<h4>143</h4>
<h4>AFRICAN HEN</h4>
<h4>(Gallina di Faraone)</h4>
<p>This fowl, that resembles the partridge, should not be too fresh, like
all game.</p>
<p>The best way to cook the African hen is roasted at the spit. Put in the
inside a ball of butter dipped in salt and wrap it in a piece of paper
greased with butter and sprinkled with salt. This paper must be removed
when the fowl is nearly cooked, and then the cooking is completed
greasing with more butter and adding more salt.<span class='pagenum'><SPAN name="Page_104" id="Page_104"></SPAN></span></p>
<h4>144</h4>
<h4>TAME DUCK ROASTED</h4>
<h4>(Anatra domestica arrosto)</h4>
<p>Salt it inside and bandage all the breast with slices of bacon, large
and thin. Grease with oil and salt moderately when the cooking is almost
complete. If you have a wild duck grease with butter, as the meat is
drier.</p>
<h4>145</h4>
<h4>TURKEY</h4>
<h4>(Tacchino)</h4>
<p>The turkey has been imported to Europe from America, but it is
nevertheless a well known dish in Italian families, although not
enjoying the popularity that it has on this side of the ocean. When
roasted it is generally larded moderately with little pieces of garlic
and bay-leaf or rosemary and seasoned with a hash of corned beef or
bacon, a little butter, salt and pepper, tomato sauce or tomato paste
diluted in water. The breast, flattened until it is about half an inch
thick and seasoned generously some hours before cooking with oil, salt
and pepper, is excellent broiled on the grill.<span class='pagenum'><SPAN name="Page_105" id="Page_105"></SPAN></span></p>
<h4>146</h4>
<h4>LOIN OF PORK ROASTED</h4>
<h4>(Lombo di maiale arrosto)</h4>
<p>The loin of pork, cut in little pieces forms an excellent roast at the
spit. The pieces of pork are to be divided by little pieces of toast and
greased with oil.</p>
<p>If the pork is to be baked, choose that piece of the loin that has its
ribs and that may weigh six or eight pounds. Lard it with garlic,
rosemary or bay leaf and a few cloves, but moderately, and season with
salt and pepper.</p>
<p>This roast is very popular in Italy, where they call it <b>arista</b>.</p>
<h4>147</h4>
<h4>LEG OF LAMB</h4>
<h4>(Agnello all'Orientale)</h4>
<p>This is a way to cook lamb in use in the Orient and adopted by the
Italians, especially in Southern Italy. The leg of lamb is to be larded
with the larding pin with slices of bacon seasoned with salt and pepper,
greased with butter or milk, or milk alone and salted when half cooked.</p>
<p>The Arabs, who are very fond of this dish, do not lard it, as pork is
forbidden by their religion, but cook it with an abundance of milk.<span class='pagenum'><SPAN name="Page_106" id="Page_106"></SPAN></span></p>
<h4>148</h4>
<h4>BROILED PIGEON</h4>
<h4>(Piccione in gratella)</h4>
<p>Take a young, but fat pigeon, divide it in two parts lengthwise and
flatten it well with the hands. Then put it to brown in oil for four or
five minutes, just to harden the meat. Season when still hot with salt
and pepper, then arrange it as follows.</p>
<p>Melt in the fire, without boiling it, a piece of butter and mix the
liquid butter with one beaten egg. Dip the pigeon in the butter and egg
and keep it until it absorbs them. Then sprinkle with bread crumbs
ground fine. Cook on a grill on a a low fire and serve with a sauce or a
side dish.</p>
<h4>149</h4>
<h4>STEAK IN THE SAUCEPAN</h4>
<h4>(Bistecca nel tegame)</h4>
<p>If you have a steak that does not appear to be too tender, put it in a
saucepan with a little piece of butter and some good olive oil, with a
taste of garlic and bay-leaf or rosemary. Add, if necessary, a little
broth or water or tomato sauce and serve with potatoes cooked in the
gravy that can be made more abundant with more broth, butter and tomato
sauce.<span class='pagenum'><SPAN name="Page_107" id="Page_107"></SPAN></span></p>
<h4>150</h4>
<h4>VEAL KIDNEY WITH ANCHOVY</h4>
<h4>(Rognone alle acciughe)</h4>
<p>Take a veal kidney, remove the fat, cut it open and cover with boiling
water. When the water has cooled, remove the kidney, wipe with a cloth,
and pass through it clean sticks to make it stay open. Season with
melted butter, salt and pepper and leave it so prepared for an hour or
two.</p>
<p>Then take another piece of butter and two or three anchovies. Clean the
latter, chop and mix with the butter with the blade of a knife, making a
ball. Cook the kidney on the grill, but not too much, in order to keep
it tender, put it on a plate and grease when hot with the ball of butter
and anchovies.</p>
<h4>151</h4>
<h4>VEAL KIDNEY SLICED</h4>
<h4>(Rognone di vitello affettato)</h4>
<p>Cut in thin slices one or two veal kidneys, removing the granulous part
that is to be found in the middle, and put the slices in a saucepan with
a piece of butter, a bunch of parsley chopped very fine together with a
clove of garlic. Add a cup of hot broth; salt moderately and let it cook
without boiling, until the sauce is reduced to about one third.</p>
<p>One tablespoonful of vinegar adds a pleasant taste to this dish.<span class='pagenum'><SPAN name="Page_108" id="Page_108"></SPAN></span></p>
<h4>152</h4>
<h4>BROILED MUTTON KIDNEY</h4>
<h4>(Rognone di montone alla graticola)</h4>
<p>After washing the kidneys, remove the filmy skin that covers them and
cut them in the middle without, however, detaching completely the two
parts. Season with salt and pepper, grease with oil and put them on a
strong fire on the grill. After ten or twelve minutes they will be
broiled. Serve hot with parsley and slices of lemon.</p>
<h4>153</h4>
<h4>MUTTON KIDNEY FRIED</h4>
<h4>(Granelli di montone fritti)</h4>
<p>Wash, remove the skin that covers the kidneys and cut in very thin
slices. Wipe with a cloth, dip first in ground bread crumbs, then in a
beaten egg mixed with melted butter, then again in the bread crumbs.
