1. Espagnole or Brown Sauce.

2. Velute Sauce.

3. Bechamel Sauce.

4. Mirepoix Sauce (for masking).

5. Genoese Sauce.

6. Italian Sauce.

7. Ham Sauce (Salsa di Prosciutto).

8. Tarragon Sauce.

9. Tomato Sauce.

10. Tomato Sauce Piquante.

11. Mushroom Sauce.

12. Neapolitan Sauce.

13. Neapolitan Anchovy Sauce.

14. Roman Sauce (Salsa Agro-dolce).

15. Roman Sauce (another way).

16. Supreme Sauce.

17. Pasta marinate (for masking Italian Frys).

18. White Villeroy.



Soups

19. Clear Soup.

20. Zuppa Primaverile (Spring Soup).

21. Soup alla Lombarda.

22. Tuscan Soup.

23. Venetian Soup.

24. Roman Soup.

25. Soup alla Nazionale.

26. Soup alla Modanese.

27. Crotopo Soup.

28. Soup all'Imperatrice.

29. Neapolitan Soup.

30. Soup with Risotto.

31. Soup alla Canavese.

32. Soup alla Maria l'ia.

33. Zuppa d'Erbe (Lettuce Soup).

34. Zuppa Regina di Riso (Queen's soup).



Minestre

35. A Condiment for Seasoning Minestre, &c.

36. Minestra alla Casalinga.

37. Minestra of Rice and Turnips.

38. Minestra alla Capucina.

39. Minestra of Semolina.

40. Minestrone alla Milanese.

41. Minestra of Rice and Cabbage.

42. Minestra of Rice and Celery.

43. Anguilla alla Milanese (Eels).

44. Filletti di Pesce alla Villeroy (Fillets of Fish).

45. Astachi all'Italiana (Lobster).

46. Baccala alla Giardiniera (Cod).

47. Triglie alla Marinara (Mullet).

48. Mullet alla Tolosa.

49. Mullet alla Triestina.

50. Whiting alla Genovese.

51. Merluzzo in Bianco (Cod).

52. Merluzzo in Salamoia (Cod).

53. Baccala in Istufato (Haddock).

54. Naselli con Piselli (Whiting).

55. Ostriche alla Livornese (Oysters).

56. Ostriche alla Napolitana (Oysters).

57. Ostriche alla Neneziana (Oysters).

58. Pesci diversi alla Casalinga (Fish).

59. Pesce alla Genovese (Sole or Turbot).

60. Sogliole in Zimino (Sole).

61. Sogliole al tegame (Sole).

62. Sogliole alla Livornese (Sole).

63. Sogliole alla Veneziana (Sole).

64. Sogliole alla parmigiana (Sole).

65. Salmone alla Genovese (Salmon).

66. Salmone alla Perigo (Salmon).

67. Salmone alla giardiniera (Salmon).

68. Salmone alla Farnese (Salmon).

69. Salmone alla Santa Fiorentina (Salmon).

70. Salmone alla Francesca (Salmon).

71. Fillets of Salmon in Papiliotte.



Beef, Mutton, Veal, Lamb, &c.

72. Manzo alla Certosina (Fillet of Beef).

73. Stufato alla Fiorentina (Stewed Beef).

74. Coscia di Manzo al Forno (Rump Steak).

75. Polpettine alla Salsa Piccante (Beef Olives).

76. Stufato alla Milanese (Stewed Beef).

77. Manzo Marinato Arrosto (Marinated Beef).

78. Manzo con sugo di Barbabietole (Fillet of Beef).

79. Manzo in Insalata (Marinated Beef).

80. Filetto di Bue con Pistacchi (Fillets of Beef with Pistacchios).

81. Scalopini di Rizo (Beef with Risotto).

82. Tenerumi alla Piemontese (Tendons of Veal).

83. Bragiuole di Vitello (Veal Cutlets).

84. Costolette alla Monza (Veal Cutlets).

85. Vitello alla Pellegrina (Breast of Veal).

86. Frittura Piccata al Marsala (Fillet of Veal).

87. Polpettine Distese (Veal Olives).

88. Coste di Vitello Imboracciate (Ribs of Veal).

89. Costolette di Montone alla Nizzarda (Mutton Cutlets).

90. Petto di Castrato all'Italiana (Breast of Mutton).

91. Petto di Castrato alla Salsa piccante (Breast of Mutton).

92. Tenerumi d' Agnello alla Villeroy (Tendons of Lamb).

93. Tenerumi d' Agnello alla Veneziana (Tendons of Lamb).

94. Costoletto d'Agnello alla Costanza (Lamb Cutlets).



Tongue, Sweetbread, Calf's Head, Liver, Sucking Pig, &c.

95. Timballo alla Romana.

96. Timballo alla Lombarda.

97. Lingua alla Visconti (Tongue).

98. Lingua di Manzo al Citriuoli (Tongue with Cucumber).

99. Lingue di Castrato alla Cuciniera (Sheep's Tongues).

100.. Lingue di Vitello all'Italiana (Calves' Tongues).

