National viands à la mode

Cut the egg plants in slices, empty them and fill the hollow with a mince of mutton and a little suet mixed in with it : a pinch of chopped onion, a little parsley, and some blanched rice. Season with cayeime, salt and pepper. Cook the egg plants with a little broth and tomato liquor ; then dish them up. Mix a little gravy into the broth they were cooked in, boil up, pass it through a sieve and pour over the egg plants. Braciuole di Vitello alia Veronese Cut up two small cloves of garlic very small, also a little parsley and two boned anchovies ; place all in a mortar and pound them to a paste ; add a piece of butter the size of a pigeon's egg, than pass through a sieve. In the meanwhile lay some slices of fillet of lean veal on the gridiron and cook over the fire, sprinkling a little salt over them ; put the mince on the dish, and then lay on it the slices of fillet of veal. Squeeze a lemon over the whole, and serve quickly. Carciofi alia Genovese Artichokes a la Genoise Take twelve rather small artichokes ; cut away the first green leaves and pluck out the others, and with a very small spoon raise up the very small leaves in the middle, making a space to hold force meat ; scoop out also the inner circle, leaving a small piece of stem ; then put the artichokes in a pan with butter, parsley, celery, and salt, and let these cook for eight or ten minutes. Prepare in another saucepan a little piece of onion, some chopped parsley and butter, and let all fry together ; then put in a little tongue and meat of a breast of veal, mince finely, and let all cook together for ten minutes ; then add the leaves of the artichokes which have been removed, also some green peas. Let these ingredients remain together, simmering for a little while ; then let them cool and fill in the artichoke bottoms ; also take the chyle from the stomach, some of the fat and lean of a breast of veal, and some tongue, chop it into small pieces, and let it cook for a quarter of an hour ; then put it into a mortar, adding crumb of bread soaked in broth ; pound to a paste, and add four yolks of eggs and one white, a handful of grated Parmesan, salt, and pepper. Next take the artichokes already filled, force them over with this last preparation until they resemble large eggs, put them into a frying-pan with plenty of oil, and fry them, Serve very hot and crisp. Chicken. (Neapolitan) II re dei Cuochi Cut up a fowl and cook it in a stewpan with a little butter and salad oil till light brown ; then add six tomatoes, some mushrooms chopped very fine, and two table-spoonfuls of very good broth ; add salt to taste. Cook slowly for two hours, keeping the stewpan tightly covered, adding a very little garlic. Serve very hot. Frittura Mista Mixed Fry Take calf s and chicken's livers cut in thin small slices and add neatly trimmed veal cutlets, brains, mussels, oysters, the yolks of hard-boiled eggs, artichokes, cauliflowers, and any other vegetable that is fancied. Blanch the brains ; wash the vegetables and cut them into neat but not too small pieces. Then dip the brains and the veal cutlets into the yolk of an egg vv^ell beaten, and then into fine breadcrumbs seasoned with pepper and salt ready for frying.