The European cookbook for American homes (from Italy, Spain, Portugal and France)

SCALOPPINE WITH VEGETABLES, COOKED IN OLIVE OIL (Scaloppine con Verdure aV Aceto) i pound veal steak i mushroom, chopped 3 tablespoons olive oil \l/i cups veal or beef gravy i shallot, chopped % cup white wine i very small carrot, chopped i sprig minced parsley or basil Y2 stalk celery, chopped Salt and pepper Have butcher prepare veal as for Scaloppine al Sugo. Slowly brown veal in oil, add chopped vegetables and continue browning for a moment. Add heated gravy and simmer. Add wine, parsley, salt and pepper. Simmer until very tender. Tomato juice may be substituted for wine. LAMB WITH PEAS (Agnello con Piselli) 2 garlic cloves i tablespoon olive oil 6-8 sprigs rosemary Salt and pepper (substitute mint) 2 tablespoons butter 3 pounds leg of lamb 3 tablespoons tomato paste Ys pound salt pork, chopped Meat broth, heated 3 cups green peas, cooked Cut the garlic in tiny slivers; remove leaves from rosemary and cut stems in short lengths. With a small pointed instrument make insertions all over the meat, and insert, alternately, slivers of garlic and bits of stem, leaving the latter sticking out so that they may be removed before serving. Lay salt pork, with the oil, in an earthenware casserole; heat slowly. Salt and pepper the meat and lay on top; commence cooking and when lamb is slightly colored all over, add butter and tomato paste, and a little of the broth. Cover closely and simmer, turning and adding more broth if necessary to prevent scorching. When tender, add peas. Take up meat and remove rosemary; lay on a hot platter, surround with peas, pour strained sauce over, and sprinkle sparingly with a few of the finely minced rosemary leaves. Veal is cooked in the same manner, substituting parsley for rosemary. Beef occupies a poor place in the Italian kitchen, being usually relegated to the soup pot, for the animals are largely useless milk cows, or worn-out work oxen. In the absence of modern ovens, meats are deliciously cooked as above, or roasted on the spit before an open fire. LAMB CUTLETS MILANESE 4 lamb chops or cutlets from leg l/2 cup Parmesan cheese, grated Salt and pepper i egg, well beaten l/2 cup sifted bread crumbs lA cup butter, melted Trim superfluous fat from chops; season. Mix bread crumbs and Parmesan cheese. Dip chops in this mixture, then in beaten egg. Sprinkle with butter and cook under a slow grill until done. ROAST KID i young kid i clove Salt and pepper i cup olive oil 3 garlic cloves, crushed i cup white wine 2 onions, minced i cup Marsala 2 bay leaves i pound dates, stoned 2 sprigs thyme Thin slices salt pork i blade mace lA cup flour Have the kid well cleaned. Put brain, liver and sweetbreads in refrigerator, with any other giblets. (Perhaps the kid kidneys and chitterlings fancied by the Italians are too highly flavored.) Mix all other ingredients, except Marsala, dates, and pork, and rub mixture over the kid, inside and out. Set away in a wide