<h4>71</h4>
<h4>KIDNEY SAUTÉ</h4>
<h4>(Rognoni saltati)</h4>
<p>Take one large kidney, or two or three small kidneys, open them and
remove all the fat. Cut lengthwise in thin slices, salt and pour as much
boiling water as is needed to cover them. When the water is thoroughly
cooled, drain it and wipe well the slices with a cloth, then put them in
a frying pan with a small piece of butter. Turn them often and when they
have cooked for five minutes put in a pinch of flour and season with
salt and pepper. Leave them on the fire until thoroughly cooked and when
you are going to take them away add another piece of butter, a sprig of
chopped parsley and a little broth if needed. The kidney must not be
kept too much on the fire, because in that case it hardens.<span class='pagenum'><SPAN name="Page_57" id="Page_57"></SPAN></span></p>
<h4>72</h4>
<h4>LEG OF MUTTON IN CASSEROLE</h4>
<h4>(Cosciotto di castrato in cazzaruola)</h4>
<p>Take a shoulder or a leg of mutton and after having boned it, lard it
with small pieces of bacon dipped in salt and pepper. Salt moderately
the meat then tie it tight and put it on the fire in a pan that contains
a piece of butter and one large onion larded with clover. When it begins
to brown, take it away from the fire and add a cup of broth, or of
water, a little bunch of greens and some tomatoes cut in pieces. Put
again on a low fire and let it simmer for three hours, keeping the
saucepan closed, but opening from time to time to turn the meat. When it
is cooked, throw away the onion, rub the sauce through a sieve, remove
its fat and put it with the meat when served. The mutton must not be
overdone, for in this case it cannot be sliced.</p>
<h4>73</h4>
<h4>STEWED CUTLETS</h4>
<h4>(Scaloppine alla Livornese)</h4>
<p>Take some slices of tender beef, beat them well and put them in a
saucepan with a piece of butter. When this is all melted, put one or two
tablespoonfuls of broth to complete the cooking, season with salt and
pepper, add a pinch of flour<span class='pagenum'><SPAN name="Page_58" id="Page_58"></SPAN></span> and before taking them from the fire put
in a pinch of chopped parsley.</p>
<h4>74</h4>
<h4>CUTLETS OF CHOPPED MEAT</h4>
<h4>(Scaloppine di carne battuta)</h4>
<p>Take some good lean beef, clean it well, removing all little skins and
tendons, then first chop and after grind the meat fine in the grinder.
Season with salt, pepper and a pinch of grated cheese. Mix well and give
the meat the form of a ball then with bread crumbs over and beneath
flatten it with the rolling pin on the bread board making a sheet of
meat as thick as a silver dollar. Cut it in square pieces, as large as
the palm of the hand and cook in a saucepan with butter. When these
cutlets are browned, pour over some tomato sauce and serve.</p>
<p>If you prefer, use your hands instead of the rolling pin and then you
can give them the shapes you like.</p>
<p>If you have some left over meat this can perfectly well be mixed with
the raw meat and chopped and ground together.</p>
<h4>75</h4>
<h4>VEAL CUTLETS STEWED</h4>
<h4>(Scaloppine alla Genovese)</h4>
<p>Cut some lean veal meat into slices and, supposing it be a pound or a
little more, without<span class='pagenum'><SPAN name="Page_59" id="Page_59"></SPAN></span> bones, chop one fourth of a middle-sized onion and
put it in a saucepan with oil and a little piece of butter. Put over the
cutlets, one layer over the other, season with salt and butter and put
on the fire. When the meat which is below is browned put in a
teaspoonful of flour and after a while a hash of parsley with half a
clove of garlic. Then detach the cutlets the one from the other, mix
them, let them drink in the sauce, then pour hot water and a little
tomato sauce. Make it boil slowly and not much to complete the cooking
and serve with abundant sauce and with little diamonds of toast.</p>
<h4>76</h4>
<h4>STUFFED CUTLET</h4>
<h4>(Braciuoline ripiene)</h4>
<p>Slice from a piece of veal (about one pound) seven or eight cutlets and
beat them well with a knife blade to flatten them. Then chop some tender
veal meat and one or two slices of ham and add a small quantity of
marrow bone (of veal) and grated cheese. The marrow and the grated
cheese must be reduced to a paste with the blade of a knife. One egg is
then added to tie up the hash and a pinch of pepper, but no salt on
account of the ham and the cheese that already contain it. Spread the
cutlets and put the hash in the middle, then roll them up and tie them
with strong thread.<span class='pagenum'><SPAN name="Page_60" id="Page_60"></SPAN></span></p>
<p>Now prepare a small hash with a little onion, a piece of celery a piece
of carrot and a small quantity of corned beef and put it in the fire in
a saucepan with a small piece of butter, at the same time that you put
the cutlets. Season with salt and pepper and when they begin to brown
pour some tomato sauce and complete the cooking with water. Before
serving, remove the thread with which the cutlets have been tied.</p>
<h4>77</h4>
<h4>MEAT OMELETTE</h4>
<h4>(Polpettone)</h4>
<p>Take one pound of veal, without bones, clean it well taking away all
skins and tendons and then chop it together with a slice of ham. Season
moderately with salt pepper and spices, add one whole egg then with
moistened hands make a ball of the chopped meat and sprinkle with flour.</p>
<p>Make a hash with two or three slices of onion (not more) parsley,
celery, and carrot, put it on the fire with a piece of butter and when
it is browned throw in the <b>Polpettone</b>. Brown well on all sides and then
pour in the saucepan half a tumbler of water in which half a
tablespoonful of flour has been previously diluted. Cover and make it
