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Classic
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page 57
72
LEG OF MUTTON IN CASSEROLE
(Cosciotto di castrato in cazzaruola)
Take a shoulder or a leg of mutton and after having boned, it lard it with small
pieces of bacon dipped in salt and pepper. Salt moderately the meat then tie it
tight and put it on the fire in a pan that contains a piece of butter and one
large onion larded with clover. When it begins to brown, take it away from the
fire and add a cup of broth, or of water, a little bunch of greens and some
tomatoes cut in pieces. Put again on a low fire and let it simmer for three
hours, keeping the saucepan closed, but opening from time to time to turn the
meat. When it is cooked, throw away the onion, rub the sauce through a sieve,
remove its fat and put it with the meat when served. The mutton must not be
overdone, for in this case it cannot be sliced.
73
STEWED CUTLETS
(Scaloppine alla Livornese)
Take some slices of tender beef, beat them well and put them in a saucepan with
a piece of butter. When this is all melted, put one or two tablespoonfuls of
broth to complete the cooking, season with salt and pepper, add a pinch of flour
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