101. Porcelletto alla Corradino (Sucking Pig).

102. Porcelletto da Latte in Galantina (Sucking Pig).

103. Ateletti alla Sarda.

1O4. Ateletti alla Genovese.

105. Testa di Vitello alla Sorrentina (Calf's Head).

106. Testa di Vitello con Salsa Napoletana (Calf's head).

107. Testa di Vitello alla Pompadour (Calf's Head).

108. Testa di Vitello alla Sanseverino (Calf's Head).

109. Testa di Vitello in Frittata (Calf's Head).

110. Zampetti (Calves' Feet).

111. Bodini Marinati.

112. Animelle alla Parmegiana (Sweetbread).

113. Animelle in Cartoccio (Sweetbread).

114. Animelle all'Italiana (Sweetbread).

115. Animelle Lardellate (Sweetbread).

116. Frittura di Bottoni e di Animelle (Sweetbreads and
Mushrooms).

117. Cervello in Filiserbe (Calf's Brains).

118. Cervello alla Milanese (Calf's Brains).

119. Cervello alla Villeroy (Calf's Brains).

120. Frittuta of Cervello (Calf's Brains).

121. Cervello alla Frittata Montano (Calf's Brains).

122. Marinata di Cervello alla Villeroy (Calf's Brains).

123. Minuta alla Milanese (Lamb's Sweetbread).

124. Animelle al Sapor di Targone (Lamb's Fry).

125. Fritto Misto alla Villeroy.

126. Fritto Misto alla Piemontese.

127. Minuta di Fegatini (Ragout of Fowls' Livers).

128. Minuta alla Visconti (Chickens' Livers).

129. Croutons alla Principessa.

130. Croutons alla Romana.



Fowl, Duck, Game, Hare, Rabbit, &c.

