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. 133. Pollo all'Oliva (Chicken)

Ingredients: Fowl, onions, celery, salt, parsley, carrots, butter,
stock, olives, tomatoes.

Cut up half an onion, a stick of celery, a sprig of parsley, a
carrot, and cook them all in a quarter pound of butter. Into this
put a fowl cut up and let it act brown all over, turn when
necessary and then baste it with boiling stock. Add four Spanish
olives cut up and four others pounded in a mortar, eight whole
olives and three tablespoonsful of tomato puree reduced, and when
the fowl is well cooked pour the sauce over it.

No. 134. Pollo alla Villereccia (Chicken)

Ingredients: Fowl, butter, flour, stock, bacon, ham, mushrooms,
onions, cloves, eggs, cream, lemons.

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 fire,
and when it is well browned add half a pint of stock, bits of bacon
and ham, butter, three mushrooms (previously boiled), an onion
stuck with three cloves. When this is cooked skim off the grease,
pass the sauce through a sieve, and add the yolks of two eggs mixed
with two tablespoonsful of cream. Lastly, add a squeeze of lemon
juice to the sauce and pour it over the fowl.

No. 135. Pollo alla Cacciatora (Chicken)

Ingredients: The same as No. 134 and tomatoes.

Cook the fowl exactly as above, but add either a puree of tomatoes
or tomato sauce.

No. 136. Pollastro alla Lorenese (Fowl)

Ingredients: Fowl, butter, parsley, lemon, small onions, bread
crumbs.

Cut up a fowl and put it into a frying pan with two ounces of
butter, one onion cut up and a sprig of chopped parsley, salt and
pepper; put it on the fire and cook it, but turn the pieces several
times: then take them out and roll them whilst hot in bread
crumbs, and fry them. Serve with cut lemons.

No. 137. Pollastro in Fricassea al Burro (Fowl)

Ingredients: Fowl, butter, fat bacon, ham, mushrooms, truffles,
herbs, spice, gravy.

Cut up a fowl and cook it in a fricassee of butter, bacon, ham,
herbs, mushrooms, truffles, spice, and good gravy or stock. Serve
in its own gravy.

No. 138. Pollastro in istufa di Pomidoro (Braized Fowl)

Ingredients: Fowl, bacon, ham, bay leaf, spice, garlic, Burgundy,
tomatoes.

Braize a fowl with bits of fat bacon, ham, a bay leaf, a clove of
garlic with one cut in it, a pinch of spice, and a glass of
Burgundy. Only leave the garlic in for five minutes. When cooked
serve with tomato sauce (No. 9).

No. 139. Cappone con Riso (Capon with Rice)

Ingredients: Capon, veal forcemeat, fat bacon, stock, rice,
truffles, mushrooms, cocks' combs, kidneys or fowls' liver, supreme
sauce, milk, Chablis.

Stuff a fine capon with a good firm forcemeat made of veal, tongue,
ham, and chopped truffles; cover it with larding bacon; tie it up
in buttered paper, and cook it in very good white stock. In the
meantime boil four ounces of rice in milk till quite stiff, mix in
some chopped truffles, and make ten little timbales of it. Take
out the capon when it is sufficiently cooked and place it on a
dish; garnish it with cooked mushrooms, cocks' combs, kidneys, or
fowls' livers, and pour a sauce supreme (No. 16) over it; round the
dish place the timbales of rice, and between each put a whole
truffle cooked in white wine. Serve a sauce supreme in a sauce
bowl.

No. 140. Dindo Arrosto alla Milanese (Roast Turkey)

Ingredients: Turkey, sausage meat, prunes, chestnuts, a pear,
butter, Marsala, salt, rosemary, bacon, carrot, onion, turnip,
garlic.

Blanch for seven or eight minutes three prunes, quarter of a pound
of sausage meat, three tablespoonsful of chestnut puree, two small
slices of bacon, half a cooked pear, and saute them in butter; chop
up the liver and gizzard of the turkey, mix them with the other
ingredients, and add half a glass of Marsala; use this as a
stuffing for the turkey, and first braize it for three quarters of
an hour with salt, butter, a blade of rosemary, bits of fat bacon,
a carrot, a turnip, an onion, three cloves, and a clove of garlic
with a cut; then roast it before a clear fire for about twenty
minutes; put it back into the sauce till it is ready to serve.
Only leave the garlic in ten minutes.

