rrots in stock, slice them up, and put them in a
stewpan with a sausage cut up; cook for quarter of an hour on a slow
fire, then stir up the fire, and when the carrots and sausage are a good
colour add a good Espagnole sauce (No. 1), and serve.

No. 168. Carote e piselli alla panna (Carrots and Peas)

Ingredients: Young carrots, peas, cream, salt.

Half cook equal quantities of peas and young carrots (the carrots should
be cut in dice, and will require a little longer cooking), then put them
together in a stewpan with three or four tablespoonsful of cream, and
cook till quite tender. Serve hot.

No. 169. Verze alla Certosine (Cabbage)

Ingredients: Cabbage, butter, salt, leeks or shallots, sardines, cheese.

Any vegetable may be cooked in the following simple manner: Boil them
well, then slightly fry a little bit of leek or shallot and a sardine in
butter; drain the vegetables, put them in the butter, and cook gently
so that they may absorb all the flavour, and at the last add a dust of
grated cheese and a tiny pinch of spice.

No. 170. Lattughe al sugo (Lettuce)

Ingredients: Lettuce, Parmesan, bacon, stock, butter, croutons of bread,
gravy.

Take off the outside leaves of a lettuce, blanch and drain them well.
Put on each leaf a mixture of grated Parmesan, salt, little bits of
chopped bacon or ham, add a little good stock, cover over with buttered
paper, and cook in a hot oven for five minutes. Then drain off the stock
and roll up each leaf with the bacon, &c., put them on croutons of fried
bread and pour some good thick gravy over them.

No. 171 Lattughe farcite alla Genovese (Lettuce)

Ingredients: Lettuce, forcemeat of fowl or veal, ham, Espagnole sauce.

Prepare a lettuce as above, and spread on each leaf a spoonful of
forcemeat of fowl or veal, add a little cooked ham chopped up, roll
up the leaves, and cook as above. Drain them on a cloth, arrange them
neatly on a dish, and pour some good Espagnole sauce (No. 1) over them.

No. 172. Funghi cappelle infarcite (Stuffed Mushrooms)

Ingredients: Mushrooms, bread, stock, garlic, parsley, salt, Parmesan,
butter, eggs, cream.

Choose a dozen good fresh mushrooms, take off the stalks and put the
tops into a saucepan with a little butter. See that they lie bottom
upwards. Then cut up and mix together half the stalks of the mushrooms,
a little bread crumb soaked in gravy, the merest scrap of garlic and a
little chopped parsle