This must be done rapidly, at the time of frying, otherwise the bread
crumbs absorb the moisture of the kidney and make them too hard.</p>
<p>Melt a piece of butter in a saucepan on a strong fire and when it begins
to brown, dip the slices of kidney. Turn often, sprinkle with a little
parsley chopped fine, salt and serve with lemon.</p>
<h4>154</h4>
<h4>BEEF TONGUE BOILED</h4>
<h4>(Lingua di bue lessa)</h4>
<p>The tongue is boiled like the beef. When half cooked remove the skin,
which is not nice to see<span class='pagenum'><SPAN name="Page_109" id="Page_109"></SPAN></span> and has no nutritious elements, although it is
is served with a purée of peas, or spinach or potatoes or beans, etc.
But it can be served simply with sprigs of parsley.</p>
<h4>155</h4>
<h4>BEEF TONGUE WITH OLIVES</h4>
<h4>(Lingua di bue alle olive)</h4>
<p>Scald the tongue and peel off the skin. Then put it back to boil until
fully cooked.</p>
<p>Melt a piece of butter and brown half a medium sized onion cut in
slices. When the onion is browned remove it from the butter and dilute
in the latter a teaspoonful of flour. When the flour begins to brown,
thin it with one or two cups of soup stock hot and passed through a
sieve. Mix and boil for ten minutes, seasoning with salt and pepper.</p>
<p>When the sauce is prepared place the tongue in the saucepan containing
it and let it cook again on a low fire for about an hour, turning it
over frequently and keeping it moistened with the gravy. Cut some olives
in a spiral to remove the stone and place it in the saucepan with the
tongue. This becomes more tasty if left with the olives for one or two
days.</p>
<h4>156</h4>
<h4>STEWED BEEF TONGUE</h4>
<h4>(Lingua di bue in stufato)</h4>
<p>Clean a fresh tongue of beef; put it in a plate,<span class='pagenum'><SPAN name="Page_110" id="Page_110"></SPAN></span> salt it generously and
put it back in the ice-box or in the pantry, until the following day.</p>
<p>After twenty-four hours, scald it in boiling water, skin and lard with
little pieces of bacon and put it in a kettle or a large saucepan in
which the seasoning is already placed. This seasoning consists of ½
lb. bacon cut in very thin slices, ¼ lb. butter, one or two thin
slices of ham and two middle sized onions, sliced. Sprinkle the tongue
with flour, surround it with chopped meat and place the saucepan on the
fire. When the tongue begins to brown, pour five or six cups of soup
stock and one cup of water. Add the usual bunch of greens, two or three
cloves, salt, a pinch of pepper and one of cinnamon.</p>
<p>Cover the saucepan tightly, boil for about four hours, rub the sauce
through a sieve and serve everything hot.</p>
<h4>157</h4>
<h4>VEAL SWEETBREADS</h4>
<h4>(Animelle di vitello)</h4>
<p>Keep in fresh water for an hour. Then place them in a skimmer (ladle
with holes) and dip in boiling water or broth. After a brief boiling
remove and cool in cold water. Then remove the veins and gullet, taking
care not to tear them. The sweetbreads are prepared in various ways and
here we give some of the best known:</p>
<p><b>Sweetbreads with butter.</b>—Boil in broth or<span class='pagenum'><SPAN name="Page_111" id="Page_111"></SPAN></span> water, clean and cut into
slices. Brown a piece of butter with salt and pepper. Then place the
sliced sweetbreads and brown them. Before serving squeeze on a little
lemon juice. The sweetbreads prepared in this way are served preferably
with rice or vegetables.</p>
<p><b>Sweetbreads with white sauce.</b>—Boiled, cleaned and cut into slices, they
are placed in white sauce or <b>balsamella</b> (No. 54) adding a taste of
nutmeg, pepper, salt and the juice of half a lemon.</p>
<p><b>Sweetbreads in fricassee.</b>—Boil, trim and cut into pieces. Then brown in
butter with a scallion chopped fine. Once browned, remove from the gravy
in which pour a tablespoonful of flour, moistened with broth. The sauce
that results is bound with egg-yolks and lemon juice.</p>
<p><b>Sweetbreads fried.</b>—Boil and trim. Then cut in large slices, neither too
thick nor too thin. Dip in beaten egg and in bread crumbs ground. Then
fry in butter. Serve with vegetables.</p>
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