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

Cover beef, salt pork, ham, and onion with water. Bring slowly to a boil and add a little salt. Skim, and cook like any beef broth, for 3 hours or more. (B) 2 cups cooked barley 1 celery root 1 smoked beef sausage 1 cup green peas 1 cabbage heart 1 cup green beans 2 turnips 6 one-inch cubes yellow 2 carrots squash or pumpkin Salt Cover all ingredients with water and cook until tender. 23o THE EUROPEAN COOKBOOK (C) Half an hour before the preceding meat and vegetable soups are ready soak 2 slices bread, without crust, in broth from the beef pot. Mash bread to paste, add 2 cups broth and cook with 6 mint leaves and a blade of mace until thick. Remove mint and mace, and pour in bottom of a hot soup tureen. Drain vegetables and save liquid. Slice sausage, cut cabbage in portions, dice turnips, carrots, and celery root. Lay the barley on top of the bread puree in the tureen. Then lay in half the turnips, carrots, celery, beans and peas, followed by the sliced sausage and the rest of the vegetables, reserving the cabbage and squash for the top. Skim fat from meat broth, mix with vege- table broth, and pour mixture of the two broths gently into tureen. Lay beef on a platter and garnish with salt pork and ham, to be cut in portions and served with soup. Serve a dish of tomato sauce on the side to be added to soup as desired. FISH (Peixe) FRESH COD FISH WITH RICE (Bacalao Fresco com Arroz) il/i pounds cod fish l/i garlic clove, minced Salt and pepper 2 tomatoes, chopped Yz cup white wine Vi teaspoon minced parsley 1 onion, chopped % cup butter, melted 1 cup rice Slice fish and sprinkle with salt and pepper. Arrange in a baking dish. Sprinkle with wine. Add x/i the onion, garlic, tomatoes and parsley. Pour 1 teaspoon of butter on each slice and let stand l/2 hour. Wash rice through several waters and cook in boiling, salted water until nearly dry. Cover and reduce heat until light and fluffy. Fry remaining garlic and onion in butter; add remaining tomato and parsley and fry. Add suf- ficient salted boiling water to cook the rice (a little less than a quart). Add wine and let boil rapidly. Add rice, a little at a time in order not to stop the boiling. Cook rapidly, uncovered, until the rice is swollen, and nearly dry. Cover and reduce heat until rice is tender and fluffy. Meanwhile bake the fish. Heap a pile of rice high on each slice of fish. 231 232 THE EUROPEAN COOKBOOK BAKED FISH (Peixe Assado) i (2-pound) fresh water fish 2 tablespoons olive oil Salt 1 tablespoon flour 1 small onion, chopped 1 Yi cups sea food or fish broth 54 garlic clove, minced 1 tablespoon white wine vinegar !/4 bay leaf 1 tablespoon minced parsley % teaspoon pepper Buttered crumbs Salt the fish after cleaning, and set it aside for 1 hour; then wash and dry with a cloth. Lay it in a baking dish and com- mence baking. Meanwhile have ready this sauce: Fry onion, garlic, bay leaf and pepper in olive oil without browning. Add flour and stir. Add heated fish broth and vinegar, stir and simmer until quite thick, salting to taste. After baking 8 minutes remove fish from oven and mask thickly with the sauce. Sprinkle evenly with parsley, and then with the crumbs. Return to the oven and bake until fish is tender and crumbs are brown. If any of the sauce is left over lay it around the fish and serve.