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Classic
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page 63
butter. Over this place half a lemon cut in four thin slices from which the skin
and the seeds must be removed. Over all this put the veal which must be well
browned on all sides, but care must be taken not to burn it on account of the
small quantity of liquid. Afterward, remove the superfluous fat and pour over a
cup of hot milk, that has boiled. Cover the saucepan and complete the cooking.
Before serving rub the gravy through a sieve.
82
TRIPE WITH GRAVY
Boil some tripe in water and when it is boiled, cut it in strips, one quarter of
an inch wide and wipe it well with a cloth. Then put it in a saucepan with
butter, and when this is melted, add some brown stock or good tomato sauce.
Season with salt and pepper, cook thoroughly and add a pinch of grated cheese
before taking from the saucepan.
83
VEAL LIVER IN GRAVY
(Fegato di vitella al sugo)
Chop fine a scallion or an onion, make it brown in oil and butter, and when it
has taken a dark red color, throw in the liver cut in thin slices. When half
cooked season with salt, pepper and
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