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page 119
with a middle sized onion and brown with a piece of butter. When the onion is
browned, remove it and place the meat over the melted butter. Brown with melted
butter. Then fill the saucepan with half water, half red wine, but only when the
meat is browned from all sides. Cover the saucepan the best you can, with cover
and greased paper and let it simmer for five or six hours on a very low fire.
After removing the stew, let it cool, rub the gravy through a sieve, put again
on the fire and serve hot.
173
FRENCH STEW
(Stufato alla francese)
Prepare on the bottom of the saucepan a layer of thin slices of ham, on which
place several little cubes also of bacon. In the middle place a bunch of
parsley, and around this some cloves, half an onion sliced, a few carrots in
little cubes several young onions, bay-leaf, salt, and pepper.
On this bed lay the meat that may be larded with bacon or ham and seasoned with
salt, pepper and a taste of cinnamon. Pour on the meat two cups of soup stock or
water and one cup of white wine. Cover the saucepan hermetically and cook on a
very low fire for five hours.
When the stufato is to be served cold, the
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