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Classic
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paste diluted with water. Some corned beef chopped fine can also be added.
131
POT ROAST WITH GARLIC AND ROSEMARY
(Arrosto morto coll'odore dell'aglio e del ramerino)
Cook the meat as above, but add a clove of garlic and one or two bunches of
rosemary in the saucepan. When serving the roast rub the gravy through a sieve
without pressing and surround the meat with potatoes or vegetables cooked apart.
The leg of lamb comes very well in this way, baked in the oven.
132
BIRDS
(Arrosto di uccelli)
The best way to cook birds, and that nearly always used by the Italians, is
roasted at the spit. They must be spitted with a small slice of bread between
each bird. Also wrap each bird in very thin slices of bacon, in such a way that
it can be spitted with this covering. Mind to slice the bacon almost as thin as
paper. Pass some oil--only once--over when they begin to brown, using
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