4 ,testa di ,vitello con ,salsa     
,napoletana 7,calf's head74             
#ajg4 ,testa di ,vitello alla ,pompadour
 7,calf's ,head74         #ajh4 ,testa  
di ,vitello alla ,sanseverino 7,calf's  
,head74         #aji4 ,testa di ,vitello
 in ,frittata 7,calf's ,head74          
#aaj4 ,zampetti 7,calves' ,feet74       
#aaa4 ,bodini ,marinati4         #aab4  
,animelle alla ,parmegiana              
7,sweetbread74         #aac4 ,animelle  
in ,cartoccio 7,sweetbread74            
#aad4 ,animelle all',italiana           
7,sweetbread74         #aae4 ,animelle  
,lardellate 7,sweetbread74         #aaf4
 ,frittura di ,bottoni e di ,animelle   
7,sweetbreads and      ,mushrooms74     
#aag4 ,cervello in ,filiserbe 7,calf's  
,brains74         #aah4 ,cervello alla  
,milanese 7,calf's ,brains74            
#aai4 ,cervello alla ,villeroy 7,calf's 
,brains74         #abj4 ,frittuta of    

,cervello 7,calf's ,brains74            
#aba4 ,cervello alla ,frittata ,montano 
7,calf's ,brains74         #abb4        
,marinata di ,cervello alla ,villeroy   
7,calf's ,brains74         #abc4 ,minuta
 alla ,milanese 7,lamb's ,sweetbread74  
#abd4 ,animelle al ,sapor di ,targone   
7,lamb's ,fry74         #abe4 ,fritto   
,misto alla ,villeroy4         #abf4    
,fritto ,misto alla ,piemontese4        
#abg4 ,minuta di ,fegatini 7,ragout of  
,fowls' ,livers74         #abh4 ,minuta 
alla ,visconti 7,chickens' ,livers74    
#abi4 ,croutons alla ,principessa4      
#acj4 ,croutons alla ,romana4           
,fowl1 ,duck1 ,game1 ,hare1 ,rabbit1 c4 
#aca4 ,soffiato di ,cappone 7,fowl      
,souffle74         #acb4 ,pollo alla    
,fiorentina 7,chicken74         #acc4   
,pollo ali',oliva 7,chicken74           
#acd4 ,pollo alla ,villereccia          
7,chicken74         #ace4 ,pollo alla   
,cacciatora 7,chicken74         #acf4   
,pollastro alla ,lorenese 7,fowl74      
#acg4 ,pollastro in ,fricassea al ,burro

 7,fowl74         #ach4 ,pollastro in   
istufa di ,pomidoro 7,braized ,fowl74   
#aci4 ,cappone con ,riso 7,capon with   
,rice74         #adj4 ,dindo ,arrosto   
alla ,milanese 7,roast ,turkey74        
#ada4 ,tacchinotto all',istriona        
7,turkey ,poult74         #adb4 ,fagiano
 alla ,napoletana 7,pheasant74          
#adc4 ,fagiano alla ,perigo 7,pheasant74
         #add4 ,anitra ,selvatica 7,wild
 ,duck74         #ade4 ,perniciotti alla
 ,gastalda 7,partridges74         #adf4 
,piccioni alla ,diplomatica 7,snipe74   
#adg4 ,piccioni alla minute 7,pigeons7  
#adh4 ,piccioni in ,ripieno 7,stuffed   
,pigeons74         #adi4 ,lepre in      
istufato 7,stewed ,hare74         #aej4 
,lepre ,agro-dolce 7,hare74             
#aea4 ,coniglio alla ,provenzale        
7,rabbit74         #aeb4 ,coniglio      
arrostito alla ,corradino 7,roast       
,rabbit74         #aec4 ,coniglio in    
salsa ,piccante 7,rabbit74              
,vegetables         #aed4 ,asparagi alla
 salsa ,suprema 7,asparagus74           

#aee4 ,cavoli di ,bruxelles alla        
,savoiarda 7,brussels ,sprouts74        
#aef4 ,barbabietola alla ,parmigiana    
7,beetroot74         #aeg4 ,fave alla   
,savoiarda 7,beans74         #aeh4      
,verze alla ,capuccina 7,cabbage74      
#aei4 ,cavoli fiori alla ,lionese       
7,cauliflower74         #afj4 ,cavoli   
fiori fritti 7,cauliflower74            
#afa4 ,cauliflower alla ,parmigiana4    
#afb4 ,cavoli ,fiori ,ripieni4          
#afc4 ,sedani alla l'armigiana          
7,celery74         #afd4 ,sedani ,fritti
 all',italiana 7,celery74         #afe4 
,cetriuoli alla ,parmigiana 7,cucumber74
         #aff4 ,cetriuoli alla ,borghese
 7,cucumber74         #afg4 ,carote al  
sughillo 7,carrots74         #afh4      
,carote e piselli alla panna 7,carrots  
and peas74         #afi4 ,verze alla    
,certosina 7,cabbage74         #agj4    
,lattughe al sugo 7,lettuce74           
#aga4 ,lattughe farcite alla ,genovese  
7,lettuce74         #agb4 ,funghi       
cappelle infarcite 7,stuffed            

,mushrooms74         #agc4 ,verdure     
miste 7,macedoine of ,vegetables74      
#agd4 ,patate alla crema 7,potatoes in  
cream74         #age4 ,cestelline cli   
patate alla giardiniera 7,potatoes74    
#agf4 ,patate al ,pomidoro 7,potatoes   
with ,tomato ,sauce74         #agg4     
,spinaci alla ,milanese 7,spinach74     
#agh4 ,insalata di patate 7,potato      
salad74         #agi4 ,insalata alla    
,navarino 7,salad74         #ahj4       
,insalata di pomidoro 7,tomato ,salad74 
#aha4 ,tartufi alla ,dino 7,truffles74  
,macaroni1 ,rice1 ,polenta1 ,all ,other 
,italian ,pastes         #ahb4 ,macaroni
 with ,tomatoes ,macaroni alla          
,casalinga4         #ahc4 ,macaroni al  
,sughillo4         #ahd4 ,macaroni alla 
,livornese4         #ahf4 ,tagliarelle  
and ,lobster4         #ahg4 ,polenta4   
#ahh4 ,polenta ,pasticciata4            
#ahi4 ,battuffoli4         #aij4        
,risotto all',italiana4         #aia4   
,risotto alla ,genoxese4         #aib4  
,risotto alla ,spagnuola4         #aic4 

,risotto alla ,capuccina4         #aid4 
,risotto alla ,parigina4         #aie4  
,ravioli4         #aif4 ,ravioli alla   
,fiorentina4         #aig4 ,gnoechi alla
 ,romana4         #aih4 ,gnoechi alla   
,lombarda4         #aii4 ,frittata di   
,riso 7,savoury ,rice ,pancake74        
,omelettes and ,other ,egg ,dishes      
#bjj4 ,uova ai ,tartufi 7,eggs with     
,truffles74         #bja4 ,uova al      
,pomidoro 7,eggs and ,tomatoes74        
#bjb4 ,uova ripiene 7,canapes of ,egg74 
#bjc4 ,uova alla ,fiorentina 7,eggs74   
#bjd4 ,uova in fili 7,egg ,canapes74    
#bje4 ,frittata di funghi 7,mushroom    
,omelette74         #bjf4 ,frittata eon 
,pomidoro 7,tomato ,omelette74          
#bjg4 ,frittata con ,asparagi           
7,asparagus ,omelette74         #bjh4   
,frittata eon erbe 7,omelette with      
,herbs74         #bji4 ,frittata        
,montata 7,omelette ,souffle'74         
#baj4 ,frittata di ,proseiutto 7,ham    
,omelette74         ,sweets and ,cakes  
#baa4 ,bodino off ,semolina4            

#bab4 ,crema rappresa 7,coffee ,cream74 
#bac4 ,crema ,montata alle ,fragole     
7,strawberry ,cream74         #bad4     
,croccante di ,mandorle 7,cream         
,nougat74         #bae4 ,crema tartara  
alla ,caramella 7,caramel ,cream74      
#baf4 ,cremona ,cake4         #bag4     
,cake alla ,tolentina4         #bah4    
,riso all',imperatrice4         #bai4   
,amaretti leggier 7,almond ,cakes74     
#bbj4 ,cakes alla ,livornese4           
#bba4 ,genoese ,pastry4         #bbb4   
,zabajone4         #bbc4 ,iced          
,zabajone4         #bbd4 ,panforte di   
,siena 7,sienese ,hardbake74            
,new ,century ,sauce         #bbe4 ,fish
 ,sauce4         #bbf4 ,sauce ,piquante 
7for ,meat1 ,fowl1 ,game1 ,rabbit1 c474 
#bbg4 ,sauce for ,venison1 ,hare1 c4    
#bbh4 ,tomato ,sauce ,piquante4         
#bbi4 ,sauce for ,roast ,pork1 ,ham1 c4 
#bcj4 ,for masking ,cutlets1 c4         
,,part ,i4 ,,the ,,cook',s ,,decameron  
,prologue  ,the ,marchesa di            
,sant',andrea finished her early morning

 cup of tea1 and then took up the batch 
of correspondence which her maid had    
placed on the tray4 ,the world had a way
 of treating her in kindly fashion1 and 
hostile or troublesome letters rarely   
veiled their ugly faces under the       
envelopes addressed to her2 wherefore   
the perfection of that pleasant         
half-hour lying between the last sip of 
tea and the first step to meet the new  
day was seldom marred by the perusal of 
her morning budget4 ,the apartment which
 she graced with her seemly presence was
 a choice one in the ,mayfair ,hotel1   
one which she had occupied for the past 
four or five years during her spring    
visit to ,london2 a visit undertaken to 
keep alive a number of pleasant ,english
 friendships which had begun in ,rome or
 ,malta4 ,london had for her the        
peculiar attraction it has for so many  
,italians1 and the weeks she spent upon 
its stones were commonly the happiest of
 the year4  ,the review she took of her 
letters before breaking the seals first 

puzzled her1 and then roused certain    
misgivings in her heart4 ,she recognised
 the handwriting of each of the nine    
addresses1 and at the same time recalled
 the fact that she was engaged to dine  
with every one of the correspondents of 
this particular morning4 ,why should    
they all be writing to her8 ,she had    
uneasy forebodings of postponement1 and 
she hated to have her engagements       
disturbed2 but it was useless to prolong
 suspense1 so she began by opening the  
envelope addressed in the familiar      
handwriting of ,sir ,john ,oglethorpe1  
and this was what ,sir ,john had to     
say--  ,my ,dear ,marchesa1 words1      
whether written or spoken1 are powerless
 to express my present state of mind4   
,in the first place1 our dinner on      
,thursday is impossible1 and in the     
second1 ,i have lost ,narcisse and      
forever4 ,you commented favourably upon 
that supreme of lobster and the ,ris de 
,veau a la ,renaissance we tasted last  
week1 but never again will you meet the 

handiwork of ,narcisse4 ,he came to me  
with admirable testimonials as to his   
artistic excellence2 with regard to his 
moral past ,i was1 ,i fear1 culpably    
negligent1 for ,i now learn that all the
 time he presided over my stewpans he   
was wanted by the ,french police on a   
charge of murdering his wife4 ,a young  
lady seems to have helped him2 so ,i    
fear ,narcisse has broken more than one 
of the commandments in this final       
escapade4 ,the truly great have ever    
been subject to these momentary         
aberrations1 and ,narcisse being now in 
the hands of justice--so called--our    
dinner must needs stand over1 though    
not1 ,i hope1 for long4 ,meantime the   
only consolation ,i can perceive is the 
chance of a cup of tea with you this    
afternoon4  ,j4 ,o4  ,sir ,john         
,oglethorpe had been her husband's      
oldest and best friend4 ,he and the     
,marchesa had first met in ,sardinia1   
where they had both of them gone in     
pursuit of woodcock1 and since the      

,marchesa had been a widow1 she and ,sir
 ,john had met either in ,rome or in    
,london every year4 ,the dinner so      
tragically manque had been arranged to  
assemble a number of ,anglo-,italian    
friends2 and1 as ,sir ,john was as      
perfect as a host as ,narcisse was as a 
cook1 the disappointment was a heavy    
one4 ,she threw aside the letter with a 
gesture of vexation1 and opened the     
next4  ,sweetest ,marchesa1 it began1   
how can ,i tell you my grief at having  
to postpone our dinner for ,friday4 ,my 
wretched cook 7,i gave her seventy-five 
pounds a year71 whom ,i have long       
suspected of intemperate habits1 was    
hopelessly inebriated last night1 and   
had to be conveyed out of the house by  
my husband and a dear1 devoted friend   
who happened to be dining with us1 and  
deposited in a four-wheeler4 ,may ,i    
look in tomorrow afternoon and pour out 
my grief to you8 ,yours cordially1      
,pamela ,st4 ,aubyn ,fothergill4  ,when 
the ,marchesa had opened four more      

letters1 one from ,lady ,considine1 one 
from ,mrs4 ,sinclair1 one from ,miss    
,macdonnell1 and one from ,mrs4         
,wilding1 and found that all these      
ladies were obliged to postpone their   
dinners on account of the misdeeds of   
their cooks1 she felt that the laws of  
average were all adrift4 ,surely the    
three remaining letters must contain    
news of a character to counterbalance   
what had already been revealed1 but the 
event showed that1 on this particular   
morning1 ,fortune was in a mood to      
strike hard4 ,colonel ,trestrail1 who   
gave in his chambers carefully devised  
banquets1 compounded by a ,bengali who  
was undoubtedly something of a genius1  
wrote to say that this personage had    
left at a day's notice1 in order to     
embrace ,christianity and marry a       
lady's-maid who had just come into a    
legacy of a thousand pounds under the   
will of her late mistress4 ,another     
correspondent1 ,mrs4 ,gradinger1 wrote  
that her ,german cook had announced that

 the dignity of womanhood was1 in her   
opinion1 slighted by the obligation to  
prepare food for others in exchange for 
mere pecuniary compensation4 ,only on   
condition of the grant of perfect social
 equality would she consent to stay1 and
 ,mrs4 ,gradinger1 though she held      
advanced opinions1 was hardly advanced  
far enough to accept this suggestion4   
,last of all1 ,mr4 ,sebastian van der   
,roet was desolate to announce that his 
cook1 a ,japanese1 whose dishes were1 in
 his employer's estimation1 absolute    
inspirations1 had decamped and taken    
with him everything of value he could   
lay hold of2 and more than desolate1    
that he was forced to postpone the      
pleasure of welcoming the ,marchesa di  
,sant' ,andrea at his table4  ,when she 
had finished reading this last note1 the
 ,marchesa gathered the whole mass of   
her morning's correspondence together1  
and uttering a few ,italian words which 
need not be translated1 rolled it into a
 ball and hurled the same to the        

farthest corner of the room4 ,how is it1
 she ejaculated1 that these ,english1   
who dominate the world abroad1 cannot   
get their food properly cooked at home8 
,i suppose it is because they1 in their 
lofty way1 look upon cookery as a       
non-essential1 and consequently fall    
victims to gout and dyspepsia1 or into  
the clutches of some international      
brigandaccio1 who declares he is a      
cordon bleu4 ,one hears now and again   
pleasant remarks about the worn-out     
,latin races1 but ,i know of one ,latin 
race which can do better than this in   
cookery4 ,and having thus delivered     
herself1 the ,marchesa lay back on the  
pillows and reviewed the situation4     
,she was sorry in a way to miss the     
,colonel's dinner4 ,the dishes which the
 ,bengali cook turned out were          
excellent1 but the host himself was a   
trifle dictatorial and too fond of the  
sound of his own voice1 while certain of
 the inevitable guests were still worse4
 ,mrs4 ,gradinger's letter came as a    

relief2 indeed the ,marchesa had been   
wondering why she had ever consented to 
go and pretend to enjoy herself by      
eating an ill-cooked dinner in company  
with social reformers and educational   
prigs4 ,she really went because she     
liked ,mr4 ,gradinger1 who was as unlike
 his wife as possible1 a stout youth of 
forty1 with a breezy manner and a       
decided fondness for sport4 ,lady       
,considine's dinners were indifferent1  
and the guests were apt to be a bit too 
smart and too redolent of last season's 
,monte ,carlo odour4 ,the ,sinclairs    
gave good dinners to perfectly selected 
guests1 and by reason of this virtue1   
one not too common1 the host and hostess
 might be pardoned for being a little   
too well satisfied with themselves and  
with their last new bibelot4 ,the       
,fothergill dinners were like all other 
dinners given by the ,fothergills of    
society4 ,they were costly1 utterly     
undistinguished1 and invariably graced  
by the presence of certain guests who   

seemed to have been called in out of the
 street at the last moment4 ,van der    
,roet's ,japanese menus were curious1   
and at times inimical to digestion1 but 
the personality of the host was         
charming4 ,as to ,sir ,john ,oglethorpe1
 the question of the dinner postponed   
troubled her little3 another repast1 the
 finest that ,london's finest restaurant
 could furnish1 would certainly be      
forthcoming before long4 ,in ,sir       
,john's case1 her discomposure took the 
form of sympathy for her friend in his  
recent bereavement4 ,he had been        
searching all his life for a perfect    
cook1 and he had found1 or believed he  
had found1 such an one in ,narcisse2    
wherefore the ,marchesa was fully       
persuaded that1 if that artist should   
evade the guillotine1 she would again   
taste his incomparable handiwork1 even  
though he were suspected of murdering   
his whole family as well as the partner 
of his joys4  ,that same afternoon a    
number of the balked entertainers       

foregathered in the ,marchesa's         
drawing-room1 the dominant subject of   
discourse being the approaching         
dissolution of ,london society from the 
refusal of one human to cook food for   
another4 ,those present were gathered in
 two groups4 ,in one the ,colonel1 in   
spite of the recent desertion of his    
,oriental1 was asserting that the       
,government should be required to bring 
over consignments of perfectly trained  
,indian cooks1 and thus trim the balance
 between dining room and kitchen2 and to
 the other ,mrs4 ,gradinger1 a gaunt1   
ill-dressed lady in spectacles1 with a  
commanding nose and dull1 wispy hair1   
was proclaiming in a steady metallic    
voice1 that it was absolutely necessary 
to double the school rate at once in    
order to convert all the girls and some 
of the boys as well1 into perfectly     
equipped food-cooking animals2 but her  
audience gradually fell away1 and in an 
interval of silence the voice of the    
hostess was heard giving utterance to a 

tentative suggestion4  ,but1 my dear1 it
 is inconceivable that the comfort and  
the movement of society should depend on
 the humours of its servants4 ,i don't  
blame them for refusing to cook if they 
dislike cooking1 and can find other work
 as light and as well paid2 but1 things 
being as they are1 ,i would suggest that
 we set to work somehow to make         
ourselves independent of cooks4  ,that  
'somehow' is the crux1 my dear ,livia1  
said ,mrs4 ,sinclair4 ,i have a plan of 
my own1 but ,i dare not breathe it1 for 
,i'm sure ,mrs4 ,gradinger would call it
 'anti-social1' whatever that may mean4 
,i should imagine that it is a term     
which might be applied to any scheme    
which robs society of the ministrations 
of its cooks1 said ,sir ,john4  ,i have 
heard mathematicians declare that what  
is true of the whole is true of its     
parts1 said the ,marchesa4 ,i daresay it
 is1 but ,i never stopped to inquire4 ,i
 will amplify on my own account1 and lay
 down that what is true of the parts    

must be true of the whole4 ,i'm sure    
that sounds quite right4 ,now ,i1 as a  
unit of society1 am independent of cooks
 because ,i can cook myself1 and if all 
the other units were independent1       
society itself would be                 
independent--ecco6  ,to speak in this   
tone of a serious science like ,euclid  
seems rather frivolous1 said ,mrs4      
,gradinger4 ,i may observe-- but here   
mercifully the observation was checked  
by the entry of ,mrs4 ,st4 ,aubyn       
,fothergill4  ,she was a handsome woman1
 always dominated by an air of serious  
preoccupation1 sumptuously1 but not     
tastefully dressed4 ,in the social      
struggle upwards1 wealth was the only   
weapon she possessed1 and wealth without
 dexterity has been known to fail before
 this4 ,she made efforts1 indeed1 to    
imitate ,mrs4 ,sinclair in the          
elegancies of menage1 and to pose as a  
woman of mind after the pattern of ,mrs4
 ,gradinger2 but the task first named   
required too much tact1 and the other   

powers of endurance which she did not   
possess4  ,you'll have some tea1 ,mrs4  
,fothergill8 said the ,marchesa4 ,it's  
so good of you to have come4  ,no1      
really1 ,i can't take any tea2 in fact1 
,i couldn't take any lunch out of       
vexation at having to put you off1 my   
dear ,marchesa4  ,oh1 these accidents   
will occur4 ,we were just discussing the
 best way of getting round them1 said   
the ,marchesa4 ,now1 dear1--speaking to 
,mrs4 ,sinclair--let's have your plan4  
,mrs4 ,gradinger has fastened like a    
leech on the ,canon and ,mrs4 ,wilding1 
and won't hear a word of what you have  
to say4  ,well1 my scheme is just an    
amplification of your mathematical      
illustrations1 that we should all learn 
to cook for ourselves4 ,i regard it no  
longer as impossible1 or even difficult1
 since you have informed us that you are
 a mistress of the art4 ,we'll start a  
new school of cookery1 and you shall    
teach us all you know4  ,ah1 my dear    
,laura1 you are like certain ,english   

women in the hunting field4 ,you are    
inclined to rush your fences1 said the  
,marchesa with a deprecatory gesture4   
,and just look at the people gathered   
here in this room4 ,wouldn't they--to   
continue the horsey metaphor--be rather 
an awkward team to drive8  ,not at all1 
if you had them in suitable             
surroundings4 ,now1 supposing some      
beneficent millionaire were to lend us  
for a month or so a nice country house1 
we might install you there as ,mistress 
of the stewpans1 and sit at your feet as
 disciples1 said ,mrs4 ,sinclair4  ,the 
idea seems first-rate1 said ,van der    
,roet2 and ,i suppose1 if we are good   
little boys and girls1 and learn our    
lessons properly1 we may be allowed to  
taste some of our own dishes4  ,might   
not that lead to a confusion between    
rewards and punishments8 said ,sir      
,john4  ,if ever it comes to that1 said 
,miss ,macdonnell with a mischievous    
glance out of a pair of dark1 flashing  
,celtic eyes1 ,i hope that our mistress 

will inspect carefully all pupils' work 
before we are asked to eat it4 ,i don't 
want to sit down to another of ,mr4 ,van
 der ,roet's ,japanese salads made of   
periwinkles and wallflowers4  ,and we   
must first catch our millionaire1 said  
the ,colonel4  ,during these remarks    
,mrs4 ,fothergill had been standing with
 parted lips and straining eyes1 the    
eyes of one who is seeking to cut in4   
,now came her chance4 ,what a delightful
 idea dear ,mrs4 ,sinclair's is4 ,we    
have been dreadfully extravagant this   
year over buying pictures1 and have     
doubled our charitable subscriptions1   
but ,i believe ,i can still promise to  
act in a humble way the part of ,mrs4   
,sinclair's millionaire4 ,we have just  
finished doing up the ',laurestinas1' a 
little place we bought last year1 and it
 is quite at your service1 ,marchesa1 as
 soon as you liketo occupy it4  ,this   
unlooked-for proposition almost took    
away the ,marchesa's breath4 ,ah1 ,mrs4 
,fothergill1 she said1 it was ,mrs4     

,sinclair's plan1 not mine4 ,she kindly 
wishes to turn me into a cook for ,i    
know not how long1 just at the hottest  
season of the year1 a fate ,i should    
hardly have chosen for myself4  ,my     
dear1 it would be a new sensation1 and  
one you would enjoy beyond everything4  
,i am sure it is a scheme every one here
 will hail with acclamation1 said ,mrs4 
,sinclair4 ,all other conversation had  
now ceased1 and the eyes of the rest of 
the company were fixed on the speaker4  
,ladies and gentlemen1 she went on1 you 
have heard my suggestion1 and you have  
heard ,mrs4 ,fothergill's most kind and 
opportune offer of her country house as 
the seat of our school of cookery4 ,such
 an opportunity is one in ten thousand4 
,surely all of us---even the            
,marchesa--must see that it is one not  
to be neglected4  ,i approve thoroughly1
 said ,mrs4 ,gradinger2 the acquisition 
of knowledge1 even in so material a     
field as that of cookery1 is always a   
clear gain4  ,it will give ,gradinger a 

chance to put in a couple of days at    
,ascot1 whispered ,van der ,roet4       
,where ,mrs4 ,gradinger leads1 all must 
follow1 said ,miss ,macdonnell4 ,take   
the sense of the meeting1 ,mrs4         
,sinclair1 before the ,marchesa has time
 to enter a protest4  ,and is the       
proposed instructress to have no voice  
in the matter8 said the ,marchesa1      
laughing4  ,none at all1 except to      
consent1 said ,mrs4 ,sinclair2 you are  
going to be absolute mistress over us   
for the next fortnight1 so you surely   
might obey just this once4  ,you have   
been denouncing one of our cherished    
institutions1 ,marchesa1 said ,lady     
,considine1 so ,i consider you are bound
 to help us to replace the ,british cook
 by something better4  ,if ,mrs4        
,sinclair has set her heart on this     
interesting experiment4 ,you may as well
 consent at once1 ,marchesa1 said the   
,colonel1 and teach us how to cook1     
and--what may be a harder task--to teach
 us to eat what other aspirants may have

 cooked4  ,if this scheme really comes  
off1 said ,sir ,john1 ,i would suggest  
that the ,marchesa should always be     
provided with a plate of her own up her 
sleeve--if ,i may use such an           
expression--so that any void in the     
menu1 caused by failure on the part of  
the under-skilled or over-ambitious     
amateur1 may be filled by what will     
certainly be a chef-d'oeuvre4  ,i shall 
back up ,mrs4 ,sinclair's proposition   
with all my power1 said ,mrs4 ,wilding4 
,the ,canon will be in residence at     
,martlebridge for the next month1 and ,i
 would much rather be learning cookery  
under the ,marchesa than staying with my
 brother-in-law at ,ealing4  ,you'll    
have to do it1 ,marchesa1 said ,van der 
,roet2 when a new idea catches on like  
this1 there's no resisting it4  ,well1  
,i consent on one condition--that my    
rule shall be absolute1 said the        
,marchesa1 and ,i begin my career as an 
autocrat by giving ,mrs4 ,fothergill a  
list of the educational machinery ,i    

shall want1 and commanding her to have  
them all ready by ,tuesday morning1 the 
day on which ,i declare the school open4
  ,a chorus of applause went up as soon 
as the ,marchesa ceased speaking4       
,everything shall be ready1 said ,mrs4  
,fothergill1 radiant with delight that  
her offer had been accepted1 and ,i will
 put in a full staff of servants        
selected from our three other           
establishments4  ,would it not be as    
well to send the cook home for a        
holiday8 said the ,colonel4 ,it might be
 safer1 and lead to less broth being    
spoilt4  ,it seems1 said ,sir ,john1    
that we shall be ten in number1 and ,i  
would therefore propose that1 after an  
illustrious precedent1 we limit our     
operations to ten days4 ,then if we each
 produce one culinary poem a day we     
shall1 at the end of our time1 have     
provided the world with a hundred new   
reasons for enjoying life1 supposing1 of
 course1 that we have no failures4 ,i   
propose1 therefore1 that our society be 

called the ',new ,decameron4'  ,most    
appropriate1 said ,miss ,macdonnell1    
especially as it owes its origin to an  
outbreak of plague--the plague in the   
kitchen4     ,the ,first ,day  ,on the  
,tuesday morning the ,marchesa travelled
 down to the ,laurestinas1 where she    
found that ,mrs4 ,fothergill had been as
 good as her word4 ,everything was in   
perfect order4 ,the ,marchesa had       
notified to her pupils that they must   
report themselves that same evening at  
dinner1 and she took down with her her  
maid1 one of those marvellous ,italian  
servants who combine fidelity with      
efficiency in a degree strange to the   
denizens of more progressive lands4     
,now1 with ,angelina's assistance1 she  
proposed to set before the company their
 first dinner all',italiana1 and the    
last they would taste without having    
participated in the preparation4 ,the   
real work was to begin the following    
morning4  ,the dinner was both a        
revelation and a surprise to the        

majority of the company4 ,all were well 
travelled1 and all had eaten of the     
mongrel ,french dishes given at the     
,grand hotels of the principal ,italian 
cities1 and some of them1 in search of  
adventures1 had dined at ,london        
restaurants with ,italian names over the
 doors1 where--with certain honourable  
exceptions--the cookery was ,french1 and
 not of the best1 certain ,italian      
plates being included in the carte for a
 regular clientele1 dishes which would  
always be passed over by the ,english   
investigator1 because he now read1 or   
tried to read1 their names for the first
 time4 ,few of the ,marchesa's pupils   
had ever wandered away from the arid    
table d'hote in ,milan1 or ,florence1 or
 ,rome1 in search of the ristorante at  
which the better class of townsfolk were
 wont to take their colazione4 ,indeed1 
whenever an ,englishman does break fresh
 ground in this direction1 he rarely    
finds sufficient presence of mind to    
controvert the suggestions of the       

smiling minister who1 having spotted his
 ,inglese1 at once marks down an        
omelette aux fines herbes and a biftek  
aux pommes as the only food such a      
creature can consume4 ,thus the culinary
 experiences of ,englishmen in ,italy   
have led to the perpetuation of the     
legend that the traveller can indeed    
find decent food in the large towns1    
because the cooking there is all        
,french1 you know1 but that1 if he      
should deviate from the beaten track1   
unutterable horrors1 swimming in oil and
 reeking with garlic1 would be his      
portion4 ,oil and garlic are in popular 
,english belief the inseparable         
accidents of ,italian cookery1 which is 
supposed to gather its solitary claim to
 individuality from the never-failing   
presence of these admirable1 but easily 
abused1 gifts of ,nature4  ,you have    
given us a delicious dinner1 ,marchesa1 
said ,mrs4 ,wilding as the coffee       
appeared4 ,you mustn't think me captious
 in my remarks--indeed it would be most 

ungracious to look a gift-dinner in     
the--,what are you laughing at1 ,sir    
,john8 ,i suppose ,i've done something  
awful with my metaphors--mixed them up  
somehow4  ,everything ,mrs4 ,wilding    
mixes will be mixed admirably1 as       
admirably1 say1 as that sauce which was 
served with the ,manzo alla ,certosina1 
,sir ,john replied4  ,that is said in   
your best style1 ,sir ,john1 replied    
,mrs4 ,wilding2 but what ,i was going to
 remark was1 that ,i1 as a poor parson's
 wife1 shall ask for some instruction in
 inexpensive cooking before we separate4
 ,the dinner we have just eaten is      
surely only within the reach of rich    
people4  ,i wish some of the rich people
 ,i dine with could manage now and then 
to reach a dinner as good1 said the     
,colonel4  ,i believe it is a generally 
received maxim1 that if you want a truth
 to be accepted you must repeat the same
 in season and out1 whenever you have   
the opportunity1 said the ,marchesa4    
,the particular truth ,i have now in    

mind is the fact that ,italian cookery  
is the cookery of a poor nation1 of     
people who have scant means wherewith to
 purchase the very inferior materials   
they must needs work with2 and that they
 produce palatable food at all is1 ,i   
maintain1 a proof that they bring high  
intelligence to the task4 ,italian      
culinary methods have been developed in 
the struggle when the cook1 working with
 an allowance upon which an ,english    
cook would resign at once1 has succeeded
 by careful manipulation and the study  
of flavouring in turning out excellent  
dishes made of fish and meat confessedly
 inferior4 ,now1 if we loosen the       
purse-strings a little1 and use the best
 ,english materials1 ,i affirm that we  
shall achieve a result excellent enough 
to prove that ,italian cookery is worthy
 to take its stand beside its great     
,french rival4 ,i am glad ,mrs4 ,wilding
 has given me an opportunity to impress 
upon you all that its main              
characteristics are simplicity and      

cheapness1 and ,i can assure her that1  
even if she should reproduce the most   
costly dishes of our course1 she will   
not find any serious increase in her    
weekly bills4 ,when ,i use the word     
simplicity1 ,i allude1 of course1 to    
everyday cooking4 ,dishes of luxury in  
any school require elaboration1 care1   
and watchfulness4      ,menu--,dinner 99
    ,zuppa d'uova alla ,toscana4        
,tuscan egg-soup4   ,sogliole alla      
,livornese4       ,sole alla ,livornese4
   ,manzo alla ,certosina4              
,fillet of beef1 ,certosina sauce4      
,minuta alla ,milanese4                 
,chickens' livers alla ,milanese4       
,cavoli fiodi ripieni4                  
,cauliflower with forcemeat4   ,cappone 
arrosto con insalata4  ,roast capon with
 salad4   ,zabajone4                    
,spiced custard4   ,uova al pomidoro4   
,eggs and tomatoes4        99 ,the      
recipes for the dishes contained in all 
these menus      will be found in the   
second part of the book4  ,the limits of

      the seasons have necessarily been 
ignored4     ,the ,second ,day          
,wednesday's luncheon was anticipated   
with some curiosity1 or even searchings 
of heart1 as in it would appear the     
first-fruits of the hand of the amateur4
 ,the ,marchesa wisely restricted it to 
two dishes1 for the compounding of which
 she requisitioned the services of ,lady
 ,considine1 ,mrs4 ,sinclair1 and the   
,colonel4 ,the others she sent to watch 
,angelina and her circle while they were
 preparing the vegetables and the dinner
 entrees4 ,after the luncheon dishes had
 been discussed1 they were both         
proclaimed admirable4 ,it was a true bit
 of ,italian finesse on the part of the 
,marchesa to lay a share of the         
responsibility of the first meal upon   
the ,colonel1 who was notoriously the   
most captious and the hardest to please 
of all the company2 and she did even    
more than make him jointly responsible1 
for she authorised him to see to the    
production of a special curry of his own

 invention1 the recipe for which he     
always carried in his pocket-book1 thus 
letting ,india share with ,italy in the 
honours of the first luncheon4  ,my     
congratulations to you on your curry1   
,colonel ,trestrail1 said ,miss         
,macdonnell4 ,you haven't followed the  
,english fashion of flavouring a curry  
by emptying the pepper-pot into the     
dish8  ,pepper properly used is the most
 admirable of condiments1 the ,colonel  
said4  ,why this association of the     
,colonel and pepper8 said ,van der      
,roet4 ,in this society we ought to be  
as nice in our phraseology as in our    
flavourings1 and be careful to eschew   
the incongruous4 ,you are coughing1     
,mrs4 ,wilding4 ,let me give you some   
water4  ,i think it must have been one  
of those rare grains of the ,colonel's  
pepper1 for you must have a little      
pepper in a curry1 mustn't you1         
,colonel8 ,though1 as ,miss ,macdonnell 
says1 ,english cooks generally overdo   
it4  ,vander is in one of his pleasant  

witty moods1 said the ,colonel1 but ,i  
fancy ,i know as much about the use of  
pepper as he does about the use of oil  
colours2 and now we have1 got upon art  
criticism1 ,i may remark1 my dear       
,vander1 ,i have been reminded that you 
have been poaching on my ground4 ,i saw 
a landscape of yours the other day1     
which looked as if some of my curry     
powder had got into the sunset4 ,i mean 
the one poor blind old ,wilkins bought  
at your last show4  ,ah1 but that sunset
 was an inspiration1 ,colonel1 and      
consequently beyond your comprehension4 
,it is easy to talk of inspiration1 said
 ,sir ,john1 and1 perhaps1 now that we  
are debating a matter of real           
importance1 we might spend our time more
 profitably than in discussing what is  
and what is not a good picture4 ,some   
inspiration has been brought into our   
symposium1 ,i venture to affirm that the
 brain which devised and the hand which 
executed the ,tenerumi di ,vitello we   
have just tasted1 were both of them     

inspired4 ,in the construction of this  
dish there is to be recognised a breath 
of the same afflatus which gave us the  
,florentine campanile1 and the ,medici  
tombs1 and the portrait of ,monna ,lisa4
 ,when we stand before any one of these 
masterpieces1 we realise at a glance how
 keen must have been the primal insight1
 and how strenuous the effort necessary 
for the evolution of so consummate an   
achievement2 and1 with the savour of the
 ,tenerumi di ,vitello still fresh1 ,i  
feel that it deserves to be added to the
 list of ,italian capo lavori4 ,now1 as 
,i was not fortunate enough to be       
included in the pupils' class this      
morning1 ,i must beg the next time the  
dish is presented to us--and ,i imagine 
all present will hail its renaissance   
with joy--that ,i may be allowed to lend
 a hand1 or even a finger1 in its       
preparation4  ,veal1 with the possible  
exception of ,lombard beef1 is the best 
meat we get in ,italy1 said the         
,marchesa1 so an ,italian cook1 when he 

wants to produce a meat dish of the     
highest excellence1 generally turns to  
veal as a basis4 ,i must say that the   
breast of veal1 which is the part we had
 for lunch today1 is a somewhat insipid 
dish when cooked ,english fashion4 ,that
 we have been able to put it before you 
in more palatable form1 and to win for  
it the approval of such a connoisseur as
 ,sir ,john ,oglethorpe1 is largely     
owing to the judicious use of that      
,italian terror--more dire to many      
,english than paper-money or            
brigands--garlic4  ,the quantity used   
was infinitesimal1 said ,mrs4 ,sinclair1
 but it seems to have been enough to    
subdue what ,i once heard ,sir ,john    
describe as the pallid solidity of the  
innocent calf4  ,i fear the vein of     
incongruity in our discourse1 lately    
noted by ,van der ,roet1 is not quite   
exhausted1 said ,sir ,john4 ,the        
,colonel was up in arms on account of a 
too intimate association of his name    
with pepper1 and now ,mrs4 ,sinclair has

 bracketed me with the calf1 a most     
useful animal1 ,i grant1 but scarcely   
one ,i should have chosen as a          
yokefellow2 but this is a digression4   
,to return to our veal4 ,i had a notion 
that garlic had something to do with the
 triumph of the ,tenerumi1 and1 this    
being the case1 ,i think it would be    
well if the ,marchesa were to give us a 
dissertation on the use of this         
invaluable product4  ,as ,mrs4 ,sinclair
 says1 the admixture of garlic in the   
dish in question was a very small one1  
and ,english people somehow never seem  
to realise that garlic must always be   
used sparingly4 ,the chief positive idea
 they have of its characteristics is    
that which they gather from the odour of
 a ,french or ,italian crowd of peasants
 at a railway station4 ,the effect of   
garlic1 eaten in lumps as an            
accompaniment to bread and cheese1 is   
naturally awful1 but garlic used as it  
should be used is the soul1 the divine  
essence1 of cookery4 ,the palate        

delights in it without being able to    
identify it1 and the surest proof of its
 charm is manifested by the flatness and
 insipidity which will infallibly       
characterise any dish usually flavoured 
with it1 if by chance this dish should  
be prepared without it4 ,the cook who   
can employ it successfully will be found
 to possess the delicacy of perception1 
the accuracy of judgment1 and the       
dexterity of hand1 which go to the      
formation of a great artist4 ,it is a   
primary maxim1 and one which cannot be  
repeated too often1 that garlic must    
never be cut up and used as part of the 
material of any dish4 ,one small        
incision should be made in the clove1   
which should be put into the dish during
 the process of cooking1 and allowed to 
remain there until the cook's palate    
gives warning that flavour enough has   
been extracted4 ,then it must be taken  
out at once4 ,this rule does not apply  
in equal degree to the use of the onion1
 the large mild varieties of which may  

be cooked and eaten in many excellent   
bourgeois dishes2 but in all fine       
cooking1 where the onion flavour is     
wanted1 the same treatment which ,i have
 prescribed for garlic must be followed4
  ,the ,marchesa gave the ,colonel and  
,lady ,considine a holiday that         
afternoon1 and requested ,mrs4          
,gradinger and ,van der ,roet to attend 
in the kitchen to help with the dinner4 
,in the first few days of the session   
the main portion of the work naturally  
fell upon the ,marchesa and ,angelina1  
and in spite of the inroads made upon   
their time by the necessary directions  
to the neophytes1 and of the occasional 
eccentricities of the neophytes'        
energies1 the dinners and luncheons were
 all that could be desired4 ,the        
,colonel was not quite satisfied with   
the flavour of one particular soup1 and 
,mrs4 ,gradinger was of opinion that one
 of the entrees1 which she wanted to    
superintend herself1 but which the      
,marchesa handed over to ,mrs4          