No. 141. Tacchinotto all'Istrione (Turkey Poult)

Ingredients: A turkey poult, ham, mace, bay leaves, lemons, water,
salt, onions, parsley, celery, carrots, Chablis.

Truss a turkey poult, and cover it all over with slices of ham or
bacon, put two bay leaves and four slices of lemon on it, and
sprinkle with a small pinch of mace, then sew it up tight in a
dishcloth, and stew it in good stock, salt, an onion, parsley, a
stick of celery, a carrot, and a pint of Chablis; cook for an hour,
take it out of the cloth, and pour a good rich sauce over it. It
is also good cold with aspic jelly.

No. 142. Fagiano alla Napoletana (Pheasant)

Ingredients: Pheasant, macaroni, gravy, butter, Parmesan,
tomatoes.

Lard a pheasant, roast it, and serve it on a layer of macaroni
cooked with good reduced gravy, two ounces of butter, a
tablespoonful of grated Parmesan, and a puree of tomatoes. Serve
with Neapolitan sauce (No. 12) in a sauce bowl.

No. 143. Fagiano alla Perigo (Pheasant)

Ingredients: Pheasant, butter, truffles, larding bacon, Madeira.

Make a mixture of three tablespoonsful of chopped truffles, three
ounces of butter and a little salt, and with this stuff a pheasant.
Then cover it with slices of fat bacon and keep it in a cool place
till next day. A few hours before serving, roast the pheasant and
baste it well with melted butter and a wine-glass of Madeira or
Marsala. Make a crouton of fried bread the shape of your dish, and
over this put a Layer of forcemeat of fowl and a number of small
fowl quenelles; cover them with buttered paper, then put the dish
in the oven for a few minutes so as to settle the forcemeat. When
the pheasant is cooked, place it on the crouton and garnish it with
slices of truffle which have been previously cooked in Madeira, and
serve with a Perigord sauce.

No. 144. Anitra Selvatica (Wild Duck)

Ingredients: Wild duck, butter, fowls' livers, Marsala, gravy,
turnips, carrots, parsley, mushrooms.

Cut a wild duck into quarters and put it into a stewpan with two
fowls' livers cut up and fried in butter. When the pieces of duck
are coloured on both sides, pour off the butter, and in its place
pour a glass of Marsala, a cup of stock, and a cup of Espagnole
sauce (No.1), and cook gently for ten minutes. In the meantime
shape and blanch six young turnips and as many young carrots, put
them into a stewpan, and on the top of them put the pieces of wild
duck, liver, &c. Pass the liquor through a sieve and pour it over
the wild duck, add a bunch of parsley and other herbs and five
little mushrooms cut up, and cook on a slow fire for half an hour.
Skim the sauce, pass it through a sieve and add a pinch of sugar.
Put the pieces of wild duck in an entree dish, add the vegetables,
&c., pour the sauce over and serve.

No. 145. Perniciotti alla Gastalda (Partridges)

Ingredients: Partridges, cauliflower, bacon, sausage, fowls'
livers, carrots, onions herbs, stock, gravy, butter, Madeira.

Cut a cauliflower into quarters, blanch for a few minutes, drain,
and put it into a saucepan with some bits of bacon. Let it drain
on paper till dry, then arrange the bits in a circle in a deep
stewpan, and in the centre put a small bit of sausage, the livers
of the partridges, a fowl's liver cut up, a carrot, an onion, and a
bunch of herbs. Cover about three-quarters high with good stock
and gravy, put butter on the top and boil gently for an hour; then
take out the sausage, replace it by two or three partridges, and
simmer for three-quarters of an hour. In the meantime cut a
sausage in thin slices and line a mould with it. When the birds
are cooked, take them out, drain and cut them up, and fill the
mould with alternate layers of partridge and cauliflower, and steam
for half an hour. Five minutes before serving turn the mould over
on a plate, but do not take it off, so as to let all the grease
drain off. Cut up the fowls' and partridges' livers, make them
into scallops and glaze them. Wipe off all the grease round the
mould; take it off, garnish the dish with the scallops of liver and
serve hot with an Espagnole sauce (No. 1) reduced, and add a glass
of Madeira or Marsala, and a glass of essence of game to it. This
is an excellent way of cooking an old partridge or pheasant.

