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Classic
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page 118
a small carrot, half a medium sized onion, a little piece of seallion and two
bay-leaves. Brown with a good piece of butter in a saucepan in which one and a
half tablespoonful of oil have been previously poured.
The meat must have been prepared beforehand, that is to say washed, trimmed and
larded. When half cooked, season moderately with salt and pepper. If necessary,
moisten with broth or water. During the cooking the saucepan must be covered
with its cover and with a sheet of paper greased with fat or oil. The stufato
will be ready after about three hours' cooking on a low fire.
171
SOUTHERN STEW
(Stufato Meridionale)
Put the piece of meat in a saucepan of such a size that it remains completely
filled, moisten with two cups of water and two of white wine, season with salt
and pepper and cook for five hours on a low fire.
172
STEW MILANAISE
(Stufato alla milanese)
Beat and flatten a good piece of meat and lard with bacon or ham cut in small
pieces. Season with salt, pepper and a taste of cinnamon. Sprinkle flour over
the meat.
Place in a saucepan a little fat of beef chopped
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