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Classic
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page 33
must be taken, however, not to draw away all the juice of the meat in order to
have a sauce too rich at the expense of the principal dish.
Place in a saucepan one pound of veal or more, bone included, a piece of butter
or some olive oil (or the two together) half a medium sized onion, one small
carrot, two celery stalks cut in small pieces. Season with salt and pepper. Put
it on a low fire, turn the meat over often and when browned add a pinch of flour
and some tomato paste, bringing it to full cooking with water poured little by
little. The flour is used to keep the sauce together and give it color, but care
must be taken not to burn it, because in that case the sauce would have an
unpleasant taste and a black, instead of a reddish color. The addition of dried
mushrooms, previously softened in the water and slightly boiled in the sauce
will add greatly to its taste.
As has been said the sauce can well be used to season spaghetti or risotto. The
stewed veal can be served with some vegetable.
40
CHICKEN BONED AND STUFFED
(Pollo dissossato ripieno)
To remove the bones from a chicken the following instructions will be found
useful.
Wash and singe the fowl: take off the head
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