,sinclair1 had a great deal too much    
butter in its composition4 ,her         
conscience revolted at the action of    
consuming in one dish enough butter to  
solace the breakfast-table of an honest 
working man for two or three days2 but  
the faintness of these criticisms seemed
 to prove that every one was well       
satisfied with the rendering of the menu
 of the day4     ,menu--,lunch          
,tenerumi di ,vitello4          ,breast 
of veal4   ,piccione alla minute4       
,pigeons1 braized with liver1 c4        
,curry     ,menu--,dinner    ,zuppa alla
 nazionale4         ,soup alla          
nazionale4   ,salmone alla ,genovese4   
,salmon alla ,genovese4   ,costolette   
alla ,costanza4     ,mutton cutlets alla
 ,costanza4   ,fritto misto alla        
,villeroy4   ,lamb's fry alla ,villeroy4
   ,lattughe al sugo4                   
,stuffed ,lettuce4   ,dindo arrosto alla
 ,milanese4  ,roast turkey alla         
,milanese4   ,crema montata alle        
fragole4   ,strawberry cream4   ,tartufi

 alla ,dino4            ,truffles alla  
,dino4     ,the ,third ,day  ,i observe1
 dear ,marchesa1 said ,mrs4 ,fothergill 
at breakfast on ,thursday morning1 that 
we still follow the ,english fashion in 
our breakfast dishes4 ,i have a notion  
that1 in this particular especially1 we 
gross ,english show our inferiority to  
the more spirituelles nations of the    
,continent1 and ,i always feel a new    
being after the light meal of delicious 
coffee and crisp bread and delicate     
butter the first morning ,i awake in    
dear ,paris4  ,i wonder how it happens1 
then1 that two goes of fish1 a plateful 
of omelette1 and a round and a half of  
toast and marmalade are necessary to    
repair the waste of tissue in dear      
,england8 ,van der ,roet whispered to   
,miss ,macdonnell4  ,it must be the     
gross air of ,england or the gross      
nature of the--  ,the rest of ,miss     
,macdonnell's remark was lost1 as the   
,marchesa cried out in answer to ,mrs4  
,fothergill1 ,but why should we have    

anything but ,english breakfast dishes  
in ,england8 ,the defects of ,english   
cookery are manifest enough1 but        
breakfast fare is not amongst them4 ,in 
these ,england stands supreme2 there is 
nothing to compare with them1 and they  
possess the crowning merit of being     
entirely compatible with ,english life4 
,i cannot say whether it may be the     
effect of the crossing1 or of the       
climate on this side1 or that the air of
 ,england is charged with some subtle   
stimulating quality1 given off in the   
rush and strain of strenuous national   
life1 but the fact remains that as soon 
as ,i find myself across the ,channel ,i
 want an ,english breakfast4 ,it seems  
that ,i am more ,english than certain of
 the ,english themselves1 and ,i am     
sorry that ,mrs4 ,fothergill has been   
deprived of her ,french roll and butter4
 ,i will see that you have it to-morrow1
 ,mrs4 ,fothergill1 and to make the     
illusion complete1 ,i will order it to  
be sent to your room4  ,oh no1          

,marchesa1 that would be giving too much
 trouble1 and ,i am sure you want all   
the help in the house to carry out the  
service as exquisitely as you do1 said  
,mrs4 ,fothergill hurriedly1 and        
blushing as well as her artistic        
complexion would allow4  ,i fancy1 said 
,mrs4 ,sinclair1 that foreigners are    
taking to ,english breakfasts as well as
 ,english clothes4 ,i noticed when ,i   
was last in ,milan that almost every    
,german or ,italian ate his two boiled  
eggs for breakfast1 the sign whereby the
 ,englishman used to be marked for a    
certainty4  ,the ,german would probably 
call for boiled eggs when abroad on     
account of the impossibility of getting 
such things in his own country4 ,no     
matter how often you send to the kitchen
 for properly boiled eggs in ,germany1  
the result is always the same cold      
slush1 said ,mrs4 ,wilding2 and ,i      
regret to find that the same plague is  
creeping into the ,english hotels which 
are served by ,german waiters4  ,that is

 quite true1 said the ,marchesa2 but in 
,england we have no time to concern     
ourselves with mere boiled eggs1        
delicious as they are4 ,the roll of     
delicacies is long enough1 or even too  
long without them4 ,when ,i am in       
,england1 ,i always lament that we have 
only seven days a week and one breakfast
 a day1 and when ,i am in ,italy ,i     
declare that the reason why the ,english
 have overrun the world is because they 
eat such mighty breakfasts4 ,considering
 how good the dishes are1 ,i wonder the 
breakfasts are not mightier than they   
are4  ,it always strikes me that our    
national barrenness of ideas appears as 
plainly in our breakfasts as anywhere1  
said ,mrs4 ,gradinger4 ,there is a      
monotony about them which--  ,monotony6 
interrupted the ,colonel4 ,why1 ,i could
 dish you up a fresh breakfast every day
 for a month4 ,your conservative        
tendencies must be very strong1 ,mrs4   
,gradinger1 if they lead you to this    
conclusion4  ,conservative6 ,on the     

contrary1 ,i--that is1 my               
husband--always votes for ,progressive  
candidates at every election1 said ,mrs4
 ,gradinger1 dropping into her platform 
intonation1 at the sound of which       
consternation arose in every breast4 ,i 
have1 moreover1 a theory that we might  
reform our diet radically1 as well as   
all other institutions2 but before ,i   
expound this1 ,i should like to say a   
few words on the waste of wholesome food
 which goes on4 ,for instance1 ,i went  
for a walk in the woods yesterday       
afternoon1 where ,i came upon a vast    
quantity of fungi which our ignorant    
middle classes would pronounce to be    
poisonous1 but which ,i--in common with 
every child of the intelligent          
working-man educated in a board school  
where botany is properly taught--knew to
 be good for food4  ,excuse me one      
moment1 said ,sir ,john1 but do they    
really use board-school children as     
tests to see whether toadstools are     
poisonous or not8  ,i do not think      

anything ,i said justified such an      
inference1 said ,mrs4 ,gradinger in the 
same solemn drawl2 but ,i may remark    
that the children are taught from       
illustrated manuals accurately drawn and
 coloured4 ,well1 to come back to the   
fungi1 ,i took the trouble to measure   
the plot on which they were growing1 and
 found it just ten yards square4 ,the   
average weight of edible fungus per     
square yard was just an ounce1 or a     
hundred and twelve pounds per acre4     
,now1 there must be at least twenty     
millions of acres in the ,united        
,kingdom capable of producing these     
fungi without causing the smallest      
damage to any other crop1 wherefore it  
seems that1 owing to our lack of        
instruction1 we are wasting some million
 tons of good food per annum2 and ,i may
 remark that this calculation           
pre-supposes1 that each fungus springs  
only once in the season2 but ,i have    
reason to believe that certain varieties
 would give five or six gatherings      

between ,may and ,october1 so the weight
 produced would be enormously greater   
than the quantity ,i have named4  ,here 
,mrs4 ,gradinger paused to finish her   
coffee1 which was getting cold1 and     
before she could resume1 ,sir ,john had 
taken up the parole4 ,i think the       
smaller weight will suffice for the     
present1 until the taste for strange    
fungi has developed1 or the pressure of 
population increased4 ,and before       
stimulating a vastly increased supply1  
it will be necessary to extirpate the   
belief that all fungi1 except the       
familiar mushroom1 are poisonous1 and   
perhaps to appoint an army of inspectors
 to see that only the right sort are    
brought to market4  ,yes1 and that will 
give pleasant and congenial employment  
to those youths of the working-classes  
who are ambitious of a higher career    
than that of their fathers1 said ,lady  
,considine1 and the ratepayers will     
rejoice1 no doubt1 that they are        
participating in the general elevation  

of the masses4  ,perhaps ,mrs4          
,gradinger will gather a few of her less
 deadly fungi1 and cook them and eat    
them herself1 pour encourager les       
autres1 said ,miss ,macdonnell4 ,then1  
if she doesn't die in agonies1 we may   
all forswear beef and live on           
toadstools4  ,i certainly will1 said    
,mrs4 ,gradinger2 and before we rise    
from table ,i should like--  ,i fear we 
must hear your remarks at dinner1 ,mrs4 
,gradinger1 said the ,marchesa4 ,time is
 getting on1 and some of the dishes     
to-day are rather elaborate1 so now to  
the kitchen4     ,menu--,lunch4         
,risotto alla ,genovese4                
,savoury rice4   ,pollo alla            
,villereccia4                 ,chicken  
alla ,villereccia4   ,lingue di         
,castrato alla cucinira4       ,sheeps' 
tongues alla cucinira4    ,menu--,dinner
    ,zuppa alla ,veneziana4             
,venetian soup4   ,sogliole alla        
giardiniera4              ,sole with    
,vegetables4   ,timballo alla ,romana4  

,roman pie4   ,petto di ,castrato alla  
salsa di burro4  ,breast of mutton with 
butter sauce4   ,verdure miste4         
,mixed vegetables4   ,crema rappresa4   
,coffee cream4   ,ostriche alla         
,veneziana4                ,oyster      
savoury4     ,the ,fourth ,day  ,,the   
,colonel was certainly the most severely
 critical member of the company4 ,up to 
the present juncture he had been sparing
 of censure1 and sparing of praise      
likewise1 but on this day1 after lunch1 
he broke forth into loud praise of the  
dish of beef which appeared in the menu4
 ,after specially commending this dish  
he went on--  ,it seems to me that the  
dinner of yesterday and to-day's lunch  
bear the cachet of a fresh and admirable
 school of cookery4 ,in saying this ,i  
don't wish to disparage the traditions  
which have governed the preparation of  
the delicious dishes put before us up to
 that date1 which ,i have referred to as
 the parting of the ways1 the date when 
the palate of the expert might detect a 

new hand upon the keys1 a phrase once   
employed1 ,i believe1 with regard to    
some man who wrote poetry4 ,to meet an  
old friend1 or a thoroughly tested dish1
 is always pleasant1 but old friends die
 or fall out1 and old favourite dishes  
may come to pall at last2 and for this  
reason ,i hold that the day which brings
 us a new friend or a new dish ought to 
be marked with white chalk4  ,and ,i    
think some wise man once remarked1 said 
,sir ,john1 that the discovery of a dish
 is vastly more important than the      
discovery of a star1 for we have already
 as many stars as we can possibly       
require1 but we can never have too many 
dishes4  ,i was wondering whether any   
one would detect the variations ,i made 
yesterday1 but ,i need not have         
wondered1 with such an expert at table  
as ,colonel ,trestrail1 said the        
,marchesa with a laugh4 ,well1 the      
,colonel has found me out2 but from the 
tone of his remarks ,i think ,i may hope
 for his approval4 ,at any rate1 ,i'm   

sure he won't move a vote of censure4   
,if he does1 we'll pack him off to town1
 and sentence him to dine at his club   
every day for a month1 said ,lady       
,considine4  ,what crime has this       
particular club committed8 said ,mrs4   
,sinclair in a whisper4  ,vote of       
censure6 ,certainly not1 said the       
,colonel1 with an angry ring in his     
voice4 ,mrs4 ,sinclair did not love him1
 and had calculated accurately the      
carrying power of her whisper4 ,that    
would be the basest ingratitude4 ,i     
must1 however1 plead guilty to an attack
 of curiosity1 and therefore ,i beg you1
 ,marchesa1 to let us into the secret of
 your latest inspiration4  ,its origin  
was commonplace enough1 said the        
,marchesa1 but in a way interesting4    
,once upon a time--more years ago than  
,i care to remember--,i was strolling   
about the ,piazza ,navona in ,rome1 and 
amusing myself by going from one barrow 
to another1 and turning over the heaps  
of rubbish with which they were stocked4

 ,all the while ,i was innocently       
plagiarising that fateful walk of       
,browning's round the ,riccardi ,palace 
in ,florence1 the day when he bought for
 a lira the ,romana homocidiorum4 ,the  
world knows what was the outcome of     
,browning's purchase1 but it will       
probably never fathom the full effect of
 mine4 ,how do his lines run8           
,these     ,i picked the book from4     
,five compeers in flank     ,stood left 
and right of it as tempting more--      
,a dog's-eared ,spicilegium1 the fond   
tale     ,o' the frail one of the       
,flower1 by young ,dumas1               
,vulgarised ,horace for the use of      
schools1     ,the ,life1 ,death1        
,miracles of ,saint ,somebody1          
,saint ,somebody ,else1 his ,miracles1  
,death and ,life4  ,well1 the choice    
which lay before me on one particular   
barrow was fully as wide1 or perhaps    
wider than that which met the poet's    
eye1 but after ,i had espied a little   
yellow paper-covered book with the title

 ,la ,cucina ,partenopea1 overo il      
,paradiso dei gastronomi1 ,i looked no  
farther4 ,what infinite possibilities of
 pleasure might lie hidden under such a 
name4 ,i secured it1 together with the  
,story of ,barlaam and ,josaphat1 for   
thirty-five centesimi1 and handed over  
the coins to the hungry-eyed old man in 
charge1 who regretted1 ,i am sure1 when 
he saw the eager look upon my face1 that
 he had not marked the books a lira at  
least4 ,i should now be a rich woman if 
,i had spent all the money ,i have spent
 as profitably as those seven sold4     
,besides being a master in the art of   
cookery1 the author was a moral         
philosopher as well2 and he addresses   
his reader in prefatory words which     
bespeak a profound knowledge of life4   
,he writes3 ',though the time of man    
here on earth is passed in a            
never-ending turmoil1 which must make   
him often curse the moment when he      
opened his eyes on such a world2 though 
life itself must often become irksome or

 even intolerable1 nevertheless1 by     
,god's blessing1 one supreme consolation
 remains for this wretched body of ours4
 ,i allude to that moment when1 the     
forces being spent and the stomach      
craving support1 the wearied mortal sits
 down to face a good dinner4 ,here is to
 be found an effectual balm for the ills
 of life3 something to drown all        
remembrance of our ill-humours1 the     
worries of business1 or even family     
quarrels4 ,in sooth1 it is only at table
 that a man may bid the devil fly away  
with ,solomon and all his wisdom1 and   
give himself up to an earthly delight1  
which is a pleasure and a profit at the 
same time4'  ,the circumstances under   
which this precious book was found seem 
to suggest a culinary poem on the model 
of the ',ring and the ,book1' said ,mrs4
 ,sinclair1 or we might deal with the   
story in practical shape by letting     
every one of us prepare the same dish4  
,i fancy the individual renderings of   
the same recipe would vary quite as     

widely as the versions of the unsavoury 
story set forth in ,mr4 ,browning's     
little poem4  ,i think we had better    
have a supplementary day for a trial of 
the sort ,mrs4 ,sinclair suggests1 said 
,miss ,macdonnell4 ,i speak with the    
memory of a preparation of liver ,i     
tasted yesterday in the kitchen--one of 
the dishes which did not appear at      
dinner4  ,that is rather hard on the    
,colonel1 said ,van der ,roet2 he did   
his best1 and now1 see how hard he is   
trying to look as if he didn't know what
 you are alluding to6  ,i never in all  
my life-- the ,colonel began2 but the   
,marchesa1 fearing a storm1 interfered4 
,i have a lot more to tell you about my 
little ,neapolitan book1 she went on1   
and ,i will begin by saying that1 for   
the future1 we cannot do better than    
make free use of it4 ,the author opens  
with an announcement that he means to   
give exact quantities for every dish1   
and then1 like a true ,neapolitan1 lets 
quantities go entirely1 and adopts the  

rule-of-thumb system4 ,and ,i must say  
,i always find the question of          
quantities a difficult one4 ,some books 
give exact measures1 each dish being    
reckoned enough for four persons1 with  
instructions to increase the measures in
 proportion to the additional number of 
diners but here a rigid rule is         
impossible1 for a dish which is to serve
 by itself1 as a supper or a lunch1 must
 necessarily be bigger than one which   
merely fills one place in a dinner menu4
 ,quantities can be given approximately 
in many cases1 but flavouring must      
always be a question of individual      
taste4 ,latitude must be allowed1 for   
all cooks who can turn out distinguished
 work will be found to be endowed with  
imagination1 and these1 being artists1  
will never consent to follow a rigid    
rule of quantity4 ,to put it briefly1   
cooks who need to be told everything1   
will never cook properly1 even if they  
be told more than everything4 ,and after
 all1 no one takes seriously the        

quantities given by the chef of a       
millionaire or a prince2 witness the    
cook of the ,prince de ,soubise1 who    
demanded fifty hams for the sauces and  
garnitures of a single supper1 and when 
the ,prince protested that there could  
not possibly be found space for them all
 on the table1 offered to put them all  
into a glass bottle no bigger than his  
thumb4 ,some of ,francatelli's          
quantities are also prodigious1 as1 for 
instance1 when to make a simple glaze he
 calls for three pounds of gravy beef1  
the best part of a ham1 a knuckle of    
veal1 an old hen1 and two partridges4   
,menu--,lunch    ,maccheroni al sugillo4
               ,macaroni with sausage   
and tomatoes4   ,manzo in insalata4     
,beef1 pressed and marinated4   ,lingue 
di vitello all',italiana4      ,calves' 
tongues4     ,menu--,dinner4    ,zuppa  
alla ,modanese4                         
,modenese soup4   ,merluzzo in salamoia4
                ,cod with sauce         
piquante4   ,pollastro in istufa di     

pomidoro4     ,stewed chicken with      
tomatoes4   ,porcelletto farcito alla   
,corradino4  ,stuffed suckling pig4     
,insalata alla ,navarino4               
,navarino salad4   ,bodino di semolino4 
,semolina pudding4   ,frittura di       
cocozze4                 ,fried         
cucumber4     ,the ,fifth ,day  ,the    
following day was very warm1 and some   
half-dozen of the party wandered into   
the garden after lunch and took their   
coffee under a big chestnut tree on the 
lawn4 ,and this is the #afth of ,june1  
said ,lady ,considine4 ,last year1 on   
this very day1 ,i started for ,hombourg4
 ,i can't say ,i feel like starting for 
,hombourg1 or any other place1 just at  
present4  ,but why should any one of us 
want to go to ,hombourg8 said ,sir      
,john4 ,nobody can be afraid of gout    
with the admirable diet we enjoy here4  
,i beg you to speak for yourself1 ,sir  
,john1 said ,lady ,considine4 ,i have   
never yet gone to ,hombourg on account  
of gout4  ,of course not1 my dear       

friend1 of course not2 there are so many
 reasons for going to ,hombourg4        
,there's the early rising1 and the band1
 and the new people one may meet there1 
and the change of diet--especially the  
change of diet4 ,but1 you see1 we have  
found our change of diet within an hour 
of ,london1 so why--as ,i before        
remarked--should we want to rush off to 
,hombourg8  ,i am a firm believer in    
that change of diet1 said ,mrs4         
,wilding1 though in the most respectable
 circles the true-bred ,briton still    
talks about foreign messes1 and affirms 
that anything else than plain ,british  
fare ruins the digestion4 ,i must say my
 own digestion is none the worse for the
 holiday ,i am having from the          
preparations of my own 'treasure4' ,i   
think we all look remarkably well2 and  
we don't quarrel or snap at each other1 
and it would be hard to find a better   
proof of wholesome diet than that4  ,but
 ,i fancied ,mrs4 ,gradinger looked a   
little out of sorts this morning1 and   

,i'm sure she was more than a little out
 of temper when ,i asked her how soon we
 were to taste her dish of toadstools1  
said ,miss ,macdonnell4  ,i expect she  
had been making a trial of the ,british 
fungi in her bedroom1 said ,van der     
,roet2 and then1 you see1 our           
conversation isn't quite 'high toned'   
enough for her taste4 ,we aren't        
sufficiently awake to the claims of the 
masses4 ,can any one explain to me why  
the people who are so full of mercy for 
the mass1 are so merciless to the unit8 
,that is her system of proselytising1   
said the ,colonel1 and if she is content
 with outward conversion1 it isn't a bad
 one4 ,i often feel inclined to agree to
 any proposition she likes to put       
forward1 and ,i would1 if ,i could stop 
her talking by my submission4  ,you     
wouldn't do that1 ,colonel1 even in your
 suavest mood1 said ,van der ,roet2 but 
,i hope somebody will succeed in        
checking her flow of discourse before   
long4 ,i'm getting worn to a shadow by  

the grind of that awful voice4  ,i      
thought your clothes were getting a bit 
loose1 said the ,colonel1 but ,i put    
that phenomenon down to another reason4 
,in spite of ,mrs4 ,wilding's praise of 
our present style of cooking1 ,i don't  
believe our friend ,vander finds it     
substantial enough to sustain his manly 
bulk1 and ,i'll tell you the grounds of 
my belief4 ,a few mornings ago1 when ,i 
was shaving1 ,i saw the butcher bring   
into the house a splendid sirloin1 and  
as no sirloin has appeared at table1 ,i 
venture to infer that this joint was a  
private affair of ,vander's1 and that   
he1 as well as ,mrs4 ,gradinger1 has    
been going in for bedroom cookery4 ,here
 comes the ,marchesa2 we'll ask her to  
solve the mystery4  ,i can account for  
the missing sirloin1 said the ,marchesa4
 ,the ,colonel is wrong for once4 ,it   
went duly into the kitchen1 and not to  
,mr4 ,van der ,roet's bedroom2 but ,i   
must begin with a slight explanation1 or
 rather apology4 ,next to trial by jury1

 and the reverence paid to rank1 and the
 horror of all things which1 as poor    
,corney ,grain used to say1 'are not    
nice1' ,i reckon the ,sunday sirloin1   
cooked and served1 one and indivisible  
as the typical fetish of the great      
,english middle class4 ,with this fact  
before my eyes1 ,i can assure you ,i did
 not lightly lay a hand on its          
integrity4 ,my friends1 you have eaten  
that sirloin without knowing it4 ,you   
may remember that yesterday after lunch 
the ,colonel was loud in praise of a    
dish of beef4 ,well1 that beef was a    
portion of the same1 and not the best   
portion4 ,the ,manzo in insalata1 which 
pleased the ,colonel's palate1 was that 
thin piece at the lower end1 the chief  
function of which1 when the sirloin is  
cooked whole1 seems to lie in keeping   
the joint steady on the dish while      
paterfamilias carves it4 ,it is never   
eaten in the dining-room hot1 because   
every one justly prefers and goes for   
the under cut2 neither does it find     

favour at lunch next day1 for the reason
 that1 as cold beef1 the upper cut is   
unapproachable4 ,i have never heard that
 the kitchen hankers after it           
inordinately2 indeed1 its ultimate      
destination is one of the unexplained   
mysteries of housekeeping4 ,i hold that 
never1 under any circumstances1 should  
it be cooked with the sirloin1 but      
always cut off and marinated and braized
 as we had it yesterday4 ,thus you get  
two hot dishes2 our particular sirloin  
has given us three4 ,the parts of this  
joint vary greatly in flavour1 and in   
texture as well1 and by accentuating    
this variation by treatment in the      
kitchen1 you escape that monotony which 
is prone to pervade the table so long as
 the sirloin remains in the house4 ,mrs4
 ,sinclair is sufficiently experienced  
as a housekeeper to know that the dish  
of fillets we had for dinner last night 
was not made from the under cut of one  
sirloin4 ,it was by borrowing a little  
from the upper part that ,i managed to  

fill the dish1 and ,i'm sure that any   
one who may have got one of the uppercut
 fillets had no cause to grumble4 ,the  
,filetto di ,bue which we had for lunch 
to-day was the residue of the upper cut1
 and1 admirable as is a slice of cold   
beef taken from this part of the joint1 
,i think it is an excellent variation to
 make a hot dish of it sometimes4 ,on   
the score of economy1 ,i am sure that a 
sirloin treated in this fashion goes a  
long way further4  ,the ,marchesa       
demolishes one after another of our     
venerable institutions with so charming 
a despatch that we can scarcely grieve  
for them1 said ,sir ,john4 ,i am not    
philosopher enough to divine what change
 may come over the ,british character   
when every man sits down every day to a 
perfectly cooked dinner4 ,it is         
sometimes said that our barbarian       
forefathers left their northern         
solitudes because they hankered after   
the wine and delicate meats of the      
south1 and perhaps the modern ,briton   

may have been led to overrun the world  
by the hope of finding a greater variety
 of diet than he gets at home4 ,it may  
mean1 ,marchesa1 that this movement of  
yours for the suppression of ,english   
plain cooking will mark the close of our
 national expansion4  ,my dear ,sir     
,john1 you may rest assured that your   
national expansion1 as well as your     
national cookery1 will continue in spite
 of anything we may accomplish here1 and
 ,i say good luck to them both4 ,when   
have ,i ever denied the merits of       
,english cookery8 said the ,marchesa4   
,many of its dishes are unsurpassed4    
,these islands produce materials so     
fine1 that no art or elaboration can    
improve them4 ,they are best when they  
are cooked quite plainly1 and this is   
the reason why simplicity is the        
key-note of ,english cookery4 ,a fine   
joint of mutton roasted to a turn1 a    
plain fried sole with anchovy butter a  
broiled chop or steak or kidney1 fowls  
or game cooked ,english fashion1        

potatoes baked in their skins and eaten 
with butter and salt1 a rasher of       
,wiltshire bacon and a new-laid egg1    
where will you beat these8 ,i will go so
 far as to say no country can produce a 
bourgeoises dish which can be compared  
with steak and kidney pudding4 ,but the 
point ,i want to press home is that     
,italian cookery comes to the aid of    
those who cannot well afford to buy     
those prime qualities of meat and fish  
which allow of this perfectly plain     
treatment4 ,it is1 as ,i have already   
said1 the cookery of a nation short of  
cash and unblessed with such excellent  
meat and fish and vegetables as you     
lucky islanders enjoy4 ,but it is rich  
in clever devices of flavouring1 and in 
combinations1 and ,i am sure that by its
 help ,english people of moderate means 
may fare better and spend less than they
 spend now1 if only they will take a    
little trouble4     ,menu--,lunch       
,gnocchi alla ,romana4                  
,semolina with parmesan4   ,filetto di  

,bue al pistacchi4          ,fillet of  
beef with pistachios   ,bodini marinati4
                      ,marinated        
rissoles4     ,menu--,dinner4    ,zuppa 
,crotopo4                        ,croute
 au pot soup4   ,sogliole alla          
,veneziana4              ,fillets of    
sole4   ,ateletti alla ,sarda4          
,atelets of ox-palates1 c4   ,costolette
 di ,montone alla ,nizzarda4  ,mutton   
cutlets4   ,pollo alla ,fiorentina4     
,fowl with macaroni4   ,crema tartara   
alla ,caramella4         ,caramel cream4
   ,uova rimescolati al tartufi4        
,eggs with truffles4     ,the ,sixth    
,day  ,the following morning1 at        
breakfast1 a servant announced that ,sir
 ,john ,oglethorpe was taking his       
breakfast in his room1 and that there   
was no need to keep anything in reserve 
for him4 ,it was stated1 however1 that  
,sir ,john was in no way indisposed1 and
 that he would join the party at lunch4 
,he seated himself in his usual place1  
placid and fresh as ever2 but1 unharmed 

as he was physically1 it was evident to 
all the company that he was suffering   
from some mental discomposure4 ,miss    
,macdonnell1 with a frank curiosity     
which might have been trying in any one 
else1 asked him point-blank the reason  
of his absence from the meal for which1 
in spite of his partiality for ,french  
cookery1 he had a true ,englishman's    
devotion4  ,i feel ,i owe the company   
some apology for my apparent            
churlishness1 he said2 but the fact is1 
that ,i have received some very         
harrowing1 but at the same time very    
interesting1 news this morning4 ,i think
 ,i told you the other day how the      
vacancy in my kitchen has led up to a   
very real tragedy1 and that the abhorred
 ,fury was already hovering terribly    
near the head of poor ,narcisse4 ,well1 
,i have just received from a friend in  
,paris journals containing a full       
account of the trial of ,narcisse and of
 his fair accomplice4 ,the worst has    
come to pass1 and ,narcisse has been    

doomed to sneeze into the basket like a 
mere aristocrat or politician during the
 ,terror ,i was greatly upset by this   
news1 but ,i was interested1 and in a   
measure consoled1 to find an enclosure  
amongst the other papers1 an envelope   
addressed to me in the handwriting of   
the condemned man4 ,this voix d'outre   
tombe1 ,i rejoice to say1 confides to me
 the secret of that incomparable sauce  
of his1 a secret which ,i feared might  
be buried with ,narcisse in the prison  
ditch4  ,the ,marchesa sighed as she    
listened4 ,the recipe of the sauce was  
safe indeed1 but she knew by experience 
how wide might be the gulf between the  
actual work of an artist and the product
 of another hand guided by his counsels1
 let the hand be ever so dexterous1 and 
the counsels ever so clear4 ,will it be 
too much1 she said1 to ask you to give  
us the details of this painful tragedy8 
,it will not1 ,sir ,john replied        
reflectively4 ,the last words of many a 
so-called genius have been enshrined in 

literature3 probably no one will ever   
know the parting objurgation of         
,narcisse4 ,i will endeavour1 however1  
to give you some notion as to what      
occurred1 from the budget ,i have just  
read4 ,i fear the tragedy was a squalid 
one4 ,madame1 the victim1 was elderly1  
unattractive in person1 exacting in     
temper1 and the owner of considerable   
wealth--at least1 this is what came out 
at the trial4 ,it was one of those      
tangles in which a fatal denouement is  
inevitable2 and1 if this had not come   
through ,mademoiselle ,sidonie1 it would
 have come through somebody else4 ,the  
lovers plotted to remove madame by first
 drugging her1 then breaking her skull  
with the wood chopper1 and then pitching
 her downstairs so as to produce the    
impression that she had met her death in
 this fashion4 ,but either the arm of   
,mademoiselle ,sidonie--who was told off
 to do the hammering--was unskilled in  
such work1 or the opiate was too weak1  
for the victim began to shriek before   

she gave up the ghost4 ,detection seemed
 imminent1 so ,narcisse1 in whom the    
quality of discretion was evidently     
predominant1 bolted at once and got out 
of the country4 ,but the facts were     
absolutely clear4 ,the victim lived long
 enough to depose that ,mademoiselle    
,sidonie attacked her with the wood     
chopper1 while ,narcisse watched the    
door4 ,the advocate of ,narcisse did his
 work like a man4 ,he shed the          
regulation measure of tears2 he drew    
graphic pictures of the innocent youth  
of ,narcisse1 of his rise to eminence1  
and of his filial piety as evidenced by 
the frequent despatch of money and      
comestibles to his venerable mother1 who
 was still living near ,bourges4 ,once a
 year1 too1 this incomparable artist    
found time to renew his youth by a      
sojourn in the simple cottage which saw 
his birth1 and by embracing the giver of
 his life4 ,was it possible that a man  
who treated one woman with such devotion
 and reverence could take the life of   

another8 ,he adduced various and        
picturesque reasons to show that such an
 event must be impossible1 but the jury 
took the opposite view4 ,some one had to
 be guillotined1 and the intelligent    
jury decided that ,paris could spare    
,narcisse better than it could spare    
,mademoiselle ,sidonie4 ,i fear the fact
 that he had deigned to sell his        
services to a brutal islander may have  
helped them to come to this conclusion1 
but there were other and more weighty   
reasons4 ,of the supreme excellence of  
,narcisse as an artist the jury knew    
nothing1 so they let him go hang--or    
worse--but of ,mademoiselle ,sidonie    
they knew a good deal1 and their        
knowledge1 ,i believe1 is shared by     
certain ,english visitors to ,paris4    
,she is one of the attractions of the   
,fantasies d',arcadie1 and her latest   
song1 ,bonjour ,coco1 is sung and       
whistled in every capital of ,europe2 so
 the jury1 thrusting aside as mere      
pedantry the evidence of facts1 set to  

work to find some verdict which would   
not eclipse the gaiety of ,la ,ville    
,lumiere by cutting short the career of 
,mademoiselle ,sidonie4 ,the art of the 
chef appealed to only a few1 and he dies
 a mute1 but by no means inglorious     
martyr3 the art of the chanteuse appeals
 to the million1 the voice of the many  
carries the day1 and ,narcisse must die4
  ,it is a revolting story1 said ,mrs4  
,gradinger1 and one possible only in a  
corrupted and corrupting society4 ,it is
 wonderful1 as ,sir ,john remarks1 how  
the conquering streams of tendency      
manifest themselves even in an affair   
like this4 ,ours is a democratic age1   
and the wants and desires of the many1  
who find delight in this woman's        
singing1 override the whims of the      
pampered few1 the employers of such     
costly luxuries as men cooks4  ,you see 
you are a mere worm1 ,sir ,john1 laughed
 ,miss ,macdonnell1 and you had better  
lay out your length to be trampled on4  
,yes1 ,i have long foreseen our fate1 we

 who happen to possess what our poor    
brother hankers after4 ,well1 perhaps ,i
 may take up the worm's role at once and
 'turn'1 that is1 burn the recipe of    
,narcisse4  ,o ,sir ,john1 ,sir ,john1  
cried ,mrs4 ,sinclair any such burning  
would remind me irresistibly of ,mr4    
,mantalini's attempts at suicide4 ,there
 would be an accurate copy in your      
pocket-book1 and besides this you would 
probably have learnt off the recipe by  
heart4  ,yes1 we know our ,sir ,john    
better than that1 don't we8 said the    
,marchesa2 but1 joking apart1 ,sir      
,john1 you might let me have the recipe 
at once4 ,it would go admirably with one
 of our lunch dishes for to-morrow4     
,but on the subject of the sauce1 ,sir  
,john--like the younger ,mr4 ,smallweed 
on the subject of gravy--was adamant4   
,the wound caused by the loss of        
,narcisse was1 he declared1 yet too     
recent3 the very odour of the sauce     
would provoke a thousand agonising      
regrets4 ,and then the hideous injustice

 of it all3 ,narcisse the artist1       
comparatively innocent 7for to artists a
 certain latitude must be allowed71 to  
moulder in quicklime1 and this greedy1  
sordid murderess to go on ogling and    
posturing with superadded popularity    
before an idiot crowd unable to         
distinguish a ,remoulade from a         
,ravigotte6 ,no1 my dear ,marchesa1 he  
said1 the secret of ,narcisse must be   
kept a little longer1 for1 to tell the  
truth1 ,i have an idea4 ,i remember that
 ere this fortunes have been made out of
 sauces1 and if this sauce be properly  
handled and put before the public1 it   
may counteract my falling1 or rather    
disappearing rents4 ,if only ,i could   
hit upon a fetching name1 and find      
twenty thousand pounds to spend in      
advertising1 ,i might be able once more 
to live on my acres4  ,oh1 surely we    
shall be able to find you a name between
 us1 said ,mrs4 ,wilding2 money1 and    
things of that sort are to be procured  
in the city1 ,i believe2 and ,i daresay 

