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page 58
and before taking them from the fire put in a pinch of chopped parsley.
74
CUTLETS OF CHOPPED MEAT
(Scaloppine di carne battuta)
Take some good lean beef, clean it well, removing all little skins and tendons,
then first chop and after grind the meat fine in the grinder. Season with salt,
pepper and a pinch of grated cheese. Mix well and give the meat the form of a
ball then with bread crumbs over and beneath flatten it with the rolling pin on
the bread board making a sheet of meat as thick as a silver dollar. Cut it in
square pieces, as large as the palm of the hand and cook in a saucepan with
butter. When these cutlets are browned, pour over some tomato sauce and serve.
If you prefer, use your hands instead of the rolling pin and then you can give
them the shapes you like.
If you have some left over meat this can perfectly well be mixed with the raw
meat and chopped and ground together.
75
VEAL CUTLETS STEWED
(Scaloppine alla Genovese)
Cut some lean veal meat into slices and, supposing it be a pound or a little
more, without
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