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Stew

(Stufato) The Italian stufato is somewhat different from the stewed meat that is known under the name of "Irish stew". It corresponds to the French daube and is prepared in Italy in many different ways.

An excellent stufato can be made in the following way: Chop fine two bunches of parsley, a small carrot, half a medium sized onion, a little piece of seallion and two bay-leaves. Brown with a good piece of butter in a saucepan in which one and a half tablespoonful of oil have been previously poured. The meat must have been prepared beforehand, that is to say washed, trimmed and larded. When half cooked, season moderately with salt and pepper. If necessary, moisten with broth or water. During the cooking the saucepan must be covered with its cover and with a sheet of paper greased with fat or oil. The stufato will be ready after about three hours' cooking on a low fire. 171