,mr4 ,van der ,roet will design a pretty
 label for the sauce bottles4           
,menu--,lunch4    ,pollo all'olive4     
,fowl with olives4   ,scaloppine di     
rive4                 ,veal cutlets with
 rice4   ,sedani alla parmigiana4       
,stewed celery4     ,menu--,dinner4     
,zuppa primaverile4                     
,spring soup   ,sote di ,salmone al     
funghi4          ,salmon with mushrooms4
   ,tenerumi d',agnello alla veneziana4 
,breast of lamb alla ,veneziana4        
,testa di ,vitello alla sorrentina4     
,calf's head alla ,sorrentina4          
,fagiano alla perigo4                   
,pheasant with truffles4   ,torta alla  
cremonese4               ,cremona tart4 
,uova alla fiorentina4                  
,egg savoury4     ,the ,seventh ,day    
,it seems invidious to give special     
praise where everything is so good1 said
 ,mrs4 ,sinclair next day at lunch1 but 
,i must say a word about that clear soup
 we had at dinner last night4 ,i have   
never ceased to regret that my regard   

for manners forbade me ask for a second 
helping4  ,see what it is to have no    
manners1 said ,van der ,roet4 ,i plunged
 boldly for another portion of that     
admirable preparation of calf's head at 
dinner4 ,if ,i hadn't1 ,i should have   
regretted it for ever after4 ,now1 ,i'm 
sure you are just as curious about the  
construction of these masterpieces as ,i
 am1 ,mrs4 ,sinclair1 so we'll beg the  
,marchesa to let us into the secret4    
,mrs4 ,sinclair herself had a hand in   
the calf's-head dish1 ',testa di        
,vitello alla sorrentina1' so perhaps ,i
 may hand over that part of the question
 to her4 ,i am very proud that one of my
 pupils should have won praise from such
 a distinguished expert as ,mr4 ,van der
 ,roet1 and ,i leave her to expound the 
mystery of its charm4 ,i think ,i may   
without presumption claim the clear soup
 as a triumph1 and it is a discovery of 
my own4 ,the same calf's head which     
,mrs4 ,sinclair has treated with such   
consummate skill1 served also as the    

foundation for the stock of the clear   
soup4 ,this stock certainly derived its 
distinction from the addition of the    
liquor in which the head was boiled4 ,a 
good consomme can no doubt be made with 
stock-meat alone1 but the best soup thus
 made will be inferior to that we had   
for dinner last night4 ,without the     
calf's head you will never get such     
softness1 combined with full roundness  
on the tongue1 and the great merit of   
calf's head is that it lets you attain  
this excellence without any sacrifice of
 transparency4  ,i have marvelled often 
at the clearness of your soups1         
,marchesa1 said the ,colonel4 ,what     
clearing do you use to make them look   
like pale sherry8  ,no one has any claim
 to be called a cook who cannot make    
soup without artificial clearing1 said  
the ,marchesa4 ,like the poet1 the      
consomme is born1 not made4 ,it must be 
clear from the beginning1 an achievement
 which needs care and trouble like every
 other artistic effort1 but one         

nevertheless well within the reach of   
any student who means to succeed4 ,to   
clear a soup by the ordinary medium of  
white of egg or minced beef is to       
destroy all flavour and individuality4  
,if the stock be kept from boiling until
 it has been strained1 it will develop  
into a perfectly clear soup under the   
hands of a careful and intelligent cook4
 ,the fleeting delicate aroma which1 as 
every gourmet will admit1 gives such    
grateful aid to the palate1 is the      
breath of garden herbs and of herbs     
alone1 and here ,i have a charge to     
bring against contemporary cookery4 ,i  
mean the neglect of natural in favour of
 manufactured flavourings4 ,with regard 
to herbs1 this could not always have    
been the rule1 for ,i never go into an  
old ,english garden without finding     
there a border with all the good        
old-fashioned pot herbs growing lustily4
 ,i do not say that the use of herbs is 
unknown1 for of course the best cookery 
is impossible without them1 but ,i fear 

that sage mixed with onion is about the 
only one which ever tickles the palate  
of the great ,english middle-class4 ,and
 simultaneously with the use of herb    
flavouring in soup has arisen the       
practice of adding wine1 which to me    
seems a very questionable one4 ,if wine 
is put in soup at all1 it must be used  
so sparingly as to render its presence  
imperceptible4 ,why then use it at all8 
,in some sauces wine is necessary1 but  
in all cases it is as difficult to      
regulate as garlic1 and requires the    
utmost vigilance on the part of the     
cook4  ,my last cook1 who was very stout
 and a little middle-aged1 would always 
use flavouring sauces from the grocer's 
rather than walk up to the garden1 where
 we have a most seductive herb bed1 said
 ,mrs4 ,wilding2 and then1 again1 the   
love of the ,english for pungent-made   
sauces is another reason for this       
makeshift practice4 ',oh1 a             
table-spoonful of somebody's sauce will 
do for the flavouring1' and in goes the 

sauce1 and the flavouring is supposed to
 be complete4 ,people who eat their     
chops1 and steaks1 and fish1 and game1  
after having smothered the natural      
flavour with the same harsh condiment1  
may be satisfied with a cuisine of this 
sort1 but to an unvitiated palate the   
result is nauseous4  ,yet as a          
,churchwoman1 ,mrs4 ,wilding1 you ought 
to speak with respect of ,english       
sauces4 ,i think ,i have heard how a    
libation of one of them1 which was      
poured over a certain cathedral1 has    
made it look as good as new1 said ,miss 
,macdonnell1 and we have lately learned 
that one of the most distinguished of   
our party is ambitious to enter the same
 career4  ,i would suggest that ,sir    
,john should devote all that money he   
proposes to make by the aid of his      
familiar spirit--the ghost of           
,narcisse--to the building of a temple  
in honour of the tenth muse1 the muse of
 cookery1 said ,mrs4 ,sinclair2 and what
 do you think1 ,sir ,john1 of a name ,i 

dreamt of last night for your sauce1    
',the ,new ,century ,sauce'8 ,how will  
that do8  ,admirably1 said ,sir ,john   
after a moment's pause2 admirably enough
 to allow me to offer you a royalty on  
every bottle sold4 ',the ,new ,century  
,sauce'1 that's the name for me2 and now
 to set to work to build the factory1   
and to order plans for the temple of the
 tenth muse4     ,menu--,lunch4         
,maccheroni al pomidoro4                
,macaroni with tomatoes1   ,vitello alla
 pellegrina4       ,veal cutlets alla   
pellegrina4   ,animelle al sapor di     
targone4  ,sweetbread with tarragon     
sauce4     ,menu--,dinner4    ,zuppa    
alla ,canavese4           ,soup alla    
,canavese   ,naselli con piselli4       
,whiting with peas4   ,coscia di manzo  
al forno4      ,braized ribs of beef4   
,lingua alla ,visconti4          ,tongue
 with grapes4   ,anitra selvatica4      
,wild duck4   ,zabajone ghiacciato4     
,iced syllabub4   ,crostatini alla      
capucina4      ,savoury of rice1        

truffles1 c4     ,the ,eighth ,day  ,we 
are getting unpleasantly near the end of
 our time1 said the ,colonel1 but ,i am 
sure not one of us has learnt one tithe 
of what the ,marchesa has to teach4  ,my
 dear ,colonel ,trestrail1 said the     
,marchesa1 an education in cookery does 
not mean the teaching of a certain      
number of recipes4 ,education1 ,i       
maintain1 is something far higher than  
the mere imparting of facts2 my notion  
of it is the teaching of people to teach
 themselves1 and this is what ,i have   
tried to do in the kitchen4 ,with some  
of you ,i am sure ,i have succeeded1 and
 a book containing the recipe of every  
dish we have tried will be given to     
every pupil when we break up4  ,i think 
the most valuable lesson ,i have learnt 
is that cookery is a matter for serious 
study1 said ,mrs4 ,sinclair4 ,the       
popular ,english view seems to be that  
it is one of those things which gets    
itself done4 ,the food is subjected to  
the action of heat1 a little butter1 or 

pepper1 or onion1 being added by way of 
flavouring1 and the process is complete4
 ,to put it bluntly1 it requires at     
least as much mental application to     
roast a fowl as to cut a bodice2 but it 
does not strike the average             
,englishwoman in this way1 for she will 
spend hours in thinking and talking     
about dressmaking 7which is generally as
 ill done as her cooking71 while she    
will be reluctant to give ten minutes to
 the consideration as to how a luncheon 
or supper dish shall be prepared4 ,the  
,english middle classes are most        
culpably negligent about the food they  
eat1 and as a consequence they get      
exactly the sort of cooks they deserve  
to get4 ,i do not blame the cooks2 if   
they can get paid for cooking ill1 why  
should they trouble to learn to cook    
well8  ,i agree entirely1 said ,mrs4    
,wilding4 ,that saying1 ',what ,i like  
is good plain roast and boiled1 and none
 of your foreign kickshaws1' is1 as     
every one knows1 the stock utterance of 

,john ,bull on the stage or in the      
novel2 and1 though ,john ,bull is not in
 the least like his fictitious          
presentment1 this form of words is      
largely responsible for the waste and   
want of variety in the ,english kitchen4
 ,the plain roast and boiled means a    
joint every day1 and this arrangement   
the good plain cook finds an admirable  
one for several reasons3 it means little
 trouble1 and it means also lots of     
scraps and bones and waste pieces4 ,the 
good plain cook brings all the forces of
 obstruction to bear whenever the       
mistress suggests made dishes2 and1     
should this suggestion ever be carried  
out1 she takes care that the achievement
 shall be of a character not likely to  
invite repetition4 ,not long ago a      
friend of mine was questioning a cook as
 to soups1 whereupon the cook answered  
that she had never been required to make
 such things where she had lived2 all   
soups were bought in tins or bottles1   
and had simply to be warmed up4 ,cakes1 

too1 were outside her repertoire1 having
 always been 'had in' from the          
confectioner's1 while 'entrys' were in  
her opinion1 and in the opinion of her  
various mistresses1 'un'ealthy' and not 
worth making4  ,my experience is that1  
if a mistress takes an interest in      
cooking1 she will generally have a      
fairly efficient cook1 said ,mrs4       
,fothergill4 ,i agree with ,mrs4        
,sinclair that our ,english cooks are   
spoilt by neglect2 and ,i think it is   
hard upon them1 as a class1 that so many
 inefficient women should be able to    
pose as cooks while they are unable to  
boil a potato properly4  ,and the       
so-called schools of cookery are quite  
useless in what they teach1 said ,miss  
,macdonnell4 ,i once sent a cook of mine
 to one to learn how to make a clear    
soup1 and when she came back1 she sent  
up1 as an evidence of her progress1 a   
potato pie coloured pink and green1 a   
most poisonous-looking dish--and her    
clear soups were as bad as ever4  ,said 

the ,colonel1 ,i will beg leave to enter
 a protest against the imperfections of 
that repast which is supposed to be the 
peculiar delight of the ladies1 ,i      
allude to afternoon tea4 ,i want to know
 why it is that unless ,i happen to call
 just when the tea is brought up--,i    
grant1 ,i know of a few houses which are
 honourable exceptions--,i am fated to  
drink that most abominable of all       
decoctions1 stewed lukewarm tea4 ',will 
you have some tea8 ,i'm afraid it isn't 
quite fresh1' the hostess will remark   
without a blush4 ,what would she think  
if her husband at dinner were to say1   
',colonel1 take a glass of that         
champagne4 ,it was opened the day before
 yesterday1 and ,i daresay the fizz has 
gone off a little'8 ,tea is cheap       
enough1 and yet the hostess seldom or   
never thinks of ordering up a fresh pot4
 ,i believe it is because she is afraid 
of the butler4  ,i sympathise with you  
fully1 ,colonel1 said ,lady ,considine1 
and my withers are unwrung4 ,you do not 

often honour me with your presence on   
,tuesdays1 but ,i am sure ,i may claim  
to be one of your honourable exceptions4
  ,indeed you may1 said the ,colonel4   
,perhaps men ought not to intrude on    
these occasions2 but ,i have a          
preference for taking tea in a pretty   
drawing-room1 with a lot of agreeable   
women1 rather than in a club surrounded 
by old chaps growling over the latest   
job at the ,war ,office1 and a younger  
brigade chattering about the latest tape
 prices1 and the weights for the spring 
handicaps4  ,all these little           
imperfections go to prove that we are   
not a nation of cooks1 said ,van der    
,roet4 ,we can't be everything4 ,heine  
once said that the ,romans would never  
have found time to conquer the world if 
they had been obliged to learn the      
,latin grammar2 and it is the same with 
us4 ,we can't expect to found an empire 
all over the planet1 and cook as well as
 the ,french1 who--perhaps wisely--never
 willingly emerge from the four corners 

of their own land4  ,there is energy    
enough left in us when we set about some
 purely utilitarian task1 said ,mrs4    
,wilding1 but we never throw ourselves  
into the arts with the enthusiasm of the
 ,latin races4 ,i was reading the other 
day of a ,french costumier who rushed to
 inform a lady1 who had ordered a       
turban1 of his success1 exclaiming1     
',madame1 apres trots nun's d'insomnie  
les plumes vent placees4' ,and every one
 knows the story of ,vatel's suicide    
because the fish failed to arrive4 ,no  
,englishman would be capable of flights 
like these4  ,really1 this indictment of
 ,english cookery makes me a little     
nervous1 said ,lady ,considine ,i have  
promised to join in a driving tour      
through the southern counties4 ,i       
shudder to think of the dinners ,i shall
 have to eat at the commercial hotels   
and posting-houses on our route4        
,english country inns are not what they 
ought to be1 but now and then you come  
across one which is very good indeed1 as

 good1 if not better1 than anything you 
could find in any other country2 but ,i 
fear ,i must admit that1 charges        
considered1 the balance is against us1  
said ,sir ,john4  ,when you start you   
ought to secure ,sir ,john's services as
 courier1 ,lady ,considine1 said the    
,marchesa4 ,i once had the pleasure of  
driving for a week through the          
,apennines in a party under his         
guidance1 and ,i can assure you we found
 him quite honest and obliging4  ,ah1   
,marchesa1 ,i was thinking of that happy
 time this very morning1 said ,sir      
,john4 ,of ,arezzo1 where we were kept  
for three days by rain1 which ,i believe
 is falling there still4 ,of ,cortona1  
with that wonderful little restaurant on
 the edge of the cliff1 whence you see  
,thrasumene lying like a silver mirror  
in the plain below4 ,of ,perugia1 the   
august1 of ,gubbio1 ,citta di ,castello1
 ,borgo ,san ,sepolcro1 ,urbino1 and    
divers others4 ,if you go for a drive in
 ,italy1 you still may meet with humours

 of the road such as travellers of old  
were wont to enjoy4 ,i well remember on 
the road between ,perugia and ,gubbio we
 began to realise we were indeed        
traversing mountain paths4 ,on a sudden 
the driver got down1 waved his arms1 and
 howled to some peasants working in a   
field below4 ,these1 on their part1     
responded with more arm-waving and      
howling1 directed apparently towards a  
village farther up the hill1 whereupon  
we were assailed with visions of        
brigands1 and amputated ears1 and       
ransom4 ,but at a turn of the road we   
came upon two magnificent white oxen1   
which1 being harnessed on in front1 drew
 us1 and our carriages and horses as    
well1 up five miles of steep incline4   
,these beautiful fellows1 it seemed1    
were what the driver was signalling for1
 and not for brigands4 ,again1 every inn
 we stayed at supplied us with some     
representative touch of local life and  
habit4 ,here the whole personnel of the 
inn1 reinforced by a goodly contingent  

of the townsfolk1 would accompany us    
even into our bedrooms1 and display the 
keenest interest in the unpacking of our
 luggage4 ,there the cook would come and
 take personal instructions as to the   
coming meal1 throwing out suggestions   
the while as to the merits of this or   
that particular dish1 and in one place  
the ancient chambermaid insisted that   
one of the ladies1 who had got a slight 
cold1 should have the prete put into her
 bed for a short time to warm it4 ,you  
need not look shocked1 ,colonel4 ,the   
prete in question was merely a wooden   
frame1 in the midst of which hangs a    
scaldino filled with burning ashes--a   
most comforting ecclesiastic1 ,i can    
assure you4 ,all the inns we visited had
 certain characteristics in common4 ,the
 entrance is always dirty1 and the      
staircase too1 the dining rooms fairly  
comfortable1 the bedrooms always clean  
and good1 and the food much better than 
you would expect to find in such        
out-of-the-way places2 indeed ,i cannot 

think of any inn where it was not good  
and wholesome1 while often it was       
delicious4 ,in short1 ,lady ,considine1 
,i strongly advise you to take a drive  
in ,italy next spring1 and if ,i am free
 ,i shall be delighted to act as        
courier4  ,sir ,john has forgotten one  
or two touches ,i must fill in1 said the
 ,marchesa4 ,it was often difficult to  
arrange a stopping-place for lunch1 so  
we always stocked our basket before     
starting4 ,after the first day's        
experience we decided that it was vastly
 more pleasant to take our meal while   
going uphill at a foot-pace1 than in the
 swing and jolt of a descent1 so the    
route and the pace of the horses had to 
be regulated in order to give us a good 
hour's ascent about noon4 ,fortunately  
hills are plentiful in this part of     
,italy1 and in the keen air we generally
 made an end of the vast store of       
provisions we laid in1 and the generous 
fiascho was always empty a little too   
soon4 ,our drive came to an end at      

,fano1 whither we had gone on account of
 a strange romantic desire of ,sir ,john
 to look upon an angel which ,browning  
had named in one of his poems4 ,ah6 how 
vividly ,i can recall our pursuit of    
that picture4 ,it was a wet1 melancholy 
day4 ,the people of ,fano were careless 
of the fame of their angel1 for no one  
knew the church which it graced4 ,at    
last we came upon it by the merest      
chance1 and ,sir ,john led the          
procession up to the shrine1 where we   
all stood for a time in positions of    
mock admiration4 ,sir ,john tried hard  
to keep up the imposition1 but          
something1 either his innate honesty or 
the chilling environment of disapproval 
of ,guercino's handiwork1 was too much  
for him4 ,he did his best to admire1 but
 the task was beyond his powers1 and he 
raised no protest when some scoffer     
affirmed that1 though ,browning might be
 a great poet1 he was a mighty poor     
judge of painting1 when he gave in his  
beautiful poem immortality to this      

tawdry theatrical canvas4 ',i think1'   
said ,sir ,john1 'we had better go back 
to the hotel and order lunch4 ,it would 
have been wiser to have ordered it      
before we left4' ,we were all so much   
touched by his penitence that no one had
 the heart to remind him how a          
proposition as to lunch had been made by
 our leading ,philistine as soon as we  
arrived1 a proposition waved aside by   
,sir ,john as inadmissible until the    
',guardian ,angel' should have been seen
 and admired4  ,i plead guilty1 said    
,sir ,john4 ,i think this experience    
gave a death-blow to my career as an    
appreciator4 ,anyhow1 ,i quite forget   
what the angel was like1 and for        
reminiscences of ,fano have to fall back
 upon the excellent colazione we ate in 
the externally unattractive1 but        
internally admirable1 ,albergo del      
,moro4     ,menu--,lunch4    ,astachi   
all',italiana4            ,lobster      
all',italiana   ,filetto di bue alla    
,napolitana4  ,fillet of beef with      

,neapolitan sauce4   ,risotto alla      
spagnuola4          ,savoury rice4      
,menu--,dinner4    ,zuppa alla ,romana4 
,soup with quenelles4   ,salmone alla   
,genovese4           ,salmon alla       
,genovese4   ,costolette in agro-dolce4 
,mutton cutlets with ,roman sauce4      
,flano di spinacci4                     
,spinach in a mould4   ,cappone con     
rive4                ,capon with rice4  
,croccante di mandorle4                 
,almond sweet4   ,ostriche alla         
,napolitana4        ,oyster savoury4    
,the ,ninth ,day  ,since ,i have been   
associated with the production of a     
dinner1 ,i have had my eyes opened as to
 the complicated nature of the task1 and
 the numerous strings which have to be  
pulled in order to ensure success1 said 
the ,colonel2 but1 seeing that a        
dinner-party with well-chosen           
sympathetic guests and distinguished    
dishes represents one of the consummate 
triumphs of civilisation1 there is no   
reason to wonder4 ,to achieve a triumph 

of any sort demands an effort4  ,effort1
 said ,miss ,macdonnell4 ,yes1 effort is
 the word ,i associate with so many     
middle-class ,english dinners4 ,it is an
 effort to the hosts1 who regard the    
whole business as a mere paying off of  
debts2 and an effort to the guests1 who1
 as they go to dress1 recall grisly     
memories of former similar experiences4 
,it often astonishes me that            
dinner-giving of this character should  
still flourish4  ,the explanation is    
easy1 said ,van der ,roet2 it flourishes
 because it gives a mark of distinction4
 ,it is a delicious moment for ,mrs4    
,johnson when she is able to say to     
,mrs4 ,thompson1 ',my dear1 ,i am quite 
worn-out2 we dined out every day last   
week1 and have four more dinners in the 
next five days4' ,these good people show
 their ,british grit by the persistency 
with which they go on with their        
penitential hospitality1 and their lack 
of ideas in never attempting to modify  
it so as to make it a pleasure instead  

of a disagreeable duty4  ,it won't do to
 generalise too widely1 ,van der ,roet1 
said ,sir ,john4 ,some of these good    
people surely enjoy their party-giving2 
and1 from my own experience of one or   
two houses of this sort1 ,i can assure  
you the food is quite respectable4 ,the 
great imperfection seems to lie in the  
utter want of consideration in the      
choice of guests4 ,a certain number of  
people and a certain quantity of food   
shot into a room1 that is their notion  
of a dinner-party4  ,of course we       
understand that the success of a dinner 
depends much more on the character of   
the guests than on the character of the 
food1 said ,mrs4 ,sinclair2 and most of 
us1 ,i take it1 are able to fill our    
tables with pleasant friends2 but what  
of the dull people who know none but    
dull people8 ,what gain will they get by
 taking counsel how they shall fill     
their tables8  ,more1 perhaps1 than you 
think1 dear ,mrs4 ,sinclair1 said ,sir  
,john4 ,dull people often enjoy         

themselves immensely when they meet dull
 people only4 ,the frost comes when the 
host unwisely mixes in one or two guests
 of another sort--people who give       
themselves airs of finding more pleasure
 in reading ,stevenson than the sixpenny
 magazines1 and who don't know where    
,hurlingham is4 ,then the sheep begin to
 segregate themselves from the goats1   
and the feast is manque4  ,considering  
what a trouble and anxiety a            
dinner-party must be to the hostess1    
even under the most favouring           
conditions1 ,i am always at a loss to   
discover why so many women take so much 
pains1 and spend a considerable sum of  
money as well1 over details which are   
unessential1 or even noxious1 said ,mrs4
 ,wilding4 ,a few flowers on the table  
are all very well--one bowl in the      
centre is enough--but in many houses the
 cost of the flowers equals1 if it does 
not outrun1 the cost of all the rest of 
the entertainment4 ,a few roses or      
chrysanthemums are perfect as           

accessories1 but to load a table with   
flowers of heavy or pungent scent is an 
outrage4 ,lilies of the valley are      
lovely in proper surroundings1 but on a 
dinner-table they are anathema4 ,and    
then the mass of paper monstrosities    
which crowd every corner4 ,swans1       
nautilus shells1 and even wild boars are
 used to hold up the menu4 ,once my menu
 was printed on a satin flag1 and during
 the war the universal khaki invaded the
 dinner table4 ,ices are served in      
frilled baskets of paper1 which have a  
tendency to dissolve and amalgamate with
 the sweet4 ,the only paper on the table
 should be the menu1 writ plain on a    
handsome card4  ,no one can complain of 
papery ices here1 said the ,marchesa4   
,ices may be innocuous1 but ,i don't    
favour them1 and no one seems to have   
felt the want of them2 at least1 to     
adopt the phrase of the ,london         
shopkeeper1 ',i have had no complaints4'
 ,and even the ice1 the very emblem of  
purity1 has not escaped the touch of the

 dinner-table decorator4 ,only a few    
days ago ,i helped myself with my       
fingers to what looked like a lovely    
peach1 and let it flop down into the lap
 of a bishop who was sitting next to me4
 ,this was the hostess's pretty taste in
 ices4  ,they are generally made in the 
shape of camelias this season1 said ,van
 der ,roet4 ,i knew a man who took one  
and stuck it in his buttonhole4  ,i must
 say ,i enjoy an ice at dinner1 said    
,lady ,considine4 ,i know the doctors   
abuse them1 but ,i notice they always   
eat them when they get the chance4  ,ah1
 that is merely human inconsistency1    
said ,sir ,john4 ,i am inclined to agree
 with the ,marchesa that ice at dinner  
is an incongruity1 and may well be      
dispensed with4 ,i think ,i am correct1 
,marchesa1 in assuming that ,italy1     
which has showered so many boons upon   
us1 gave us also the taste for ices4  ,i
 fear ,i must agree1 said the ,marchesa4
 ,i now feel what a blessing it would   
have been for you ,english if you had   

learnt from us instead the art of       
cooking the admirable vegetables your   
gardens produce4 ,how is it that        
,english cookery has never found any    
better treatment for vegetables than to 
boil them quite plain8 ,french beans so 
treated are tender1 and of a pleasant   
texture on the palate1 but ,i have never
 been able to find any taste in them4   
,they are tasteless largely because the 
cook persists in shredding them into    
minute bits1 and ,i maintain that they  
ought to be cooked whole--certainly when
 they are young--and sautez1 a perfectly
 plain and easy process1 which is hard  
to beat4 ,plain boiled cauliflower is   
doubtless good1 but cooked alla crema it
 is far better2 indeed1 it is one of the
 best vegetable dishes ,i know4 ,but    
perhaps the greatest discovery in       
cookery we ,italians ever made was the  
combination of vegetables and cheese4   
,there are a dozen excellent methods of 
cooking cauliflower with cheese1 and one
 of these has come to you through       

,france1 choux-fleurs au gratin1 and has
 become popular4 ,jerusalem artichokes  
treated in the same fashion are         
excellent2 and the cucumber1 nearly     
always eaten raw in ,england1 holds a   
first place as a vegetable for cooking4 
,i seem to remember that every one was  
loud in its praises when we tasted it as
 an adjunct to ,manzo alla ,certosina4  
,why is it that celery is for the most  
part only eaten raw with cheese8 ,we    
have numberless methods of cooking it in
 ,italy1 and beetroot and lettuce as    
well4 ,there is no spinach so good as   
,english1 and nowhere is it so badly    
cooked2 it is always coarse and gritty  
because so little trouble is taken with 
it1 and ,i can assure you that the      
smooth1 delicate dish which we call     
,flano di spinacci is not produced      
merely by boiling and chopping it1 and  
turning it out into a dish4             
,menu--,lunch    ,minestrone alla       
,milanese4            ,vegetable broth4 
,coniglio alla ,provenzale4             

,rabbit alla ,provenzale4   ,insalata di
 pomidoro4                ,tomato salad4
     ,menu--,dinner4    ,zuppa alla     
,maria ,pia4                ,soup alla  
,maria ,pia4   ,anguilla con ortaggi    
alla ,milanese4  ,eels with vegetables4 
,manzo con sugo di barbabietoli4        
,fillet of beef with beetroot sauce4    
,animelle alla parmegiana4              
,sweetbread with parmesan4              
,perniciotti alla ,gastalda4            
,partridges alla ,gastalda4   ,uova     
ripiani4                        ,stuffed
 eggs4     ,the ,tenth ,day  ,the sun   
rose on the tenth and last day at the   
,laurestinas as he was wont to rise on  
less eventful mornings4 ,at breakfast   
the ,marchesa proposed that the lunch   
that day should be a little more ornate 
than usual1 and the dinner somewhat     
simpler4 ,she requisitioned the services
 of six of the company to prepare the   
lunch1 and at the same time announced   
that they would all have a holiday in   
the afternoon except ,mrs4 ,sinclair1   

whom she warned to be ready to spend the
 afternoon in the kitchen helping       
prepare the last dinner4  ,four dishes1 
all admirable1 appeared at lunch1 and   
several of the party expressed regret   
that the heat of the weather forbade    
them from tasting every one2 but ,sir   
,john was not of these4 ,he ate steadily
 through the menu1 and when he finally  
laid down his knife and fork he heaved a
 sigh1 whether of satisfaction or regret
 it were hard to say4  ,it is a         
commonplace of the deepest dye to remark
 that ingratitude is inherent in        
mankind1 he began2 ,i am compelled to   
utter it1 however1 by the sudden longing
 ,i feel for a plate from the hand of   
the late lamented ,narcisse after ,i    
have eaten one of the best luncheons    
ever put on a table4  ,experience of one
 school of excellence has caused a      
hankering after the triumphs of another1
 said ,miss ,macdonnell ,there is one   
glory of the ,marchesa1 there is1 or    
was1 another of ,narcisse1 and the taste

 of the ,marchesa's handiwork has       
stimulated the desire of comparision4   
,never mind1 ,sir ,john1 perhaps in     
another world ,narcisse may cook you--  
,oh stop1 stop1 for goodness' sake1     
cried ,sir ,john1 ,i doubt whether even 
he could make me into a dainty dish to  
set before the ,king of ,tartarus1      
though the stove would no doubt be      
fitted with the latest improvements and 
the fuel abundant4  ,really1 ,sir ,john1
 ,i'm not sure ,i ought not to rise and 
protest1 said ,mrs4 ,wilding1 and ,i    
think ,i would if it weren't our last   
day4  ,make a note of ,sir ,john's      
wickedness1 and pass it on to the ,canon
 for use in a sermon1 said ,van der     
,roet4  ,i can only allow you           
half-an-hour1 ,laura1 said the ,marchesa
 to ,mrs4 ,sinclair1 then you must come 
and work with me for the delectation of 
these idle people1 who are going to     
spend the afternoon talking scandal     
under the chestnuts4  ,i am quite ready 
to join you if ,i can be of any help1   

said ,mrs4 ,gradinger4 ,when knowledge  
is to be acquired1 ,i am always loath to
 stand aside1 not for my own sake so    
much as for the sake of others less     
fortunate1 to whom ,i might possibly    
impart it hereafter4  ,you are very     
good1 said the ,marchesa1 but ,i think  
,i must adhere to my original scheme of 
having ,mrs4 ,sinclair by herself4 ,i   
see coffee is now being taken into the  
garden1 so we will adjourn1 if you      
please4  ,after the two workers had     
departed for the kitchen1 an unwonted   
silence fell on the party under the     
chestnuts4 ,probably every one was      
pondering over the imminent dissolution 
of the company1 and wondering whether to
 regret or rejoice4 ,the peace had been 
kept marvellously well1 considering the 
composition of the company4 ,mrs4       
,fothergill at times had made a show of 
posing as the beneficent patron1 and    
,mrs4 ,gradinger had essayed to teach   
what nobody wanted to learn2 but firm   
and judicious snubbing had kept these   

persons in their proper places4 ,nearly 
every one was sorry that the end had    
come4 ,it had been real repose to ,mrs4 
,wilding to pass ten days in an         
atmosphere entirely free from all       
perfume of the cathedral close4 ,lady   
,considine had been spending freely of  
late1 and ten days' cessation of        
tradesmen's calls1 and servants on board
 wages1 had come as a welcome relief4   
,sir ,john had gained a respite from the
 task he dreaded1 the task of going in  
quest of a successor to ,narcisse4 ,now 
as he sat consuming his cigarette in the
 leisurely fashion so characteristic of 
his enjoyment--and those who knew him   
best were wont to say that ,sir ,john   
practiced few arts so studiously as that
 of enjoyment--he could not banish the  
figure of ,narcisse from his reverie4 ,a
 horrible thought assailed him that this
 obsession might spring from the fact   
that on this very morning ,narcisse     
might have taken his last brief walk out
 of the door of ,la ,roquette1 and that 

his disembodied spirit might be hovering
 around4 ,admirable as the cookery of   
the ,marchesa had been1 and fully as he 
had appreciated it1 he felt he would    
give a good deal to be assured that on  
this the last evening of the ,new       
,decameron he might sit down to a dinner
 prepared by the hand of his departed   
chef4  ,that evening the guests gathered
 round the table with more empressement 
than usual4 ,the ,marchesa seemed a     
little flurried1 and ,mrs4 ,sinclair1 in
 a way1 shared her excitement4 ,the     
menu1 for the first time1 was written in
 ,french1 a fact which did not escape   
,sir ,john's eye4 ,he made no remark as 
to the soup2 it was the best of its     
kind1 and its ,french name made it no   
better than the other triumphs in the   
same field which the ,marchesa had      
achieved4 ,but when ,sir ,john tasted   
the first mouthful of the fish he       
paused1 and after a reflective and      
regretful look at his plate1 he cast his
 eye round the table4 ,all the others1  

however1 were too busily intent in      
consuming the ,turbot la ,vatel to heed 
his interrogative glance1 so he followed
 suit1 and after he had finished his    
portion1 asked1 sotto voce1 for another 
bit4  ,in the interval before the       
service of the next dish ,sir ,john made
 several vain attempts to catch the     
,marchesa's eye1 and more than once     
tried to get in a word2 but she kept up 
a forced and rather nervous conversation
 with ,lady ,considine and ,van der     
,roet1 and refused to listen4 ,as ,sir  
,john helped himself to the next dish1  
,venaison sauce ,grand ,veneur1 the     
feeling of astonishment which had seized
 him when he first tasted the fish      
deepened into something like            
,consternation4 ,had his palate indeed  
deceived him1 or had the ,marchesa1 by  
some subtle effort of experimental      
genius1 divined the secret of           
,narcisse--the secret of that           
incomparable sauce1 the recipe of which 
was safely bestowed in his pocket-book8 

