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Classic
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page 93
when it is sufficiently browned, put the pieces of dog-fish and season with salt
and pepper. When the fish is cooked pour over some tomato sauce (No. 12), let
this simmer for a while, then serve.
128
ROAST-BEEF
(Arrosto)
Although roast-beef is not an Italian dish, still it is prepared in a peculiar
way by the Italians, and hence this recipe finds its place here.
To obtain a good roast-beef not less than two pounds ought to be cooked on a
strong fire. It ought to be covered with good olive oil and finally with cup of
soup stock which with the oil and the juice from the meat will form a rich
gravy, Salt it only when it is half cooked and do it moderately, because the
beef is already tasty by itself.
Put it on the fire half an hour before the soup is served and the meal begins.
This will be sufficient if the piece is not very big. To ascertain the cooking
prick it in the bigger part with a thin larding-pin, but not often, in order not
to allow too much juice to escape. The juice must neither be of the color of the
blood nor too dark.
If baked it is to be seasoned with salt, oil and a piece of butter, surrounded
by raw potatoes
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