Waldensian cookery

Cut chuck or bottom round into pieces and marinate for three hours in brandy and red wine. Braise the meat, moistened by its marinade.When that is somewhat reduced add veal gravy and % pint of espagnde sauce per quart of liquid. The liquid should reach the top of the meat. Add a bouquet garni and some mushroom peelings. Bring to a simmer and then transfer to a slow oven. When the meat is twothirds done or has been in about an hour or an hour and % transfer it to another pan. Surround it with mushrooms cut in halves or quarters, which have been sautéed in butter, bacon which has been diced blanched and tossed in butter, and some small white onions which have been half-glazed in butter. Strain the sauce over the beef and its garnish and complete the cooking gently. Courtesy: Armandos Restaurant 133 East 61 Street New York 21, New York IRISH STEW For two pounds of boned breast or shoulder of lamb add two pounds of sliced potatoes and two pounds of chopped onions. Put a layer of the meat in the casserole cover with a layer of potatoes and onions then a layer of meat so alternating that the top layer is of potatoes. Place a bouquet carni in the center and cover completely with water or stock about one and one-third pints. Bring to a boil and then cook with the lid tightly closed over a low fire until done. Courtesy: Armandos Restaurant 133 East 61 Street New York 21, N. Y. LASAGNE 1 pound Lasagne noodles 4 quarts water Y% cup salt 4 tablespoons olive oil 6 cups tomato sauce 1 pound ground beef 2 hardcooked eggs Y, cup grated parmesan cheese 4 teaspoon pepper 1 cup Ricatta cheese 34 pound Mozzarella cheese Note: Tomato sauce is per Tomato Sauce Recipe. When sauce is nearly done, boil water in large saucepan with salt and one tablespoon of olive oil, then gradually add the Lasagne noodles. Boil rapidly uncovered 15 minutes or until noodles are tender. Heat in skillet 3 tablespoons olive oil, add and cook until browned, breaking into small pieces with fork or spoon the one pound ground beef. Drain noodles by pouring into a colander or large sieve. Pour % cup of the tomato meat sauce into a baking dish. Top with a layer of noodles—about onethird of the noodles—and one-half of the Mozzarella cheese, sliced, then add one-half of browned ground beef and 1 hardcooked egg, sliced. Sprinkle with one-half of grated Parmesan cheese and one-half of pepper. Top with onehalf of Ricatta cheese. Beginning with sauce again, repeat layering, ending with Ricatta cheese. Top Ricatta cheese with one-half cup sauce. Arrange over this remaining Lasagne noodles. Top with more sauce. Bake in oven at 350 degrees about 30 minutes or until mixture is bubbling. Let stand 5 to 10 min- Waldensian Cookery utes to set layers. Cut into squares and serve topped with remaining sauce (about six servings). —Mrs. Celestine Dalmas PIZZA PIE 1 medium onion, sliced thin Y¥, cup butter or shortening 1 2-oz. can tomato paste 3 cups water salt and pepper to taste 1 teaspoon oregano 1% cup grated Romano or Parmesan cheese Saute onion in butter until light brown, stirring occasionally. Add anchovies and oil from anchovy can. Stir constantly until anchovies are dissolved. Add tomato paste and water and stir until well blended. Add seasoning and oregano and simmer uncovered until mixture is thick— about one hour — stirring occasionally. Grease the bottom of pan and pat and stretch pizza dough to fit the pan pushing dough well to fit corner. Spread filling on top and allow to rise for 18 minutes. Sprinkle with cheese and bake in moderate oven 375 degrees until pizza is golden brown, about 30 minutes. Serve immediately. Serves 4 to 6. —Mrs. E. Squillario SPAGHETTI WITH MEAT BALLS Tomato Meat Sauce Recipe 4 cup olive oil % cup chopped onion 1% pound beef chuck