,occasionally he had taken a brief nap  
under the verandah after lunch3 was it  
possible that in his sleep he might have
 murmured1 in her hearing1 words which  
gave the key of the mystery1 and the    
description of those ingredients which  
often haunted his dreams8 ,one thing was
 certain1 that the savour which rose    
from the venison before him was the same
 which haunted his memory as the parting
 effort of the ill-starred ,narcisse4   
,sir ,john was the least superstitious  
of mortals1 still here he was face to   
face with one of these conjunctions of  
affairs which the credulous accept as   
manifestations of some hidden power1 and
 sceptics as coincidences and nothing   
more4 ,all the afternoon he had been    
thinking of ,narcisse1 and yearning     
beyond measure for something suggestive 
of his art2 and here1 on his plate      
before him1 was food which might have   
been touched by the vanished hand4 ,the 
same subtle influence pervaded the      
,chartreuse a la cardinal1 the roast    

capon and salad1 and the sweet4 ,at     
last1 when the dinner was nearly over1  
and when the ,marchesa had apparently   
said all she had to say to ,van der     
,roet1 he lifted up his voice and said1 
,marchesa1 who gave you the recipe for  
the sauce with which the venison was    
served this evening8  ,the ,marchesa    
glanced at ,mrs4 ,sinclair1 and then    
struck a hand-bell on the table4 ,the   
door opened1 and a little man1 habited  
in a cook's dress of spotless white1    
entered and came forward4 ,m4 ,narcisse1
 said the ,marchesa1 ,sir ,john wants to
 know what sauce was used in dressing   
the venison2 perhaps you can tell him4  
,here the ,marchesa rose and left the   
room1 and all the rest followed her1    
feeling it was unmeet that such a       
reunion should be witnessed by other    
eyes1 however friendly they might be4   
99 99 99 99 99  ,now1 you must tell us  
all about it1 said ,lady ,considine1 as 
soon as they got into the drawing-room1 
and how you ever managed to get him out 

of this scrape4  ,oh1 there isn't much  
to tell1 said the ,marchesa4 ,narcisse  
was condemned1 indeed1 but no one ever  
believed he would be executed4 ,one of  
my oldest friends is married to an      
official high up in the ,ministry of    
,justice1 and ,i heard from her last    
week that ,narcisse would certainly be  
reprieved2 but ,i never expected a free 
pardon4 ,indeed1 he got this entirely   
because it was discovered that          
,mademoiselle ,sidonie1 his accomplice1 
was really a ,miss ,adah ,levine1 who   
had graduated at a music-hall in ,east  
,london1 and that she had announced her 
intention of retiring to the land of her
 birth1 and ascending to the apex of her
 profession on the strength of her      
,parisian reputation4 ,then it was that 
the reaction in favour of ,narcisse set 
in2 the boulevards could not stand this4
 ,the journals dealt with this new      
outrage in their best ,fashoda style2   
the cafes rang with it3 another insult  
cast upon unhappy ,france1 whose destiny

 was1 it seemed1 to weep tears of blood 
to the end of time4 ,there were rumours 
of an interpellation in the ,chamber1   
the position of the ,minister of the    
,interior was spoken of as precarious1  
indeed the ,eclaireur reported one      
evening that he had resigned4 ,pockets  
were picked under the eyes of sergents  
de ville1 who were absorbed in          
proclaiming to each other their         
conviction of the innocence of          
,narcisse1 and the guilt of cette       
coquine ,anglaise4 ,cabmen en course ran
 down pedestrians by the dozen1 as they 
discussed l'affaire ,narcisse to an     
accompaniment of whip-cracking4 ,in     
front of the ,cafe des ,automobiles a   
belated organ-grinder began to grind the
 air of ,mademoiselle ,sidonie's great  
song ,bonjour ,coco1 whereupon the whole
 company rose with howls and cries of1  
',a bas les ,anglais1 a bas les ,juifs4 
',conspuez ,coco4' ,in less than five   
minutes the organ was disintegrated1 and
 the luckless minstrel flying with torn 

trousers down a side street4 ,for the   
next few days la haute gomme promenaded 
with fragments of the piano organ       
suspended from watch chains as trophies 
of victory4 ,but this was not all4      
,paris broke out into poetry over       
l'affaire ,narcisse1 and here is a      
journal sent to me by my friend which   
contains a poem in forty-nine stanzas by
 ,aristophane le ,beletier1 the cher    
maitre of the ',moribonds1' the very    
newest school of poetry in ,paris4 ,i   
won't inflict the whole of it on you1   
but two stanzas ,i must read--          
',puisse-je te rappeler loin des        
brouillards maudits4     ,vers la       
,france1 sainte mere et nourrice6       
,reviens a ,lutece1 de l'art vrai       
paradis1     ,je t'evoque1 ,o ,monsieur 
,narcisse6    ,quitte les saignants     
bifteks1 de tes mains sublimes          
,gueris le sein meurtri de ta mere6     
,detourne ton glaive trenchant de tes   
freles victimes     ,vers l',albion et  
sa triste ,megere4'  ,dear me1 it sounds

 a little like some other ,parisian odes
 ,i have read recently1 said ,lady      
,considine4 ,the triste ,megere1 ,i take
 it1 is poor old ,britannia1 but what   
does he mean by his freles victimes8    
,no doubt they are the pigeons and the  
rabbits1 and the chickens and the capons
 which ,narcisse is supposed to have    
slaughtered in hecatombs1 in order to   
gorge the brutal appetite of his        
,english employer1 said ,miss           
,macdonnell4 ,after disregarding such an
 appeal as this ,m4 ,narcisse had better
 keep clear of ,paris for the future1   
for if he should go back and be         
recognised ,i fancy it would be a case  
of 'conspuvez ,narcisse4'  ,the ,french 
seem to have lost all sense of          
exactness1 said ,mrs4 ,gradinger1 for   
the lines you have just read would not  
pass muster as classic4 ,in the         
penultimate line there are two syllables
 in excess of the true ,alexandrine     
metre1 and the last line seems too long 
by one4 ,neither ,racine nor ,voltaire  

would have taken such liberties with    
prosody4 ,i remember a speech in        
,phaedre of more than a hundred lines   
which is an admirable example of what ,i
 mean4 ,i dare say some of you know it4 
,it begins3--    ,perfide6 oses-tu bien 
te montrer devant moi8 ,monstre1  but   
before the reciter could get fairly     
under way the door mercifully opened1   
and ,sir ,john entered4 ,he advanced    
towards the ,marchesa1 and shook her    
warmly by the hand1 but said nothing2   
his heart was evidently yet too full to 
allow him to testify his relief in      
words4 ,he was followed closely by the  
,colonel1 who1 taking his stand on the  
hearth-rug1 treated the company to a few
 remarks1 couched in a strain of        
unwonted eulogy4 ,in the whole course of
 his life he had never passed a more    
pleasant ten days1 though1 to be sure1  
he had been a little mistrustful at     
first4 ,as to the outcome of the        
experiment1 if they all made even       
moderate use of the counsels they had   

received from the ,marchesa1 the future 
of cookery in ,england was now safe4 ,he
 was not going to propose a formal vote 
of thanks1 because anything he could say
 would be entirely insufficient to      
express the gratitude he felt1 and      
because he deemed that each individual  
could best thank the ,marchesa on his or
 her behalf4  ,there was a momentary    
silence when the ,colonel ceased1 and   
then a clearing of the throat and a     
preliminary movement of the arms gave   
warning that ,mrs4 ,gradinger was going 
to speak4 ,the unspoken passage from    
,racine evidently sat heavily on her    
chest4 ,abstracted and overwrought as he
 was1 these symptoms aroused in ,sir    
,john a consciousness of impending      
danger1 and he rushed1 incontinent1 into
 the breach1 before the lady's opening  
sentence was ready4  ,as ,colonel       
,trestrail has just remarked1 we1 all of
 us1 are in debt to the ,marchesa in no 
small degree2 but1 in my case1 the debt 
is tenfold4 ,i am sure you all          

understand why4 ,as a slight            
acknowledgment of the sympathy ,i have  
received from every one here1 during my 
late trial1 ,i beg to ask you all to    
dine with me this day week1 when ,i will
 try to set before you a repast a la    
,francaise1 which ,i hope may equal1 ,i 
cannot hope that it will excel1 the     
dinners all',italiana we have tasted in 
this happy retreat4 ,narcisse and ,i    
have already settled the menu4  ,i am   
delighted to accept1 said the ,marchesa4
 ,i have no engagement1 and if ,i had ,i
 would throw my best friend over4  ,and 
this day fortnight you must all dine    
with me1 said ,mrs4 ,sinclair4 ,i will  
spend the intervening days in teaching  
my new cook how to reproduce the        
,marchesa's dishes4 ,then1 perhaps1 we  
may be in a better position to decide on
 the success of the ,marchesa's         
experiment4          99   99   99   99  
99  ,the next morning witnessed the     
dispersal of the party4 ,sir ,john and  
,narcisse left by an early train1 and   

for the next few days the reforming hand
 of the last-named was active in the    
kitchen4 ,he arrived before the         
departure of the temporary aide1 and had
 not been half-an-hour in the house     
before there came an outbreak which     
might easily have ended in the second   
appearance of ,narcisse at the bar of   
justice1 as homicide1 this time to be   
dealt with by a prosaic ,british jury1  
which would probably have doomed him to 
the halter4 ,sir ,john listened over the
 balusters to the shrieks and howls of  
his recovered treasure1 and wisely      
decided to lunch at his club4 ,but the  
club lunch1 admirable as it was1 seemed 
flat and unappetising after the dainty  
yet simple dishes he had recently       
tasted2 and the following day he set    
forth to search for one of those        
,italian restaurants1 of which he had   
heard vague reports4 ,certainly the     
repast would not be the same as at the  
,laurestinas1 but it might serve for    
once4 ,alas6 ,sir ,john did not find the

 right place1 for there are right places
 amongst the ,italian restaurants of    
,london4 ,he beat a hasty retreat from  
the first he entered1 when the officious
 proprietor assured him that he would   
serve up a dejeuner in the best ,french 
style4 ,at the second he chose a dish   
with an ,italian name1 but the name was 
the only ,italian thing about it4 ,the  
experiment had failed4 ,it seemed as if 
,italian restaurateurs were sworn not to
 cook ,italian dishes1 and the next day 
he went to do as best he could at the   
club4  ,but before he reached the club  
door he recalled how1 many years ago1 he
 and other young bloods used to go for  
chops to ,morton's1 a queer little house
 at the back of ,st4 ,james' ,street1   
and towards ,morton's he now turned his 
steps4 ,as he entered it1 it seemed as  
if it was only yesterday that he was    
there4 ,he beheld the waiter1 with mouth
 all awry1 through calling down the     
tube4 ,the same old mahogany partitions 
to the boxes1 and the same horse-hair   

benches4 ,sir ,john seated himself in a 
box1 where there was one other luncher  
in the corner1 deeply absorbed over a   
paper4 ,this luncher raised his head and
 ,sir ,john recognised ,van der ,roet4  
,my dear ,vander1 whatever brought you  
here1 where nothing is to be had but    
chops8 ,i didn't know you could eat a   
chop4  ,i didn't know it myself till    
to-day1 said ,van der ,roet1 with a     
hungry glance at the waiter1 who rushed 
by with a plate of smoking chops in each
 hand4 ,the fact is1 ,i've had a sort of
 hankering after an ,italian lunch1 and 
,i went out to find one1 but ,i didn't  
exactly hit on the right shop1 so ,i    
came here1 where ,i've been told you can
 get a chop properly cooked1 if you     
don't mind waiting4  ,ah6 ,i see1 said  
,sir ,john1 laughing4 ,we've both been  
on the same quest1 and have been equally
 unlucky4 ,well1 we shall satisfy our   
hunger here at any rate1 and not        
unpleasantly either4  ,i went to one    
place1 said ,van der ,roet and before   

ordering ,i asked the waiter if there   
was any garlic in the dish ,i had       
ordered4 ',garlic1 aglio1 no1 sir1      
never4' ,whereupon ,i thought ,i would  
go somewhere else4 ,next ,i entered the 
establishment of ,baldassare ,romanelli4
 ,how could a man with such a name serve
 anything else than the purest ,italian 
cookery1 ,i reasoned1 so ,i ordered1    
unquestioning1 a piatio with an ideal   
,italian name1 ,manzo alla ,terracina4  
,alas6 the beef used in the composition 
thereof must have come in a             
refrigerating chamber from pastures more
 remote than those of ,terracina1 and   
the sauce served with it was simply     
fried onions4 ,in short1 my dish was    
beefsteak and onions1 and very bad at   
that4 ,so in despair ,i fell back upon  
the trusty ,british chop4  ,as ,van der 
,roet ceased speaking another guest     
entered the room1 and he and ,sir ,john 
listened attentively while the new-comer
 gave his order4 ,there was no mistaking
 the ,colonel's strident voice4 ,now1   

look here6 ,i want a chop underdone1    
underdone1 you understand1 with a       
potato1 and a small glass of ,scotch    
whisky1 and ,i'll sit here4  ,the       
,colonel1 by ,jove1 said ,sir ,john2 ,i 
expect he's been restaurant-hunting too4
  ,hallo6 said the ,colonel1 as he      
recognised the other two1 ,i never      
thought ,i should meet you here3 fact   
is1 ,i've been reading about            
agricultural depression' and how it is  
the duty of everybody to eat chops so as
 to encourage the mutton trade1 and that
 sort of thing4  ,oh1 ,colonel1         
,colonel1 said ,van der ,roet4 ,you know
 you've been hungering after the cookery
 of ,italy1 and trying to find a genuine
 ,italian lunch1 and have failed1 just  
as ,sir ,john and ,i failed1 and have   
come here in despair4 ,but never mind1  
just wait for a year or so1 until the   
',cook's ,decameron' has had a fair run 
for its money1 and then you'll find     
you'll fare as well at the ordinary     
,italian restaurant as you did at the   

',laurestinas1' and that's saying a good
 deal4      ,,part ,,ii--,,recipes      
,sauces  ,as the three chief foundation 
sauces in cookery1 ,espagnole or brown  
sauce1 ,velute or white sauce1 and      
,bechamel1 are alluded to so often in   
these pages1 it will be well to give    
simple ,italian recipes for them4       
,australian wines may be used in all    
recipes where wine is mentioned3        
,harvest ,burgundy for red1 and         
,chasselas for ,chablis4     ,no4 #a4   
,espagnole1 or ,brown ,sauce  ,the chief
 ingredient of this useful sauce is good
 stock1 to which add any remnants and   
bones of fowl or game4 ,butter the      
bottom of a stewpan with at least two   
ounces of butter1 and in it put slices  
of lean veal1 ham1 bacon1 cuttings of   
beef1 fowl1 or game trimmings1 three    
peppercorns1 mushroom trimmings1 a      
tomato1 a carrot and a turnip cut up1 an
 onion stuck with two cloves1 a bay     
leaf1 a sprig of thyme1 parsley and     
marjoram4 ,put the lid on the stewpan   

and braize well for fifteen minutes1    
then stir in a tablespoonful of flour1  
and pour in a quarter pint of good      
boiling stock and boil very gently for  
fifteen minutes1 then strain through a  
tamis1 skim off all the grease1 pour the
 sauce into an earthenware vessel1 and  
let it get cold4 ,if it is not rich     
enough1 add a little ,liebig or glaze4  
,pass through a sieve again before      
using4     ,no4 #b4 ,velute ,sauce  ,the
 same as above1 but use white stock1 no 
beef1 and only pheasant or fowl         
trimmings1 button mushrooms1 cream      
instead of glaze1 and a chopped shallot4
     ,no4 #c4 ,bechamel ,sauce          
,ingredients3 ,butter1 ham1 veal1       
carrots1 shallot1 celery bay leaf1      
cloves1 thyme1 peppercorns1 potato      
flour1 cream1 fowl stock4  ,prepare a   
mirepoix by mixing two ounces of butter1
 trimmings of lean veal and ham1 a      
carrot1 a shallot1 a little celery1 all 
cut into dice1 a bay leaf1 two cloves1  
four peppercorns1 and a little thyme4   

,put this on a moderate fire so as not  
to let it colour1 and when all the      
moisture is absorbed add a tablespoonful
 of potato flour4 ,mix well1 and        
gradually add equal quantities of cream 
and fowl stock1 and stir till it boils4 
,then let it simmer gently4 ,stir       
occasionally1 and if it gets too thick1 
add more cream and white stock4 ,after  
two hours pass it twice slowly through a
 tamis so as to get the sauce very      
smooth4     ,no4 #d4 ,mirepoix ,sauce   
7for masking7  ,ingredients3 ,bacon1    
onions1 carrots1 ham1 a bunch of herbs1 
parsley1 mushrooms1 cloves1 peppercorns1
 stock1 ,chablis4  ,put the following   
ingredients into a stewpan3 ,some bits  
of bacon and lean ham1 a carrot1 all cut
 into dice1 half an onion1 a bunch of   
herbs1 a few mushroom cuttings1 two     
cloves1 and four peppercorns4 ,to this  
add one and a quarter pint of good stock
 and a glass of ,chablis1 boil rapidly  
for ten minutes then simmer till it is  
reduced to a third4 ,pass through a     

sieve and use for masking meat1 fowl1   
fish1 c4     ,no4 #e4 ,genoese ,sauce   
,ingredients3 ,onion1 butter1 ,burgundy1
 mushrooms1 truffles1 parsley1 bay leaf1
 ,espagnole sauce 7,no4#a71 blond of    
veal1 essence of fish1 anchovy butter1  
crayfish or lobster butter4  ,cut up a  
small onion and fry it in butter1 add a 
glass of ,burgundy1 some cuttings of    
mushrooms and truffles1 a pinch of      
chopped parsley and half a bay leaf4    
,reduce half4 ,in another saucepan put  
two cups of ,espagnole sauce1 one cup of
 veal stock1 and a tablespoonful of     
essence of fish1 reduce one-third and   
add it to the other saucepan1 skim off  
all the grease1 boil for a few minutes1 
and pass through a sieve4 ,then stir it 
over the fire1 and add half a           
teaspoonful of crayfish and half of     
anchovy butter4     ,no4 #f4 ,italian   
,sauce  ,ingredients3 ,chablis1         
mushrooms1 leeks1 a bunch of herbs1     
peppercorns1 ,espagnole sauce1 game     
gravy or stock1 lemon4  ,put into a     

stewpan two glasses of ,chablis1 two    
tablespoonsful of mushroom trimmings1 a 
leek cut up1 a bunch of herbs1 five     
peppercorns1 and boil till it is reduced
 to half4 ,in another stewpan mix two   
glasses of ,espagnole 7,no4 #a7 or      
,velute sauce 7,no #b7 and half a glass 
of game gravy1 boil for a few minutes   
then blend the contents of the two      
stewpans1 pass through a sieve1 and add 
the juice of a lemon4     ,no4 #g4 ,ham 
,sauce1 ,salsa di ,prosciutto           
,ingredients3 ,ham1 ,musca or sweet     
port1 vinegar1 basil spice4  ,cut up an 
ounce of ham and pound it in a mortar   
then mix it with three dessert spoonsful
 of port or ,musca and a teaspoonful of 
vinegar a little dried basil and a pinch
 of spice4 ,boil it up1 and then pass it
 through a sieve and warm it up in a    
bain-marie4 ,serve with roast meats4 ,if
 you cannot get a sweet wine add half a 
teaspoonful of sugar4 ,australian       
,muscat is a good wine to use4     ,no4 
#h4 ,tarragon ,sauce  ,ingredients3     

,tarragon1 stock1 butter1 flour4  ,to   
half a pint of good stock add two good  
sprays of fresh tarragon1 simmer for    
quarter of an hour in a stewpan and keep
 the lid on4 ,in another stewpan melt   
one ounce of butter and mix it with     
three dessert-spoonsful of flour1 then  
gradually pour the stock from the first 
stewpan over it1 but take out the       
tarragon4 ,mix well1 add a teaspoonful  
of finely chopped tarragon and boil for 
two minutes4     ,no4 #i4 ,tomato ,sauce
  ,ingredients3 ,tomatoes1 ham1 onions1 
basil1 salt1 oil1 garlic1 spices4       
,broil three tomatoes1 skin them and mix
 them with a tablespoonful of chopped   
ham1 half an onion1 salt1 a             
dessert-spoonful of oil1 a little       
pounded spice and basil4 ,then boil and 
pass through a sieve4 ,whilst the sauce 
is boiling1 put in a clove of garlic    
with a cut1 but remove it before you    
pass the sauce through the sieve4       
,no4 #aj4 ,tomato ,sauce ,piquante      
,ingredients3 ,ham1 butter1 onion1      

carrot1 celery1 bay leaf1 thyme1 cloves1
 peppercorns1 vinegar1 ,chablis1 stock1 
tomatoes1 ,velute or ,espagnole sauce1  
castor sugar1 lemon4  ,cut up an ounce  
of ham1 half an onion1 half a carrot1   
half a stick of celery very fine1 and   
fry them in butter together with a bay  
leaf1 a sprig of thyme1 one clove and   
four peppercorns4 ,over this pour a     
third of a cup of vinegar1 and when the 
liquid is all absorbed1 add half a glass
 of ,chablis and a cup of stock4 ,then  
add six tomatoes cut up and strained of 
all their liquid4 ,cook this in a       
covered stewpan and pass it through a   
sieve1 but see that none of the bay leaf
 or thyme goes through4 ,mix this sauce 
with an equal quantity of ,velute 7,no4 
#b7 or ,espagnole sauce1 7,no4 #a71 let 
it boil and pass through a sieve again  
and at the last add a teaspoonful of    
castor sugar1 the juice of half a lemon1
 and an ounce of fresh butter4 7,another
 tomato sauce may be made like this1 but
 use stock instead of vinegar and leave 

out the lemon juice and sugar47     ,no4
 #aa4 ,mushroom ,sauce  ,ingredients3   
,velute sauce1 essence of mushrooms1    
butter4  ,mix two dessert-spoonsful of  
essence of mushrooms with a cupful of   
,velute sauce 7,no4 #b71 reduce1 keep on
 stirring1 and just before serving add  
an ounce of butter4 ,this sauce can be  
made with essence of truffle1 or game1  
or shallot4     ,no4 #ab4 ,neapolitan   
,sauce  ,ingredients3 ,onions1 ham1     
butter1 ,marsala1 blond of veal1 thyme1 
bay leaf1 peppercorns1 cloves1          
mushrooms1 ,espagnole sauce 7,no4 #a71  
tomato sauce1 game stock or essence4    
,fry an onion in butter with some bits  
of cut-up ham1 then pour a glass of     
,marsala over it1 and another of blond  
of veal1 add a sprig of thyme1 a bay    
leaf1 four peppercorns1 a clove1 a      
tablespoonful of mushroom cuttings1 and 
reduce half4 ,in another saucepan put   
two cups of ,espagnole sauce1 one cupful
 of tomato sauce1 and half a cup of game
 stock or essence4 ,reduce a third1 and 

add the contents of the first saucepan1 
boil the sauce a few minutes1 and pass  
it through a sieve4 ,warm it up in a    
bain-marie before using4     ,no4 #ac4  
,neapolitan ,anchovy ,sauce             
,ingredients3 ,anchovies1 fennel1 flour1
 spices1 parsley1 marjoram1 garlic1     
lemon juice1 vinegar1 cream4  ,wash     
three anchovies in vinegar1 bone and    
pound them in a mortar with a           
teaspoonful of chopped fennel and a     
pinch of cinnamon4 ,then mix in a       
teaspoonful of chopped parsley and      
marjoram1 a squeeze of lemon juice1 a   
teaspoonful of flour1 half a gill of    
boiled cream and the bones of the fish  
for which you will use this sauce4 ,pass
 through a sieve1 add a clove of garlic 
with a cut in it1 and boil4 ,if the fish
 you are using is cooked in the oven1   
add a little of the liquor in which it  
has been cooked to the sauce4 ,take out 
the garlic before serving4 ,instead of  
anchovies you may use caviar1 pickled   
tunny1 or any other pickled fish4       

,no4 #ad4 ,roman ,sauce 7,salsa         
,agro-dolce7  ,ingredients3 ,espagnole  
sauce1 stock1 burnt sugar1 vinegar1     
raisins1 pine nuts or almonds4  ,mix two
 spoonsful of burnt sugar with one of   
vinegar1 and dilute with a little good  
stock4 ,then add two cups of ,espagnole 
sauce 7,no4 #a71 a few stoned raisins1  
and a few pinocchi99 7pine nuts7 or     
shredded almonds4 ,keep this hot in a   
bain-marie1 and serve with cutlets1     
calf's head or feet or tongue4  99,the  
pinocchi which ,italians use instead of 
almonds can be bought in ,london when in
 season4     ,no4 #ae4 ,roman ,sauce    
7another way7  ,ingredients3 ,espagnole 
sauce1 an onion1 butter1 flour1 lemon1  
herbs1 nutmeg1 raisins1 pine nuts or    
almonds1 burnt sugar4  ,cut up a small  
bit of onion1 fry it slightly in butter 
and a little flour1 add the juice of a  
lemon and a little of the peel grated1 a
 bouquet of herbs1 a pinch of nutmeg1 a 
few stoned raisins1 shredded almonds or 
pinocchi1 and a tablespoonful of burnt  

sugar4 ,add this to a good ,espagnole   
7,no4 #a71 and warm it up in a          
bain-marie4     ,no4 #af4 ,supreme      
,sauce  ,ingredients3 ,white sauce1 fowl
 stock1 butter4  ,put three-quarters of 
a pint of white sauce into a saucepan1  
and when it is nearly boiling add half a
 cup of concentrated fowl stock4 ,reduce
 until the sauce is quite thick1 and    
when about to serve pass it through a   
tamis into a bain-marie and add two     
tablespoonsful of cream4     ,no4 #ag4  
,pasta marinate 7,for masking ,italian  
,frys7  ,ingredients3 ,semolina flour1  
eggs1 salt1 butter 7or olive oil71      
vinegar1 water4  ,mix the following     
ingredients well together3 two ounces of
 semolina flour1 the yolks of two eggs1 
a little salt1 and two ounces of melted 
butter4 ,add a glass of water so as to  
form a liquid substance4 ,at the last   
add the whites of two eggs beaten up to 
a snow4 ,this will make a good paste for
 masking meat1 fish1 vegetables1 or     
sweets which are to be fried in the     

,italian manner1 but if for meat or     
vegetables add a few drops of vinegar or
 a little lemon juice4     ,no4 #ah4    
,white ,villeroy  ,ingredients3 ,butter1
 flour1 eggs1 cream1 nutmeg1 white      
stock4  ,make a light-coloured roux by  
frying two ounces of butter and two     
ounces of flour1 stir in some white     
stock and keep it very smooth4 ,let it  
boil1 and add the yolks of three eggs1  
mixed with two tablespoonsful of cream  
and a pinch of nutmeg4 ,pass it through 
a sieve and use for masking cutlets1    
fish1 c4     ,soups     ,no4 #ai4 ,clear
 ,soup  ,ingredients3 ,stock meat1      
water1 a bunch of herbs 7thyme1 parsley1
 chervil1 bay leaf1 basil1 marjoram71   
three carrots1 three turnips1 three     
onions1 three cloves stuck in the       
onions1 one blade of mace4  ,cut up     
three pounds of stock meat small and put
 it in a stock pot with two quarts of   
cold water1 three carrots1 and three    
turnips cut up1 three onions with a     
clove stuck in each one1 a bunch of     

herbs and a blade of mace4 ,let it come 
to the boil and then draw it off1 at    
once skim off all the scum1 and keep it 
gently simmering1 and occasionally add  
two or three tablespoonsful of cold     
water4 ,let it simmer all day1 and then 
strain it through a fine cloth4  ,some  
of the liquor in which a calf's head has
 been cooked1 or even a calf's foot1    
will greatly improve a clear soup4  ,the
 stock should never be allowed to boil  
as long as the meat and vegetables are  
in the stock pot4     ,no4 #bj4 ,zuppa  
,primaverile 7,spring ,soup7            
,ingredients3 ,clear soup1 vegetables4  
,any fresh spring vegetables will do for
 this soup1 but they must all be cooked 
separately and put into the soup at the 
last minute4 ,it is best made with fresh
 peas1 asparagus tips1 and a few strips 
of tarragon4     ,no4 #ba4 ,soup alla   
,lombarda  ,ingredients3 ,clear soup1   
fowl forcemeat1 ,bechamel 7,no4 #c71    
peas1 lobster butter1 eggs1 asparagus4  
,make a firm forcemeat of fowl and      

divide it into three parts1 to the first
 add two spoonsful of cream ,bechamel1  
to the second four spoonsful of puree of
 green peas1 to the third two spoonsful 
of lobster butter and the yolk of an    
egg2 thus you will have the ,italian    
colours1 red1 white1 and green4 ,butter 
a pie dish and make little quenelles of 
the forcemeat4 ,just before serving boil
 them for four minutes in boiling stock1
 take them out carefully and put them in
 a warm soup tureen with two spoonsful  
of cooked green peas and pour a very    
fresh clear soup over them4 ,hand little
 croutons fried in lobster butter       
separately4     ,no4 #bb4 ,tuscan ,soup 
,ingredients3 ,stock1 eggs4  ,whip up   
three or four eggs1 gradually add good  
stock to them1 and keep on whisking them
 up until they begin to curdle4 ,keep   
the soup hot in a bain-marie4     ,no4  
#bc4 ,venetian ,soup  ,ingredients3     
,clear soup1 butter1 flour1 ,parmesan1  
eggs4  ,make a roux by frying two ounces
 of butter and two ounces of flour1 add 

an ounce of grated cheese and half a cup
 of good stock4 ,mix up well so as to   
form a paste1 and then take it off the  
fire and add the yolks of four eggs1 mix
 again and form the again and form the  
paste into little quenelles4 ,boil these
 in a little soup1 strain off1 put them 
into the tureen and pour a good clear   
soup over them4     ,no4 #bd4 ,roman    
,soup  ,ingredients3 ,stock1 butter1    
eggs1 salt1 crumb of bread1 parsley1    
nutmeg1 flour1 ,parmesan4  ,mix three   
and a half ounces of butter with two    
eggs and four ounces of crumbs of bread 
soaked in stock1 a little chopped       
parsley1 salt1 and a pinch of nutmeg4   
,reduce this and add two tablespoonsful 
of flour and one of grated ,parmesan4   
,form this into little quenelles and    
boil them in stock for a few minutes put
 them into a tureen and pour a good     
clear soup over them4     ,no4 #be4     
,soup alla ,nazionale  ,ingredients3    
,clear soup1 savoury custard4  ,make a  
savoury custard and divide it into three

 parts1 one to be left white1 another   
coloured red with tomato1 and the third 
green with spinach4 ,put a layer of each
 in a buttered saucepan and cook for    
about ten minutes1 cut it into dice1 so 
that you have the three ,italian colours
 7red1 white1 and green7 together1 then 
put the custard into a soup tureen and  
pour a good clear soup over it4     ,no4
 #bf4 ,soup alla ,modanese              
,ingredients3 ,stock1 spinach1 butter1  
salt1 eggs1 ,parmesan1 nutmeg1 croutons4
  ,wash one pound of spinach in five or 
six waters1 then chop it very fine and  
mix it with three ounces of butter1 salt
 it and warm it up4 ,then let it get    
cold1 pass through a hair sieve1 and add
 two eggs1 a tablespoonful of grated    
,parmesan1 and very little nutmeg4 ,add 
this to some boiling stock in a copper  
saucepan1 put on the lid1 and on the top
 put some hot coals so that the eggs may
 curdle and help to thicken the soup4   
,serve with fried croutons4     ,no4    
#bg4 ,crotopo ,soup  ,ingredients3      