131. Soffiato di Cappone (Fowl Souffle).

132. Pollo alla Fiorentina (Chicken).

133. Pollo ali'Oliva (Chicken).

134. Pollo alla Villereccia (Chicken).

135. Pollo alla Cacciatora (Chicken).

136. Pollastro alla Lorenese (Fowl).

137. Pollastro in Fricassea al Burro (Fowl).

138. Pollastro in istufa di Pomidoro (Braized Fowl).

139. Cappone con Riso (Capon with Rice).

140. Dindo Arrosto alla Milanese (Roast Turkey).

141. Tacchinotto all'Istriona (Turkey Poult).

142. Fagiano alla Napoletana (Pheasant).

143. Fagiano alla Perigo (Pheasant).

144. Anitra Selvatica (Wild Duck).

145. Perniciotti alla Gastalda (Partridges).

146. Piccioni alla Diplomatica (Snipe).

147. Piccioni alla minute (Pigeons)

148. Piccioni in Ripieno (Stuffed Pigeons).

149. Lepre in istufato (Stewed Hare).

150. Lepre Agro-dolce (Hare).

151. Coniglio alla Provenzale (Rabbit).

152. Coniglio arrostito alla Corradino (Roast Rabbit).

153. Coniglio in salsa Piccante (Rabbit).



Vegetables

154. Asparagi alla salsa Suprema (Asparagus).

155. Cavoli di Bruxelles alla Savoiarda (Brussels Sprouts).

156. Barbabietola alla Parmigiana (Beetroot).

157. Fave alla Savoiarda (Beans).

158. Verze alla Capuccina (Cabbage).

159. Cavoli fiori alla Lionese (Cauliflower).

160. Cavoli fiori fritti (Cauliflower).

161. Cauliflower alla Parmigiana.

162. Cavoli Fiori Ripieni.

163. Sedani alla l'armigiana (Celery).

164. Sedani Fritti all'Italiana (Celery).

165. Cetriuoli alla Parmigiana (Cucumber).

166. Cetriuoli alla Borghese (Cucumber).

167. Carote al sughillo (Carrots).

168. Carote e piselli alla panna (Carrots and peas).

169. Verze alla Certosina (Cabbage).

170. Lattughe al sugo (Lettuce).

171. Lattughe farcite alla Genovese (Lettuce).

172. Funghi cappelle infarcite (Stuffed Mushrooms).

173. Verdure miste (Macedoine of Vegetables).

174. Patate alla crema (Potatoes in cream).

175. Cestelline cli patate alla giardiniera (Potatoes).

176. Patate al Pomidoro (Potatoes with Tomato Sauce).

177. Spinaci alla Milanese (Spinach).

178. Insalata di patate (Potato salad).

179. Insalata alla Navarino (Salad).

180. Insalata di pomidoro (Tomato Salad).

181. Tartufi alla Dino (Truffles).



Macaroni, Rice, Polenta, All Other Italian Pastes

182. Macaroni with Tomatoes Macaroni alla Casalinga.

183. Macaroni al Sughillo.

184. Macaroni alla Livornese.

186. Tagliarelle and Lobster.

187. Polenta.

188. Polenta Pasticciata.

189. Battuffoli.

190. Risotto all'Italiana.

191. Risotto alla Genoxese.

192. Risotto alla Spagnuola.

193. Risotto alla Capuccina.

194. Risotto alla Parigina.

195. Ravioli.

196. Ravioli alla Fiorentina.

197. Gnoechi alla Romana.

198. Gnoechi alla Lombarda.

199. Frittata di Riso (Savoury Rice Pancake).



Omelettes and Other Egg Dishes

200. Uova ai Tartufi (Eggs with Truffles).

201. Uova al Pomidoro (Eggs and Tomatoes).

202. Uova ripiene (Canapes of Egg).

203. Uova alla Fiorentina (Eggs).

204. Uova in fili (Egg Canapes).

205. Frittata di funghi (Mushroom Omelette).

206. Frittata eon Pomidoro (Tomato Omelette).

207. Frittata con Asparagi (Asparagus Omelette).

208. Frittata eon erbe (Omelette with Herbs).

209. Frittata Montata (Omelette Souffle').

210. Frittata di Proseiutto (Ham Omelette).



Sweets and Cakes

211. Bodino off Semolina.

212. Crema rappresa (Coffee Cream).

213. Crema Montata alle Fragole (Strawberry Cream).

214. Croccante di Mandorle (Cream Nougat).

215. Crema tartara alla Caramella (Caramel Cream).

216. Cremona Cake.

217. Cake alla Tolentina.

218. Riso all'Imperatrice.

219. Amaretti leggier (Almond Cakes).

220. Cakes alla Livornese.

221. Genoese Pastry.

222. Zabajone.

223. Iced Zabajone.

224. Panforte di Siena (Sienese Hardbake).



New Century Sauce

225. Fish Sauce.

226. Sauce Piquante (for Meat, Fowl, Game, Rabbit, &c.).

227. Sauce for Venison, Hare, &c.

228. Tomato Sauce Piquante.

229. Sauce for Roast Pork, Ham, &c.

230. For masking Cutlets, &c.

Old and Nearly Forgotten Italian Recipes. Your text here. Your text here. Your text Here

No. 47. Triglie alla Marinara (Mullet)

Ingredients: Mullet, salt, pepper, onions, parsley, oil, water.

Cut a mullet into pieces and put it into a stewpan (with the lid
on), with salt, pepper, a cut-up onion, some chopped parsley, half
a wineglass of the finest olive oil and half a pint of water, and
in this cook the fish gently. Arrange the fillets on a dish, pour
a little of the broth over them, and add the onion and parsley.
Instead of mullet you can use cod, hake, whiting, lemon sole, &c.

No. 48. Mullet alla Tolosa

Ingredients: Mullet, butter, salt, onions, parsley, almonds,
anchovies, button mushrooms, tomatoes.

Cut off the fins and gills of a mullet, put it in a fireproof dish
with two ounces of butter and salt. Cut up a small bit of onion, a
sprig of parsley, a few blanched almonds, one anchovy, and a few
button mushrooms, previously softened in hot water, and put them
over the fish and bake for twenty minutes Then add two
tablespoonsful of tomato sauce or puree, and when cooked serve. If
you like, use sole instead of mullet.

No. 49. Mullet alla Triestina

Ingredients: Mullet (or sole or turbot), butter, salt half a
lemon, Chablis.

Put the fish in a fireproof dish with one and a half ounces of
butter, salt, a squeeze of lemon juice, and half a glass of
Chablis. Put it on a very, slow fire and turn the fish when
necessary. When it is cooked serve in the dish.

No. 50. Whiting alla Genovese

Ingredients: Whiting, butter, pepper, salt, bay leaf claret,
parsley, onions, garlic capers, vinegar, Espagnole sauce,
mushrooms, anchovies.

Put one or two whiting into a stewpan with two ounces of butter,
salt, pepper, two bay leaves, and a glass of claret or Burgundy;
cook on a hot fire and turn the fish when necessary. Have ready
beforehand a remoulade sauce made in the following manner: Put in
a saucepan 1 1/2 ounces of butter, half a teaspoonful of chopped
parsley, half an onion, a clove of garlic (with one cut), four
capers, one anchovy, all chopped up except the garlic. Then add
three tablespoonsful of vinegar and reduce the sauce. Add two
glasses of Espagnole sauce (No. 1) and a little good stock; boil it
all up (take out the garlic and bay leaves) and pass through a
sieve, then pour it over the whiting. Boil it all again for a few
minutes, and before serving garnish with a few button mushrooms
cooked separately. The remoulade sauce will be much better if made
some hours beforehand.

No. 51. Merluzzo in Bianco (Cod)

Ingredients: Cod or whiting, salt, onions, parsley, cloves,
turnips, marjoram, chervil, milk.

