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The Cook's: Parmesan
No. 88. Coste di Vitello Imboracciate (Ribs of Veal) Ingredients: Ribs of veal, butter, eggs, Parmesan, bread crumbs, parsley.
Cut all the sinews from a piece of neck or ribs of veal, cover the meat with plenty of butter and half cook it on a slow fire, then let it get cold.
When cold, egg it over and roll it in bread crumbs mixed with a tablespoonful of grated Parmesan; fry in butter and serve with a garnish of fried parsley and a rich sauce. A dessert-spoonful of New Century sauce mixed with quarter of a pint of good thick stock makes a good sauce. (See No. 226.) No. 89. Costolette di Montone alla Nizzarda (Mutton Cutlets) Ingredients: Mutton cutlets, butter, olives, mushrooms, cucumbers. Trim as many cutlets as you require, and marinate them in vinegar, herbs, and spice for two hours. Before cooking wipe them well and then sautez them in clarified butter, and when they are well coloured on both sides and resist the pressure of the finger, drain off the butter and pour four tablespoonsful of Espagnole sauce (No. 1) with a teaspoonful of vinegar and six bruised peppercorns over them. Arrange them on a dish, putting between each cutlet a croûton of fried bread, and garnish with olives stuffed with chopped mushrooms and with slices of fried cucumber.
No. 90. Petto di Castrato all' Italiana (Breast of Mutton) Ingredients: Breast of mutton, veal, forcemeat, eggs, herbs, spice, Parmesan.
Stuff a breast of mutton with veal forcemeat mixed with two eggs beaten up, herbs, a little spice, and a tablespoonful of grated Parmesan, braize it in stock with a bunch of herbs and two onions. Serve with Italian sauce (No. 6).
No. 91. Petto di Castrato alla Salsa piccante (Breast of Mutton) 90.
Ingredients: Same as No.
When the breast of mutton has been stuffed and cooked as above, let it get cold and then cut it into fillets, flour them over, fry in butter, and serve with tomato sauce piquante (No. 10), or one dessert - spoonful of New Century sauce in a quarter pint of good stock or gravy.