mon, bacon.

Cut a tender bit of veal steak into small fillets, cut off all the fat
and stringy parts, flour them and fry them in butter. When they are
slightly browned add a glass of Marsala and a teacup of good stock, and
fry on a very hot fire, so that the fillets may remain tender. Take them
off the fire, put a little roll of fried bacon on each, add a squeeze of
lemon juice, and serve.

No. 87. Polpettine Distese (Veal Olives)

Ingredients: Veal steak, butter, bread, eggs, pistacchio nuts, spice,
parsley.

Cut some slices of veal steak very thin as for veal olives, and spread
them out in a well-buttered stewpan. On each slice of veal put half a
spoonful of the following mixture: Pound some crumb of bread and mix it
with a whole egg; add a little salt, some pistacchio nuts, herbs, and
parsley chopped up, and a little butter. Roll up each slice of veal,
cover with a sheet of buttered paper, put the cover on the stewpan and
cook for three-quarters of an hour in two ounces of butter on a slow
fire. Thicken the sauce with a dessert-spoonful of flour and butter
fried together.

No. 88. Coste di Vitello Imboracciate (Ribs of Veal)

Ingredients: Ribs of veal, butter, eggs, Parmesan, bread crumbs,
parsley.

Cut all the sinews from a piece of neck or ribs of veal, cover the meat
with plenty of butter and half cook it on a slow fire, then let it get
cold. When cold, egg it over and roll it in bread crumbs mixed with a
tablespoonful of grated Parmesan; fry in butter and serve with a garnish
of fried parsley and a rich sauce. A dessert-spoonful of New Century
sauce mixed with quarter of a pint of good thick stock makes a good
sauce. (See No. 226.)

No. 89. Costolette di Montone alla Nizzarda (Mutton Cutlets)

Ingredients: Mutton cutlets, butter, olives, mushrooms, cucumbers.

Trim as many cutlets as you require, and marinate them in vinegar,
herbs, and spice for two hours. Before cooking wipe them well and then
saute them in clarified butter, and when they are well coloured on both
sides and resist the pressure of the finger, drain off the butter and
pour four tablespoonsful of Espagnole sauce (No. 1) with a teaspoonful
of vinegar and six bruised pepper corns over them. Arrange them on a
dish, putting between each cutlet a crouton of fried bread, and garnish
with olives stuffed with chopped mushrooms and with slices of fried
cucumber.

No. 90. Petto di Castrato all'Italiana (Breast of Mutto