Boil gently in a big cupful of salted water two onions, one turnip,
a pinch of chopped parsley, chervil, and marjoram and four cloves.
After half an hour pass this through a sieve (but first take out
the cloves), and add an equal quantity of milk and a little cream,
and in this cook the fish and serve with the sauce over it.

No. 52. Merluzzo in Salamoia (Cod)

Ingredients: Cod, hake, whiting or red mullet, onions, parsley,
mint, marjoram, turnips, mushrooms, chervil, cloves, salt, milk,
cream, eggs.

Put a salt-spoonful of salt, two onions, a little parsley,
marjoram, mint, chervil, a turnip, a mushroom, and the heads of two
cloves into a stewpan and simmer in a cupful of milk for half an
hour, then let all the ingredients settle at the bottom, and pass
the broth through a hair sieve, and add to it an equal quantity of
milk or cream, and in it cook your fish on a slow fire. When the
fish is quite cooked, pour off the sauce, but leave a little on the
fish to keep it warm; reduce the rest in a bain-marie; stir all
the time, so that the milk may not curdle. Thicken the sauce with
the yolk of an egg, and when about to serve pour it over the fish.

No. 53. Baccala in Istufato (Haddock)

Ingredients: Haddock or lemon sole, carrots, anchovies, lemon,
pepper, butter, onions, flour, white wine, stock.

Stuff a haddock (or filleted lemon sole) with some slices of carrot
which have been masked with a paste made of pounded anchovies, very
little chopped lemon peel, salt and pepper. Then fry an onion with
two cuts across it in butter. Take out the onion as soon as it has
become a golden colour, flour the fish and put it in the butter,
and when it has been well fried on both sides pour a glass of
Marsala over it, and when it is all absorbed add a cup of fowl or
veal stock and let it simmer for half an hour, then skim and reduce
the sauce, pour it over the fish and serve.

No. 54. Naselli con Piselli (Whiting)

Ingredients: Whiting, onions, parsley, peas, tomatoes, butter,
Parmesan, Bechamel sauce.

Cut a big whiting into two or three pieces and fry them slightly in
butter, add a small bit of onion, a teaspoonful of chopped parsley
and fry for a few minutes more. Then add some peas which have been
cooked in salted water, three tablespoonsful of Bechamel sauce (No.
3), and three of tomato puree, and cook all together on a moderate
fire.

No. 55. Ostriche alla Livornese (Oysters)

Ingredients: Oysters, parsley, shallot, anchovies, fennel pepper,
bread crumbs, cream, lemon.

Detach the oysters from their shells and put then into china shells
with their own liquor. Have ready a dessert-spoonful of parsley,
shallot, anchovy and very little fennel, add a tablespoonful of
bread crumbs and a little pepper, and mix the whole with a little
cream. Put some of this mixture on each oyster, and then bake them
in a moderate fire for a quarter of an hour. At the last minute
add a squeeze of lemon juice to each oyster and serve on a folded
napkin.

No. 56. Ostriche alla Napolitana (Oysters)

Ingredients: Oysters, parsley, celery, thyme, pepper, garlic, oil,
lemon.

Prepare the oysters as above, but rub each shell with a little
garlic. Put on each oyster a mixture made of chopped parsley, a
little thyme, pepper, and bread crumbs. Then pour a few drops of
oil on each shell, put them on the gridiron on an open fire, grill
for a few minutes, and add a little lemon juice before serving.

No. 57. Ostriche alla Veneziana (Oysters)

Ingredients: Oysters, butter, shallots, truffles, lemon juice,
forcemeat of fish.

Take several oysters out of their shells and cook them in butter, a
little chopped shallot, and their own liquor, add a little lemon
juice and then put in each of the deeper shells a layer of
forcemeat made of fish and chopped truffles, then an oyster or two,
and over this again another layer of the forcemeat, cover up with
the top shell and put them in a fish kettle and steam them. Then
remove the top shell and arrange the shells with the oysters on a
napkin and serve.

No. 58. Pesci diversi alla Casalinga (Fish)

Ingredients: Any sort of fish, celery, parsley, carrots, garlic,
onion, anchovies, almonds, capers, mushrooms, butter, salt, pepper,
flour, tomatoes.

Chop up a stick of celery, a sprig of parsley, a carrot, an onion.
Pound up an anchovy in brine (well cleaned, boned, and scaled),
four shredded almonds, three capers and two mushrooms. Put all
this into a saucepan with one ounce of butter, salt and pepper, and
fry for a few minutes, then add a few spoonsful of hot water and a
tablespoonful of flour and boil gently for ten minutes, put in the
fish and cook it until it is done. If you like, you may add a
little tomato sauce.

No. 59. Pesce alla Genovese (Sole or Turbot)

Ingredients: Fish (sole, mullet, or turbot), butter, salt, onion,
garlic, carrots, celery, parsley, nutmeg, pepper, spice, mushrooms,
tomatoes, flour, anchovies.