,clear soup1 veal1 ham1 eggs1 salt1     
pepper1 nutmeg1 rolls4  ,pound half a   
pound of lean veal in a mortar1 then add
 three ounces of cooked ham with some   
fat in it1 the yolk of an egg1 salt1    
pepper1 and very little nutmeg4 ,pass   
through a sieve1 cut some small ,french 
rolls into slices1 spread them with the 
above mixture1 and colour them in the   
oven4 ,then cut them in halves or       
quarters1 put them into a tureen1 and   
just before serving pour a very good    
clear soup over them4     ,no4 #bh4     
,soup all',imperatrice  ,ingredients3   
,breast of fowl1 eggs1 salt1 pepper1    
ground rice1 nutmeg1 clear stock4       
,pound the breast of a fowl in a mortar1
 and add to it a teaspoonful of ground  
rice1 the yolk of an egg1 salt1 pepper1 
and a pinch of nutmeg4 ,pass this       
through a sieve1 form quenelles with it1
 and pour a good clear soup over them4  
,no4 #bi4 ,neapolitan ,soup             
,ingredients3 ,fowl1 potato flour1 eggs1
 ,bechamel sauce1 peas1 asparagus1      

spinach1 clear soup4  ,mix a quarter    
pound of forcemeat of fowl with a       
tablespoonful of potato flour1 a        
tablespoonful of ,bechamel sauce 7,no4  
#c71 and the yolk of an egg2 put this   
into a tube about the size round of an  
ordinary macaroni2 twenty minutes before
 serving squirt the forcemeat into a    
saucepan with boiling stock1 and nip off
 the forcemeat as it comes through the  
pipe into pieces about an inch and a    
half long4 ,let it simmer1 and add      
boiled peas and asparagus tips4 ,if you 
like to have the fowl macaroni white and
 green1 you can colour half the         
forcemeat with a spoonful of spinach    
colouring4 ,serve in a good clear soup4 
,no4 #cj4 ,soup with ,risotto           
,ingredients3 ,risotto 7,no4 #ahi71     
eggs1 bread crumbs1 clear or brown soup4
  ,if you have some good risotto left1  
you can use it up by making it into     
little balls the size of small nuts4    
,egg and bread crumb and fry them in    
butter2 dry them and put them into a    

soup tureen with hot soup4 ,the soup may
 be either clear or brown4     ,no4 #ca4
 ,soup alla ,canavese  ,ingredients3    
,white stock1 butter1 onions1 carrot1   
celery1 tomato1 cauliflower1 fat bacon1 
parsley1 sage1 ,parmesan1 salt1 pepper4 
,chop up half an onion1 half a carrot1  
half a stick of celery1 a small bit of  
fat bacon1 and fry them in two ounces of
 butter4 ,then cover them with good     
white stock1 boil for a few minutes1    
pass through a sieve1 and add two       
tablespoonsful of tomato puree4 ,then   
blanch half a cauliflower in salted     
water1 let it get cold1 drain all the   
water out of it1 and break it up into   
little bunches and put them into a stock
 pot with the stock1 a small leaf of    
dried sage1 crumbled up1 and a little   
chopped parsley1 and let it all boil2   
add a pinch of grated cheese and some   
pepper4 ,serve with grated ,parmesan    
handed separately4     ,no4 #cb4 ,soup  
alla ,maria ,pia  ,ingredients3 ,white  
stock1 eggs1 butter1 peas1 white beans1 

carrot1 onion1 leeks1 celery1 cream     
croutons4  ,soak one pound of white     
beans for twelve hours1 then put them   
into a stock pot with a little salt1    
butter1 and water1 add a carrot1 an     
onion1 two leeks1 and a stick of celery1
 and simmer until the vegetables are    
well cooked2 then take out all the fresh
 vegetables1 drain the beans and pass   
them through a sieve1 but first dilute  
them with good stock4 ,put this puree   
into a stock pot with good white stock1 
and when it has boiled keep it hot in a 
bain-marie until you are about to serve2
 then mix the yolk of three eggs in a   
cup of cream1 and add this to the soup4 
,pour the soup into a warm tureen1 add  
some boiled green peas1 and serve with  
fried croutons handed separately4       
,no4 #cc4 ,zuppa d' ,erbe 7,lettuce     
,soup7  ,ingredients3 ,stock1 sorrel1   
endive1 lettuce1 chervil1 celery1       
carrot1 onion1 ,french roll1 ,parmesan  
cheese4  ,boil the following vegetables 
and herbs in very good stock for an     

hour3 ,two small bunches of sorrel1 a   
bunch of endive1 a lettuce1 a small     
bunch of chervil1 a stick of celery1 a  
carrot and an onion1 all well washed and
 cut up4 ,then put some slices of       
toasted ,french roll into a tureen and  
pour the above soup over them4 ,serve   
with grated ,parmesan handed separately4
     ,no4 #cd4 ,zuppa ,regina di ,riso  
7,queen's ,soup7  ,ingredients3 ,fowl   
stock1 ground rice1 milk1 butter4  ,put 
a tablespoonful of ground rice into a   
saucepan and gradually add half a pint  
of milk1 boil it gently for twelve      
minutes in a bainmarie1 but stir the    
whole time1 so as to get it very smooth4
 ,just before serving add an ounce of   
butter1 pass it through a sieve1 and mix
 it with good fowl stock4     ,minestre 
,minestra is a thick broth1 very much   
like hotch-potch1 only thicker4 ,in     
,italy it is often served at the        
beginning of dinner instead of soup2 it 
also makes an excellent lunch dish4 ,two
 or three tablespoonsful of ,no4 #ce    

will be found a great improvement to any
 of these minestre4     ,no4 #ce4 ,a    
,condiment for ,seasoning ,minestre1 c4 
,ingredients3 ,onions1 celery1 carrots1 
butter1 salt1 stock1 tomatoes1          
mushrooms4  ,cut up an onion1 a stick of
 celery1 and a carrot2 fry them in      
butter and salt2 add a few bits of      
cooked ham and veal cut up1 two         
mushrooms1 and the pulp of a tomato4    
,cook for a quarter of an hour1 and add 
a little stock occasionally to keep it  
moist4 ,pass through a sieve1 and use   
for seasoning minestre1 macaroni1 rice1 
c4 ,it should be added when the dish is 
nearly cooked4     ,no4 #cf4 ,minestra  
alla ,casalinga  ,ingredients3 ,rice1   
butter1 stock1 vegetables4  ,all sorts  
of vegetables will serve for this dish4 
,blanch them in boiling salted water1   
then drain and fry them in butter4 ,add 
plenty of good stock1 and put them on a 
slow fire4 ,boil four ounces of rice in 
stock1 and when it is well done add the 
stock with the vegetables4 ,season with 

two or three spoonsful of ,no4 #ce1 and 
serve with grated cheese handed         
separately4     ,no4 #cg4 ,minestra of  
,rice and ,turnips  ,ingredients3 ,rice1
 turnips1 butter1 gravy1 tomatoes4  ,cut
 three or four young turnips into slices
 and put them on a dish1 strew a little 
salt over them1 cover them with another 
dish1 and let them stand for about two  
hours until the water has run out of    
them4 ,then drain the slices1 put them  
in a frying-pan and fry them slightly in
 butter4 ,add some good gravy and       
mashed-up tomatoes1 and after having    
cooked this for a few minutes pour it   
into good boiling stock4 ,add three     
ounces of well-washed rice1 and boil for
 half-an-hour4  ,minestra loses its     
flavour if it is boiled too long4 ,in   
,lombardy1 however1 rice1 macaroni1 c41 
are rarely boiled enough for ,english   
tastes4     ,no4 #ch4 ,minestra alla    
,capucina  ,ingredients3 ,rice1         
anchovies1 butter1 stock1 and onions4   
,scale an anchovy1 pound it1 and fry it 

in butter together with a small onion   
cut across1 and four ounces of boiled   
rice4 ,add a little salt1 and when the  
rice is a golden brown1 take out the    
onion and gradually add some good stock 
until the dish is of the consistency of 
rice pudding4     ,no4 #ci4 ,minestra of
 ,semolina  ,ingredients3 ,stock1       
semolina1 ,parmesan4  ,put as much stock
 as you require into a saucepan1 and    
when it begins to boil add semolina very
 gradually1 and stir to keep it from    
getting lumpy ,cook it until the        
semolina is soft1 and serve with grated 
,parmesan handed separately4 ,to one    
quart of soup use three ounces of       
semolina4     ,no4 #dj4 ,minestrone alla
 ,milanese  ,ingredients3 ,rice or      
macaroni1 ham1 bacon1 stock1 all sorts  
of vegetables4  ,minestrone is a        
favourite dish in ,lombardy when        
vegetables are plentiful4 ,boil all     
sorts of vegetables in stock1 and add   
bits of bacon1 ham1 onions braized in   
butter1 chopped parsley1 a clove of     

garlic with two cuts1 and rice or       
macaroni4 ,put in those vegetables first
 which require most cooking1 and do not 
make the broth too thin4 ,leave the     
garlic in for a quarter of an hour only4
     ,no4 #da4 ,minestra of ,rice and   
,cabbage  ,ingredients3 ,rice1 cabbage1 
stock1 ham1 tomato sauce4  ,cut off the 
stalk and all the hard outside leaves of
 a cabbage1 wash it and cut it up1 but  
not too small1 then drain and cook it in
 good stock and add two ounces of boiled
 rice4 ,this minestre is improved by    
adding a little chopped ham and a few   
spoonsful of tomato sauce4     ,no4 #db4
 ,minestra of ,rice and ,celery         
,ingredients3 ,celery1 rice1 stock4     
,cut up a head of celery and remove all 
the green parts1 then boil it in good   
stock and add two ounces of rice1 and   
boil till it is well cooked4     ,fish  
,no4 #dc4 ,anguilla alla ,milanese      
7,eels74  ,ingredients3 ,eels1 butter1  
flour1 stock1 bay leaves1 salt1 pepper1 
,chablis1 a macedoine of vegetables4    

,cut up a big eel and fry it in two     
ounces of butter1 and when it is a good 
colour add a tablespoonful of flour1    
about half a pint of stock1 a glass of  
,chablis1 a bay leaf1 pepper1 and salt1 
and boil till it is well cooked4 ,in the
 meantime boil separately all sorts of  
vegetables1 such as carrots1            
cauliflower1 celery1 beans1 tomatoes1 c4
 ,take out the pieces of eel1 but keep  
them hot1 whilst you pass the liquor    
which forms the sauce through a sieve   
and add the vegetables to this4 ,let    
them boil a little longer and arrange   
them in a dish2 place the pieces of eel 
on them and cover with the sauce4 ,it is
 most important that the eels should be 
served very hot4  ,any sort of fish will
 do as well for this dish4     ,no4 #dd4
 ,filletti di ,pesce alla ,villeroy     
7,fillets of ,fish7  ,ingredients3      
,fish1 flour1 butter1 ,villeroy4  ,any  
sort of fish will do1 turbot1 sole1     
trout1 c4 ,cut it into fillets1 flour   
them over and cook them in butter in a  

covered stewpan2 then make a ,villeroy  
7,no4 #ah71 dip the fillets into it and 
fry them in clarified butter4     ,no4  
#de4 ,astachi all',italiana 7,lobster7  
,ingredients3 ,lobsters1 ,velute sauce1 
,marsala1 butter1 forcemeat of fish1    
olives1 anchovy butter1 button          
mushrooms1 truffles1 lemon1 crayfish1   
,italian sauce4  ,two boiled lobsters   
are necessary4 ,cut all the flesh of one
 of the lobsters into fillets and put   
them into a saucepan with half a cup of 
,velute sauce 7,no4 #b7 and half a glass
 of ,marsala1 and boil for a few        
minutes4 ,put a crouton of fried bread  
on an oval dish and cover it with a     
forcemeat of fish1 and on this place the
 whole lobster1 cover it with buttered  
paper1 and put it in a moderate oven    
just long enough to cook the forcemeat4 
,then make some quenelles of anchovy    
butter1 olives1 and button mushrooms1   
mix them with ,italian sauce 7,no4 #f71 
and garnish the dish with them1 and     
round the crouton arrange the fillets of

 lobster with a garnish of slices of    
truffle4 ,add a dessert-spoonful of     
crayfish butter and a good squeeze of   
lemon juice to the sauce1 and serve4    
,no4 #df4 ,baccala alla ,giardiniera    
7,cod7  ,ingredients3 ,cod or hake1     
carrots1 turnips1 butter1 herbs4  ,boil 
a piece of cod or hake and break it up  
into flakes1 then cut up two carrots and
 a turnip2 boil them gently1 and when   
they are half boiled drain and put them 
into a stewpan with an ounce of butter1 
half a teacup of boiling water1 salt1   
and herbs4 ,when they are well cooked   
add the fish and serve4 ,fillets of     
lemon soles may also be cooked this way4
     ,no4 #dg4 ,triglie alla ,marinara  
7,mullet7  ,ingredients3 ,mullet1 salt1 
pepper1 onions1 parsley1 oil1 water4    
,cut a mullet into pieces and put it    
into a stewpan 7with the lid on71 with  
salt1 pepper1 a cut-up onion1 some      
chopped parsley1 half a wineglass of the
 finest olive oil and half a pint of    
water1 and in this cook the fish gently4

 ,arrange the fillets on a dish1 pour a 
little of the broth over them1 and add  
the onion and parsley4 ,instead of      
mullet you can use cod1 hake1 whiting1  
lemon sole1 c4     ,no4 #dh4 ,mullet    
alla ,tolosa  ,ingredients3 ,mullet1    
butter1 salt1 onions1 parsley1 almonds1 
anchovies1 button mushrooms1 tomatoes4  
,cut off the fins and gills of a mullet1
 put it in a fireproof dish with two    
ounces of butter and salt4 ,cut up a    
small bit of onion1 a sprig of parsley1 
a few blanched almonds1 one anchovy1 and
 a few button mushrooms1 previously     
softened in hot water1 and put them over
 the fish and bake for twenty minutes   
,then add two tablespoonsful of tomato  
sauce or puree1 and when cooked serve4  
,if you like1 use sole instead of       
mullet4     ,no4 #di4 ,mullet alla      
,triestina  ,ingredients3 ,mullet 7or   
sole or turbot71 butter1 salt half a    
lemon1 ,chablis4  ,put the fish in a    
fireproof dish with one and a half      
ounces of butter1 salt1 a squeeze of    

lemon juice1 and half a glass of        
,chablis4 ,put it on a very1 slow fire  
and turn the fish when necessary4 ,when 
it is cooked serve in the dish4     ,no4
 #ej4 ,whiting alla ,genovese           
,ingredients3 ,whiting1 butter1 pepper1 
salt1 bay leaf claret1 parsley1 onions1 
garlic capers1 vinegar1 ,espagnole      
sauce1 mushrooms1 anchovies4  ,put one  
or two whiting into a stewpan with two  
ounces of butter1 salt1 pepper1 two bay 
leaves1 and a glass of claret or        
,burgundy2 cook on a hot fire and turn  
the fish when necessary4 ,have ready    
beforehand a remoulade sauce made in the
 following manner3 ,put in a saucepan #a
 #a_/b ounces of butter1 half a         
teaspoonful of chopped parsley1 half an 
onion1 a clove of garlic 7with one cut71
 four capers1 one anchovy1 all chopped  
up except the garlic4 ,then add three   
tablespoonsful of vinegar and reduce the
 sauce4 ,add two glasses of ,espagnole  
sauce 7,no4 #a7 and a little good stock2
 boil it all up 7take out the garlic and

 bay leaves7 and pass through a sieve1  
then pour it over the whiting4 ,boil it 
all again for a few minutes1 and before 
serving garnish with a few button       
mushrooms cooked separately4 ,the       
remoulade sauce will be much better if  
made some hours beforehand4     ,no4    
#ea4 ,merluzzo in ,bianco 7,cod7        
,ingredients3 ,cod or whiting1 salt1    
onions1 parsley1 cloves1 turnips1       
marjoram1 chervil1 milk4  ,boil gently  
in a big cupful of salted water two     
onions1 one turnip1 a pinch of chopped  
parsley1 chervil1 and marjoram and four 
cloves4 ,after half an hour pass this   
through a sieve 7but first take out the 
cloves71 and add an equal quantity of   
milk and a little cream1 and in this    
cook the fish and serve with the sauce  
over it4     ,no4 #eb4 ,merluzzo in     
,salamoia 7,cod7  ,ingredients3 ,cod1   
hake1 whiting or red mullet1 onions1    
parsley1 mint1 marjoram1 turnips1       
mushrooms1 chervil1 cloves1 salt1 milk1 
cream1 eggs4  ,put a salt-spoonful of   

salt1 two onions1 a little parsley1     
marjoram1 mint1 chervil1 a turnip1 a    
mushroom1 and the heads of two cloves   
into a stewpan and simmer in a cupful of
 milk for half an hour1 then let all the
 ingredients settle at the bottom1 and  
pass the broth through a hair sieve1 and
 add to it an equal quantity of milk or 
cream1 and in it cook your fish on a    
slow fire4 ,when the fish is quite      
cooked1 pour off the sauce1 but leave a 
little on the fish to keep it warm2     
reduce the rest in a bain-marie2 stir   
all the time1 so that the milk may not  
curdle4 ,thicken the sauce with the yolk
 of an egg1 and when about to serve pour
 it over the fish4     ,no4 #ec4        
,baccala in ,istufato 7,haddock7        
,ingredients3 ,haddock or lemon sole1   
carrots1 anchovies1 lemon1 pepper1      
butter1 onions1 flour1 white wine1      
stock4  ,stuff a haddock 7or filleted   
lemon sole7 with some slices of carrot  
which have been masked with a paste made
 of pounded anchovies1 very little      

chopped lemon peel1 salt and pepper4    
,then fry an onion with two cuts across 
it in butter4 ,take out the onion as    
soon as it has become a golden colour1  
flour the fish and put it in the butter1
 and when it has been well fried on both
 sides pour a glass of ,marsala over it1
 and when it is all absorbed add a cup  
of fowl or veal stock and let it simmer 
for half an hour1 then skim and reduce  
the sauce1 pour it over the fish and    
serve4     ,no4 #ed4 ,naselli con       
,piselli 7,whiting7  ,ingredients3      
,whiting1 onions1 parsley1 peas1        
tomatoes1 butter1 ,parmesan1 ,bechamel  
sauce4  ,cut a big whiting into two or  
three pieces and fry them slightly in   
butter1 add a small bit of onion1 a     
teaspoonful of chopped parsley and fry  
for a few minutes more4 ,then add some  
peas which have been cooked in salted   
water1 three tablespoonsful of ,bechamel
 sauce 7,no4 #c71 and three of tomato   
puree1 and cook all together on a       
moderate fire4     ,no4 #ee4 ,ostriche  

alla ,livornese 7,oysters7              
,ingredients3 ,oysters1 parsley1        
shallot1 anchovies1 fennel pepper1 bread
 crumbs1 cream1 lemon4  ,detach the     
oysters from their shells and put then  
into china shells with their own liquor4
 ,have ready a dessert-spoonful of      
parsley1 shallot1 anchovy and very      
little fennel1 add a tablespoonful of   
bread crumbs and a little pepper1 and   
mix the whole with a little cream4 ,put 
some of this mixture on each oyster1 and
 then bake them in a moderate fire for a
 quarter of an hour4 ,at the last minute
 add a squeeze of lemon juice to each   
oyster and serve on a folded napkin4    
,no4 #ef4 ,ostriche alla ,napolitana    
7,oysters7  ,ingredients3 ,oysters1     
parsley1 celery1 thyme1 pepper1 garlic1 
oil1 lemon4  ,prepare the oysters as    
above1 but rub each shell with a little 
garlic4 ,put on each oyster a mixture   
made of chopped parsley1 a little thyme1
 pepper1 and bread crumbs4 ,then pour a 
few drops of oil on each shell1 put them

 on the gridiron on an open fire1 grill 
for a few minutes1 and add a little     
lemon juice before serving4     ,no4    
#eg4 ,ostriche alla ,veneziana          
7,oysters7  ,ingredients3 ,oysters1     
butter1 shallots1 truffles1 lemon juice1
 forcemeat of fish4  ,take several      
oysters out of their shells and cook    
them in butter1 a little chopped        
shallot1 and their own liquor1 add a    
little lemon juice and then put in each 
of the deeper shells a layer of         
forcemeat made of fish and chopped      
truffles1 then an oyster or two1 and    
over this again another layer of the    
forcemeat1 cover up with the top shell  
and put them in a fish kettle and steam 
them4 ,then remove the top shell and    
arrange the shells with the oysters on a
 napkin and serve4     ,no4 #eh4 ,pesci 
diversi alla ,casalinga 7,fish7         
,ingredients3 ,any sort of fish1 celery1
 parsley1 carrots1 garlic1 onion1       
anchovies1 almonds1 capers1 mushrooms1  
butter1 salt1 pepper1 flour1 tomatoes4  

,chop up a stick of celery1 a sprig of  
parsley1 a carrot1 an onion4 ,pound up  
an anchovy in brine 7well cleaned1      
boned1 and scaled71 four shredded       
almonds1 three capers and two mushrooms4
 ,put all this into a saucepan with one 
ounce of butter1 salt and pepper1 and   
fry for a few minutes1 then add a few   
spoonsful of hot water and a            
tablespoonful of flour and boil gently  
for ten minutes1 put in the fish and    
cook it until it is done4 ,if you like1 
you may add a little tomato sauce4      
,no4 #ei4 ,pesce alla ,genovese 7,sole  
or ,turbot7  ,ingredients3 ,fish 7sole1 
mullet1 or turbot71 butter1 salt1 onion1
 garlic1 carrots1 celery1 parsley1      
nutmeg1 pepper1 spice1 mushrooms1       
tomatoes1 flour1 anchovies4  ,fry an    
onion slightly in one and a half ounces 
of butter1 add a small cut-up carrot1   
half a stick of celery1 a sprig of      
parsley1 and a salt anchovy 7scaled71   
which will dissolve in the butter4 ,into
 this put the fish cut up in pieces1 a  

pinch of spice and pepper1 and let it   
simmer for a few minutes1 then add two  
cut-up mushrooms1 a tomato mashed up1   
and a little flour4 ,mix all together1  
and cook for twenty minutes4     ,no4   
#fj4 ,sogliole in ,zimino 7,sole7       
,ingredients3 ,sole1 onion1 beetroot1   
butter1 celery1 tomato sauce or white   
wine4  ,cut up a small onion and fry it 
slightly in one ounce of butter1 then   
add some slices of beetroot 7well-washed
 and drained71 and a little celery cut  
up2 to this add fillets of sole or      
haddock1 salt and pepper4 ,boil on a    
moderate on the fish kettle4 ,when the  
beetroot is nearly cooked add two       
tablespoonsful of tomato puree and boil 
till all is well cooked4 ,instead of the
 tomato you may use half a glass of     
,chablis4     ,no4 #fa4 ,sogliole al    
tegame 7,sole7  ,ingredients3 ,sole 7or 
mullet71 butter1 anchovies1 parsley1    
garlic1 capers1 eggs4  ,put an ounce of 
butter and an anchovy in a saucepan     
together with a sole or mullet4 ,fry    

lightly for a few minutes1 then strew a 
little pepper and chopped parsley over  
it1 put in a clove of garlic with one   
cut1 and cook for half an hour1 but turn
 the fish over when one side is         
sufficiently done4 ,a few minutes before
 taking it off the fire add three capers
 and stir in the yolk of an egg at the  
last minute4 ,do not leave the garlic in
 more than five minutes4     ,no4 #fb4  
,sogliole alla ,livornese 7,sole7       
,ingredients3 ,sole1 butter1 garlic1    
pepper1 salt1 tomatoes1 fennel4  ,fillet
 a sole and put it in a saute-pan with  
one and a half ounces of butter and a   
clove of garlic with one cut in it1 then
 sprinkle over it a little chopped      
fennel1 salt and pepper1 and let it cook
 for a few minutes4 ,turn over the      
fillets w hen they are sufficiently     
cooked on one side1 take out the garlic 
and cover the fish with a puree of      
tomatoes at the last4     ,no4 #fc4     
,sogliole alla ,veneziana 7,sole7       
,ingredients3 ,sole1 anchovies1 butter1 

bacon1 onion1 stock1 ,chablis1 salt1    
nutmeg1 parsley1 ,spanish olives1 one   
bay leaf4  ,fillet a sole and interlard 
each piece with a bit of anchovy4 ,tie  
up the fillets and put them in a        
saute-pan with two ounces of butter1 a  
slice of bacon or ham1 and a few small  
slices of onion4 ,cover half over with  
good stock and a glass of ,chablis1 and 
add salt1 a pinch of nutmeg1 a bunch of 
parsley1 and a bay leaf4 ,cover with    
buttered paper1 and cook on a slow fire 
for about an hour4 ,drain the fish1 pass
 the liquor through a sieve1 reduce it  
to the consistency of a thick sauce1 and
 pour it over the fish4 ,garnish each   
fillet with a ,spanish olive stuffed    
with anchovy4     ,no4 #fd4 ,sogliole   
alla ,parmigiana 7,sole7499             
,ingredients3 ,sole1 ,parmesan1 butter1 
cream1 cayenne4  ,fillet a sole and wipe
 each piece with a clean cloth1 then    
place them in a fireproof dish1 and put 
a small piece of butter on each fillet4 
,then make a good white sauce1 and mix  

it with two tablespoonsful of grated    
,parmesan and half a gill of cream4     
,cover the fish well with the sauce1 and
 bake in a moderate oven for twenty     
minutes4  99,lemon soles may be used in 
any of the above-named dishes4     ,no4 
#fe4 ,salmone alla ,genovese 7,salmon7  
,ingredients3 ,salmon1 ,genoese sauce   
7,no4 #e71 butter1 lemon4  ,boil a bit  
of salmon1 drain it1 take off the skin1 
and mask it with a ,genoese sauce1 to   
which add a spoonful of the water in    
which the salmon has been boiled1 and at
 the last add a pat of fresh butter and 
a squeeze of lemon juice4     ,no4 #ff4 
,salmone alla ,perigo 7,salmon7         
,ingredients3 ,salmon1 forcemeat of     
fish1 truffles1 butter1 ,madeira1       
croutons of bread1 crayfish tails1      
anchovy butter4  ,cut a bit of salmon   
into well shaped fillets1 and marinate  
them in lemon juice and a bunch of herbs
 for two hours1 wipe them1 put a layer  
of forcemeat of fish over each1 and     
decorate them with slices of truffle4   

,when put them into a well-buttered     
saute-pan with half a cup of stock and a
 glass of ,madeira or ,marsala1 cover   
with buttered paper1 and put them into a
 moderate oven for twenty minutes4      
,arrange the fillets in a circle on     
croutons of bread1 garnish the centre   
with crayfish tails and with truffles   
cut into dice1 a quarter of a pint of   
,velute sauce 7,no4 #b71 and half a     
teaspoonful of anchovy butter4 ,glaze   
the fillets and serve4     ,no4 #fg4    
,salmone alla giardiniera 7,salmon7     
,ingredients3 ,salmon1 forcemeat of     
fish1 vegetables1 butter1 ,bechamel1 and
 ,espagnole sauce4  ,prepare the fillets
 as above 7,no4 #ff71 and put on each a 
layer of white forcemeat of fish4 ,cook 
a macedoine of vegetables separately1   
and garnish each fillet with some of it1
 then cook them in a covered stewpan    
,put a crouton of bread in an entree    
dish and garnish it with cooked peas1   
mixed with ,bechamel sauce 7,no4 #c71   
stock1 and butter4 ,around this place   

the fillets of fish1 leaving the centre 
with the peas uncovered4 ,pour some rich
 ,espagnole sauce 7,no4 #a7 round the   
fillets and serve4     ,no4 #fh4        
,salmone alla ,farnese 7,salmon7        
,ingredients3 ,salmon1 oil1 lemon juice1
 thyme1 salt1 pepper1 nutmeg1 mayonnaise
 sauce1 lobster butter1 gelatine1       
,velute sauce1 olives1 anchovy butter1  
white truffles1 mushrooms in oil1       
crayfish4  ,boil a piece of salmon1 and 
when cold cut it into fillets and       
marinate them for two hours in oil1     
lemon juice1 salt1 thyme pepper1 and    
nutmeg4 ,then make a good mayonnaise and
 add to it some lobster butter mixed    
with a little dissolved gelatine and    
,velute sauce 7,no4 #b74 ,wipe the      
fillets and arrange them in a circle on 
a dish1 and pour the mayonnaise over    
them4 ,then decorate the border of the  
dish with aspic jelly1 and in the centre
 put some stoned ,spanish olives stuffed
 with anchovy butter1 truffles1         
mushrooms in oil1 and crayfish tails4   

,no4 #fi4 ,salmone alla ,santa          
,fiorentina 7,salmon7  ,ingredients3    
,salmon1 eggs1 mayonnaise1 parsley1     
flour4  ,marinate a piece of boiled     
salmon for an hour2 take out the bone   
and cut the fish into fillets1 wipe     
them1 roll them in flour and dip them in
 eggs beaten up or in mayonnaise sauce1 
and fry them a good colour4 ,arrange in 
a circle on the dish1 garnish with fried
 parsley1 and serve with ,dutch or      
mayonnaise sauce4 ,any fillets of fish  
may be cooked in this manner4     ,no4  
#gj4 ,salmone alla ,francesca 7,salmon7 
,ingredients3 ,salmon1 butter1 onions1  
parsley1 salt1 pepper1 nutmeg1 stock1   
,chablis1 ,espagnole sauce 7,no4#a7     
mushrooms1 anchovy butter1 lemon4  ,put 
a firm piece of salmon in a stewpan with
 one and a half ounces of butter1 an    
onion cut up1 a teaspoonful of chopped  
parsley 7blanched71 salt1 pepper1 very  
little nutmeg1 a cup of stock1 and a    
glass of ,chablis4 ,cook for half an    
hour over a hot fire1 turn the salmon   

occasionally1 and if it gets dry1 add a 
cup of ,espagnole sauce4 ,let it boil   
until sufficiently cooked1 and then put 
it on a dish4 ,into the sauce put four  
mushrooms cooked in white sauce1 half a 
teaspoonful of anchovy butter and a     
little lemon juice4 ,pour the sauce over
 the salmon and serve4     ,no4 #ga4    
,fillets of ,salmon in ,papiliotte      
,ingredients3 ,salmon1 oil1 lemon juice1
 salt1 pepper1 nutmeg1 herbs4  ,cut a   
piece of salmon into fillets1 marinate  
them in oil1 lemon juice1 salt1 pepper1 
nutmeg1 and herbs for two hours4 ,wipe  
and put them into paper souffle cases   
with a little oil1 butter1 and herbs4   
,cook them on a gridiron1 and serve with
 a sauce piquante made in the following 
manner3 ,half a pint of rich ,espagnole 
sauce 7,no4 #a7 and a dessert-spoonful  
of ,new ,century99 sauce1 warmed up in a
 bain-marie4  99,can be obtained at     
,messrs ,lazenby's1 ,wigmoree ,street1  
,w4     ,beef1 ,mutton1 ,veal1 ,lamb1   
,c4     ,no4 #gb4 ,manzo alla ,certosina

 7,fillet of ,beef7  ,ingredients3      
,fillet of beef or rump steak1 bacon1   
olive oil1 salt1 nutmeg1 anchovies1     
herbs1 stock1 garlic4  ,put a piece of  
very tender rump steak or fillet of beef
 into a stewpan with two slices of fat  
bacon and three teaspoonsful of the     
finest olive oil2 season with salt and a
 tiny pinch of nutmeg2 let it cook      
uncovered1 and turn the meat over       
occasionally4 ,when it is nicely browned
 add an anchovy minced and mixed with   
chopped herbs1 and a small clove of     
garlic with one cut across it4 ,then    
cover the whole with good stock1 put the
 cover on the stewpan1 and when it is   
all sufficiently cooked1 skim the grease
 off the sauce1 pass it through a sieve1
 and pour it over the beef4 ,leave the  
garlic in for five minutes only4        
,no4 #gc4 ,stufato alla ,florentina     
7,stewed ,beef7  ,ingredients3 ,beef1   
mutton1 or veal1 onions1 rosemary1      
,burgundy1 tomatoes1 stock1 potatoes1   
butter1 garlic4  ,cut up an onion and   

three leaves of rosemary1 fry them      
slightly in an ounce of butter1 then add
 meat 7beef1 mutton1 or veal71 cut into 
fair-sized pieces1 salt it and fry it a 
little1 then pour half a glass of       
,burgundy over it1 and add two          
tablespoonsful of tomato conserve1 or   
better still1 fresh tomatoes in a puree4
 ,cover up the stewpan and cook gently1 
stir occasionally1 and add some stock if
 the stew gets too dry4 ,if you like to 
add potatoes1 cut them up1 put them in  
the stewpan an hour before serving1 and 
cook them with the meat4 ,a clove of    
garlic with one cut may be added for    
five minutes4     ,no4 #gd4 ,coscia di  
,manzo al ,forno 7,rump ,steak7         
,ingredients3 ,rump steak1 ham1 salt1   
pepper1 spice1 fat bacon1 onion1 stock1 
white wine4  ,lard a bit of good rump   
steak with bits of lean ham1 and season 
it with salt1 pepper1 and a little      
spice1 slightly brown it in butter for a
 few minutes1 then cover it with three  
or four slices of fat bacon and put it  

into a stewpan with an onion chopped up1
 a cup of good stock1 and half a glass  
of white wine2 cook with the cover on   
the stewpan for about an hour4 ,you may 
add a clove of garlic for ten minutes4  
,no4 #ge4 ,polpettine alla ,salsa       
,piccante 7,beef ,olives7  ,ingredients3
 ,beef steak1 butter1 onions1 stock1    
sausage meat4  ,cut some thin slices of 
beef steak1 and on each place a little  
forcemeat of fowl or veal1 to which add 
a little sausage meat3 roll up the      
slices of beef and cook them with butter
 and onions1 and when they are well     
browned pour some stock over them1 and  
let them absorb it4 ,serve with a tomato
 sauce 7,no4 #aj71 or sauce piquante    
made with a quarter of a pint of rich   
,espagnole 7,no4 #a71 and a             
dessert-spoonful of ,new ,century sauce 
7see ,no4 #ga note74     ,no4 #gf4      
,stufato alla ,milanese 7,stewed ,beef7 
,ingredients3 ,rump steak1 bacon1 ham1  
salt1 pepper1 cinnamon1 cloves1 butter1 
onions1 ,burgundy4  ,beat a piece of    

rump steak to make it tender and lard it
 well1 cut up some bits of fat bacon and
 dust them over with salt1 pepper1 and a
 tiny pinch of cinnamon1 and put them on
 the steak4 ,stick three cloves into the
 steak1 then put it into a stewpan1 add 
a little of the fat of the beef chopped 
up1 an ounce of butter1 an onion cut up1
 and some bits of lean ham4 ,put in     
sufficient stock to cover the steak1 add
 a glass of ,burgundy1 and stew gently  
until it is cooked4     ,no4 #gg4 ,manzo
 ,marinato ,arrosto 7,marinated ,beef7  
,ingredients3 ,beef1 salt1 larding      
bacon1 ,burgundy1 vinegar1 spices1      
herbs1 flour4  ,beat a piece of rump    
steak1 or fillet to make it tender2     
sprinkle it well with salt and some     
chopped herbs1 and leave it for an hour2
 then lard it and marinate it as        
follows3 ,half a pint of red wine       
7,australian ,harvest ,burgundy is      
best71 half a glass of vinegar1 a pinch 
of spice1 and a bouquet of herbs2 leave 
it in this for twenty-four hours then   

take it out1 drain it well sprinkle it  
with flour1 and roast it for twenty     
minutes before a clear fire1 braize it  
till quite tender1 then press and glaze 
it4 ,the thin end of a sirloin is       
excellent cooked this way4 ,serve cold4 
,no4 #gh4 ,manzo con sugo di            
,barbabietole 7,fillet of ,beef7        
,ingredients3 ,beef1 beetroot1 salt4    
,cut up three raw beetroots put them    
into an earthen ware pot and cover them 
with water4 ,keep them in some warm     
place1 and allow them to ferment for    
five1 six1 or eight days according to   
the season2 the froth at the top of the 
water will indicate the necessary       
fermentation4 ,the take out the pieces  
of beetroot1 skim off all the froth1 and
 into the fermented liquor put a good   
piece of tender rump steak or fillet    
with some salt4 ,braize for four hours  
and serve4     ,no4 #gi4 ,manzo in      
,insalata 7,marinated ,beef7            
,ingredients3 ,beef1 oil1 salt1 pepper1 
vinegar1 parsley1 capers1 mushrooms1    

olives1 vegetables4  ,cook a fillet of  
beef 7or the thin end of a sirloin71    
which has been previously marinated for 
two days in oil1 salt1 pepper1 vinegar1 
and chopped parsley4 ,when cold press   
and glaze it1 garnish it with capers1   
mushrooms preserved in vinegar or       
gherkins1 olives1 and any kind of       
vegetables marinated like the beef4     
,serve cold4     ,no4 #hj4 ,filetto di  
,bue con ,pistacchi 7,fillets of ,beef  
with ,pistacchios7  ,ingredients3       
,fillet of beef1 oil1 salt1 flour1      
pistacchio nuts1 gravy4  ,cut a piece of
 tender beef into little fillets1 and   
put a them in a stewpan with a          
tablespoonful of olive oil and salt4    
,after they have cooked for a few       
minutes1 powder them with flour1 and    
strew over each fillet some chopped     
pistacchio nuts4 ,add a few spoonsful of
 very good boiling gravy1 and cook for  
another half-hour4     ,no4 #ha4        
,scalopini di ,riso 7,beef with         
,risotto7  ,ingredients3 ,rump steak1   

butter1 rice1 truffles1 tongue1 stock1  
mushrooms4  ,slightly stew a bit of rump
 steak with bits of tongue and          
mushrooms2 let it get cold1 and cut it  
into scallops4 ,butter a pie dish1 and  
garnish the bottom of it with cooked    
tongue and slices of cooked truffle1    
then over this put a layer of           
well-cooked and seasoned risotto 7,no4  
#aij71 then a layer of the scallops of  
beef1 and then another layer of risotto4
 ,heat in a bain-marie1 and turn out of 
the pie dish1 and serve with a very good
 sauce poured round it4     ,no4 #hb4   
,tenerumi alla ,piemontese 7,tendons of 
,veal7  ,ingredients3 ,tendons of veal1 
fowl forcemeat1 truffles1 risotto 7,no4 
#aij71 a cock's comb1 tongue4  ,tendons 
of veal are that part of the breast     
which lies near the ribs1 and forms an  
opaque gristly substance4 ,partly braize
 a fine bit of this joint1 and press it 
between two plates till cold4 ,cut it up
 into fillets1 and on each spread a thin
 layer of fowl forcemeat1 and decorate  

with slices of truffle4 ,put the fillets
 into a stewpan1 cover them with very   
good stock1 and boil till the forcemeat 
and truffles are quite cooked4 ,prepare 
a risotto all',italiana 7,no4 #aij71 put
 it on a dish and decorate it with bits 
of red tongue cut into shapes1 and in   
the centre put a whole cooked truffle   
and a white cock's comb1 both on a      
silver skewer4 ,place the tendons of    
veal round the dish4 ,add a good        
,espagnole sauce 7,no4 #a7 and serve4   
,if you like1 leave out the risotto and 
serve the veal with ,espagnole sauce    
mixed with cooked peas and chopped      
truffle4     ,no4 #hc4 ,bragiuole di    
,vitello 7,veal ,cutlets7  ,ingredients3
 ,veal1 salt1 pepper1 butter1 bacon1    
carrots1 flour1 ,chablis1 water1 lemon4 
,cut a bit of veal steak into pieces the
 size of small cutlets1 salt and pepper 
them1 and put them in a wide low        
stewpan4 ,add two ounces of butter1 a   
cut-up carrot1 and some bits of bacon   
also cut up4 ,when they are browned1 add

 a spoonful of flour1 half a glass of   
,chablis1 and half a glass of water1 and
 cook on a slow fire for half an hour1  
then take out the cutlets1 reduce the   
sauce1 and pass it through a sieve4 ,put
 it back on the fire and add an ounce of
 butter and a good squeeze of lemon1 and
 when hot pour it over the cutlets4     
,no4 #hd4 ,costolette alla ,manza 7,veal
 ,cutlets7  ,ingredients3 ,veal cutlets 
7fowl or turkey cutlets71 forcemeat1    
truffles1 mushrooms1 tongue1 parsley1   
pasta marinate 7,no4 #ag74  ,cut a few  
horizontal lines along your cutlets1 and
 on each put a little veal or fowl      
forcemeat1 to which add in equal        
quantities chopped truffles1 tongue1    
mushrooms1 and a little parsley4 ,over  
this put a thin layer of pasta marinate1
 and fry the cutlets on a slow fire4    
,no4 #he4 ,vitello alla ,pellegrina     
7,breast of ,veal7  ,ingredients3       
,breast of veal1 butter1 onions1 sugar1 
stock1 red wine1 mushrooms1 bacon1 salt1
 flour1 bay leaf4  ,roast a bit of      

breast of veal1 then glaze over two     
,spanish onions with butter and a little
 sugar1 and when they are a good colour 
pour a teacup of stock and a glass of   
,burgundy over them1 and add a few      
mushrooms1 a bay leaf1 some salt1 and a 
few bits of bacon4 ,when the mushrooms  
and onions are cooked1 skim off the fat 
and thicken the sauce with a little     
flour and butter fried together2 pour it
 over the veal and put the onions and   
mushrooms round the dish4     ,no4 #hf4 
,frittura ,piccata al ,marsala 7,fillet 
of ,veal7  ,ingredients3 ,veal1 butter1 
,marsala1 stock1 lemon1 bacon4  ,cut a  
tender bit of veal steak into small     
fillets1 cut off all the fat and stringy
 parts1 flour them and fry them in      
butter4 ,when they are slightly browned 
add a glass of ,marsala and a teacup of 
good stock1 and fry on a very hot fire1 
so that the fillets may remain tender4  
,take them off the fire1 put a little   
roll of fried bacon on each1 add a      
squeeze of lemon juice1 and serve4      

