National viands à la mode

The slices of liver, fish, vegetables, and other ingredients must be simply dipped in flour already seasoned, and then all must be fried in boiling fat, putting in first the veal cutlets and those ingredients which take longest to cook. Carefully drain from the fat the pieces of meat, &c. ; arrange them on a hot dish, the cutlets and large pieces in the centre, and serve very hot. Funghi con Erbe Fine Mushrooms with Fine Herbs Cut some large mushrooms in half ; wash and drain them ; then place them for two hours in oil, with salt, pepper, and a little garlic. Fry them in butter and parsley with chopped onions. Put them in a fire-proof dish : moisten with a little oil, .sprinkle with breadcrumbs, and heat them over a gentle fire. When quite hot squeeze a little lemon juice over them and serve. Gnocchi alia Lombardi Boil one pound of potatoes ; skin and mash them and pass them through a sieve ; then take onethird of a pound of flour, add to the potatoes, and incorporate well together till an equal and consistent paste is made ; then divide it into pieces as large as a lemon, and roll them on a board with the palms of the hands, and form them into little sticks, which must be cut across in small pieces the size of walnuts ; then mould them one by one with the fingers into any desired shapes ; they must then be left to dry by leaving them exposed to the air on a drainer. In the meanwhile put a saucepan on the fire with salted water, and when it boils throw in the gnocchi a few at a time till cooked ; then drain them and season to taste ; arrange them on a dish, sprinkle with Parmesan cheese, and pour over them butter which has been melted and fried brown. Lattughe alia Dama Lettuce alia Dama Take some cabbage or Roman lettuce and remove the coarser leaves. Put them into boiling water and boil for a very few minutes, strain them, and then throw them into cold salted water, where they should remain for half an hour. Prepare the following stuffing. Pound a sufficient quantity of cold boiled fish, and wash, bone, and pound one or two anchovies ; add two or three minced olives, parsley, truffles, capers, herbs, and mushrooms, and pine-tree seeds and bind with yolk of egg, then place the lettuce on a clean cloth, and drain it, taking care not to break the leaves. Remove some of the centre leaves, and fill the space from which they have been taken, with the stuffing, then tie it together. Place some slices of fat bacon in a stewpan, and add a little pickled tunny-fish, and some slices of onions and carrots, three cloves, and salt and pepper. On these place the lettuces, and then again on the top place some more of the bacon mixture. Serve without gravy, garnish with bread cut in the form of cock's-combs. Lingua alia Napolitana Tongue a la Napolitaine. II re de Cuochi Cook a tongue in the usual way ; then cut it into slices and arrange them in rows, having soaked them in oil ; add salt, pepper, some sliced onion, a little parsley, and a few mushrooms. Let them fry slowly for about a quarter of an hour ; moisten with half a wineglass of Sauterne or Chablis, and just before taking them off the fire add a little Liebig and a little tomato juice. Luccio alia Romana Pike a la Romaine