No. 146. Beccaccini alla Diplomatica (Snipe)

Ingredients: Snipe, ham, larding bacon, herbs, Marsala, croutons,
truffles, cocks' combs, mushrooms, sweetbread, tongue.

Truss fourteen snipe and cook them in a mirepoix made with plenty
of ham, fat bacon, herbs, and a wine glass of Marsala. When they
are cooked pour off the sauce, skim off the grease and reduce it.
Take the two smallest snipe and make a forcemeat of them by
pounding them in a mortar with the livers of all the snipe, then
dilute this with reduced Espagnole sauce (No. 1) and add it to the
first sauce. Cut twelve croutons of bread just large enough to
hold a snipe each, and fry them in butter. Add some chopped herbs
and truffles to the forcemeat, spread it on the croutons, and on
each place a snipe and cover it with a bit of fat bacon and
buttered paper. Put them in a moderate oven for a few minutes,
arrange them on a dish, and pour some of their own sauce over them.
Garnish the spaces between the croutons with white cocks' combs,
mushrooms, and truffles. The truffles should be scooped out and
filled with a little stuffing of sweetbread, tongue, and truffles
mixed with a little of the sauce of the snipe. Serve the rest of
the sauce in a sauce-boat.

No. 147. Piccioni alla minute (Pigeons)

Ingredients: Pigeons, butter, truffles, herbs, fowls' livers,
sweetbread, salt, flour, stock, Burgundy.

Prepare two pigeons and put them into a stewpan with two ounces of
butter, two truffles cut up, two fowls' livers, half-pound of
sweetbread cuttings (boiled), a bunch of herbs and salt. Let them
brown a little, then add a dessert-spoonful of flour mixed with
stock, and half a glass of Burgundy, and stew gently for half an
hour.

No. 148. Piccioni in Ripieno (Stuffed Pigeons)

Ingredients: Pigeons, sweetbread, parsley, onions, carrots, salt,
pepper, bacon, stock, Chablis, fowls' livers, and gizzards.

Cut up a sweetbread, a fowl's liver and gizzard, an onion, a sprig
of parsley, and add salt and pepper. Put this stuffing into two
pigeons, tie larding bacon over them, and put them into a stewpan
with a glass of Chablis, a cup of stock, an onion, and a carrot.
When cooked pass the sauce through a sieve, skim it, add a little
more sauce, and pour it over the pigeons.

No. 149. Lepre in istufato (Stewed Hare)

Ingredients: Hare, butter, onions, garlic, marjoram, celery, ham,
salt, Chablis, stock, mushrooms, spice, tomatoes.

Put into a stewpan three ounces of butter, an onion cut up, a clove
of garlic with a cut across it, a sprig of marjoram, and a little
cut-up ham. Fry these slightly, put the hare cut up into the same
stewpan, and let it get brown. Then pour a glass of Chablis and a
glass of stock over it; add a little tomato sauce or a mashed-up
tomato, a pinch of spice, and a few mushrooms; take out the garlic
and let the rest stew gently for an hour or more. Keep the cover
on the stewpan, but stir the stew occasionally.

No. 150. Lepre Agro-dolce (Hare)

Ingredients: Hare, vinegar butter, onion, ham, stock salt, sugar,
chocolate, almonds, raisins.

Cut up a hare and wash the pieces in vinegar, then cook them in
butter, chopped onion, some bits of ham stock and a little salt.
Half fill a wine-glass with sugar and add vinegar until the glass
is three-quarters full mix the vinegar and sugar well together, and
when the hare is browned all over and nearly cooked, pour the
vinegar over it and add a dessert spoonful of grated chocolate a
few shredded almonds and stoned raisins. Mix all well together and
cook for a few minutes more. This is a favourite Roman dish.

No. 151. Coniglio alla Provenzale (Rabbit)

Ingredients: Rabbit, flour butter, stock, Chablis, parsley onion,
spice, mushrooms.

Cut up a rabbit, wipe the pieces, flour them over, and fry them in
butter until they are coloured all over. Then pour a glass of
Chablis over them, add some chopped parsley, half an onion, three
mushrooms, salt, and a cup of good stock. Cover the stewpan and
cook on a moderate fire for about three-quarters of an hour.
Should the stew act too dry, add a spoonful of stock occasionally.


No. 152. Coniglio arrostito alla Corradino (Roast Rabbit)

Ingredients: Rabbit, pig's fry, butter, salt, pepper, fennel, bay
leaf, onions.