,no4 #hg4 ,polpettine ,distese 7,veal   
,olives7  ,ingredients3 ,veal steak1    
butter1 bread1 eggs1 pistacchio nuts1   
spice1 parsley4  ,cut some slices of    
veal steak very thin as for veal olives1
 and spread them out in a well-buttered 
stewpan4 ,on each slice of veal put half
 a spoonful of the following mixture3   
,pound some crumb of bread and mix it   
with a whole egg2 add a little salt1    
some pistacchio nuts1 herbs1 and parsley
 chopped up1 and a little butter4 ,roll 
up each slice of veal1 cover with a     
sheet of buttered paper1 put the cover  
on the stewpan and cook for             
three-quarters of an hour in two ounces 
of butter on a slow fire4 ,thicken the  
sauce with a dessert-spoonful of flour  
and butter fried together4     ,no4 #hh4
 ,coste di ,vitello ,imboracciate 7,ribs
 of ,veal7  ,ingredients3 ,ribs of veal1
 butter1 eggs1 ,parmesan1 bread crumbs1 
parsley4  ,cut all the sinews from a    
piece of neck or ribs of veal1 cover the
 meat with plenty of butter and half    

cook it on a slow fire1 then let it get 
cold4 ,when cold1 egg it over and roll  
it in bread crumbs mixed with a         
tablespoonful of grated ,parmesan2 fry  
in butter and serve with a garnish of   
fried parsley and a rich sauce4 ,a      
dessert-spoonful of ,new ,century sauce 
mixed with quarter of a pint of good    
thick stock makes a good sauce4 7,see   
,no4 #bbf47     ,no4 #hi4 ,costolette di
 ,montone alla ,nizzarda 7,mutton       
,cutlets7  ,ingredients3 ,mutton        
cutlets1 butter1 olives1 mushrooms1     
cucumbers4  ,trim as many cutlets as you
 require1 and marinate them in vinegar1 
herbs1 and spice for two hours4 ,before 
cooking wipe them well and then saute   
them in clarified butter1 and when they 
are well coloured on both sides and     
resist the pressure of the finger1 drain
 off the butter and pour four           
tablespoonsful of ,espagnole sauce 7,no4
 #a7 with a teaspoonful of vinegar and  
six bruised pepper corns over them4     
,arrange them on a dish1 putting between

 each cutlet a crouton of fried bread1  
and garnish with olives stuffed with    
chopped mushrooms and with slices of    
fried cucumber4     ,no4 #ij4 ,petto di 
,castrato all',italiana 7,breast of     
,mutton7  ,ingredients3 ,breast of      
mutton1 veal1 forcemeat1 eggs1 herbs1   
spice1 ,parmesan4  ,stuff a breast of   
mutton with veal forcemeat mixed with   
two eggs beaten up1 herbs1 a little     
spice1 and a tablespoonful of grated    
,parmesan1 braize it in stock with a    
bunch of herbs and two onions4 ,serve   
with ,italian sauce 7,no4 #f74     ,no4 
#ia4 ,petto di ,castrato alla ,salsa    
piccante 7,breast of ,mutton7           
,ingredients3 ,same as ,no4 #ij4  ,when 
the breast of mutton has been stuffed   
and cooked as above1 let it get cold and
 then cut it into fillets1 flour them   
over1 fry in butter1 and serve with     
tomato sauce piquante 7,no4 #aj71 or one
 dessert-spoonful of ,new ,century sauce
 in a quarter pint of good stock or     
gravy4     ,no4 #ib4 ,tenerumi          

d',agnello alla ,villeroy 7,tendons of  
,lamb7  ,ingredients3 ,tendons of lamb1 
eggs1 bread crumbs1 truffles1 butter1   
stock1 ,villeroy sauce4  ,slightly cook 
the tendons 7the part of the breast near
 the ribs7 of lamb1 press them between  
two dishes till cold1 then cut into a   
good shape and dip them into a ,villeroy
 sauce 7,no4 #ah7 egg and bread-crumb1  
and saute them in butter4 ,when about to
 serve1 put them in a dish with very    
good clear gravy4 ,a teaspoonful of     
chopped mint and a tablespoonful of     
chopped truffles mixed with the bread   
crumbs will be a great improvement4     
,no4 #ic4 ,tenerumi d' ,agnello alla    
,veneziana 7,tendons of ,lamb7          
,ingredients3 ,tendons of lamb1 butter1 
parsley1 onions1 stock4  ,fry the       
tendons of lamb in butter together with 
a teaspoonful of chopped parsley and an 
onion4 ,serve with good gravy4     ,no4 
#id4 ,costolette d' ,agnello alla       
,costanza 7,lamb ,cutlets7              
,ingredients3 ,lamb cutlets1 butter1    

stock1 cocks' combs1 fowl's liver1      
mushrooms4  ,fry as many lamb cutlets as
 you require very sharply in butter1    
drain off the butter and replace it with
 some very good stock or gravy4 ,make a 
ragout of cocks' combs1 bits of fowl's  
liver and mushrooms all cut up2 add a   
white sauce with half a gill of cream   
mixed with it1 and with this mask the   
cutlets1 and saute them for fifteen     
minutes4     ,tongue1 ,sweetbread1      
,calf's ,head1 ,liver1 ,sucking ,pig1   
,c4     ,no4 #ie4 ,timballo alla ,romana
  ,ingredients3 ,cold fowl1 game1 or    
sweetbread1 butter1 lard1 flour1        
,parmesan1 truffles1 macaroni1 onions1  
cream4  ,make a light paste of two      
ounces of butter1 two of lard1 and half 
a pound of flour1 and put it in the     
larder for two hours4 ,in the meantime  
boil a little macaroni and let it get   
cold1 then line a plain mould with the  
paste1 and fill it with bits of cut-up  
fowl1 or game1 or sweetbread1 bits of   
truffle cut in small dice1 grated       

,parmesan1 and a little chopped onion4  
,put these ingredients in alternately1  
and after each layer add enough cream to
 moisten4 ,fill the mould quite full1   
then roll out a thin paste for the top  
and press it well together at the edges 
to keep the cream from boiling out4     
,bake it in a moderate oven for an hour 
and a half1 turn it out of the mould1   
and serve with a rich brown sauce4      
,decorate the top with bits of red      
tongue and truffles cut into shapes or  
with a little chopped pistacchio nut4   
,no4 #if4 ,timballo alla ,lombarda      
,ingredients3 ,macaroni1 fowl or game1  
eggs1 stock1 ,velute sauce 7,no4 #b71   
tongue1 butter1 truffles4  ,butter a    
smooth mould1 then boil some macaroni1  
but take care that it is in long pieces4
 ,when cold1 take the longest bits and  
line the bottom of the mould1 making the
 macaroni go in circles2 and when you   
come to the end of one piece1 join on   
the next as closely as possible until   
the whole mould is lined2 paint it over 

now and then with white of egg beaten   
up2 then mask the whole inside with a   
thin layer of forcemeat of fowl1 which  
should also be put on with white of egg 
to make it adhere2 then cut up the bits 
of macaroni which remain1 warm them up  
in some good fowl stock and ,velute     
sauce much reduced1 a little melted     
butter1 some bits of truffle cut into   
dice1 tongue1 fowl1 or game also cut up 
in pieces4 ,when the mould is full1 put 
on another layer of forcemeat1 steam for
 an hour1 then turn out and serve with a
 very good brown sauce4     ,no4 #ig4   
,lingua alla ,visconti 7,tongue7        
,ingredients3 ,tongue1 glaze1 bread1    
spinach1 white grapes1 port4  ,soak a   
smoked tongue in fresh water for        
forty-eight hours1 then boil it till it 
is tender4 ,peel off the skin1 cut the  
tongue in rather thick slices1 and glaze
 them4 ,prepare an oval border of fried 
bread1 cover it with spinach about two  
inches thick1 and on this arrange the   
slices of tongue4 ,fill in the centre of

 the dish with white grapes cooked in   
port or muscat4     ,no4 #ih4 ,lingua di
 ,manzo al ,citriuoli 7,tongue with     
,cucumber7  ,ingredients3 ,ox tongue1   
salt1 pepper1 nutmeg1 parsley1 bacon1   
veal1 carrots1 onions1 thyme1 bay       
leaves1 cloves1 stock4  ,gently boil an 
ox tongue until you can peel off the    
skin1 then lard it1 season it with salt1
 pepper1 nutmeg1 and chopped parsley1   
and boil it with some bits of bacon1    
ham1 veal1 a carrot1 an onion1 two bay  
leaves1 thyme and two cloves4 ,pour some
 good stock over it and let it simmer   
gently until it is cooked4 ,put the     
tongue on a dish and garnish it with    
slices of fried cucumber4 ,boil the     
cucumber for five minutes before you fry
 it1 to take away the bitter taste4     
,serve the tongue with a sauce piquante1
 made with one dessert-spoonful of ,new 
,century sauce to a quarter pint of good
 ,espangole sauce 7,no4 #a74     ,no4   
#ii4 ,lingue di ,castrato alla          
,cuciniera 7,sheep's ,tongues7          

,ingredients3 ,sheep's tongues1 bacon1  
beef1 onions1 herbs1 spice1 eggs1       
butter1 flour4  ,cook three or four     
sheep's tongues in good stock1 and add  
some slices of bacon1 bits of beef1 two 
onions1 a bunch of herbs1 and a pinch of
 spice4 ,let them get cold1 flour them  
and mask them with egg beaten up and fry
 quickly in butter4 ,serve with ,italian
 sauce 7,no4 #f7     ,no4 #ajj4 ,lingue 
di ,vitello all',italiana 7,calves'     
,tongues7  ,ingredients3 ,calves'       
tongues1 salt1 butter1 stock1 water1    
glaze1 potatoes1 ham1 truffles1 sauce   
piquante4  ,rub a good handful of salt  
into two or three calves' tongues and   
leave them for twenty-four hours1 then  
wash off all the salt and soak them in  
fresh water for two hours4 ,stew them   
gently till tender1 take them out1 skin 
and braize them in butter and good stock
 for half an hour4 ,let them get cold   
and cut them into slices about half an  
inch thick2 put the slices into a       
buttered saute-pan and cover them with a

 good thick glaze2 let them get quite   
hot and then arrange them on a border of
 potatoes1 and garnish each slice with  
round shapes of cooked ham and truffle4 
,fill the centre with any vegetables you
 like2 fried cucumber is excellent1 but 
if you use it do not forget to boil it  
for five minutes before you fry it to   
take away the bitter taste4 ,serve with 
a sauce piquante 7,no4 #aj1 or ,no4     
#bbf74     ,no4 #aja4 ,porcelletto alla 
,corradino 7,sucking ,pig7              
,ingredients3 ,sucking pig1 ham1 eggs1  
,parmesan1 truffles1 mushrooms1 garlic1 
bay leaves1 coriander seeds1 pistacchio 
nuts1 veal forcemeat1 suet1 bacon1      
herbs1 spice4  ,bone a sucking pig1     
remove all the inside and fill it with a
 stuffing made of veal forcemeat mixed  
with a little chopped suet1 ham1 bacon1 
herbs1 two tablespoonsful of finely     
chopped pistacchio nuts1 a pinch of     
spice1 six coriander seeds1 two         
tablespoonsful of grated ,parmesan1     
cuttings of truffles and mushrooms all  

bound together with eggs4 ,sew the pig  
up and braize it in a big stewpan with  
bits of bacon1 a clove of garlic with   
two cuts1 a bunch of herbs and one bay  
leaf1 for half an hour4 ,then pour off  
the gravy1 cover the pig with           
well-buttered paper1 and finish cooking 
it in the oven4 ,garnish the top with   
vegetables and truffles cut into shapes1
 slices of lemon and sprigs of parsley4 
,serve with a good sauce piquante 7,no4 
#bbi74 ,do not leave the garlic in for  
more than ten minutes4     ,no4 #ajb4   
,porcelletto da ,latte in ,galantina    
7,sucking ,pig7  ,ingredients3 ,sucking 
pig1 forcemeat of fowl1 bacon1 truffles1
 pistacchio nuts1 ham1 lemon1 veal1 bay 
leaves1 salt1 carrots1 onions1 shallots1
 parsley1 stock1 ,chablis1 gravy4  ,bone
 a sucking pig all except its feet1 but 
be careful not to cut the skin on its   
back4 ,lay it out on a napkin and line  
it inside with a forcemeat of fowl and  
veal about an inch thick1 over this put 
a layer of bits of marinated bacon1     

slices of truffle1 pistacchio nuts1     
cooked ham1 and some of the flesh of the
 pig1 then another layer of forcemeat   
until the pig's skin is fairly filled4  
,keep its shape by sewing it lightly    
together1 then rub it all over with     
lemon juice and cover it with slices of 
fat bacon1 roll it up and stitch it in a
 pudding cloth4 ,then put the bones and 
cuttings into a stewpan with bits of    
bacon and veal steak cut up1 two bay    
leaves1 salt1 a carrot1 an onion1 a     
shallot1 and a bunch of parsley4 ,into  
this put the pig with a bottle of white 
wine and sufficient stock to cover it1  
and cook on a slow fire for three hours4
 ,then take it out1 and when cold take  
off the pudding-cloth4 ,pass the liquor 
through a hair sieve1 and1 if necessary1
 add some stock2 reduce and clarify it4 
,decorate the dish with this jelly and  
serve cold4     ,no4 #ajc4 ,ateletti    
alla ,sarda  ,ingredients3 ,veal or     
fowl1 ox palates1 stock1 tongue1        
truffles1 butter1 mushrooms1 sweetbread4

  ,soak two ox palates in salted water  
for four hours1 then boil them until the
 rough skin comes off1 and cook them in 
good stock for six hours1 press them    
between two plates and let them get     
cold4 ,roll some forcemeat of veal or   
fowl in flour1 cut it into small pieces 
about the size of a cork1 boil them in  
salted water1 let them get cold and cut 
them into circular pieces4 ,cut the ox  
palates also into circular pieces the   
same size as the bits of forcemeat1 then
 thinner circles of cooked tongue and   
truffles4 ,string these pieces          
alternately on small silver skewers4    
,reduce to half its quantity a pint of  
,velute sauce 7,no4 #b71 and add the    
cuttings of the truffles1 mushroom      
trimmings1 bits of sweetbread1 and a    
squeeze of lemon juice4 ,let it get cold
 and then mask the atelets 7or skewers  
with the forcemeat1 c47 with it1 and fry
 them quickly in butter4 ,fry a large   
oval crouton of bread1 scoop out the    
centre and fill it with fried slices of 

cucumber and truffles boiled in a little
 ,chablis4 ,stick the skewers into the  
crouton and pour the sauce round it4    
,for a maigre dish use fillets of fish1 
truffles1 mushrooms1 and ,bechamel sauce
 7,no4 #c74 ,the cucumber should be     
boiled for five minutes before it is    
fried4     ,no4 #ajd4 ,ateletti alla    
,genovese  ,ingredients3 ,veal1         
sweetbread1 calf's brains1 ox palates1  
mushrooms1 fonds d'artichauds1 cocks'   
combs1 eggs1 ,parmesan1 bread crumbs4   
,cook two ox palates as in the last     
recipe1 then take equal quantities of   
veal steak1 sweetbread1 calf's brains1  
equal quantities of mushrooms1 fonds    
d'artichauds1 and cocks' combs4 ,fry    
them all in butter except the palates1  
but be careful to put the veal in first1
 as it requires longer cooking2 the     
brains should go in last4 ,then put all 
these ingredients on a cutting board and
 add the palates 7cooked separately72   
cut them all into pieces of equal size1 
either round or square1 but keep the    

ingredients separate1 and string them   
alternately on silver skewers1 as in the
 last recipe4 ,then pound up all the    
cuttings and add a little crumb of bread
 soaked in stock1 the yolks of three    
eggs1 the whites of two well beaten up1 
two dessert-spoonsful of grated         
,parmesan1 salt to taste1 and chopped   
truffles4 ,mix all this well together   
and mask the atelets with it2 egg and   
bread crumb them and fry in butter4     
,when they are a good colour1 serve with
 fried parsley4     ,no4 #aje4 ,testa di
 ,vitello alla ,sorrentina 7,calf's     
,head7  ,ingredients3 ,calf's head1     
veal1 sweetbread1 truffles1 mushrooms1  
pistacchio nuts1 eggs1 herbs1 spice1    
stock1 bacon1 ham4  ,boil a half calf's 
head well1 and when it is half cold1    
bone it and fill it with a stuffing of  
veal1 the calf's brains1 sweetbread1    
truffles1 mushrooms1 pistacchio nuts1   
the yolks of two eggs1 herbs1 and a     
little spice4 ,then stitch it up and    
braize it in good stock1 with some      

slices of bacon1 ham1 and a bunch of    
herbs4 ,serve with brain sauce mixed    
with cream4     ,no4 #ajf4 ,testa di    
,vitello con ,salsa ,napoletana 7,calf's
 ,head7  ,ingredients3 ,calf's head1    
calf's liver1 bacon1 suet1 truffles1    
almonds1 olives1 calf's brains1 capers1 
spice1 coriander seeds1 herbs1 ham1     
stock4  ,boil half a calf's head1 bone  
it and fill it with a stuffing made of  
four ounces of calf's liver1 well       
chopped up and pounded in a mortar2 two 
ounces of bacon1 one ounce of suet1     
three truffles1 six almonds1 three      
olives1 six coriander seeds1 six capers1
 the calf's brains1 a pinch of spice and
 a teaspoonful of chopped herbs4 ,roll  
up the head1 tie it up and put it into a
 stewpan with some bits of bacon1 ham1  
and very good stock1 and stew it slowly4
 ,serve with ,neapolitan sauce          
7,no4#ab71 or with tomato sauce piquante
 7,no4 #aj74     ,no4 #ajg4 ,testa di   
,vitello alla ,pompadour 7,calf's ,head7
  ,ingredients3 ,calf's head1 calf's    

brains1 cream1 eggs1 truffles1 cinnamon1
 stock1 butter1 ,parmesan4  ,boil and   
bone half a calf's head and fill it with
 a stuffing made of the calf's brains1 a
 gill of cream1 the yolks of two eggs1  
two truffles cut up1 a little chopped   
ham1 and a tiny pinch of cinnamon4 ,boil
 it in good stock1 and when it is       
sufficiently cooked take it out and mask
 it all over with a mixture of butter1  
yolk of egg1 and a tablespoonful of     
grated ,parmesan1 then brown it in the  
oven and serve hot4     ,no4 #ajh4      
,testa di ,vitello alla ,sanseverino    
7,calf's ,head7  ,ingredients3 ,calf's  
head1 sweetbread1 fowl's liver1         
anchovies1 herbs1 capers1 garlic1 bacon1
 ham1 ,malmsey or ,muscat4  ,boil and   
bone half a calf's head1 and fill it    
with a stuffing made of half a pound of 
sweetbread1 a fowl's liver1 two         
anchovies1 a teaspoonful of chopped     
herbs1 a few chopped capers1 and the    
calf's brains4 ,roll the head up1 stitch
 it together and braize it in half a    

tumbler of ,malmsey or ,australian      
,muscat 7,burgoyne's71 half a cup of    
very good white stock1 some bits of ham 
and bacon1 and a clove of garlic with   
two cuts4 ,cook it gently for four hours
 and serve it with its own sauce4 ,do   
not leave the garlic in longer than ten 
minutes4     ,no4 #aji4 ,testa di       
,vitello in ,frittata 7,calf's ,head7   
,ingredients3 ,calf's head1 eggs1       
,parmesan1 ham1 pepper1 butter1         
croutons4  ,a good rechauffe' of calf's 
head may be made in the following       
manner3 ,after the head has been well   
boiled in good stock1 cut it into slices
 and mask these with a mixture of eggs  
well beaten up1 grated ,parmesan1       
pepper1 and chopped ham4 ,fry in butter1
 and garnish with fried parsley and     
fried croutons4 ,serve with a sauce made
 of a quarter of a pint of good         
,bechamel 7,no4 #c7 and a               
dessert-spoonful of ,new ,century sauce4
     ,no4 #aaj4 ,zampetti 7,calves'     
,feet7  ,ingredients3 ,calves' or pigs' 

feet1 butter1 leeks or small onions1    
parsley1 salt1 pepper1 stock1 tomatoes1 
eggs1 cheese1 cinnamon4  ,blanch and    
bone two or more calves' or pigs' feet  
and put them into a stewpan with butter1
 leeks1 or onions1 chopped parsley1     
salt1 pepper1 and a little stock4 ,let  
them boil till the liquid is somewhat   
reduced1 then add good meat gravy and   
two tablespoonsful of tomato puree1 and 
just before taking the stewpan off the  
fire1 add the yolks of two eggs beaten  
up1 a tablespoonful of grated cheese1   
and a tiny pinch of cinnamon4 ,mix all  
well together and serve very hot4       
,no4 #aaa4 ,bodini ,marinati            
,ingredients3 ,veal forcemeat1 truffles1
 sweetbread1 mushrooms1 herbs1 flour1   
pasta marinate 7,no4 #ag71 tongue1      
butter4  ,make a mixture of truffles1   
tongue1 sweetbread1 mushrooms1 and      
herbs1 all chopped up1 and add it to a  
forcemeat of veal1 the proportions being
 two-thirds veal forcemeat and the other
 ingredients one third4 ,mix this well  

and form it into little balls about the 
size of a pigeon's egg1 flour them and  
mask them all over with pasta marinate  
7,no4 #ag74 ,fry them in butter over a  
slow fire1 so that the balls may be well
 cooked through1 and when they are the  
right colour dry them in a napkin and   
serve very hot4  ,these bodini may be   
made with various ingredients2 they will
 be most delicate with a forcemeat of   
fowl and bits of brain mixed with herbs1
 truffle1 cooked ham1 or tongue4 ,they  
are also excellent made with fish 7sole1
 mullet1 turbot1 c471 either cooked or  
raw1 and marinated in lemon1 salt1      
pepper1 oil1 nutmeg1 and parsley4       
,no4 #aab4 ,animelle alla ,parmegiana   
7,sweetbread7  ,ingredients3            
,sweetbread1 bread crumbs1 ,parmesan1   
butter4  ,blanch as many sweetbreads as 
you require1 and then roll them in bread
 crumbs mixed with grated ,parmesan1    
salt1 and pepper2 wrap them up in       
buttered grease-proof paper and grill   
them4 ,when they are cooked1 take off   

the paper1 and serve with a good sauce  
in a sauce-boat4     ,no4 #aac4         
,animelle in ,cartoccio 7,sweetbread7   
,ingredients3 ,sweetbread1 butter1      
herbs1 salt1 pepper1 bread crumbs1      
,parmesan1 lemons1 gravy1 tomatoes4     
,blanch a pound of sweetbread cuttings1 
mix it with two ounces of melted butter1
 chopped herbs1 salt1 and pepper1 and   
put it into paper souffle cases4 ,then  
strew over each some bread crumbs mixed 
with grated ,parmesan1 put the cases in 
the oven1 and when they are browned     
serve either with good gravy and lemon  
juice or with tomato sauce 7,no4 #i74   
,no4 #aad4 ,animelle all',italiana      
7,sweetbread7  ,ingredients3            
,sweetbread1 butter1 onions1 salt1      
herbs1 eggs1 glaze1 ,risotto 7,no4      
#aij71 truffles1 quenelles of fowl1     
,espagnole sauce1 white sauce4  ,blanch 
as many sweetbreads as you require1 cut 
them into quarters and saute them in    
butter with a small onion cut up1 salt1 
and a bunch of herbs4 ,then pour over   

them two cups of white sauce and cook   
gently for twenty minutes2 take out the 
sweetbreads and put them in a stewpan4  
,reduce the sauce1 and add to it a      
mixture made of the yolks of four eggs1 
one and a half ounce of butter and a    
teaspoonful of glaze2 pass it through a 
sieve1 pour it over the sweetbreads1 and
 keep them warm in a bain-marie4 ,have  
ready a good ,risotto all',italiana     
7,no4 #aij71 and put it into a border   
mould 7but first decorate the inside of 
the mould with slices of truffle71 put  
it in a moderate oven1 and when it is   
warm turn it out on a dish4 ,place the  
sweetbreads on the risotto and fill in  
the centre with quenelles of fowl and   
,espagnole sauce 7,no4 #a74     ,no4    
#aae4 ,animelle ,lardellate             
7,sweetbread7  ,ingredients3            
,sweetbreads1 larding1 bacon1 stock1 a  
macedoine of vegetables4  ,blanch two   
sweetbreads1 lard them1 and cook them   
very slowly in good stock4 ,skim the    
stock and reduce it to a glaze to cover 

the sweetbreads4 ,then cut them into    
three or four pieces and arrange them   
round a dish1 but see that the larding  
is well glazed over4 ,in the centre of  
the dish place a piece of bread in the  
shape of a cup and fill this with a     
macedoine of vegetables4     ,no4 #aaf4 
,frittura di ,bottoni e di ,animelle    
7,sweetbread and ,mushrooms7            
,ingredients3 ,sweetbread1 fresh button 
mushrooms1 flour1 bread crumbs1 salt1   
pepper1 parsley1 butter1 lemons4  ,peel 
some button mushrooms and cut them in   
halves4 ,boil a sweetbread1 and cut it  
into pieces about the same size as the  
mushrooms1 flour1 egg1 and bread crumb  
them1 and fry in butter2 then serve with
 a garnish of fried parsley4 ,hand cut  
lemons with this dish4     ,no4 #aag4   
,cervello in ,fili serbe 7,calf's       
,brains7  ,ingredients3 ,calf's brains1 
stock1 butter1 parsley1 lemon4  ,boil   
half a calf's brain in good stock for   
ten minutes then drain and pour a little
 melted butter and the juice of half a  

lemon over the brain2 add some chopped  
parsley fried for one minute in butter1 
and serve as hot as possible4     ,no4  
#aah4 ,cervello alla ,milanese 7,calf's 
,brains7  ,ingredients3 ,calf s brains1 
eggs1 bread crumbs1 butter4  ,scald a   
calf's brain and let it get cold4 ,wipe 
it on a cloth1 and get it as dry as     
possible1 then cut it into pieces about 
the size of a walnut1 egg and bread     
crumb them1 fry in butter1 and strew a  
little salt over them4     ,no4 #aai4   
,cervello alla ,villeroy 7,calf's       
,brains7  ,ingredients3 ,calf's brains1 
eggs1 flour1 mushrooms1 ,velute sauce4  
,scald a calf's brain1 and when cold cut
 it up and mask each piece with a thick 
sauce made of well-reduced ,velute 7,no4
 #b71 mixed with chopped cooked         
mushrooms2 flour them over and dip them 
into the yolk of an egg1 and fry as     
quickly as possible4     ,no4 #abj4     
,frittura of ,liver and ,brains         
,ingredients3 ,calf's liver and brains  
7or lamb's or pig's fry71 butter1 ham1  

flour1 puff pastry4  ,cut up half a     
pound of liver in small slices1 flour   
and fry them in butter or dripping1     
together with a calf's or pig's or      
sheep's brain1 previously scalded and   
also cut up4 ,serve with bits of fried  
ham and little diamond-shaped pieces of 
puff pastry4     ,no4 #aba4 ,cervello in
 ,frittata ,montano 7,calf's ,brains7   
,ingredients3 ,calf's brains1 stock1    
cream1 eggs1 spice1 ,parmesan1 butter4  
,boil a calf's brain in good stock for  
ten minutes1 let it get cold1 cut it up 
into little balls1 and mask each piece  
with a mixture made of half a gill of   
cream1 the yolks of two eggs1 a little  
spice1 a tablespoonful of grated        
,parmesan1 and the whites of two eggs   
well beaten up4 ,fry the balls in       
butter1 and serve as hot as possible4   
,you may mask and cook the calf's brain 
without cutting it up1 if you prefer it 
so4     ,no4 #abb4 ,marinata di         
,cervello alla ,villeroy 7,calf's       
,brains7  ,ingredients3 ,calf's brains1 

stock1 ,bechamel sauce1 eggs1 butter1   
lemon1 forcemeat of fowl1 flour4  ,boil 
a calf's or sheep's brain in good stock1
 wipe it well1 and cut it up4 ,reduce a 
pint of ,bechamel 7,no4 #c71 and add to 
it the yolks of three eggs1 an ounce of 
butter1 and the juice of a lemon4 ,when 
it boils throw in the cut-up brain2 let 
it cool1 then take out the brain and    
form it into little balls about the size
 of a small walnut4 ,make a forcemeat of
 fowl1 and add a dessert-spoonful of    
flour to it1 and spread it out very thin
 on a paste-board1 and into this wrap   
the balls of brain1 each separately4    
,dip them into a pasta marinate 7,no4   
#ag71 and fry them a golden brown4      
,no4 #abc4 ,minuta alla ,milanese       
7,lamb's ,sweetbread7  ,ingredients3    
,lamb's sweetbread1 butter1 onions1     
stock1 ,chablis1 salt1 lemon1 herbs1    
cocks' combs1 fowls' livers4  ,cut up   
equal quantities of lamb's sweetbreads1 
cocks' combs1 fowls' livers in pieces   
about the size of a filbert1 flour and  

fry them slightly in butter and a small 
bit of onion1 add half a glass of       
,chablis1 a cup of good stock1 and a    
bunch of herbs4 ,reduce the sauce1 and  
thicken it with a tablespoonful of      
butter and flour fried together4 ,make a
 border of ,risotto all',italiana 7,no4 
#aij71 and put the sweetbread1 c41      
together with the sauce in the centre4  
,no4 #abd4 ,animelle al ,sapor di       
,targone 7,lamb's ,fry7  ,ingredients3  
,lamb's fry1 ham1 garlic1 larding bacon1
 spice1 herbs1 butter1 flour1 stock4    
,the lamb's fry should be nearly all    
sweetbread1 and very little liver4 ,lard
 each piece with bacon and ham1 and roll
 it in chopped herbs and a pinch of     
pounded spice4 ,then dip it in flour and
 braize in good stock1 to which add     
three ounces of butter1 some bits of    
bacon1 ham1 a bay leaf1 herbs1 and a    
clove of garlic with two cuts4 ,cook    
until the fry is well glazed over1 and  
serve with ,tarragon sauce 7,no4 #h74   
,do not leave the garlic in longer than 

ten minutes4     ,no4 #abe4 ,fritto     
,misto alla ,villeroy  ,ingredients3    
,cocks' combs1 calf's brains1           
sweetbread1 stock1 truffles1 mushrooms1 
,villeroy1 eggs1 bread crumbs4  ,cook   
some big cocks' combs1 bits of calf s   
brains1 and sweetbread in good stock1   
then drain them and marinate them       
slightly in lemon juice and herbs4      
,prepare a ,villeroy 7,no4 #ah71 and add
 to it cuttings of sweetbread1 brains1  
truffles1 mushrooms1 c4 ,when it is     
cold1 mask the cocks' combs and other   
ingredients with it1 egg and bread-crumb
 them1 and fry them a golden brown4     
,no4 #abf4 ,fritto ,misto alla          
,piemontese  ,ingredients3 ,sweetbread1 
calf s brains1 ox palate1 flour1 eggs1  
,chablis1 salt1 herbs butter4  ,make a  
thin paste with a tablespoonful of      
flour1 the yolks of two eggs1 two       
,spoonsful of ,chablis1 and a little    
salt4 ,mix this up well1 and if it is   
too thick add a little water4 ,beat up  
the whites of the two eggs into a snow4 

,in the meantime blanch a sweetbread1   
half a calf's brain1 and a few bits of  
cooked ox palate2 boil them all up with 
a bunch of herbs2 cut them into pieces  
about the size of a walnut1 and dip them
 into the paste so that each piece is   
well covered1 then dip them into the    
beaten-up whites of egg1 and fry them   
very quickly in butter4 ,this fry is    
generally served with a garnish of      
,french beans1 which should not be cut  
up1 but half boiled1 then dried1 floured
 over and fried together with the other 
ingredients4 ,the ox palates should be  
boiled for at least six hours before you
 use them in this dish4     ,no4 #abg4  
,minuta di ,fegatini 7,ragout of ,fowls'
 ,livers7  ,ingredients3 ,fowls' or     
turkeys' livers1 flour1 butter1 parsley1
 onions1 salt1 pepper1 stock1 ,chablis4 
,cut the livers in half1 flour them1 and
 fry lightly in butter with chopped     
parsley1 very little chopped onion1 salt
 and pepper1 then add a quarter pint of 
boiling stock and half a glass of       

