Cavoli di Bruxelles alla Savoiarda (Brussels Sprouts)
Take off the outside leaves of half a pound of Brussels sprouts, wash and boil them in salted water. Let them get cool, drain, and put them in… Read More »
Manzo alla Certosina (Fillet of Beef)
Put a piece of very tender rump steak or fillet of beef into a stewpan with two slices of fat bacon and three teaspoonsful of the finest olive… Read More »
Cauliflower alla Parmigiana
Boil a cauliflower in salted water, then sautez it in butter, but be careful not to cook it too much. Take it off the fire and strew grated… Read More »
Pollo alla Fiorentina (Chicken)
Roll up a fowl in buttered paper and put it in the oven in a fireproof dish with all kinds of vegetables and a few peppercorns. Leave it… Read More »
Espagnole, or Brown Sauce
The chief ingredient of this useful sauce is good stock, to which add any remnants and bones of fowl or game. Butter the bottom of a stewpan with… Read More »
Potatoes with Tomato Sauce
Peel three or four raw potatoes, cut them in slices about the size of a five-shilling piece, then put them into a stewpan with two ounces of melted… Read More »
