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 Italy and can be
prepared in various ways. Always, however, it is better to serve with
the addition of sausages, or with birds or tomato paste.

The =polenta= is practically cornmeal and it is made with the so-called
=farina gialla= or yellow flour.

The ingredients for a good polenta are one pound of corn meal,
preferably granulous, one quart and a half of water, salted in
proportion, one piece of butter, one cup and a half of milk.

Pour the meal little by little into boiling water, continually stirring
with a wooden spoon. When the meal is half cooked, put the butter and
pour the milk little by little. While the =polenta= boils, place on the
fire in a little saucepan a tablespoonful of olive oil or a small piece
of butter. When the oil is hot or the butter is melted, put some
sausages repeatedly pricked with a fork.

When the sausages are cooked, pour the polenta hot in a dish and place
the sausages and the gravy in a cavity practised in the middle. Serve
hot.

In cooking the sausages two or three bay-leaves may be added and removed
before serving.

164

SAUSAGES WITH ONIONS

(Salsicce alla cipollata)

The =salsicce alla cipollata= are prepared with fresh and lean pork meat
and bacon in equal quantity, chopped fine and seasoned with salt,
pepper and spices. Add a proportional quantity of onions chopped very
fine, not too much, however. Fill with the hash the prepared entrails,
tie every two inches to divide the sausages.

CELERY

(Sedano)

Beside being used as a condiment with a great quantity of dishes, the
celery may be prepared in various different ways to form appetizing
vegetable dishes. We give here a certain number of those that appear
most commonly on Italian tables:

165

CELERY WITH BUTTER

(Se