paste is tender, and served with this broth as a soup
These =cappelletti= should be cooked in chicken or beef broth until the
paste is tender, and served with this broth as a soup.
in two parts and put all this in a saucepan with rosemary and a piece of
butter
Cut about one pound of veal liver in thin slices and four chicken livers
in two parts and put all this in a saucepan with rosemary and a piece of
butter. When this is melted put in another piece and season with salt
and pepper. After four or five minutes at a live fire, remove the liver
(dry) and grind it together with the rosemary. In the gravy that remains
in the saucepan put a big crumb of bread, cut into small pieces and make
a paste that will also be ground with the liver. Then rub everything
through a sieve, add one whole egg and two yolks and a pinch of grated
cheese, diluting with brown stock or water. Finally put in a smooth mold
with a sheet of paper in the bottom, all evenly greased with butter and
cook in a double boiler. Remove from the mold when cool and serve cold,
with gelatine.
garlic cut in little strips and with some sprigs of rosemary
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.