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Classic
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page 112
brown a piece of butter with the aromatic herbs, then remove the latter and
place the tenderloin, leaving it to simmer for half an hour, pricking it often
with a large fork or a larding pin, to add its juice to the gravy. Serve hot.
159
STUFFED ONIONS
(Cipolle ripiene)
Boil six large onions for an hour. Then drain and skin. Remove the heart with
the point of a knife. In the place of the heart place the stuffing made with 1/4
lb. of ham or tongue, chopped and mixed with bread crumbs ground, two
tablespoonfuls of milk, two pinches of salt and one of pepper. When the onions
are prepared and stuffed place them in a saucepan whose bottom has been greased
with butter, sprinkle with bread crumbs ground and place in the oven, not too
hot. At the time of serving add some white sauce or balsamella (No 54). Stuffed
onions are served as vegetables, or side-dish with roast-beef or boiled-beef.
160
STEWED ONIONS
(Cipolle in stufato)
Keep in cold water, for half an hour, two pounds of middle-sized onions.
Afterward skin and place in a saucepan in which pour as much broth as is
necessary to cover them. Let them
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