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page 113
cook on a low fire for an hour, if they are scallions, or young onions. If they
are not, two hours are not enough, sometimes.
When cooked and soft, drain and place in a large deep dish. Brown a piece of
butter with a tablespoonful of flour, a cup of broth, salt and pepper. Mix
everything and when it begins to boil pour the sauce on the onions, which must
be served hot.
161
VEAL LIVER
(Fegato di vitella alla veneziana)
Brown a large onion cut in thin slices in oil and place in the saucepan the
liver cut in thin slices. Brown everything on a strong fire. When the liver
takes a reddish color it is ready. If it is overdone, it becomes too hard. Salt
just before removing from the saucepan.
162
FRIED LIVER
(Fegato al tegame)
Clean and trim the liver, then cut in slices half an inch thick. Dip in flour
and place, without delay in a saucepan in which a small onion has been browned
in butter. Salt just before serving.
163
POLENTA WITH SAUSAGES
(Polenta colle salsicce)
The polenta is a very popular dish in Northern
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