Make a stuffing of pig's fry (previously cooked in butter), salt,
pepper, fennel, an onion, all chopped up, and a bay leaf. With
this stuff a rabbit well and braize it for half an hour, then
roast it before a brisk fire and baste it well with good gravy.
If you like, put in a clove of garlic with one cut whilst it is
being braized, but only leave it in for five minutes. Serve with
ham sauce (Salsa di prosciutto, No. 7.) A fowl may be cooked in
this way.

No. 153. Coniglio in salsa Piccante (Rabbit)

Ingredients: Rabbit, butter, flour, celery, parsley, onion,
carrot, mushrooms, cloves, spices, Burgundy, stock, capers,
anchovies.

Cut up a rabbit, wipe the pieces well on a dishcloth, flour them
over and put them into a frying-pan with two ounces of butter and
fry for about ten minutes. Then add half a stick of celery,
parsley, an onion, half a carrot, and three mushrooms, all cut up,
three cloves, a pinch of spice and salt, a glass of Burgundy, and
the same quantity of stock; cover the stewpan and cook for half an
hour, then put the pieces of rabbit into another stewpan and pass
the liquor through a sieve; press it well with a wooden spoon, so
as to get as much through as possible, pour this over the rabbit
and add four capers and an anchovy in brine pounded in a mortar,
mix all well together, let it simmer for a few minutes, then serve
hot with a garnish of croutons fried in butter.




Vegetables

No. 154. Asparagi alla salsa Suprema (Asparagus)

Ingredients: Asparagus, butter, nutmeg, salt, supreme sauce (No.
16) gravy, lemon, Parmesan.

Cut some asparagus into pieces about an inch long and cook them in
boiling water with salt, then drain and put them into a saute pan
with one and a half ounce of melted butter and sautez for a few
minutes, but first add salt, a pinch of nutmeg, and a dust of
grated cheese. Pour a little supreme sauce over them, and at the
last add a little gravy, one ounce of fresh butter, and a squeeze
of lemon juice.

No. 155. Cavoli di Bruxelles alla Savoiarda (Brussels Sprouts)

Ingredients: Brussels sprouts, butter, pepper, stock, Bechamel
sauce, Parmesan, croutons.

Take off the outside leaves of half a pound of Brussels sprouts,
wash and boil them in salted water. Let them get cool, drain, and
put them in a pie-dish with two ounces of fresh butter, a quarter
pint of very good stock, a little pepper, and a dust of grated
Parmesan. When they are well glazed over, pour off the sauce,
season with three tablespoonsful of boiling Bechamel sauce (No. 3),
and serve with croutons fried in butter.

No. 156. Barbabietola alla Parmigiana (Beetroot)

Ingredients: Beetroot, white sauce, Parmesan, Cheddar.

Boil a beetroot till it is quite tender, peel it, cut into slices,
put it in a fireproof dish, and cover it with a thick white sauce.
Strew a little grated Parmesan and Cheddar over it. Put it in the
oven for a few minutes, and serve very hot in the dish.

No. 157. Fave alla Savoiarda (Beans)

Ingredients: Beans, stock, a bunch of herbs, Bechamel sauce.

Boil one pound of broad beans in salt and water, skin and cook them
in a saucepan with a quarter pint of reduced stock and a hunch of
herbs. Drain them, take out the herbs, and season with two glasses
of Bechamel sauce (No. 3).

No. 158. Verze alla Capuccina (Cabbage)

Ingredients: Cabbage or greens, anchovies, salt, butter, parsley,
gravy, Parmesan.

Boil two cabbages in a good deal of water, and cut them into
quarters. Fry two anchovies slightly in butter and chopped
parsley, add the cabbages, and at the last three tablespoonsful of
good gravy, two tablespoonsful of grated Parmesan, salt and pepper,
and when cooked, serve.

No. 159. Cavoli fiodi alla Lionese (Cauliflower)

Ingredients: Cauliflower, butter, onions, parsley, lemon,
Espagnole sauce.

Blanch a cauliflower and boil it, but not too much. Cut up a small
onion, fry it slightly in butter and chopped parsley, and when it
is well coloured, add the cauliflower and finish cooking it, then
take it out, put it in a dish, pour a good Espagnole sauce (No. 1)
over it, and add a squeeze of lemon juice.

