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Classic
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page 99
to render it thinner and more tender, season with salt, pepper, a pinch of
spices and little pieces of butter, roll it and put inside the pigeon sewing the
opening. The liver and giblets of the pigeon can be cooked apart in brown stock
or in butter, after being chopped. With the resulting gravy the cutlet can be
smeared. In this way the different flavor of the two qualities of meat is better
amalgamated.
138
STUFFED BEEF CUTLET
Braciuola di manzo ripiena)
The ingredients for this dish are a slice of beef half an inch thick, weighing
about one pound, half a pound or less of lean milk veal, two small slices of ham
and two or three of tongue, one scant tablespoonful of grated cheese, a piece of
butter, two chicken livers, one egg, a crumb of bread as large as a closed fist.
Make a hash with a small onion, a little celery, carrot and parsley, put it on
the fire with the butter and when it is browned, place in the saucepan the veal
cut in small pieces and the chicken livers, season with little salt and pepper
and complete the cooking with a little broth. Remove the veal and chicken when
cooked, and chop them fine. In the gravy that remains make a pap rather hard
with the crumb of bread, moistening
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