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Italian Pastes

Italy is famous for its various kinds of paste, the best being made from the small Sicilian wheat, which is harder, and contains more albumen than our northern wheats. Macaroni, lasagni, vermicelli, are all of the same paste, as are stars, rings, and other shapes. The Genoese paste is made of the finest and whitest flour, but every city has its paste manufactory. The Neapolitan is of slightly coarser flour, but when fresh is often preferred by cooks, as it is more speedily dressed. The price of macaroni is now much less than formerly, the Neapolitan being only threepence per pound, and Genoese fourpence per pound. In Italy, pastes of all kinds are dressed in fowl or veal stock for the better tables, and in beef or other bouillon for the ordinary ones. Parmesan and Gruyere cheese accompany the dish, but in England, on account of the expense, home products, such as Cheshire and Cheddar, may be substituted.

ITALIAN PIE. Cut thin slices of veal from the fillet, and prepare a careful seasoning of thyme, parsley, a couple of sage-leaves, pepper (white and cayenne), and salt. Cover the bottom of the pie-dish with the meat, strew the seasoning over, and lay thin slices of ham, previously cooked, upon the top. Distribute forcemeat-balls throughout, and fill up the dish with veal, ham, forcemeat-balls, and the yolks of hard-boiled eggs. Pour in half a pint of rich white stock before baking, and a large cup of cream when the pie is ready for the table. Cover the dish with a puff paste, put an ornament in the centre, which can be removed to put in the cream, and bake in a quick oven. Two pounds of veal and five ounces of ham will make a good pie. Time, an hour and a half to bake. The above quantities are sufficient for five or six persons.