Fry an onion slightly in one and a half ounces of butter, add a
small cut-up carrot, half a stick of celery, a sprig of parsley,
and a salt anchovy (scaled), which will dissolve in the butter.
Into this put the fish cut up in pieces, a pinch of spice and
pepper, and let it simmer for a few minutes, then add two cut-up
mushrooms, a tomato mashed up, and a little flour. Mix all
together, and cook for twenty minutes.

No. 60. Sogliole in Zimino (Sole)

Ingredients: Sole, onion, beetroot, butter, celery, tomato sauce
or white wine.

Cut up a small onion and fry it slightly in one ounce of butter,
then add some slices of beetroot (well-washed and drained), and a
little celery cut up; to this add fillets of sole or haddock, salt
and pepper. Boil on a moderate on the fish kettle. When the
beetroot is nearly cooked add two tablespoonsful of tomato puree
and boil till all is well cooked. Instead of the tomato you may
use half a glass of Chablis.

No. 61. Sogliole al tegame (Sole)

Ingredients: Sole (or mullet), butter, anchovies, parsley, garlic,
capers, eggs.

Put an ounce of butter and an anchovy in a saucepan together with a
sole or mullet. Fry lightly for a few minutes, then strew a little
pepper and chopped parsley over it, put in a clove of garlic with
one cut, and cook for half an hour, but turn the fish over when one
side is sufficiently done. A few minutes before taking it off the
fire add three capers and stir in the yolk of an egg at the last
minute. Do not leave the garlic in more than five minutes.

No. 62. Sogliole alla Livornese (Sole)

Ingredients: Sole, butter, garlic, pepper, salt, tomatoes, fennel.

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 it, then sprinkle
over it a little chopped fennel, salt and pepper, and let it cook
for a few minutes. Turn over the fillets w hen they are
sufficiently cooked on one side, take out the garlic and cover the
fish with a puree of tomatoes at the last.

No. 63. Sogliole alla Veneziana (Sole)

Ingredients: Sole, anchovies, butter, bacon, onion, stock,
Chablis, salt, nutmeg, parsley, Spanish olives, one bay leaf.

Fillet a sole and interlard each piece with a bit of anchovy. Tie
up the fillets and put them in a saute-pan with two ounces of
butter, a slice of bacon or ham, and a few small slices of onion.
Cover half over with good stock and a glass of Chablis, and add
salt, a pinch of nutmeg, a bunch of parsley, and a bay leaf. Cover
with buttered paper, and cook on a slow fire for about an hour.
Drain the fish, pass the liquor through a sieve, reduce it to the
consistency of a thick sauce, and pour it over the fish. Garnish
each fillet with a Spanish olive stuffed with anchovy.

No. 64. Sogliole alla Parmigiana (Sole).*

Ingredients: Sole, Parmesan, butter, cream, cayenne.

Fillet a sole and wipe each piece with a clean cloth, then place
them in a fireproof dish, and put a small piece of butter on each
fillet. Then make a good white sauce, and mix it with two
tablespoonsful of grated Parmesan and half a gill of cream. Cover
the fish well with the sauce, and bake in a moderate oven for
twenty minutes.

*Lemon soles may be used in any of the above-named dishes.

No. 65. Salmone alla Genovese (Salmon)

Ingredients: Salmon, Genoese sauce (No. 5), butter, lemon.

Boil a bit of salmon, drain it, take off the skin, and mask it with
a Genoese sauce, to which add a spoonful of the water in which the
salmon has been boiled, and at the last add a pat of fresh butter
and a squeeze of lemon juice.

No. 66. Salmone alla Perigo (Salmon)

Ingredients: Salmon, forcemeat of fish, truffles, butter, Madeira,
croutons of bread, crayfish tails, anchovy butter.

Cut a bit of salmon into well shaped fillets, and marinate them in
lemon juice and a bunch of herbs for two hours, wipe them, put a
layer of forcemeat of fish over each, and decorate them with slices
of truffle. When put them into a well-buttered saute-pan with half
a cup of stock and a glass of Madeira or Marsala, cover with
buttered paper, and put them into a moderate oven for twenty
minutes. Arrange the fillets in a circle on croutons of bread,
garnish the centre with crayfish tails and with truffles cut into
dice, a quarter of a pint of Velute sauce (No. 2), and half a
teaspoonful of anchovy butter. Glaze the fillets and serve.

No. 67. Salmone alla giardiniera (Salmon)

Ingredients: Salmon, forcemeat of fish, vegetables, butter,
Bechamel, and Espagnole sauce.

Prepare the fillets as above (No. 66), and put on each a layer of
white forcemeat of fish. Cook a macedoine of vegetables
separately, and garnish each fillet with some of it, then cook them
in a covered stewpan Put a crouton of bread in an entree dish and
garnish it with cooked peas, mixed with Bechamel sauce (No. 3),
stock, and butter. Around this place the fillets of fish, leaving
the centre with the peas uncovered. Pour some rich Espagnole sauce
(No. 1) round the fillets and serve.

