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Classic
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page 62
and then add another piece of butter dipped in flour. Mix the whole and complete
the cooking with soup stock or water with bouillon cubes poured in little by
little.
80
BREAST OF VEAL STEWED
(Stufatino di petto di vitella)
Break a piece of breast of veal leaving all its bones.
Make a hash with garlic, parsley, celery and carrot; add oil, pepper and salt
and put on the fire with the meat. Turn it over often, and when it begins to
brown, sprinkle over a pinch of flour and a little tomato sauce or tomato paste
diluted in water.. Complete the cooking with broth or water. Finally add a piece
of butter and pieces of celery cut in big pieces which must have been before
half cooked in water and browned in butter. Care must be taken to keep the
saucepan always covered, in this as in other stews.
81
VEAL WITH GRAVY
(Vitella in guazzetto)
First take about one pound of veal and tie it well. Then cover the bottom of the
saucepan with some thin slices of corned beef and a piece of
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