No. 160. Cavoli fiodi fritti (Cauliflower)

Ingredients: Cauliflower or broccoli, gravy, lemon, salt, eggs,
butter.

Break up a broccoli or cauliflower into little bunches, blanch
them, and put them on the fire in a saucepan with good gravy for a
few minutes, then marinate them with lemon juice and salt, let them
get cold, egg them over, and fry in butter.

No. 161. Cauliflower alla Parmigiana

Ingredients: Cauliflower, butter, Parmesan, Cheddar, Espagnole,
stock.

Boil a cauliflower in salted water, then sautez it in butter, but
be careful not to cook it too much. 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 (No. 1), and
put it in the oven for ten minutes.

No. 162. Cavoli Fiori Ripieni

Ingredients: Cauliflower, butter, stock, forcemeat of fowl,
tongue, truffles, mushrooms, parsley, Espagnole, eggs.

Break up a cauliflower into separate little bunches, blanch them,
and put them in butter, and a quarter pint of reduced stock. Make
a forcemeat of fowl, add bits of tongue, truffles, mushrooms, and
parsley, all cut up small and mixed with butter. With this mask
the pieces of cauliflower, egg and breadcrumb them, fry like
croquettes, and serve with a good Espagnole sauce (No. 1).

No. 163. Sedani alla Parmigiana (Celery)

Ingredients: Celery, stock, ham, salt, pepper, Cheddar, Parmesan,
butter, gravy.

Cut all the green off a head of celery, trim the rest. Cut it into
pieces about four inches long, blanch and braize them in good
stock, ham, salt, and pepper. When cooked, drain and arrange them
on a dish, sprinkle with grated Parmesan and Cheddar, and add one
and a half ounce of butter, then put them in the oven till they
have taken a good colour, pour a little good gravy over them and
serve.

No. 164. Sedani fritti all'Italiana (Celery)

Ingredients: Same as No. 163, eggs, bread crumbs, tomatoes.

Prepare a head of celery as above, and cut it up into equal pieces.
Blanch and braize as above, and when cold egg and breadcrumb and
sautez in butter. Serve with tomato sauce.

No. 165. Cetriuoli alla Parmigiana (Cucumber)

Ingredients: Cucumber, butter, cheese, gravy, salt, cayenne.

Cut a cucumber into slices about half an inch thick, boil for five
minutes in salted water, drain in a sieve, and fry slightly in
melted butter, then strew a little grated Parmesan over it, and add
a good thick gravy, put it into the oven for ten minutes to brown,
and serve as hot as possible.

No. 166. Cetriuoli alla Borghese (Cucumber)

Ingredients: Cucumber, cream, salt, Bechamel sauce, butter,
Parmesan, cayenne pepper.

Cook a cucumber as in No. 165, braize it for five minutes, add to
it a good rich Bechamel (No. 3), mixed with cream and grated
Parmesan Spread this well over the cucumber, and put it into the
oven for ten minutes keeping the rounds of cucumber separate, so as
to arrange them in a circle on a very hot dish. Care should be
taken not to cook the cucumber too long, or it will break in pieces
and spoil the look of the dish.

No. 167. Carote al sughillo (Carrots)

Ingredients: Carrots, stock, butter, sausage, pepper.

Boil some young carrots in stock, slice them up, and put them in a
stewpan with a sausage cut up; cook for quarter of an hour on a
slow fire, then stir up the fire, and when the carrots and sausage
are a good colour add a good Espagnole sauce (No. 1), and serve.

No. 168. Carote e piselli alla panna (Carrots and Peas)

Ingredients: Young carrots, peas, cream, salt.

Half cook equal quantities of peas and young carrots (the carrots
should be cut in dice, and will require a little longer cooking),
then put them together in a stewpan with three or four
tablespoonsful of cream, and cook till quite tender. Serve hot.

No. 169. Verze alla Certosine (Cabbage)

Ingredients: Cabbage, butter, salt, leeks or shallots, sardines,
cheese.

Any vegetable may be cooked in the following simple manner: Boil
them well, then slightly fry a little bit of leek or shallot and a
sardine in butter; drain the vegetables, put them in the butter,
and cook gently so that they may absorb all the flavour, and at the
last add a dust of grated cheese and a tiny pinch of spice.

No. 170. Lattughe al sugo (Lettuce)

Ingredients: Lettuce, Parmesan, bacon, stock, butter, croutons of
bread, gravy.

