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Fowl, Duck, Game, Hare: Cheddar

No. 156. Barbabietola alla Parmigiana (Beetroot) Ingredients: Beetroot, white sauce, Parmesan, Cheddar.

Boil a beetroot till it is quite tender, peel it, cut into slices, put it in a fireproof dish, and cover it with a thick white sauce. Strew a little grated Parmesan and Cheddar over it. Put it in the oven for a few minutes, and serve very hot in the dish.

No. 157. Fave alla Savoiarda (Beans) Ingredients: Beans, stock, a bunch of herbs, Béchamel sauce.

Boil one pound of broad beans in salt and water, skin and cook them in a saucepan with a quarter pint of reduced stock and a bunch of herbs.

Drain them, take out the herbs, and season with two glasses of Béchamel sauce (No. 3).

No. 158. Verze alla Capuccina (Cabbage) Ingredients: Cabbage or greens, anchovies, salt, butter, parsley, gravy, Parmesan.

Boil two cabbages in a good deal of water, and cut them into quarters. Fry two anchovies slightly in butter and chopped parsley, add the cabbages, and at the last three tablespoonsful of good gravy, two tablespoonsful of grated Parmesan, salt and pepper, and when cooked, serve.