Make a polenta as above (alla Parmigiana) and while cooling boil two or three sausages in an earthen pot with very little water. When done, skin them, break them into small pieces, and add a little stock and tomato conserve. Lay the polenta in a baking dish, putting some sausage and grated Parmesan cheese between each layer with some bits of butter here and there. Then cook with fire above and below, or in the oven, and serve very hot.
Potatoes Boiled.
Wash the potatoes well and peel off a piece of skin round each potato about half an inch wide to make them mealy. Put them in a sauce-pan, and cover them with cold water; add half a handful of salt, cover the sauce-pan, boil for forty-five minutes. Drain them well, place them in a napkin on a hot dish, and serve hot.
Potatoes ‘alla Borghese.’
Boil two pounds of potatoes, and put them in a covered dish to drain. When dry, peel and cut them into slices, then put them into a sauce-pan with four ounces of butter, some chopped parsley, and salt and pepper to taste. Let them simmer over a slow fire, then squeeze the juice of two lemons over them and serve up hot.
Potatoes ‘alla Campagnuola.’
Boil two pounds of potatoes, peel, slice fine, and brown them slightly in a frying-pan with four ounces of butter. Toss them now and then, adding a little salt and grated nutmeg, and mix Béchamel sauce with them before serving hot (see Sauces, p. [119]).
Potatoes ‘in Casseruola.’
Mix one pound of mashed potatoes, the yolks of four eggs, half a pint of cream, and two ounces of butter in a sauce-pan. Cook until hot, stir constantly until the paste is flaky and light, sprinkle with salt and pepper. Arrange the paste in a circle round a dish and set it in the oven to colour. Then fill the circle with a fricassee of chicken or rabbit, or any kind of stew, mushrooms, or any cooked vegetables (peas, French beans, etc.) left over from the day before, or half a bottle of tomato conserve, or the pulp of six or seven fresh tomatoes.