No. 68. Salmone alla Farnese (Salmon)

Ingredients: Salmon, oil, lemon juice, thyme, salt, pepper,
nutmeg, mayonnaise sauce, lobster butter, gelatine, Velute sauce,
olives, anchovy butter, white truffles, mushrooms in oil, crayfish.

Boil a piece of salmon, and when cold cut it into fillets and
marinate them for two hours in oil, lemon juice, salt, thyme
pepper, and nutmeg. Then make a good mayonnaise and add to it some
lobster butter mixed with a little dissolved gelatine and Velute
sauce (No. 2). Wipe the fillets and arrange them in a circle on a
dish, and pour the mayonnaise over them. Then decorate the border
of the dish with aspic jelly, and in the centre put some stoned
Spanish olives stuffed with anchovy butter, truffles, mushrooms in
oil, and crayfish tails.

No. 69. Salmone alla Santa Fiorentina (Salmon)

Ingredients: Salmon, eggs, mayonnaise, parsley, flour.

Marinate a piece of boiled salmon for an hour; take out the bone
and cut the fish into fillets, wipe them, roll them in flour and
dip them in eggs beaten up or in mayonnaise sauce, and fry them a
good colour. Arrange in a circle on the dish, garnish with fried
parsley, and serve with Dutch or mayonnaise sauce. Any fillets of
fish may be cooked in this manner.

No. 70. Salmone alla Francesca (Salmon)

Ingredients: Salmon, butter, onions, parsley, salt, pepper,
nutmeg, stock, Chablis, Espagnole sauce (No.1) mushrooms, anchovy
butter, lemon.

Put a firm piece of salmon in a stewpan with one and a half ounces
of butter, an onion cut up, a teaspoonful of chopped parsley
(blanched), salt, pepper, very little nutmeg, a cup of stock, and a
glass of Chablis. Cook for half an hour over a hot fire, turn the
salmon occasionally, and if it gets dry, add a cup of Espagnole
sauce. Let it boil until sufficiently cooked, and then put it on a
dish. Into the sauce put four mushrooms cooked in white sauce,
half a teaspoonful of anchovy butter and a little lemon juice.
Pour the sauce over the salmon and serve.

No. 71. Fillets of Salmon in Papiliotte

Ingredients: Salmon, oil, lemon juice, salt, pepper, nutmeg,
herbs.

Cut a piece of salmon into fillets, marinate them in oil, lemon
juice, salt, pepper, nutmeg, and herbs for two hours. Wipe and put
them into paper souffle cases with a little oil, butter, and herbs.
Cook them on a gridiron, and serve with a sauce piquante made in
the following manner: Half a pint of rich Espagnole sauce (No. 1)
and a dessert-spoonful of New Century* sauce, warmed up in a bain-
marie.

*Can be obtained at Messrs Lazenby's, Wigmoree Street, W.



Beef, Mutton, Veal, Lamb, &C.

No. 72. Manzo alla Certosina (Fillet of Beef)

Ingredients: Fillet of beef or rump steak, bacon, olive oil, salt,
nutmeg, anchovies, herbs, stock, garlic.

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 oil; season with salt and a tiny pinch of nutmeg; let
it cook uncovered, and turn the meat over occasionally. When it is
nicely browned add an anchovy minced and mixed with chopped herbs,
and a small clove of garlic with one cut across it. Then cover the
whole with good stock, put the cover on the stewpan, and when it is
all sufficiently cooked, skim the grease off the sauce, pass it
through a sieve, and pour it over the beef. Leave the garlic in
for five minutes only.

No. 73. Stufato alla Florentina (Stewed Beef)

Ingredients: Beef, mutton, or veal, onions, rosemary, Burgundy,
tomatoes, stock, potatoes, butter, garlic.

Cut up an onion and three leaves of rosemary, fry them slightly in
an ounce of butter, then add meat (beef, mutton, or veal), cut into
fair-sized pieces, salt it and fry it a little, then pour half a
glass of Burgundy over it, and add two tablespoonsful of tomato
conserve, or better still, fresh tomatoes in a puree. Cover up the
stewpan and cook gently, stir occasionally, and add some stock if
the stew gets too dry. If you like to add potatoes, cut them up,
put them in the stewpan an hour before serving, and cook them with
the meat. A clove of garlic with one cut may be added for five
minutes.

No. 74. Coscia di Manzo al Forno (Rump Steak)

Ingredients: Rump steak, ham, salt, pepper, spice, fat bacon,
onion, stock, white wine.

Lard a bit of good rump steak with bits of lean ham, and season it
with salt, pepper, and a little spice, slightly brown it in butter
for a few minutes, then cover it with three or four slices of fat
bacon and put it into a stewpan with an onion chopped up, a cup of
good stock, and half a glass of white wine; cook with the cover on
the stewpan for about an hour. You may add a clove of garlic for
ten minutes.

