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Classic
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page 70
Take some lean veal (quantity in proportion to the squashes) cut it into pieces
and place in on the fire in a saucepan with a hash of onion, parsley, celery,
carrot, a little corned beef cut in little pieces, a little oil, salt and
pepper. Stir it often with a spoon and when the meat is brown pour in a cup of
water and then another after a while. Then rub the gravy through a sieve and put
it aside.
Chop the cooked meat fine and grind it in the grinder and make a hash of it and
one egg, a little grated cheese, a crumb of bread boiled in milk or in soup
stock and just a taste of nutmeg. Put this hash inside each half squash and put
them to brown in butter, completing the cooking with the gravy set aside.
92
STRING BEANS AND SQUASHES SAUTE'
(Fagiolini e zucchini sautè)
Brown in butter some string beans, that have been previously half cooked in
water and some raw squashes cut in cubes. Put the squashes in only when the
butter is beginning to brown. Season moderately with salt and butter and add
some brown stock or good tomato sauce.
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