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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).

No. 91.  Petto di Castrato alla Salsa piccante (Breast of Mutton)

Ingredients:  Same as No. 90.

When the breast of mutton has been stuffed and cooked as above, let
it get cold and then cut it into fillets, flour them over, fry in
butter, and serve with tomato sauce piquante (No. 10), or one
dessert-spoonful of New Century sauce in a quarter pint of good
stock or gravy.

No. 92.  Tenerumi d'Agnello alla Villeroy (Tendons of Lamb)

Ingredients:  Tendons of lamb, eggs, bread crumbs, truffles,
butter, stock, Villeroy sauce.

Slightly cook the tendons (the part of the breast near the ribs) of
lamb, press them between two dishes till cold, then cut into a good
shape and dip them into a Villeroy sauce (No. 18) egg and bread-
crumb, and saute them in butter.  When about to serve, put them in
a dish with very good clear gravy.  A teaspoonful of chopped mint
and a tablespoonful of chopped truffles mixed with the bread crumbs
will be a great improvement.

No. 93.  Tenerumi d' Agnello alla Veneziana  (Tendons of Lamb)

Ingredients:  Tendons of lamb, butter, parsley, onions, stock.

Fry the tendons of lamb in butter together with a teaspoonful of
chopped parsley and an onion.  Serve with good gravy.

No. 94.  Costolette d' Agnello alla Costanza (Lamb Cutlets)

Ingredients:  Lamb cutlets, butter, stock, cocks' combs, fowl's
liver, mushrooms.

Fry as many lamb cutlets as you require very sharply in butter,
drain off the butter and replace it with some very good stock or
gravy.  Make a ragout of cocks' combs, bits of fowl's liver and
mushrooms all cut up; add a white sauce with half a gill of cream
mixed with it, and with this mask the cutlets, and saute them for
fifteen minutes.