ately.

No. 37. Minestra of Rice and Turnips

Ingredients: Rice, turnips, butter, gravy, tomatoes.

Cut three or four young turnips into slices and put them on a dish,
strew a little salt over them, cover them with another dish, and let
them stand for about two hours until the water has run out of them.
Then drain the slices, put them in a frying-pan and fry them slightly
in butter. Add some good gravy and mashed-up tomatoes, and after having
cooked this for a few minutes pour it into good boiling stock. Add three
ounces of well-washed rice, and boil for half-an-hour.

Minestra loses its flavour if it is boiled too long. In Lombardy,
however, rice, macaroni, &c., are rarely boiled enough for English
tastes.

No. 38. Minestra alla Capucina

Ingredients: Rice, anchovies, butter, stock, and onions.

Scale an anchovy, pound it, and fry it in butter together with a small
onion cut across, and four ounces of boiled rice. Add a little salt, and
when the rice is a golden brown, take out the onion and gradually add
some good stock until the dish is of the consistency of rice pudding.

No. 39. Minestra of Semolina

Ingredients: Stock, semolina, Parmesan.

Put as much stock as you require into a saucepan, and when it begins to
boil add semolina very gradually, and stir to keep it from getting
lumpy Cook it until the semolina is soft, and serve with grated Parmesan
handed separately. To one quart of soup use three ounces of semolina.

No. 40. Minestrone alla Milanese

Ingredients: Rice or macaroni, ham, bacon, stock, all sorts of
vegetables.

Minestrone is a favourite dish in Lombardy when vegetables are
plentiful. Boil all sorts of vegetables in stock, and add bits of bacon,
ham, onions braized in butter, chopped parsley, a clove of garlic with
two cuts, and rice or macaroni. Put in those vegetables first which
require most cooking, and do not make the broth too thin. Leave the
garlic in for a quarter of an hour only.

No. 41. Minestra of Rice and Cabbage

Ingredients: Rice, cabbage, stock, ham, tomato sauce.

Cut off the stalk and all the hard outside leaves of a cabbage, wash it
and cut it up, but not too small, then drain and cook it in good stock
and add two ounces of boiled rice. This minestre is improved by adding a
little chopped ham and a few spoonsful of tomato sauce.

No. 42. Minestra of Rice and Celery

Ingredients: Celery, rice, stock.

Cut up a head of celery