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The Cook's: Ingredients

No. 79. Manzo in Insalata (Marinated Beef) Ingredients: Beef, oil, salt, pepper, vinegar, parsley, capers, mushrooms, olives, vegetables.

Cook a fillet of beef (or the thin end of a sirloin), which has been previously marinated for two days in oil, salt, pepper, vinegar, and chopped parsley. When cold press and glaze it, garnish it with capers, mushrooms preserved in vinegar or gherkins, olives, and any kind of vegetables marinated like the beef. Serve cold. No. 80. Filetto di Bue con Pistacchi (Fillets of Beef with Pistacchios) Ingredients: Fillet of beef, oil, salt, flour, pistacchio nuts, gravy.

Cut a piece of tender beef into little fillets, and put them in a stewpan with a tablespoonful of olive oil and salt. After they have cooked for a few minutes, powder them with flour, and strew over each fillet some chopped pistacchio nuts. Add a few spoonsful of very good boiling gravy, and cook for another half-hour.

No. 81. Scalopini di Riso (Beef with Risotto) Ingredients: Rump steak, butter, rice, truffles, tongue, stock, mushrooms.

Slightly stew a bit of rump steak with bits of tongue and mushrooms; let it get cold, and cut it into scallops.

Butter a pie dish, and garnish the bottom of it with cooked tongue and slices of cooked truffle, then over this put a layer of well-cooked and seasoned risotto (No. 190), then a layer of the scallops of beef, and then another layer of risotto. Heat in a bainmarie, and turn out of the pie dish, and serve with a very good sauce poured round it.