,chablis1 and cook until the sauce is   
somewhat reduced4 ,you can also cook the
 livers simply in good meat gravy1 but  
in this case they should not be floured4
 ,serve with a border of macaroni 7,no4 
#ahc71 or ,risotto 7,no4 #aij71 or      
,polenta 7,no4 #ahg74     ,no4 #abh4    
,minuta alla ,visconti 7,chickens'      
,livers7  ,ingredients3 ,fowls' livers1 
eggs1 cheese1 butter1 cream1 cayenne    
pepper4  ,braize two fowls' livers in   
butter1 then pound them up1 and mix with
 a little cream1 a tablespoonful of     
grated cheese and a dust of cayenne4    
,spread this rather thickly over small  
squares of toast1 and keep them hot     
whilst you make a custard with half an  
ounce of butter1 an egg well beaten up1 
and a tablespoonful of cheese4 ,stir it 
over the fire till thick and then spread
 it on the hot toast4 ,serve very hot4  
,this makes a good savoury4     ,no4    
#abi4 ,croutons alla ,principesca       
,ingredients3 ,croutons1 tongue1        
sweetbread1 truffles1 fowl or game1     

,velute sauce1 stock1 eggs1 butter4     
,fry a bit of bread in butter till it is
 a light brown colour1 then cut it into 
heart-shaped pieces4 ,prepare a ragout  
with bits of tongue1 sweetbread1 fowl or
 game1 truffles1 two or three spoonsful 
of well-reduced ,velute sauce 7,no4 #b71
 and two or three of reduced gravy4 ,put
 a spoonful of the ragout in each       
crouton1 and over it a layer of fowl    
forcemeat half an inch thick2 trim the  
edges neatly1 glaze them with the yolk  
of eggs beaten up1 and put them in a    
buttered fireproof dish in the oven for 
twenty minutes4 ,then glaze them with   
reduced stock and serve hot4  ,for a    
maigre dish use fish for the ragout and 
forcemeat4     ,no4 #acj4 ,croutons alla
 ,romana  ,ingredients3 ,bread1 fowl    
forcemeat1 tongue1 truffles1 herbs1     
cream1 stock1 butter1 flour1 eggs4  ,cut
 a bit of crumb of bread into round or  
square shapes1 and on each put a        
spoonful of fowl or rabbit forcemeat1 a 
little chopped tongue1 and a slight     

flavouring of chopped herbs2 cover with 
a slice of bread the same shape as the  
underneath piece1 put them in a buttered
 fireproof dish1 and moisten them well  
with cream1 butter1 and stock4 ,cook    
until all the liquor is absorbed1 but   
turn them over so that both sides may be
 well cooked1 then flour and dip them   
into beaten-up eggs2 fry them a good    
colour and serve very hot4  ,for a      
maigre dish use forcemeat of fish or    
lobster1 and more cream instead of      
stock4     ,fowl1 ,duck1 ,game1 ,hare1  
,rabbit1 c4     ,no4 #aca4 ,soffiato di 
,cappone 7,fowl ,souffle7  ,ingredients3
 ,fowl1 ,bechamel1 stock1 semolina      
flour1 potatoes1 salt1 eggs1 butter1    
smoked tongue or ham4  ,prepare a puree 
of fowl or turkey and a small quantity  
of grated tongue or ham1 and whilst you 
are pounding the meat add some good     
gravy or stock4 ,then make a ,bechamel  
sauce 7,no4 #c7 and add two             
table-spoonsful of semolina flour1 a    
boiled potato and salt to taste1 boil it

 up and add the puree of fowl1 then let 
it get nearly cold1 add yolks of eggs   
and the white beaten up into a snow4    
7,for one pint of the puree use the     
yolks of three eggs47 ,pour the whole   
into a buttered souffle case1 and half  
an hour before serving put it in a      
moderate oven and serve hot4 ,you can   
use game instead of fowl1 and serve in  
little souffle cases4     ,no4 #acb4    
,pollo alla ,fiorentina 7,chicken7      
,ingredients3 ,fowl1 butter1 vegetables1
 rice or macaroni1 peppercorns1 stock1  
ham1 tomatoes1 bay leaves1 onions1      
cloves1 ,liebig4  ,roll up a fowl in    
buttered paper and put it in the oven in
 a fireproof dish with all kinds of     
vegetables and a few peppercorns4 ,leave
 it there for about two hours1 then put 
the fowl and vegetables into two quarts 
of good stock and let it simmer for one 
hour2 serve on well-boiled rice or      
macaroni and pour the following sauce   
over it4 ,sauce3 ,two pounds tomatoes1  
one big cup of good stock1 a quarter    

pound of chopped ham1 three bay leaves1 
one onion stuck with cloves1 one        
teaspoonful of ,liebig4 ,simmer an hour 
and a half4     ,no4 #acc4 ,pollo       
all',oliva 7,chicken7  ,ingredients3    
,fowl1 onions1 celery1 salt1 parsley1   
carrots1 butter1 stock1 olives1         
tomatoes4  ,cut up half an onion1 a     
stick of celery1 a sprig of parsley1 a  
carrot1 and cook them all in a quarter  
pound of butter4 ,into this put a fowl  
cut up and let it act brown all over1   
turn when necessary and then baste it   
with boiling stock4 ,add four ,spanish  
olives cut up and four others pounded in
 a mortar1 eight whole olives and three 
tablespoonsful of tomato puree reduced1 
and when the fowl is well cooked pour   
the sauce over it4     ,no4 #acd4 ,pollo
 alla ,villereccia 7,chicken7           
,ingredients3 ,fowl1 butter1 flour1     
stock1 bacon1 ham1 mushrooms1 onions1   
cloves1 eggs1 cream1 lemons4  ,cut up a 
fowl into quarters and put it into a    
saucepan with three ounces of butter and

 a tablespoonful of flour ,put it on the
 fire1 and when it is well browned add  
half a pint of stock1 bits of bacon and 
ham1 butter1 three mushrooms 7previously
 boiled71 an onion stuck with three     
cloves4 ,when this is cooked skim off   
the grease1 pass the sauce through a    
sieve1 and add the yolks of two eggs    
mixed with two tablespoonsful of cream4 
,lastly1 add a squeeze of lemon juice to
 the sauce and pour it over the fowl4   
,no4 #ace4 ,pollo alla ,cacciatora      
7,chicken7  ,ingredients3 ,the same as  
,no4 #acd and tomatoes4  ,cook the fowl 
exactly as above1 but add either a puree
 of tomatoes or tomato sauce4     ,no4  
#acf4 ,pollastro alla ,lorenese 7,fowl7 
,ingredients3 ,fowl1 butter1 parsley1   
lemon1 small onions1 bread crumbs4  ,cut
 up a fowl and put it into a frying pan 
with two ounces of butter1 one onion cut
 up and a sprig of chopped parsley1 salt
 and pepper2 put it on the fire and cook
 it1 but turn the pieces several times3 
then take them out and roll them whilst 

hot in bread crumbs1 and fry them4      
,serve with cut lemons4     ,no4 #acg4  
,pollastro in ,fricassea al ,burro      
7,fowl7  ,ingredients3 ,fowl1 butter1   
fat bacon1 ham1 mushrooms1 truffles1    
herbs1 spice1 gravy4  ,cut up a fowl and
 cook it in a fricassee of butter1      
bacon1 ham1 herbs1 mushrooms1 truffles1 
spice1 and good gravy or stock4 ,serve  
in its own gravy4     ,no4 #ach4        
,pollastro in istufa di ,pomidoro       
7,braized ,fowl7  ,ingredients3 ,fowl1  
bacon1 ham1 bay leaf1 spice1 garlic1    
,burgundy1 tomatoes4  ,braize a fowl    
with bits of fat bacon1 ham1 a bay leaf1
 a clove of garlic with one cut in it1 a
 pinch of spice1 and a glass of         
,burgundy4 ,only leave the garlic in for
 five minutes4 ,when cooked serve with  
tomato sauce 7,no4 #i74     ,no4 #aci4  
,cappone con ,riso 7,capon with ,rice7  
,ingredients3 ,capon1 veal forcemeat1   
fat bacon1 stock1 rice1 truffles1       
mushrooms1 cocks' combs1 kidneys or     
fowls' liver1 supreme sauce1 milk1      

,chablis4  ,stuff a fine capon with a   
good firm forcemeat made of veal1       
tongue1 ham1 and chopped truffles2 cover
 it with larding bacon2 tie it up in    
buttered paper1 and cook it in very good
 white stock4 ,in the meantime boil four
 ounces of rice in milk till quite      
stiff1 mix in some chopped truffles1 and
 make ten little timbales of it4 ,take  
out the capon when it is sufficiently   
cooked and place it on a dish2 garnish  
it with cooked mushrooms1 cocks' combs1 
kidneys1 or fowls' livers1 and pour a   
sauce supreme 7,no4 #af7 over it2 round 
the dish place the timbales of rice1 and
 between each put a whole truffle cooked
 in white wine4 ,serve a sauce supreme  
in a sauce bowl4     ,no4 #adj4 ,dindo  
,arrosto alla ,milanese 7,roast ,turkey7
  ,ingredients3 ,turkey1 sausage meat1  
prunes1 chestnuts1 a pear1 butter1      
,marsala1 salt1 rosemary1 bacon1 carrot1
 onion1 turnip1 garlic4  ,blanch for    
seven or eight minutes three prunes1    
quarter of a pound of sausage meat1     

three tablespoonsful of chestnut puree1 
two small slices of bacon1 half a cooked
 pear1 and saute them in butter2 chop up
 the liver and gizzard of the turkey1   
mix them with the other ingredients1 and
 add half a glass of ,marsala2 use this 
as a stuffing for the turkey1 and first 
braize it for three quarters of an hour 
with salt1 butter1 a blade of rosemary1 
bits of fat bacon1 a carrot1 a turnip1  
an onion1 three cloves1 and a clove of  
garlic with a cut2 then roast it before 
a clear fire for about twenty minutes2  
put it back into the sauce till it is   
ready to serve4 ,only leave the garlic  
in ten minutes4     ,no4 #ada4          
,tacchinotto all',istrione 7,turkey     
,poult7  ,ingredients3 ,a turkey poult1 
ham1 mace1 bay leaves1 lemons1 water1   
salt1 onions1 parsley1 celery1 carrots1 
,chablis4  ,truss a turkey poult1 and   
cover it all over with slices of ham or 
bacon1 put two bay leaves and four      
slices of lemon on it1 and sprinkle with
 a small pinch of mace1 then sew it up  

tight in a dishcloth1 and stew it in    
good stock1 salt1 an onion1 parsley1 a  
stick of celery1 a carrot1 and a pint of
 ,chablis2 cook for an hour1 take it out
 of the cloth1 and pour a good rich     
sauce over it4 ,it is also good cold    
with aspic jelly4     ,no4 #adb4        
,fagiano alla ,napoletana 7,pheasant7   
,ingredients3 ,pheasant1 macaroni1      
gravy1 butter1 ,parmesan1 tomatoes4     
,lard a pheasant1 roast it1 and serve it
 on a layer of macaroni cooked with good
 reduced gravy1 two ounces of butter1 a 
tablespoonful of grated ,parmesan1 and a
 puree of tomatoes4 ,serve with         
,neapolitan sauce 7,no4 #ab7 in a sauce 
bowl4     ,no4 #adc4 ,fagiano alla      
,perigo 7,pheasant7  ,ingredients3      
,pheasant1 butter1 truffles1 larding    
bacon1 ,madeira4  ,make a mixture of    
three tablespoonsful of chopped         
truffles1 three ounces of butter and a  
little salt1 and with this stuff a      
pheasant4 ,then cover it with slices of 
fat bacon and keep it in a cool place   

till next day4 ,a few hours before      
serving1 roast the pheasant and baste it
 well with melted butter and a          
wine-glass of ,madeira or ,marsala4     
,make a crouton of fried bread the shape
 of your dish1 and over this put a      
,layer of forcemeat of fowl and a number
 of small fowl quenelles2 cover them    
with buttered paper1 then put the dish  
in the oven for a few minutes so as to  
settle the forcemeat4 ,when the pheasant
 is cooked1 place it on the crouton and 
garnish it with slices of truffle which 
have been previously cooked in ,madeira1
 and serve with a ,perigord sauce4      
,no4 #add4 ,anitra ,selvatica 7,wild    
,duck7  ,ingredients3 ,wild duck1       
butter1 fowls' livers1 ,marsala1 gravy1 
turnips1 carrots1 parsley1 mushrooms4   
,cut a wild duck into quarters and put  
it into a stewpan with two fowls' livers
 cut up and fried in butter4 ,when the  
pieces of duck are coloured on both     
sides1 pour off the butter1 and in its  
place pour a glass of ,marsala1 a cup of

 stock1 and a cup of ,espagnole sauce   
7,no4#a71 and cook gently for ten       
minutes4 ,in the meantime shape and     
blanch six young turnips and as many    
young carrots1 put them into a stewpan1 
and on the top of them put the pieces of
 wild duck1 liver1 c4 ,pass the liquor  
through a sieve and pour it over the    
wild duck1 add a bunch of parsley and   
other herbs and five little mushrooms   
cut up1 and cook on a slow fire for half
 an hour4 ,skim the sauce1 pass it      
through a sieve and add a pinch of      
sugar4 ,put the pieces of wild duck in  
an entree dish1 add the vegetables1 c41 
pour the sauce over and serve4     ,no4 
#ade4 ,perniciotti alla ,gastalda       
7,partridges7  ,ingredients3            
,partridges1 cauliflower1 bacon1        
sausage1 fowls' livers1 carrots1 onions 
herbs1 stock1 gravy1 butter1 ,madeira4  
,cut a cauliflower into quarters1 blanch
 for a few minutes1 drain1 and put it   
into a saucepan with some bits of bacon4
 ,let it drain on paper till dry1 then  

arrange the bits in a circle in a deep  
stewpan1 and in the centre put a small  
bit of sausage1 the livers of the       
partridges1 a fowl's liver cut up1 a    
carrot1 an onion1 and a bunch of herbs4 
,cover about three-quarters high with   
good stock and gravy1 put butter on the 
top and boil gently for an hour2 then   
take out the sausage1 replace it by two 
or three partridges1 and simmer for     
three-quarters of an hour4 ,in the      
meantime cut a sausage in thin slices   
and line a mould with it4 ,when the     
birds are cooked1 take them out1 drain  
and cut them up1 and fill the mould with
 alternate layers of partridge and      
cauliflower1 and steam for half an hour4
 ,five minutes before serving turn the  
mould over on a plate1 but do not take  
it off1 so as to let all the grease     
drain off4 ,cut up the fowls' and       
partridges' livers1 make them into      
scallops and glaze them4 ,wipe off all  
the grease round the mould2 take it off1
 garnish the dish with the scallops of  

liver and serve hot with an ,espagnole  
sauce 7,no4 #a7 reduced1 and add a glass
 of ,madeira or ,marsala1 and a glass of
 essence of game to it4 ,this is an     
excellent way of cooking an old         
partridge or pheasant4     ,no4 #adf4   
,beccaccini alla ,diplomatica 7,snipe7  
,ingredients3 ,snipe1 ham1 larding      
bacon1 herbs1 ,marsala1 croutons1       
truffles1 cocks' combs1 mushrooms1      
sweetbread1 tongue4  ,truss fourteen    
snipe and cook them in a mirepoix made  
with plenty of ham1 fat bacon1 herbs1   
and a wine glass of ,marsala4 ,when they
 are cooked pour off the sauce1 skim off
 the grease and reduce it4 ,take the two
 smallest snipe and make a forcemeat of 
them by pounding them in a mortar with  
the livers of all the snipe1 then dilute
 this with reduced ,espagnole sauce     
7,no4 #a7 and add it to the first sauce4
 ,cut twelve croutons of bread just     
large enough to hold a snipe each1 and  
fry them in butter4 ,add some chopped   
herbs and truffles to the forcemeat1    

spread it on the croutons1 and on each  
place a snipe and cover it with a bit of
 fat bacon and buttered paper4 ,put them
 in a moderate oven for a few minutes1  
arrange them on a dish1 and pour some of
 their own sauce over them4 ,garnish the
 spaces between the croutons with white 
cocks' combs1 mushrooms1 and truffles4  
,the truffles should be scooped out and 
filled with a little stuffing of        
sweetbread1 tongue1 and truffles mixed  
with a little of the sauce of the snipe4
 ,serve the rest of the sauce in a      
sauce-boat4     ,no4 #adg4 ,piccioni    
alla minute 7,pigeons7  ,ingredients3   
,pigeons1 butter1 truffles1 herbs1      
fowls' livers1 sweetbread1 salt1 flour1 
stock1 ,burgundy4  ,prepare two pigeons 
and put them into a stewpan with two    
ounces of butter1 two truffles cut up1  
two fowls' livers1 half-pound of        
sweetbread cuttings 7boiled71 a bunch of
 herbs and salt4 ,let them brown a      
little1 then add a dessert-spoonful of  
flour mixed with stock1 and half a glass

 of ,burgundy1 and stew gently for half 
an hour4     ,no4 #adh4 ,piccioni in    
,ripieno 7,stuffed ,pigeons7            
,ingredients3 ,pigeons1 sweetbread1     
parsley1 onions1 carrots1 salt1 pepper1 
bacon1 stock1 ,chablis1 fowls' livers1  
and gizzards4  ,cut up a sweetbread1 a  
fowl's liver and gizzard1 an onion1 a   
sprig of parsley1 and add salt and      
pepper4 ,put this stuffing into two     
pigeons1 tie larding bacon over them1   
and put them into a stewpan with a glass
 of ,chablis1 a cup of stock1 an onion1 
and a carrot4 ,when cooked pass the     
sauce through a sieve1 skim it1 add a   
little more sauce1 and pour it over the 
pigeons4     ,no4 #adi4 ,lepre in       
istufato 7,stewed ,hare7  ,ingredients3 
,hare1 butter1 onions1 garlic1 marjoram1
 celery1 ham1 salt1 ,chablis1 stock1    
mushrooms1 spice1 tomatoes4  ,put into a
 stewpan three ounces of butter1 an     
onion cut up1 a clove of garlic with a  
cut across it1 a sprig of marjoram1 and 
a little cut-up ham4 ,fry these         

slightly1 put the hare cut up into the  
same stewpan1 and let it get brown4     
,then pour a glass of ,chablis and a    
glass of stock over it2 add a little    
tomato sauce or a mashed-up tomato1 a   
pinch of spice1 and a few mushrooms2    
take out the garlic and let the rest    
stew gently for an hour or more4 ,keep  
the cover on the stewpan1 but stir the  
stew occasionally4     ,no4 #aej4 ,lepre
 ,agro-dolce 7,hare7  ,ingredients3     
,hare1 vinegar butter1 onion1 ham1 stock
 salt1 sugar1 chocolate1 almonds1       
raisins4  ,cut up a hare and wash the   
pieces in vinegar1 then cook them in    
butter1 chopped onion1 some bits of ham 
stock and a little salt4 ,half fill a   
wine-glass with sugar and add vinegar   
until the glass is three-quarters full  
mix the vinegar and sugar well together1
 and when the hare is browned all over  
and nearly cooked1 pour the vinegar over
 it and add a dessert spoonful of grated
 chocolate a few shredded almonds and   
stoned raisins4 ,mix all well together  

and cook for a few minutes more4 ,this  
is a favourite ,roman dish4     ,no4    
#aea4 ,coniglio alla ,provenzale        
7,rabbit7  ,ingredients3 ,rabbit1 flour 
butter1 stock1 ,chablis1 parsley onion1 
spice1 mushrooms4  ,cut up a rabbit1    
wipe the pieces1 flour them over1 and   
fry them in butter until they are       
coloured all over4 ,then pour a glass of
 ,chablis over them1 add some chopped   
parsley1 half an onion1 three mushrooms1
 salt1 and a cup of good stock4 ,cover  
the stewpan and cook on a moderate fire 
for about three-quarters of an hour4    
,should the stew act too dry1 add a     
spoonful of stock occasionally4         
,no4 #aeb4 ,coniglio arrostito alla     
,corradino 7,roast ,rabbit7             
,ingredients3 ,rabbit1 pig's fry1       
butter1 salt1 pepper1 fennel1 bay leaf1 
onions4  ,make a stuffing of pig's fry  
7previously cooked in butter71 salt1    
pepper1 fennel1 an onion1 all chopped   
up1 and a bay leaf4 ,with this stuff a  
rabbit well and braize it for half an   

hour1 then roast it before a brisk fire 
and baste it well with good gravy4 ,if  
you like1 put in a clove of garlic with 
one cut whilst it is being braized1 but 
only leave it in for five minutes4      
,serve with ham sauce 7,salsa di        
prosciutto1 ,no4 #g47 ,a fowl may be    
cooked in this way4     ,no4 #aec4      
,coniglio in salsa ,piccante 7,rabbit7  
,ingredients3 ,rabbit1 butter1 flour1   
celery1 parsley1 onion1 carrot1         
mushrooms1 cloves1 spices1 ,burgundy1   
stock1 capers1 anchovies4  ,cut up a    
rabbit1 wipe the pieces well on a       
dishcloth1 flour them over and put them 
into a frying-pan with two ounces of    
butter and fry for about ten minutes4   
,then add half a stick of celery1       
parsley1 an onion1 half a carrot1 and   
three mushrooms1 all cut up1 three      
cloves1 a pinch of spice and salt1 a    
glass of ,burgundy1 and the same        
quantity of stock2 cover the stewpan and
 cook for half an hour1 then put the    
pieces of rabbit into another stewpan   

and pass the liquor through a sieve2    
press it well with a wooden spoon1 so as
 to get as much through as possible1    
pour this over the rabbit and add four  
capers and an anchovy in brine pounded  
in a mortar1 mix all well together1 let 
it simmer for a few minutes1 then serve 
hot with a garnish of croutons fried in 
butter4     ,vegetables     ,no4 #aed4  
,asparagi alla salsa ,suprema           
7,asparagus7  ,ingredients3 ,asparagus1 
butter1 nutmeg1 salt1 supreme sauce     
7,no4 #af7 gravy1 lemon1 ,parmesan4     
,cut some asparagus into pieces about an
 inch long and cook them in boiling     
water with salt1 then drain and put them
 into a saute pan with one and a half   
ounce of melted butter and sautez for a 
few minutes1 but first add salt1 a pinch
 of nutmeg1 and a dust of grated cheese4
 ,pour a little supreme sauce over them1
 and at the last add a little gravy1 one
 ounce of fresh butter1 and a squeeze of
 lemon juice4     ,no4 #aee4 ,cavoli di 
,bruxelles alla ,savoiarda 7,brussels   

,sprouts7  ,ingredients3 ,brussels      
sprouts1 butter1 pepper1 stock1         
,bechamel sauce1 ,parmesan1 croutons4   
,take off the outside leaves of half a  
pound of ,brussels sprouts1 wash and    
boil them in salted water4 ,let them get
 cool1 drain1 and put them in a pie-dish
 with two ounces of fresh butter1 a     
quarter pint of very good stock1 a      
little pepper1 and a dust of grated     
,parmesan4 ,when they are well glazed   
over1 pour off the sauce1 season with   
three tablespoonsful of boiling         
,bechamel sauce 7,no4 #c71 and serve    
with croutons fried in butter4     ,no4 
#aef4 ,barbabietola alla ,parmigiana    
7,beetroot7  ,ingredients3 ,beetroot1   
white sauce1 ,parmesan1 ,cheddar4  ,boil
 a beetroot till it is quite tender1    
peel it1 cut into slices1 put it in a   
fireproof dish1 and cover it with a     
thick white sauce4 ,strew a little      
grated ,parmesan and ,cheddar over it4  
,put it in the oven for a few minutes1  
and serve very hot in the dish4     ,no4

 #aeg4 ,fave alla ,savoiarda 7,beans7   
,ingredients3 ,beans1 stock1 a bunch of 
herbs1 ,bechamel sauce4  ,boil one pound
 of broad beans in salt and water1 skin 
and cook them in a saucepan with a      
quarter pint of reduced stock and a     
hunch of herbs4 ,drain them1 take out   
the herbs1 and season with two glasses  
of ,bechamel sauce 7,no4 #c74     ,no4  
#aeh4 ,verze alla ,capuccina 7,cabbage7 
,ingredients3 ,cabbage or greens1       
anchovies1 salt1 butter1 parsley1 gravy1
 ,parmesan4  ,boil two cabbages in a    
good deal of water1 and cut them into   
quarters4 ,fry two anchovies slightly in
 butter and chopped parsley1 add the    
cabbages1 and at the last three         
tablespoonsful of good gravy1 two       
tablespoonsful of grated ,parmesan1 salt
 and pepper1 and when cooked1 serve4    
,no4 #aei4 ,cavoli fiodi alla ,lionese  
7,cauliflower7  ,ingredients3           
,cauliflower1 butter1 onions1 parsley1  
lemon1 ,espagnole sauce4  ,blanch a     
cauliflower and boil it1 but not too    

much4 ,cut up a small onion1 fry it     
slightly in butter and chopped parsley1 
and when it is well coloured1 add the   
cauliflower and finish cooking it1 then 
take it out1 put it in a dish1 pour a   
good ,espagnole sauce 7,no4 #a7 over it1
 and add a squeeze of lemon juice4      
,no4 #afj4 ,cavoli fiodi fritti         
7,cauliflower7  ,ingredients3           
,cauliflower or broccoli1 gravy1 lemon1 
salt1 eggs1 butter4  ,break up a        
broccoli or cauliflower into little     
bunches1 blanch them1 and put them on   
the fire in a saucepan with good gravy  
for a few minutes1 then marinate them   
with lemon juice and salt1 let them get 
cold1 egg them over1 and fry in butter4 
,no4 #afa4 ,cauliflower alla ,parmigiana
  ,ingredients3 ,cauliflower1 butter1   
,parmesan1 ,cheddar1 ,espagnole1 stock4 
,boil a cauliflower in salted water1    
then sautez it in butter1 but be careful
 not to cook it too much4 ,take it off  
the fire and strew grated ,parmesan and 
,cheddar over it then put in a fireproof

 dish and add a good spoonful of stock  
and one of ,espagnole 7,no4 #a71 and put
 it in the oven for ten minutes4        
,no4 #afb4 ,cavoli ,fiori ,ripieni      
,ingredients3 ,cauliflower1 butter1     
stock1 forcemeat of fowl1 tongue1       
truffles1 mushrooms1 parsley1           
,espagnole1 eggs4  ,break up a          
cauliflower into separate little        
bunches1 blanch them1 and put them in   
butter1 and a quarter pint of reduced   
stock4 ,make a forcemeat of fowl1 add   
bits of tongue1 truffles1 mushrooms1 and
 parsley1 all cut up small and mixed    
with butter4 ,with this mask the pieces 
of cauliflower1 egg and breadcrumb them1
 fry like croquettes1 and serve with a  
good ,espagnole sauce 7,no4 #a74        
,no4 #afc4 ,sedani alla ,parmigiana     
7,celery7  ,ingredients3 ,celery1 stock1
 ham1 salt1 pepper1 ,cheddar1 ,parmesan1
 butter1 gravy4  ,cut all the green off 
a head of celery1 trim the rest4 ,cut it
 into pieces about four inches long1    
blanch and braize them in good stock1   

ham1 salt1 and pepper4 ,when cooked1    
drain and arrange them on a dish1       
sprinkle with grated ,parmesan and      
,cheddar1 and add one and a half ounce  
of butter1 then put them in the oven    
till they have taken a good colour1 pour
 a little good gravy over them and      
serve4     ,no4 #afd4 ,sedani fritti    
all',italiana 7,celery7  ,ingredients3  
,same as ,no4 #afc1 eggs1 bread crumbs1 
tomatoes4  ,prepare a head of celery as 
above1 and cut it up into equal pieces4 
,blanch and braize as above1 and when   
cold egg and breadcrumb and sautez in   
butter4 ,serve with tomato sauce4       
,no4 #afe4 ,cetriuoli alla ,parmigiana  
7,cucumber7  ,ingredients3 ,cucumber1   
butter1 cheese1 gravy1 salt1 cayenne4   
,cut a cucumber into slices about half  
an inch thick1 boil for five minutes in 
salted water1 drain in a sieve1 and fry 
slightly in melted butter1 then strew a 
little grated ,parmesan over it1 and add
 a good thick gravy1 put it into the    
oven for ten minutes to brown1 and serve

 as hot as possible4     ,no4 #aff4     
,cetriuoli alla ,borghese 7,cucumber7   
,ingredients3 ,cucumber1 cream1 salt1   
,bechamel sauce1 butter1 ,parmesan1     
cayenne pepper4  ,cook a cucumber as in 
,no4 #afe1 braize it for five minutes1  
add to it a good rich ,bechamel 7,no4   
#c71 mixed with cream and grated        
,parmesan ,spread this well over the    
cucumber1 and put it into the oven for  
ten minutes keeping the rounds of       
cucumber separate1 so as to arrange them
 in a circle on a very hot dish4 ,care  
should be taken not to cook the cucumber
 too long1 or it will break in pieces   
and spoil the look of the dish4     ,no4
 #afg4 ,carote al sughillo 7,carrots7   
,ingredients3 ,carrots1 stock1 butter1  
sausage1 pepper4  ,boil some young      
carrots in stock1 slice them up1 and put
 them in a stewpan with a sausage cut   
up2 cook for quarter of an hour on a    
slow fire1 then stir up the fire1 and   
when the carrots and sausage are a good 
colour add a good ,espagnole sauce 7,no4

 #a71 and serve4     ,no4 #afh4 ,carote 
e piselli alla panna 7,carrots and      
,peas7  ,ingredients3 ,young carrots1   
peas1 cream1 salt4  ,half cook equal    
quantities of peas and young carrots    
7the carrots should be cut in dice1 and 
will require a little longer cooking71  
then put them together in a stewpan with
 three or four tablespoonsful of cream1 
and cook till quite tender4 ,serve hot4 
,no4 #afi4 ,verze alla ,certosine       
7,cabbage7  ,ingredients3 ,cabbage1     
butter1 salt1 leeks or shallots1        
sardines1 cheese4  ,any vegetable may be
 cooked in the following simple manner3 
,boil them well1 then slightly fry a    
little bit of leek or shallot and a     
sardine in butter2 drain the vegetables1
 put them in the butter1 and cook gently
 so that they may absorb all the        
flavour1 and at the last add a dust of  
grated cheese and a tiny pinch of spice4
     ,no4 #agj4 ,lattughe al sugo       
7,lettuce7  ,ingredients3 ,lettuce1     
,parmesan1 bacon1 stock1 butter1        

croutons of bread1 gravy4  ,take off the
 outside leaves of a lettuce1 blanch and
 drain them well4 ,put on each leaf a   
mixture of grated ,parmesan1 salt1      
little bits of chopped bacon or ham1 add
 a little good stock1 cover over with   
buttered paper1 and cook in a hot oven  
for five minutes4 ,then drain off the   
stock and roll up each leaf with the    
bacon1 c41 put them on croutons of fried
 bread and pour some good thick gravy   
over them4     ,no4 #aga ,lattughe      
farcite alla ,genovese 7,lettuce7       
,ingredients3 ,lettuce1 forcemeat of    
fowl or veal1 ham1 ,espagnole sauce4    
,prepare a lettuce as above1 and spread 
on each leaf a spoonful of forcemeat of 
fowl or veal1 add a little cooked ham   
chopped up1 roll up the leaves1 and cook
 as above4 ,drain them on a cloth1      
arrange them neatly on a dish1 and pour 
some good ,espagnole sauce 7,no4 #a7    
over them4     ,no4 #agb4 ,funghi       
cappelle infarcite 7,stuffed ,mushrooms7
  ,ingredients3 ,mushrooms1 bread1      

stock1 garlic1 parsley1 salt1 ,parmesan1
 butter1 eggs1 cream4  ,choose a dozen  
good fresh mushrooms1 take off the      
stalks and put the tops into a saucepan 
with a little butter4 ,see that they lie
 bottom upwards4 ,then cut up and mix   
together half the stalks of the         
mushrooms1 a little bread crumb soaked  
in gravy1 the merest scrap of garlic and
 a little chopped parsley4 ,put this    
into a separate saucepan and add to it  
two eggs1 half a gill of cream1 salt1   
and two tablespoonsful of grated        
,parmesan4 ,mix well so as to get a     
smooth paste and fill in the cavities of
 the mushrooms with it4 ,then add a     
little more butter1 strew some bread    
crumbs over each mushroom1 and cook in  
the oven for ten to fifteen minutes4    
,no4 #agc4 ,verdure miste 7,macedoine of
 ,vegetables7  ,ingredients3            
,cauliflower1 carrots1 celery1 spinach1 
butter1 cream1 pepper1 ,parmesan4  ,boil
 some carrots1 cauliflower1 spinach1 and
 celery 7all cut up7 in water4 ,then put

 them in layers in a buttered china     
mould1 and between each layer add a     
little cream1 pepper1 and a little      
grated ,parmesan and ,cheddar4 ,fill the
 mould in this manner1 and put it in the
 oven for half an hour1 so that the     
vegetables may cook without adhering to 
the mould4 ,turn out and serve4     ,no4
 #agd4 ,patate alla crema 7,potatoes in 
cream7  ,ingredients3 ,potatoes1 butter1
 ,parmesan1 white stock1 cream1 pepper1 
salt4  ,boil two pounds of potatoes in  
salted water for a quarter of an hour1  
peel and cut them into slices about the 
size of a penny1 then arrange them in   
layers in a very deep fireproof dish    
7with a lid71 and on each layer pour a  
little melted butter1 a little good     
white stock and a dust of grated        
,parmesan4 ,reduce a pint and a half of 
cream to half its quantity1 add a little
 pepper1 and pour it over the potatoes4 
,put the dish in the oven for twenty    
minutes4 ,serve as hot as possible4     
,no4 #age4 ,cestelline di patate alla   

giardiniera 7,potatoes7  ,ingredients3  
,potatoes1 white stock1 salt1 butter1   
peas1 asparagus1 sprouts1 beans1 c4     
,choose some big sound potatoes1 cut    
them in half and scoop out a little of  
the centre so as to form a cavity1      
blanch them in salted water and cook for
 a quarter of an hour in good white     
stock and a little butter4 ,then fill in
 the cavities with a macedoine of cooked
 vegetables and add a little cream to   
each4     ,no4 #agf4 ,patate al         
,pomidoro 7,potatoes with ,tomato       
,sauce7  ,ingredients3 ,potatoes1       
butter1 salt1 tomatoes1 lemon1 stock4   
,peel three or four raw potatoes1 cut   
them in slices about the size of a      
five-shilling piece1 then put them into 
a stewpan with two ounces of melted     
butter1 and cook them gently until they 
are a good colour1 add salt1 drain off  
the butter1 then glaze them by adding   
half a glass of good stock4 ,arrange    
them on a dish1 pour some good tomato   
sauce over them1 and add a little butter

 and a squeeze of lemon juice4     ,no4 
#agg4 ,spinaci alla ,milanese 7,spinach7
  ,ingredients3 ,spinach1 butter1       
,velute sauce1 salt1 pepper1 flour1     
stock4  ,wash three pounds of spinach at
 least six times1 boil it in a pint of  
water1 then mince it up very fine1 pass 
it through a hair-sieve1 and put it in a
 saucepan with one and a half ounces of 
butter1 add a cupful of reduced ,velute 
sauce 7,no4 #b7 with cream1 salt1 and   
pepper1 add a dessert-spoonful of flour 
and butter mixed1 and boil until the    
spinach is firm enough to make into a   
shape1 garnish with hardboiled eggs cut 
into quarters1 and pour a good          
,espagnole sauce 7,no4 #a7 round the    
dish4     ,no4 #agh4 ,insalata di patate
 7,potato salad7  ,ingredients3 ,new    
potatoes1 oil1 white vinegar1 onions1   
parsley1 tarragon1 chervil1 celery1     
cream1 salt1 pepper1 tarragon vinegar1  
watercress1 cucumber1 truffles4  ,steam 
as many new potatoes as you require     
until they are well cooked1 let them get

