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Classic
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page 105
146
LOIN OF PORK ROASTED
(Lombo di maiale arrosto)
The loin of pork, cut in little pieces forms an excellent roast at the spit. The
pieces of pork are to be divided by little pieces of toast and greased with oil.
If the pork is to be baked, choose that piece of the loin that has its ribs and
that may weigh six or eight pounds. Lard it with garlic, rosemary or bay leaf
and a few cloves, but moderately, and season with salt and pepper.
This roast is very popular in Italy, where they call it arista.
147
LEG OF LAMB
(Agnello all'Orientale)
This is a way to cook lamb in use in the Orient and adopted by the Italians,
especially in Southern Italy. The leg of lamb is to be larded with the larding
pin with slices of bacon seasoned with salt and pepper, greased with butter or
milk, or milk alone and salted when half cooked.
The Arabs, who are very fond of this dish, do not lard it, as pork is forbidden
by their religion, but cook it with an abundance of milk.
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