Take off the outside leaves of a lettuce, blanch and drain them
well. Put on each leaf a mixture of grated Parmesan, salt, little
bits of chopped bacon or ham, add a little good stock, cover over
with buttered paper, and cook in a hot oven for five minutes. Then
drain off the stock and roll up each leaf with the bacon, &c., put
them on croutons of fried bread and pour some good thick gravy over
them.

No. 171 Lattughe farcite alla Genovese (Lettuce)

Ingredients: Lettuce, forcemeat of fowl or veal, ham, Espagnole
sauce.

Prepare a lettuce as above, and spread on each leaf a spoonful of
forcemeat of fowl or veal, add a little cooked ham chopped up, roll
up the leaves, and cook as above. Drain them on a cloth, arrange
them neatly on a dish, and pour some good Espagnole sauce (No. 1)
over them.

No. 172. Funghi cappelle infarcite (Stuffed Mushrooms)

Ingredients: Mushrooms, bread, stock, garlic, parsley, salt,
Parmesan, butter, eggs, cream.

Choose a dozen good fresh mushrooms, take off the stalks and put
the tops into a saucepan with a little butter. See that they lie
bottom upwards. Then cut up and mix together half the stalks of
the mushrooms, a little bread crumb soaked in gravy, the merest
scrap of garlic and a little chopped parsley. Put this into a
separate saucepan and add to it two eggs, half a gill of cream,
salt, and two tablespoonsful of grated Parmesan. Mix well so as to
get a smooth paste and fill in the cavities of the mushrooms with
it. Then add a little more butter, strew some bread crumbs over
each mushroom, and cook in the oven for ten to fifteen minutes.

No. 173. Verdure miste (Macedoine of Vegetables)

Ingredients: Cauliflower, carrots, celery, spinach, butter, cream,
pepper, Parmesan.

Boil some carrots, cauliflower, spinach, and celery (all cut up) in
water. Then put them in layers in a buttered china mould, and
between each layer add a little cream, pepper, and a little grated
Parmesan and Cheddar. Fill the mould in this manner, and put it in
the oven for half an hour, so that the vegetables may cook without
adhering to the mould. Turn out and serve.

No. 174. Patate alla crema (Potatoes in cream)

Ingredients: Potatoes, butter, Parmesan, white stock, cream,
pepper, salt.

Boil two pounds of potatoes in salted water for a quarter of an
hour, peel and cut them into slices about the size of a penny, then
arrange them in layers in a very deep fireproof dish (with a lid),
and on each layer pour a little melted butter, a little good white
stock and a dust of grated Parmesan. Reduce a pint and a half of
cream to half its quantity, add a little pepper, and pour it over
the potatoes. Put the dish in the oven for twenty minutes. Serve
as hot as possible.

No. 175. Cestelline di patate alla giardiniera (Potatoes)

Ingredients: Potatoes, white stock, salt, butter, peas, asparagus,
sprouts, beans, &c.

Choose some big sound potatoes, cut them in half and scoop out a
little of the centre so as to form a cavity, blanch them in salted
water and cook for a quarter of an hour in good white stock and a
little butter. Then fill in the cavities with a macedoine of
cooked vegetables and add a little cream to each.

No. 176. Patate al Pomidoro (Potatoes with Tomato Sauce)

Ingredients: Potatoes, butter, salt, tomatoes, lemon, stock.

Peel three or four raw potatoes, cut them in slices about the size
of a five-shilling piece, then put them into a stewpan with two
ounces of melted butter, and cook them gently until they are a good
colour, add salt, drain off the butter, then glaze them by adding
half a glass of good stock. Arrange them on a dish, pour some good
tomato sauce over them, and add a little butter and a squeeze of
lemon juice.

No. 177. Spinaci alla Milanese (Spinach)

Ingredients: Spinach, butter, Velute sauce, salt, pepper, flour,
stock.

Wash three pounds of spinach at least six times, boil it in a pint
of water, then mince it up very fine, pass it through a hair-sieve,
and put it in a saucepan with one and a half ounces of butter, add
a cupful of reduced Velute sauce (No. 2) with cream, salt, and
pepper, add a dessert-spoonful of flour and butter mixed, and boil
until the spinach is firm enough to make into a shape, garnish with
hardboiled eggs cut into quarters, and pour a good Espagnole sauce
(No. 1) round the dish.

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