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Fowl, Duck, Game, Hare: Carrots

No. 167. Carote al sughillo (Carrots) Ingredients: Carrots, stock, salt, butter, sausage, pepper.

Boil some young carrots in stock, slice them up, and put them in a stewpan with a sausage cut up; cook for quarter of an hour on a slow fire, then stir up the fire, and when the carrots and sausage are a good colour add a good Espagnole sauce (No. 1), and serve.

No. 168. Carote e piselli alla panna (Carrots and Peas) Ingredients: Young carrots, peas, cream, salt.

Half cook equal quantities of peas and young carrots (the carrots should be cut in dice, and will require a little longer cooking), then put them together in a stewpan with three or four tablespoonsful of cream, and cook till quite tender. Serve hot.

No. 169. Verze alla Certosina (Cabbage) Ingredients:

Cabbage, butter, salt, leeks or shallots, sardines, cheese. be Any vegetable may cooked in the following simple manner: - Boil them well, then slightly fry a little bit of leek or shallot and a sardine in butter; drain the vegetables, put them in the butter, and cook gently so that they may absorb all the flavour, and at the last add a dust of grated cheese and a tiny pinch of spice.