No. 75. Polpettine alla Salsa Piccante (Beef Olives)

Ingredients: Beef steak, butter, onions, stock, sausage meat.

Cut some thin slices of beef steak, and on each place a little
forcemeat of fowl or veal, to which add a little sausage meat:
roll up the slices of beef and cook them with butter and onions,
and when they are well browned pour some stock over them, and let
them absorb it. Serve with a tomato sauce (No. 10), or sauce
piquante made with a quarter of a pint of rich Espagnole (No. 1),
and a dessert-spoonful of New Century sauce (see No. 71 note).

No. 76. Stufato alla Milanese (Stewed Beef)

Ingredients: Rump steak, bacon, ham, salt, pepper, cinnamon,
cloves, butter, onions, Burgundy.

Beat a piece of rump steak to make it tender and lard it well, cut
up some bits of fat bacon and dust them over with salt, pepper, and
a tiny pinch of cinnamon, and put them on the steak. Stick three
cloves into the steak, then put it into a stewpan, add a little of
the fat of the beef chopped up, an ounce of butter, an onion cut
up, and some bits of lean ham. Put in sufficient stock to cover
the steak, add a glass of Burgundy, and stew gently until it is
cooked.

No. 77. Manzo Marinato Arrosto (Marinated Beef)

Ingredients: Beef, salt, larding bacon, Burgundy, vinegar, spices,
herbs, flour.

Beat a piece of rump steak, or fillet to make it tender; sprinkle
it well with salt and some chopped herbs, and leave it for an hour;
then lard it and marinate it as follows: Half a pint of red wine
(Australian Harvest Burgundy is best), half a glass of vinegar, a
pinch of spice, and a bouquet of herbs; leave it in this for
twenty-four hours then take it out, drain it well sprinkle it with
flour, and roast it for twenty minutes before a clear fire, braize
it till quite tender, then press and glaze it. The thin end of a
sirloin is excellent cooked this way. Serve cold.

No. 78. Manzo con sugo di Barbabietole (Fillet of Beef)

Ingredients: Beef, beetroot, salt.

Cut up three raw beetroots put them into an earthen ware pot and
cover them with water. Keep them in some warm place, and allow
them to ferment for five, six, or eight days according to the
season; the froth at the top of the water will indicate the
necessary fermentation. The take out the pieces of beetroot, skim
off all the froth, and into the fermented liquor put a good piece
of tender rump steak or fillet with some salt. Braize for four
hours and serve.

No. 79. Manzo in Insalata (Marinated Beef)

Ingredients: Beef, oil, salt, pepper, vinegar, parsley, capers,
mushrooms, olives, vegetables.

Cook a fillet of beef (or the thin end of a sirloin), which has
been previously marinated for two days in oil, salt, pepper,
vinegar, and chopped parsley. When cold press and glaze it,
garnish it with capers, mushrooms preserved in vinegar or gherkins,
olives, and any kind of vegetables marinated like the beef. Serve
cold.

No. 80. Filetto di Bue con Pistacchi (Fillets of Beef with
Pistacchios)

Ingredients: Fillet of beef, oil, salt, flour, pistacchio nuts,
gravy.

Cut a piece of tender beef into little fillets, and put a them in a
stewpan with a tablespoonful of olive oil and salt. After they
have cooked for a few minutes, powder them with flour, and strew
over each fillet some chopped pistacchio nuts. Add a few spoonsful
of very good boiling gravy, and cook for another half-hour.

No. 81. Scalopini di Riso (Beef with Risotto)

Ingredients: Rump steak, butter, rice, truffles, tongue, stock,
mushrooms.

Slightly stew a bit of rump steak with bits of tongue and
mushrooms; let it get cold, and cut it into scallops. Butter a pie
dish, and garnish the bottom of it with cooked tongue and slices of
cooked truffle, then over this put a layer of well-cooked and
seasoned risotto (No. 190), then a layer of the scallops of beef,
and then another layer of risotto. Heat in a bain-marie, and turn
out of the pie dish, and serve with a very good sauce poured round
it.

No. 82. Tenerumi alla Piemontese (Tendons of Veal)

Ingredients: Tendons of veal, fowl forcemeat, truffles, risotto
(No. 190), a cock's comb, tongue.

Tendons of veal are that part of the breast which lies near the
ribs, and forms an opaque gristly substance. Partly braize a fine
bit of this joint, and press it between two plates till cold. Cut
it up into fillets, and on each spread a thin layer of fowl
forcemeat, and decorate with slices of truffle. Put the fillets
into a stewpan, cover them with very good stock, and boil till the
forcemeat and truffles are quite cooked. Prepare a risotto
all'Italiana (No. 190), put it on a dish and decorate it with bits
of red tongue cut into shapes, and in the centre put a whole cooked
truffle and a white cock's comb, both on a silver skewer. Place
the tendons of veal round the dish. Add a good Espagnole sauce
(No. 1) and serve.

