ously cooked in butter), salt,
pepper, fennel, an onion, all chopped up, and a bay leaf. With this
stuff a rabbit well and braize it for half an hour, then roast it before
a brisk fire and baste it well with good gravy. If you like, put in a
clove of garlic with one cut whilst it is being braized, but only leave
it in for five minutes. Serve with ham sauce (Salsa di prosciutto, No.
7.) A fowl may be cooked in this way.

No. 153. Coniglio in salsa Piccante (Rabbit)

Ingredients: Rabbit, butter, flour, celery, parsley, onion, carrot,
mushrooms, cloves, spices, Burgundy, stock, capers, anchovies.

Cut up a rabbit, wipe the pieces well on a dishcloth, flour them over
and put them into a frying-pan with two ounces of butter and fry for
about ten minutes. Then add half a stick of celery, parsley, an onion,
half a carrot, and three mushrooms, all cut up, three cloves, a pinch
of spice and salt, a glass of Burgundy, and the same quantity of stock;
cover the stewpan and cook for half an hour, then put the pieces of
rabbit into another stewpan and pass the liquor through a sieve; press
it well with a wooden spoon, so as to get as much through as possible,
pour this over the rabbit and add four capers and an anchovy in brine
pounded in a mortar, mix all well together, let it simmer for a few
minutes, then serve hot with a garnish of croutons fried in butter.

Vegetables

No. 154. Asparagi alla salsa Suprema (Asparagus)

Ingredients: Asparagus, butter, nutmeg, salt, supreme sauce (No. 16)
gravy, lemon, Parmesan.

Cut some asparagus into pieces about an inch long and cook them in
boiling water with salt, then drain and put them into a saute pan with
one and a half ounce of melted butter and sautez for a few minutes, but
first add salt, a pinch of nutmeg, and a dust of grated cheese. Pour a
little supreme sauce over them, and at the last add a little gravy, one
ounce of fresh butter, and a squeeze of lemon juice.

No. 155. Cavoli di Bruxelles alla Savoiarda (Brussels Sprouts)

Ingredients: Brussels sprouts, butter, pepper, stock, Bechamel sauce,
Parmesan, croutons.

Take off the outside leaves of half a pound of Brussels sprouts, wash
and boil them in salted water. Let them get cool, drain, and put them in
a pie-dish with two ounces of fresh butter, a quarter pint of very good
stock, a little pepper, and a dust of grated Parmesan. When they are
well glazed over, pour off the sauce, season with three