simmer on a very low fire, seeing that it doesn't burn. When you serve
with the gravy squeeze the juice of half a lemon over it.<span class='pagenum'><SPAN name="Page_61" id="Page_61"></SPAN></span></p>
<p>If desired a hard boiled egg can be put shelled in the center of the
meat ball, so that it gives it a better appearance when sliced.</p>
<h4>78</h4>
<h4>LAMB WITH PEAS</h4>
<h4>(Agnello ai piselli)</h4>
<p>Take a piece of lamb from the hind side, lard it with two cloves of
garlic cut in little strips and with some sprigs of rosemary. Chop fine
a piece of lard and a slice of corned beef. Put the lamb on the fire
with this hash and a little oil and let it brown after seasoning with
salt and pepper. When it is browned add a piece of butter, some tomato
sauce, or tomato paste dissolved in water or soup stock and complete the
cooking. Take away the lamb, put the peas in the gravy, and when they
have simmered a little and are cooked put back the lamb and serve.</p>
<h4>79</h4>
<h4>SHOULDER OF LAMB</h4>
<h4>(Spalla d'agnello)</h4>
<p>Cut the meat of a shoulder of lamb in small pieces, or squares. Chop two
small onions, brown them with a piece of butter and when they are
browned put the meat and season with salt and pepper. Wait until the
meat begins to brown<span class='pagenum'><SPAN name="Page_62" id="Page_62"></SPAN></span> and then add another piece of butter dipped in
flour. Mix the whole and complete the cooking with soup stock or water
with bouillon cubes poured in little by little.</p>
<h4>80</h4>
<h4>BREAST OF VEAL STEWED</h4>
<h4>(Stufatino di petto di vitella)</h4>
<p>Break a piece of breast of veal leaving all its bones.</p>
<p>Make a hash with garlic, parsley, celery and carrot; add oil, pepper and
salt and put on the fire with the meat. Turn it over often, and when it
begins to brown, sprinkle over a pinch of flour and a little tomato
sauce or tomato paste diluted in water. Complete the cooking with broth
or water. Finally add a piece of butter and pieces of celery cut in big
pieces which must have been before half cooked in water and browned in
butter. Care must be taken to keep the saucepan always covered, in this
as in other stews.</p>
<h4>81</h4>
<h4>VEAL WITH GRAVY</h4>
<h4>(Vitella in guazzetto)</h4>
<p>First take about one pound of veal and tie it well. Then cover the
bottom of the saucepan with some thin slices of corned beef and a piece
of<span class='pagenum'><SPAN name="Page_63" id="Page_63"></SPAN></span> butter. Over this place half a lemon cut in four thin slices from
which the skin and the seeds must be removed. Over all this put the veal
which must be well browned on all sides, but care must be taken not to
burn it on account of the small quantity of liquid. Afterward, remove
the superfluous fat and pour over a cup of hot milk, that has boiled.
Cover the saucepan and complete the cooking. Before serving rub the
gravy through a sieve.</p>
<h4>82</h4>
<h4>TRIPE WITH GRAVY</h4>
<p>Boil some tripe in water and when it is boiled, cut it in strips, one
quarter of an inch wide and wipe it well with a cloth. Then put it in a
saucepan with butter, and when this is melted, add some brown stock or
good tomato sauce. Season with salt and pepper, cook thoroughly and add
a pinch of grated cheese before taking from the saucepan.</p>
<h4>83</h4>
<h4>VEAL LIVER IN GRAVY</h4>
<h4>(Fegato di vitella al sugo)</h4>
<p>Chop fine a scallion or an onion, make it brown in oil and butter, and
when it has taken a dark red color, throw in the liver cut in thin
slices. When half cooked season with salt, pepper and<span class='pagenum'><SPAN name="Page_64" id="Page_64"></SPAN></span> a pinch of
chopped parsley. Make it simmer on a low fire so that the gravy remains,
and serve in its gravy, squeezing over some lemon juice when sent to the
table.</p>
<p>In this and in similar cases, when using scallions or onions, some
advise putting these in a cloth after being chopped and dip them in cold
water squeezing them dry after.</p>
<h4>84</h4>
<h4>MUTTON CUTLETS AND FILET OF VEAL</h4>
<h4>(Braciuole di castrato e filetto di vitella)</h4>
<p>Put in saucepan a slice of ham, some butter, a little bunch composed of
carrot, celery and stems of parsley and over this some whole cutlets of
mutton seasoned with salt and pepper. Make them brown on both sides, add
another piece of butter, if necessary, and add to the cutlets some
chicken giblets, sweetbreads and fresh or dry mushrooms (the latter
softened in water), all cut in pieces. When all this begins to brown,
pour some soup stock and let it simmer on a low fire. Sprinkle a little
flour and finally pour a wineglass (or half a tumbler) of white wine
leaving it boil a little more. When ready to serve remove the ham and
the greens, rub the gravy through a sieve and remove the superfluous
fat.<span class='pagenum'><SPAN name="Page_65" id="Page_65"></SPAN></span></p>
<h4>85</h4>
<h4>TENDERLOIN WITH MARSALA</h4>
<h4>(Filetto al marsala)</h4>
<p>Roll a piece of the tenderloin, tie it and, if it is about two pounds,
put it on the fire with a middle-sized onion cut in thin slices, some
thin slices of ham and a piece of butter, seasoning but moderately with
salt and pepper. When it is browned from all sides and the onion is
consumed, sprinkle a pinch of flour, let this take color and then pour
some soup stock or water. Make it simmer on a low fire, then rub the
gravy through a sieve, skim off the fat and with this and half a small
tumbler of Marsala or Sherry wine put it back on the fire to simmer
again. Serve with the gravy neither too liquid nor too thick.</p>
<p>The filet can also be larded with bacon and cooked in butter and Marsala
only.</p>
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