If you like, leave out the risotto and serve the veal with
Espagnole sauce mixed with cooked peas and chopped truffle.

No. 83. Bragiuole di Vitello (Veal Cutlets)

Ingredients: Veal, salt, pepper, butter, bacon, carrots, flour,
Chablis, water, lemon.

Cut a bit of veal steak into pieces the size of small cutlets, salt
and pepper them, and put them in a wide low stewpan. Add two
ounces of butter, a cut-up carrot, and some bits of bacon also cut
up. When they are browned, add a spoonful of flour, half a glass
of Chablis, and half a glass of water, and cook on a slow fire for
half an hour, then take out the cutlets, reduce the sauce, and pass
it through a sieve. Put it back on the fire and add an ounce of
butter and a good squeeze of lemon, and when hot pour it over the
cutlets.

No. 84. Costolette alla Manza (Veal Cutlets)

Ingredients: Veal cutlets (fowl or turkey cutlets), forcemeat,
truffles, mushrooms, tongue, parsley, pasta marinate (No. 17).

Cut a few horizontal lines along your cutlets, and on each put a
little veal or fowl forcemeat, to which add in equal quantities
chopped truffles, tongue, mushrooms, and a little parsley. Over
this put a thin layer of pasta marinate, and fry the cutlets on a
slow fire.

No. 85. Vitello alla Pellegrina (Breast of Veal)

Ingredients: Breast of veal, butter, onions, sugar, stock, red
wine, mushrooms, bacon, salt, flour, bay leaf.

Roast a bit of breast of veal, then glaze over two Spanish onions
with butter and a little sugar, and when they arc a good colour
pour a teacup of stock and a glass of Burgundy over them, and add a
few mushrooms, a bay leaf, some salt, and a few bits of bacon.
When the mushrooms and onions are cooked, skim off the fat and
thicken the sauce with a little flour and butter fried together;
pour it over the veal and put the onions and mushrooms round the
dish.

No. 86. Frittura Piccata al Marsala (Fillet of Veal)

Ingredients: Veal, butter, Marsala, stock, lemon, bacon.

Cut a tender bit of veal steak into small fillets, cut off all the
fat and stringy parts, flour them and fry them in butter. When
they are slightly browned add a glass of Marsala and a teacup of
good stock, and fry on a very hot fire, so that the fillets may
remain tender. Take them off the fire, put a little roll of fried
bacon on each, add a squeeze of lemon juice, and serve.

No. 87. Polpettine Distese (Veal Olives)

Ingredients: Veal steak, butter, bread, eggs, pistacchio nuts,
spice, parsley.

Cut some slices of veal steak very thin as for veal olives, and
spread them out in a well-buttered stewpan. On each slice of veal
put half a spoonful of the following mixture: Pound some crumb of
bread and mix it with a whole egg; add a little salt, some
pistacchio nuts, herbs, and parsley chopped up, and a little
butter. Roll up each slice of veal, cover with a sheet of buttered
paper, put the cover on the stewpan and cook for three-quarters of
an hour in two ounces of butter on a slow fire. Thicken the sauce
with a dessert-spoonful of flour and butter fried together.

No. 88. Coste di Vitello Imboracciate (Ribs of Veal)

Ingredients: Ribs of veal, butter, eggs, Parmesan, bread crumbs,
parsley.

Cut all the sinews from a piece of neck or ribs of veal, cover the
meat with plenty of butter and half cook it on a slow fire, then
let it get cold. When cold, egg it over and roll it in bread
crumbs mixed with a tablespoonful of grated Parmesan; fry in butter
and serve with a garnish of fried parsley and a rich sauce. A
dessert-spoonful of New Century sauce mixed with quarter of a pint
of good thick stock makes a good sauce. (See No. 226.)

No. 89. Costolette di Montone alla Nizzarda (Mutton Cutlets)

Ingredients: Mutton cutlets, butter, olives, mushrooms, cucumbers.

Trim as many cutlets as you require, and marinate them in vinegar,
herbs, and spice for two hours. Before cooking wipe them well and
then saute them in clarified butter, and when they are well
coloured on both sides and resist the pressure of the finger, drain
off the butter and pour four tablespoonsful of Espagnole sauce (No.
1) with a teaspoonful of vinegar and six bruised pepper corns over
them. Arrange them on a dish, putting between each cutlet a
crouton of fried bread, and garnish with olives stuffed with
chopped mushrooms and with slices of fried cucumber.

No. 90. Petto di Castrato all'Italiana (Breast of Mutton)

Ingredients: Breast of mutton, veal, forcemeat, eggs, herbs,
spice, Parmesan.

Stuff a breast of mutton with veal forcemeat mixed with two eggs
beaten up, herbs, a little spice, and a tablespoonful of grated
Parmesan, braize it in stock with a bunch of herbs and two onions.
Serve with Italian sauce (No. 6).

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