- Cold boiled meat
- An egg
- Bread crumbs
- Butter, hot water
Chop or grind cold boiled meat and form into an oval cake after mixing it with enough slightly beaten egg and bread crumbs (soaked in hot water and seasoned with butter) to make it hold its shape. Sauté on one side in a frying pan. To turn it use a plate or cover so as not to break it. Sauté on the other side. Lift it from the pan and with the fat remaining in the pan make a gravy to pour over it, which may be enriched by the addition of a beaten egg and a dash of lemon juice just as it is taken from the fire.
A Polpettone from left over soup meat often forms the second course to a meal, the first course of which has been the soup made from this meat with vegetables or macaroni cooked in it.
STEW OF BEEF OR VEAL WITH MACARONI
Stufato di Vitello con Maccheroni
- 1½ lbs. beef or veal suitable for stewing
- ¼ cup vegetable oil or shortening
- 1 cup broth or sour milk
- 2 large onions
- Salt
- Pepper
Cut the meat into little pieces and season each piece with salt and pepper. Chop the onions very fine or put them through the meat grinder, and fry them brown in the fat. Put in the meat and let it cook until it has absorbed all the fat and is slightly browned. Add the broth or milk and let it cook over a moderate fire.
As a vegetable with this stew serve macaroni boiled, drained and seasoned with tomato sauce[10] and butter.
Signorina Irene Merlani.