 cold1 cut them into slices and pour    
three teaspoonsful of salad oil and one 
of white vinegar over them4 ,then rub a 
salad bowl with onion1 put in a layer of
 the potato slices1 and sprinkle with   
chopped parsley1 tarragon1 chervil1 and 
celery1 then another layer of potatoes  
until you have used all the potatoes2   
cover them with whipped cream seasoned  
with salt1 pepper1 and a little tarragon
 vinegar1 and garnish the top with      
watercress1 a few thin slices of truffle
 cooked in white wine1 and some slices  
of cooked cucumber4     ,no4 #agi4      
,insalata alla ,navarino 7,salad7       
,ingredients3 ,peas1 bean onions1       
potatoes1 tarragon1 chives1 parsley1    
tomatoes1 anchovies1 oil1 vinegar1 ham4 
,mix a tablespoonful of chopped parsley1
 a teaspoonful of chopped onion1 a      
teaspoonful of tarragon and chopped     
chives with half a gill of oil and half 
a gill of vinegar4 ,put this into a     
salad bowl with all sorts of cooked     
vegetables3 peas1 haricot beans1 small  

onions1 and potatoes cut up1 and mix    
them w ell but gently1 so as not to     
break the vegetables4 ,then add two or  
three anchovies in oil1 and on the top  
place three or four ripe tomatoes cut in
 slices4 ,a little cooked smoked ham cut
 in dice added to this salad is a great 
improvement4     ,no4 #ahj4 ,insalata di
 pomidoro 7,tomato ,salad7              
,ingredients3 ,tomatoes1 mayonnaise1    
shallot1 horseradish1 gherkin1          
anchovies1 fish1 cucumber1 lettuce1     
chervil1 tarragon1 eggs4  ,mix the      
following ingredients3 two anchovies in 
oil boned and minced1 a gill of         
mayonnaise sauce1 a little grated       
horseradish1 very little chopped        
shallot1 a little cold salmon or trout1 
and a small gherkin chopped4 ,with this 
mixture stuff some ripe tomatoes4 ,then 
make a good salad of endive or lettuce1 
a teaspoonful of chopped tarragon and   
chervil1 season it with oil1 vinegar1   
salt1 and pepper 7the proportions should
 be three of oil to one of vinegar71 put

 a layer of slices of cucumber in the   
salad1 place the tomatoes on the top of 
these1 and decorate them with           
hard-boiled eggs passed through a wire  
sieve4     ,no4 #aha4 ,tartufi alla     
,dino 7,truffles7  ,ingredients3        
,truffles1 fowl forcemeat1 champagne4   
,allow one truffle for each person1     
scoop out the inside1 chop it up fine   
and mix with a good forcemeat of fowl4  
,with this fill up the truffles1 place a
 thin layer of truffle on the top of    
each1 and cook them in champagne in a   
stewpan for about half an hour4 ,then   
take them out1 make a rich sauce1 to    
which add the champagne you have used   
and some of the chopped truffle1 put the
 truffles in this sauce and keep hot for
 ten minutes4 ,serve in paper souffle   
cases4     ,macaroni1 ,rice1 ,polenta1  
and ,other ,italian ,pastes99       99  
,italian pastes of the best quality can 
be obtained at      ,cosenza's1 ,wigmore
 ,street1 ,,nw4  ,for the following     
dishes1      tagliarelle and spaghetti  

are recommended4     ,no4 #ahb4         
,macaroni with ,tomatoes  ,ingredients3 
,macaroni1 tomatoes1 butter1 onion1     
basil1 pepper1 salt4  ,fry half an onion
 slightly in butter1 and as soon as it  
is coloured add a puree of two big      
cooked tomatoes4 ,then boil quarter of a
 pound of macaroni separately1 drain it 
and put it in a deep fireproof dish1 add
 the tomato puree and three             
tablespoonsful of grated ,parmesan and  
,cheddar mixed1 and cook gently for a   
quarter of an hour before serving4 ,this
 dish may be made with vermicelli1      
spaghetti1 or any other ,italian paste4 
,no4 #ahc4 ,macaroni alla ,casalinga    
,ingredients3 ,macaroni1 butter1 stock1 
cheese1 water1 salt1 nutmeg4  ,cut up a 
quarter pound of macaroni in small      
pieces and put it in boiling salted     
water4 ,when sufficiently cooked1 drain 
and put it into a saucepan with two     
ounces of butter1 add good gravy or     
stock1 three tablespoonsful of grated   
,parmesan and ,cheddar mixed1 and a tiny

 pinch of nutmeg4 ,stir over a brisk    
fire1 and serve very hot4     ,no4 #ahd4
 ,macaroni al ,sughillo  ,ingredients3  
,macaroni1 stock1 tomatoes1 sausage1    
cheese4  ,half cook four ounces of      
macaroni1 drain it and put it in layers 
in a fireproof dish1 and gradually add  
good beef gravy1 four tablespoonsful of 
tomato puree1 and thin slices of        
sausage4 ,sprinkle with grated ,parmesan
 and ,cheddar1 and cook for about twenty
 minutes4 ,before serving pass the      
salamander over the top to brown the    
macaroni4     ,no4 #ahe4 ,macaroni alla 
,livornese  ,ingredients3 ,macaroni1    
mushrooms1 tomatoes1 ,parmesan1 butter1 
pepper1 salt1 milk4  ,boil about four   
ounces of macaroni1 and stew four or    
five mushrooms in milk with pepper and  
salt4 ,put a layer of the macaroni in a 
buttered fireproof dish1 then a layer of
 tomato puree1 then a layer of the      
mushrooms and another layer of macaroni4
 ,dust it all over with grated ,parmesan
 and ,cheddar1 put it in the oven for   

half an hour1 and serve very hot4       
,no4 #ahf4 ,tagliarelle and ,lobster    
,ingredients3 ,tagliarelle1 lobster1    
cheese1 butter4  ,boil half a pound of  
tagliarelle1 and cut up a quarter of a  
pound of lobster4 ,butter a fireproof   
dish1 and strew it well with grated     
,parmesan and ,cheddar mixed1 then put  
in the tagliarelle and lobster in       
layers1 and between each layer add a    
little butter4 ,strew grated cheese over
 the top1 put it in the oven for twenty 
minutes1 and brown the top with a       
salamander4     ,no4 #ahg4 ,polenta     
,polenta is made of ground ,indian-corn1
 and may be used either as a separate   
dish or as a garnish for roast meat1    
pigeons1 fowl1 c4 ,it is made like      
porridge2 gradually drop the meal with  
one hand into boiling stock or water1   
and stir continually with a wooden spoon
 with the other hand4 ,in about a       
quarter of an hour it will be quite     
thick and smooth1 then add a little     
butter and grated ,parmesan1 and one egg

 beaten up4 ,let it get cold1 then put  
it in layers in a baking-dish1 add a    
little butter to each layer1 sprinkle   
with plenty of ,parmesan1 and bake it   
for about an hour in a slow oven4 ,serve
 hot4     ,no4 #ahh4 ,polenta           
,pasticciata  ,ingredients3 ,polenta1   
butter1 cheese1 mushrooms1 tomatoes4    
,prepare a good polenta as above1 put it
 in layers in a fireproof dish1 and add 
by degrees one and a half ounces of     
melted butter1 two cooked mushrooms cut 
up1 and two tablespoonsful of grated    
cheese4 7,if you like1 you may add a    
good-sized tomato mashed up47 ,put the  
dish in the oven1 and before serving    
brown it over with salamander4     ,no4 
#ahi4 ,battuffoli  ,ingredients3        
,polenta1 onion1 butter1 salt1 stock1   
,parmesan4  ,make a somewhat firm       
polenta 7,no4 #ahg7 with half a pound of
 ground maize and a pint and a half of  
salted water1 add a small onion cut up  
and fried in butter1 and stir the       
polenta until it is sufficiently cooked4

 ,then take it off the fire and arrange 
it by spoonsful in a large fireproof    
dish1 and give each spoonful the shape  
and size of an egg4 ,place them one     
against the other1 and when the first   
layer is done1 pour over it some very   
good gravy or stock1 and plenty of      
grated ,parmesan4 ,arrange it thus layer
 by layer4 ,put it into the oven for    
twenty minutes1 and serve very hot4     
,no4 #aij4 ,risotto all',italiana       
,ingredients3 ,rice1 an onion1 butter1  
stock1 tomatoes1 cheese4  ,fry a small  
onion slightly in butter1 then add half 
a pint of very good stock4 ,boil four   
ounces of rice1 but do not let it get   
pulpy1 add it to the above with three   
medium-sized tomatoes in a puree4 ,mix  
it all up well1 add more stock1 and two 
tablespoonsful of grated ,parmesan and  
,cheddar mixed1 and serve hot4     ,no4 
#aia4 ,risotto alla ,genovese           
,ingredients3 ,rice1 beef or veal1      
onions1 parsley1 butter1 stock1         
,parmesan1 sweetbread or sheep's brains4

  ,cut up a small onion and fry it      
slightly in butter with some chopped    
parsley1 add to this a little veal1 also
 chopped up1 and a little suet4 ,cook   
for ten minutes and then add two ounces 
of rice to it4 ,mix all with a wooden   
spoon1 and after a few minutes begin to 
add boiling stock gradually2 stir with  
the spoon1 so that the rice whilst      
cooking may absorb the stock2 when it is
 half cooked add a few spoonsful of good
 gravy and a sweetbread or sheep's      
brains 7previously scalded and cut up in
 pieces71 and1 if you like1 a little    
powdered saffron dissolved in a spoonful
 of stock and three tablespoonsful of   
grated ,parmesan and ,cheddar mixed4    
,stir well until the rice is quite      
cooked1 but take care not to get it into
 a pulp4     ,no4 #aib4 ,risotto alla   
,spagnuola  ,ingredients3 ,rice1 pork1  
ham1 onions1 tomatoes1 butter1 stock1   
vegetables1 ,parmesan4  ,put a small bit
 of onion and an ounce of butter into a 
saucepan1 add half a pound of tomatoes  

cut up and fry for a few minutes4 ,then 
put in some bits of loin of pork cut    
into dice and some bits of lean ham4    
,after a time add four ounces of rice   
and good stock1 and as soon as it begins
 to boil put on the cover and put the   
saucepan on a moderate fire4 ,when the  
rice is half cooked add any sort of     
vegetable1 by preference peas1 asparagus
 cut up1 beans1 and cucumber cut up1    
cook for another quarter of an hour1 and
 serve with grated ,parmesan and        
,cheddar mixed and good gravy4     ,no4 
#aic4 ,risotto alla ,capuccina          
,ingredients3 ,risotto 7,no4 #aij7 eggs1
 truffles1 smoked tongue1 butter4  ,make
 a good risotto1 and when cooked put it 
into a fireproof dish4 ,when cold cut   
into shapes with a dariole mould and fry
 for a few minutes in butter1 then turn 
the darioles out1 scoop out a little of 
each and fill it with eggs beaten up1   
cover each with a slice of truffle and  
garnish with a little chopped tongue4   
,put them in the oven for ten minutes4  

,no4 #aid4 ,risotto alla ,parigina      
,ingredients3 ,risotto 7,no4 #aij71     
game1 sauce1 butter4  ,make a good      
risotto1 and when cooked pour it into a 
fireproof dish1 let it get cold1 and    
then cut it out with a dariole mould1 or
 else form it into little balls about   
the size of a pigeon's egg4 ,fry these  
in butter and serve with a rich game    
sauce poured over them4     ,no4 #aie4  
,ravioli  ,ingredients3 ,flour1 eggs1   
butter1 salt1 forcemeat1 ,parmesan1     
gravy or stock4  ,make a paste with a   
quarter pound of flour1 the yolk of two 
eggs1 a little salt and two ounces of   
butter4 ,knead this into a firm smooth  
paste and wrap it up in a damp cloth for
 half an hour1 then roll it out as thin 
as possible1 moisten it with a          
paste-brush dipped in water1 and cut it 
into circular pieces about three inches 
in diameter4 ,on each piece put about a 
teaspoonful of forcemeat of fowl1 game1 
or fish mixed with a little grated      
,parmesan and the yolks of one or two   

eggs4 ,fold the paste over the forcemeat
 and pinch the edges together1 so as to 
give them the shape of little puffs2 let
 them dry in the larder1 then blanch by 
boiling them in stock for quarter of an 
hour and drain them in a napkin4 ,butter
 a fireproof dish1 put in a layer of the
 ravioli1 powder them over with grated  
,parmesan1 then another layer of ravioli
 and more ,parmesan4 ,then add enough   
very good gravy to cover them1 put the  
dish in the oven for about twenty-five  
minutes1 and serve in the dish4     ,no4
 #aif4 ,ravioli alla ,fiorentina        
,ingredients3 ,beetroot1 eggs1          
,parmesan1 milk or cream1 nutmeg1       
spices1 salt1 flour1 gravy4  ,wash a    
beetroot and boil it1 and when it is    
sufficiently cooked throw it into cold  
water for a few minutes1 then drain it1 
chop it up and add to it four eggs1 one 
ounce of grated ,parmesan1 one ounce of 
grated ,cheddar1 two and a half ounces  
of boiled cream or milk1 a small pinch  
of nutmeg and a little salt4 ,mix all   

well together into a smooth firm paste1 
then roll into balls about the size of a
 walnut1 flour them over well1 let them 
dry for half an hour1 then drop them    
very carefully one by one into boiling  
stock and when they float on the top    
take them out with a perforated ladle1  
put them in a deep dish1 dust them over 
with ,parmesan and pour good meat or    
game gravy over them4     ,no4 #aig4    
,gnocchi alla ,romana  ,ingredients3    
,semolina1 butter1 ,parmesan1 eggs1     
nutmeg1 milk1 cream4  ,boil half a pint 
of milk in a saucepan1 then add two     
ounces of butter1 four ounces of        
semolina1 two tablespoonsful of grated  
,parmesan1 the yolks of three eggs1 and 
a tiny pinch of nutmeg4 ,mix all well   
together1 then let it cool1 and spread  
out the paste so that it is about the   
thickness of a finger4 ,put a little    
butter and grated ,parmesan and two     
tablespoonsful of cream in a fireproof  
dish1 cut out the semolina paste with a 
small dariole mould and put it in the   

dish4 ,dust a little more ,parmesan over
 it1 put it in the oven for five minutes
 and serve in the dish4     ,no4 #aih4  
,gnocchi alla ,lombarda  ,ingredients3  
,potatoes1 flour1 salt1 ,parmesan and   
,gruyere cheese1 butter1 milk1 eggs4    
,boil two or three big potatoes1 and    
pass them through a hair sieve1 mix in  
two tablespoonsful of flour1 an egg     
beaten up1 and enough milk to form a    
rather firm paste2 stir until it is     
quite smooth4 ,roll it into the shape of
 a ,german sausage1 cut it into rounds  
about three quarters of an inch thick1  
and put it into the larder to dry for   
about half an hour4 ,then drop the      
gnocchi one by one into boiling salted  
water and boil for ten minutes4 ,take   
them out with a slice1 and put them in a
 well-buttered fireproof dish1 add      
butter between each layer1 and strew    
plenty of grated ,parmesan and ,cheddar 
over them4 ,put them in the oven for ten
 minutes1 brown the top with a          
salamander1 and serve very hot4     ,no4

 #aii4 ,frittata di ,riso 7,savoury     
,rice ,pancake7  ,ingredients3 ,rice1   
milk1 salt1 butter1 cinnamon1 eggs1     
,parmesan4  ,boil quarter of a pound of 
rice in milk until it is quite soft and 
pulpy1 drain off the milk and add to the
 rice an ounce of butter1 two           
tablespoonsful of grated ,parmesan1 and 
a pinch of cinnamon1 and when it has got
 rather cold1 the yolks of four eggs    
beaten up4 ,mix all well together1 and  
with this make a pancake with butter in 
a frying pan4     ,omelettes ,and ,other
 ,egg ,dishes     ,no4 #bjj4 ,uova al   
,tartufi 7,eggs with ,truffles7         
,ingredients3 ,eggs1 butter1 cream1     
truffles1 ,velute sauce1 croutons4      
,beat up six eggs1 pass them through a  
sieve1 and put them into a saucepan with
 two ounces of butter and two           
tablespoonsful of cream4 ,put the       
saucepan in a bain-marie1 and stir so   
that the eggs may not adhere4 ,sautez   
some slices of truffle in butter1 cover 
them with ,velute sauce 7,no4 #b7 and a 

glass of ,marsala1 and add them to the  
eggs4 ,serve very hot with fried and    
glazed croutons4 ,instead of truffles   
you can use asparagus tips1 peas1 or    
cooked ham4     ,no4 #bja4 ,uova al     
,pomidoro 7,eggs and ,tomatoes7         
,ingredients3 ,eggs1 salt1 tomatoes1    
onion1 parsley1 butter1 pepper4  ,cut up
 three or four tomatoes1 and put them   
into a stewpan with a piece of butter   
the size of a walnut and a clove of     
garlic with a cut in it4 ,put the lid on
 the stewpan and cook till quite soft1  
then take out the garlic1 strain the    
tomatoes through a fine strainer into a 
bain-marie1 beat up two eggs and add    
them to the tomatoes1 and stir till     
quite thick1 then put in two            
tablespoonsful of grated cheese1 and    
serve on toast4     ,no4 #bjb4 ,uova    
ripiene 7,canapes of ,egg7              
,ingredients3 ,eggs1 butter1 salt1      
pepper1 nutmeg1 cheese1 parsley1        
mushrooms1 ,bechamel and ,espagnole     
sauce1 stock4  ,boil as many eggs as you

 want hard1 and cut them in half        
lengthwise2 take out the yolks and mix  
them with some fresh butter1 salt1      
pepper1 very little nutmeg1 grated      
cheese1 a little chopped parsley1 and   
cooked mushrooms also chopped4 ,then mix
 two tablespoonsful of good ,bechamel   
sauce 7,no4 #c7 with the raw yolk of one
 or two eggs and add it to the rest4    
,put all in a saucepan with an ounce of 
butter and good stock1 then fill up the 
white halves with the mixture1 giving   
them a good shape2 heat them in a       
bain-marie1 and serve with a very good  
clear ,espagnole sauce 7,no4 #a74       
,no4 #bjc4 ,uova alla ,fiorentina       
7,eggs7  ,ingredients3 ,eggs1 butter1   
,parmesan1 cream1 flour1 salt1 pepper1  
curds4  ,boil as many eggs as you       
require hard1 then cut them in half and 
take out the yolks and pound them in a  
mortar with equal quantities of butter  
and curds1 a tablespoonful of grated    
,parmesan1 salt and pepper4 ,put this in
 a saucepan and add the yolks of eight  

eggs and the white of one 7this is for  
twelve people71 mix all well together   
and reduce a little4 ,with this mixture 
fill the hard whites of the eggs and    
spread the rest of the sauce on the     
bottom of the dish1 and on this place   
the whites4 ,then in another saucepan   
mix half a gill of cream and an ounce of
 butter1 a dessert-spoonful of flour1   
salt1 and pepper2 let this boil for a   
minute1 and then glaze over the eggs in 
the dish with it1 and on the top of each
 egg put a little bit of butter1 and    
over all a powdering of grated cheese4  
,put this in the oven1 pass the         
salamander over the top1 and when the   
cheese is coloured serve at once4       
,no4 #bjd4 ,uova in fili 7,egg ,canapes7
  ,ingredients3 ,eggs1 butter1          
mushrooms1 onions1 flour1 white wine1   
fish or meat stock1 salt1 pepper1       
croutons of bread4  ,put into a saucepan
 two ounces of butter1 three large fresh
 mushrooms cut into slices1 and an onion
 cut up1 fry them slightly1 and when the

 onion begins to colour add a spoonful  
of flour1 a quarter of a glass of       
,chablis1 salt and pepper1 and          
occasionally add a spoonful of either   
fish or meat stock4 ,let this simmer for
 half an hour1 so as to reduce it to a  
thick sauce4 ,then boil as many eggs as 
you want hard2 take out the yolks1 but  
keep them whole4 ,cut up the whites into
 slices1 and add them to the above      
sauce1 pour the sauce into a dish1 and  
on the top of it place the whole yolks  
of egg1 each on a crouton of bread4     
,no4 #bje4 ,frittata di funghi          
7,mushroom ,omelette7  ,ingredients3    
,mushrooms1 butter1 eggs1 bread crumbs1 
,parmesan1 marjoram1 garlic4  ,clean    
four or five mushrooms1 cut them up1 and
 put them into a frying-pan with one and
 a half ounces of butter1 a clove of    
garlic with two cuts in it1 and a little
 salt2 fry them lightly till the        
mushrooms are nearly cooked1 and then   
take out the garlic4 ,in the meantime   
beat up separately the yolks and the    

whites of two or three eggs1 add a      
little crumb of bread soaked in water1 a
 tablespoonful of grated ,parmesan1 and 
two leaves of marjoram2 go on beating   
all up until the crumb of bread has     
become entirely absorbed by the eggs1   
then pour this mixture into the         
frying-pan with the mushrooms1 mix all  
well together and make an omelette in   
the usual way4     ,no4 #bjf4 ,frittata 
con ,pomidoro 7,tomato ,omelette7       
,ingredients3 ,eggs1 tomatoes1 butter1  
marjoram1 parsley1 spice4  ,peel two    
tomatoes and take out the seeds2 then   
mix them with an ounce of butter1       
chopped marjoram1 parsley1 and a tiny   
pinch of spice4 ,add three eggs beaten  
up 7the yolks and whites separately71   
and make an omelette4     ,no4 #bjg4    
,frittata con ,asparagi 7,asparagus     
,omelette7  ,ingredients3 ,eggs1        
asparagus1 butter1 ham1 herbs1 cheese4  
,blanch a dozen heads of asparagus and  
cook them slightly1 then cut them up and
 mix with two ounces of butter1 bits of 

cut-up ham1 herbs1 and a tablespoonful  
of grated ,parmesan4 ,add them to three 
beaten-up eggs and make an omelette4    
,no4 #bjh4 ,frittata con erbe 7,omelette
 with ,herbs7  ,ingredients3 ,eggs1     
onions1 sorrel1 mint1 parsley1          
asparagus1 marjoram1 salt1 pepper1      
butter4  ,chop a little sorrel1 a small 
bit of onion1 mint1 parsley1 marjoram1  
and fry in two ounces of butter1 add    
some cut-up asparagus1 salt1 and pepper4
 ,then add three eggs beaten up and a   
little grated cheese1 and make your     
omelette4     ,no4 #bji4 ,frittata      
,montata 7,omelette ,souffle7           
,ingredients3 ,eggs1 ,parmesan1 pepper1 
parsley4  ,beat up the whites of three  
eggs to a froth and the yolks separately
 with a tablespoonful of grated         
,parmesan1 chopped parsley1 and a little
 pepper4 ,then mix them and make a light
 omelette4     ,no4 #baj4 ,frittata di  
,prosciutto 7,ham ,omelette7            
,ingredients3 ,eggs1 ham1 ,parmesan1    
mint1 pepper1 clotted cream4  ,beat up  

three eggs and add to them two          
tablespoonsful of clotted cream1 one    
tablespoonful of chopped ham1 one of    
grated ,parmesan1 chopped mint and a    
little pepper1 and make the omelette in 
the usual way4     ,sweets and ,cakes   
,no4 #baa4 ,bodino of ,semolina         
,ingredients3 ,semolina1 milk1 eggs1    
castor sugar1 lemon1 sultanas1 rum1     
butter1 cream1 or ,zabajone 7,no4 #bbb74
  ,boil one and a half pints of milk    
with four ounces of castor sugar1 and   
gradually add five ounces of semolina1  
boil for a quarter of an hour more and  
stir continually with a wooden spoon1   
then take the saucepan off the fire1 and
 when it is cooled a little1 add the    
yolks of six and the whites of two eggs 
well beaten up1 a little grated lemon   
peel1 three-quarters of an ounce of     
sultanas and two small glasses of rum4  
,mix well1 so as to get it very smooth1 
pour it into a buttered mould and serve 
either hot or cold4 ,if cold1 put       
whipped cream flavoured with stick      

vanilla round the dish2 if hot1 a       
,zabajone 7,no4 #bbb74     ,no4 #bab4   
,crema rappresa 7,coffee ,cream7        
,ingredients3 ,coffee1 cream1 eggs1     
sugar1 butter4  ,bruise five ounces of  
freshly roasted ,mocha coffee1 and add  
it to three-quarters of a pint of       
boiling cream2 cover the saucepan1 let  
it simmer for twenty minutes1 then pass 
through a bit of fine muslin4 ,in the   
meantime mix the yolks of ten eggs and  
two whole eggs with eight ounces of     
castor sugar and a glass of cream2 add  
the coffee cream to this and pass the   
whole through a fine sieve into a       
buttered mould4 ,steam in a bain-marie  
for rather more than an hour1 but do not
 let the water boil2 then put the cream 
on ice for about an hour1 and before    
serving turn it out on a dish and pour  
some cream flavoured with stick vanilla 
round it4     ,no4 #bac4 ,crema ,montata
 alle ,fragole 7,strawberry ,cream7     
,ingredients3 ,cream1 castor sugar1     
,maraschino1 strawberries or strawberry 

jam4  ,put a pint of cream on ice1 and  
after two hours whip it up4 ,pass three 
tablespoonsful of strawberry jam through
 a sieve and add two tablespoonsful of  
,maraschino2 mix this with the cream and
 build it up into a pyramid4 ,garnish   
with meringue biscuits and serve        
quickly4 ,you may use fresh strawberries
 when in season1 but then add castor    
sugar to taste4     ,no4 #bad4          
,croccante di ,mandorle 7,cream ,nougat7
  ,ingredients3 ,almonds1 sugar1 lemon  
juice1 butter1 castor sugar1 pistachios1
 preserved fruits4  ,blanch half a pound
 of almonds1 cut them into shreds and   
dry them in a slow oven until they are a
 light brown colour2 then put a quarter 
pound of lump sugar into a saucepan and 
caramel it lightly2 stir well with a    
wooden spoon4 ,when the sugar is        
dissolved1 throw the hot almonds into it
 and also a little lemon juice4 ,take   
the saucepan off the fire and mix the   
almonds with the sugar1 pour it into a  
buttered mould and press it against the 

sides of the mould with a lemon1 but    
remember that the casing of sugar must  
be very thin4 7,you may1 if you like1   
spread out the mixture on a flat dish   
and line the mould with your hands1 but 
the sugar must be kept hot47 ,then take 
it out of the mould and decorate it with
 castor sugar1 pistacchio nuts1 and     
preserved fruits4 ,fill this case with  
whipped cream and preserved fruits or   
fresh strawberries4     ,no4 #bae4      
,crema tartara alla ,caramella 7,caramel
 ,cream7  ,ingredients3 ,cream1 eggs1   
caramel sugar1 vanilla or lemon         
flavouring4  ,boil a pint of cream and  
give it any flavour you like4 ,when     
cold1 add the yolks of eight eggs and   
two tablespoonsful of castor sugar1 mix 
well and pass it through a sieve2 then  
burn some sugar to a caramel1 line a    
smooth mould with it and pour the cream 
into it4 ,boil in a bain-marie for an   
hour and serve hot or cold4     ,no4    
#baf4 ,cremona ,cake  ,ingredients3     
,ground rice1 ground maize1 sugar1 one  

orange1 eggs1 salt1 cream1 ,maraschino1 
almonds1 preserved cherries4  ,weigh    
three eggs1 and take equal quantities of
 castor sugar1 butter1 ground rice and  
maize 7the last two together72 make a   
light paste with them1 but only use one 
whole egg and the yolks of the two      
others1 add the scraped peel of an      
orange and a pinch of salt4 ,roll this  
paste out to the thickness of a         
five-shilling piece1 colour it with the 
yolk of an egg and bake it in a cake tin
 in a hot oven until it is a good       
colour1 then take it out and cut it into
 four equal circular pieces4 ,have ready
 some well-whipped cream and flavour it 
with ,maraschino1 put a thick layer of  
this on one of the rounds of pastry1    
then cover it with3 the next round1 on  
which also put a layer of cream1 and so 
on until you come to the last round1    
which forms the top of the cake4 ,then  
split some almonds and colour them in   
the oven1 cover the top of the cake with
 icing sugar flavoured with orange1 and 

decorate the top with the almonds and   
preserved cherries4     ,no4 #bag4 ,cake
 alla ,tolentina  ,ingredients3         
,sponge-cake1 jam1 brandy or            
,maraschino1 cream1 pine-apple4  ,make a
 medium-sized sponge-cake2 when cold cut
 off the top and scoop out all the      
middle and leave only the brown case2   
cover the outside with a good coating of
 jam or red currant jelly1 and decorate 
it with some of the white of the cake   
cut into fancy shapes4 ,soak the rest of
 the crumb in brandy or ,maraschino and 
mix it with quarter of a pint of whipped
 cream and bits of pineapple cut into   
small dice2 fill the cake with this2    
pile it up high in the centre and       
decorate the top with the brown top cut 
into fancy shapes4     ,no4 #bah4 ,riso 
all',imperatrice  ,ingredients3 ,rice1  
sugar1 milk1 ice1 preserved fruits1     
blanc-mange1 ,maraschino1 cream4  ,boil 
two dessert-spoonsful of rice and one of
 sugar in milk4 ,when sufficiently      
boiled1 drain the rice and let it get   

cold4 ,in the meantime place a mould on 
ice1 and decorate it with slices of     
preserved fruit1 and fix them to the    
mould with just enough nearly cold      
dissolved isinglass to keep them in     
place4 ,also put half a pint of         
blanc-mange on the ice1 and stir it till
 it is the right consistency1 gradually 
add the boiled rice1 half a glass of    
,maraschino1 some bits of pineapple cut 
in dice1 and last of all half a pint of 
whipped cream4 ,fill the mould with     
this1 and when it is sufficiently cold1 
turn it out and serve with a garnish of 
glace fruits or a few brandy cherries4  
,no4 #bai4 ,amaretti leggieri 7,almond  
,cakes7  ,ingredients3 ,almonds 7sweet  
and bitter71 eggs1 castor sugar4        
,blanch equal quantities of sweet and   
bitter almonds1 and dry them a little in
 the oven1 then pound them in a mortar1 
and add nearly double their quantity of 
castor sugar4 ,mix with the white of an 
egg well beaten up into a snow1 and     
shape into little balls about the size  

of a pigeon's egg4 ,put them on a piece 
of stout white paper1 and bake them in a
 very slow oven4 ,they should be very   
light and delicate in flavour4     ,no4 
#bbj4 ,cakes alla ,livornese            
,ingredients3 ,almonds1 eggs1 sugar1    
salt1 potato flour1 butter4  ,pound two 
ounces of almonds1 and mix them with the
 yolks of two eggs and a spoonful of    
castor sugar flavoured with orange      
juice4 ,then mix two ounces of sugar    
with an egg1 and to this add the        
almonds1 a pinch of salt1 and gradually 
strew in one and a half ounces of potato
 flour4 ,when it is all well mixed1 add 
one ounce of melted butter1 shape the   
cakes and bake them in a slow oven4     
,no4 #bba4 ,genoese ,pastry             
,ingredients3 ,eggs1 sugar1 butter1     
flour1 almonds1 orange or lemon1 brandy4
  ,weigh four eggs1 and take equal      
weights of castor sugar1 butter1 and    
flour4 ,pound three ounces of almonds1  
and mix them with an egg1 melt the      
butter1 and mix all the ingredients with

 a wooden spoon in a pudding basin for  
ten minutes1 then add a little scraped  
orange or lemon peel1 and a             
dessert-spoonful of brandy4 ,spread out 
the paste in thin layers on a copper    
baking sheet1 cover them with buttered  
paper1 and bake in a moderately hot     
oven4  ,these cakes must be cut into    
shapes when they are hot1 as otherwise  
they will break4     ,no4 #bbb4         
,zabajone  ,ingredients3 ,eggs1 sugar1  
,marsala1 ,maraschino or other          
light-coloured liqueur1 sponge fingers4 
,zabajone is a kind of syllabub4 ,it is 
made with ,marsala and ,maraschino1 or  
,marsala and yellow ,chartreuse4 ,reckon
 the quantities as follows3 for each    
person the yolks of three eggs1 one     
teaspoonful of castor sugar to each egg1
 and a wine-glass of wine and liqueur   
mixed4 ,whip up the yolks of the eggs   
with the sugar1 then gradually add the  
wine4 ,put this in a bain-marie1 and    
stir until it has thickened to the      
consistency of a custard4 ,take care1   

however1 that it does not boil4 ,serve  
hot in custard glasses1 and hand sponge 
fingers with it4     ,no4 #bbc4 ,iced   
,zabajone  ,ingredients3 ,eggs1 castor  
sugar1 ,marsala1 cinnamon1 lemon1 stick 
vanilla1 rum1 ,maraschino1 butter1 ice4 
,mix the yolks of ten eggs1 two         
dessert-spoonsful of castor sugar1 and  
three wine-glasses of ,marsala1 add half
 a stick of vanilla1 a small bit of     
whole cinnamon1 and the peel of half a  
lemon cut into slices4  ,whip this up   
lightly over a slow fire until it is    
nearly boiling and slightly frothy2 then
 remove it1 take out the cinnamon1      
vanilla1 and lemon pool1 and whip up the
 rest for a minute or two away from the 
fire4 ,add a tablespoonful of           
,maraschino and one of rum1 and1 if you 
like1 a small quantity of dissolved     
isinglass4 ,stir up the whole1 pour it  
into a silver souffle dish1 and put it  
on ice4 ,serve with sponge cakes or iced
 wafers4     ,no4 #bbd4 ,pan-forte di   
,siena 7,sienese ,hardbake7             

,ingredients3 ,honey1 almonds1 filberts1
 candied lemon peel1 pepper1 cinnamon1  
chocolate1 corn flour1 large wafers4    
,boil half a pound of honey in a copper 
vessel1 and then add to it a few        
blanched almonds and filberts cut in    
halves or quarters and slightly browned1
 a little candied lemon peel1 a dust of 
pepper and powdered cinnamon and a      
quarter pound of grated chocolate4 ,mix 
all well together1 and gradually add a  
tablespoonful of corn flour end two of  
ground almonds to thicken it4 ,then take
 the vessel off the fire1 spread the    
mixture on large wafers1 and make each  
cake about an inch thick4 ,garnish them 
on the top with almonds cut in half1 and
 dust over a little powdered sugar and  
cinnamon1 then put them in a very slow  
oven for an hour4   ,,new ,,century     
,,sauce 99 99 ,the ,new ,century ,sauce 
may be bought at ,messrs4 ,lazenby's1   
,wigmore ,street1 ,w     ,no4 #bbe4     
,fish ,sauce  ,add one dessert-spoonful 
of the sauce to a quarter pint of melted

 butter sauce4     ,no4 #bbf4 ,sauce    
,piquante 7for ,meat1 ,fowl1 ,game1     
,rabbit1 c47  ,one dessert-spoonful to a
 quarter pint of ordinary brown or white
 stock4 ,it may be thickened by a roux  
made by frying two ounces of butter with
 two ounces of flour4     ,no4 #bbg4    
,sauce for ,venison1 ,hare1 c4  ,two    
dessert-spoonsful of ,new ,century      
,sauce to half a pint of game gravy or  
sauce1 and a small teaspoonful of red   
currant jelly4     ,no4 #bbh4 ,tomato   
,sauce ,piquante  ,fry three            
medium-sized tomatoes in one and a half 
ounce of butter4 ,pass this through a   
sieve1 then boil it up in a bain-marie  
till it thickens1 and add one           
dessertspoonful of ,new ,century ,sauce4
     ,no4 #bbi4 ,sauce for ,roast ,pork1
 ,ham1 c4  ,add to any ordinary white or
 brown sauce one dessert-spoonful of    
,new ,century ,sauce and two of port or 
,burgundy if the sauce is brown1 two of 
,chablis if white4     ,no4 #bcj4 ,for  
masking ,cutlets1 c4  ,making a roux by 

frying two ounces of butter with two    
ounces of flour1 and add two            
tablespoonsful of boiling stock4 ,stir  
in one dessert-spoonful of ,new ,century
 ,sauce4 ,let it get cold1 and it will  
then be quite firm and ready for masking
 cutlets1 c4