Chicken and Game
Stuffed Rolls
(Pagnottelle ripiene) Take some rolls, and by means of a round opening on the top, as large as a half dollar piece or less extract nearly…
Stewed Veal
(Stracotto di vitella) The stock from this dish may very well be used to season macaroni or boiled rice. Care to season macaroni or boiled…
Chicken Boned and Stuffed
(Pollo dissossato ripieno) To remove the bones from a chicken the following instructions will be found useful. Wash and singe the fowl…
Chicken with Tomatoes
(Pollo alla contadina) 17 Take a young chicken and make some little holes in the skin in which you will put some sprigs of rosemary and a…
Chicken with Sherry
(Pollo al marsala) Cut the chicken in big pieces and put it in the saucepan with one medium sized onion chopped fine and a piece of butter…
Chicken with Sausages
(Pollo colle salsicce) Chop fine half an onion and put it in a saucepan with a piece of butter and four or five slices of ham, half an inch…
Chicken with Egg Sauce
(Pollo in salsa d'uova) Break into pieces a young chicken and put it in the saucepan with a piece of butter. Season with salt and pepper…
Chicken Breasts Sautès
(Petti di pollo alla sautè) Cut the breast of a fowl in very thin slices, give them the best possible shape and make a whole piece from the…
Wild Duck
(Anitra selvatica) Clean the duck, putting aside the giblets, and cut off the head and legs. Chop fine a thick slice of ham with both lean…
Stewed Squabs
(Piccioni in umido) Garnish the squabs with whole sage leaves and place them in a saucepan over a bed of small slices of ham containing…
Ragout of Squabs
(Manicaretto di piccione) Cut two or more squabs at the joints, preferably in four parts each, and put them on the fire with a slice of…
Squab Timbale
(Timballo di piccioni) Chop together some ham, onion, celery and carrot, add a piece of butter and place on the fire with one or two…
Salmi of Game
(Uccelli in salmi) Roast the game completely, seasoning with salt and pepper. If the game be small birds, leave them whole, if big cut them…
Stewed Hare
(Stufato di lepre) Take half of a good sized hare and, after cutting it in pieces, chop fine one medium sized onion, one clove of garlic, a…
Stewed Rabbit
(Coniglio in umido) After washing the rabbit, cut it in rather large pieces and put it on the fire to drive away the water that is to be…
Green Sauce
(Salsa verde) Chop all together some capers that have been in vinegar, one anchovy, a small slice of onion and just a taste of garlic…
White Sauce
(Salsa bianca) This sauce can be served with boiled asparagus or with cauliflower. The ingredients are 1/4 lb. of butter, a tablespoonful…
Yellow Sauce
(Salsa gialla) This sauce is especially good for boiled fish, and the quantities indicated below are sufficient for a piece of fish or a…