(Agnello ai piselli)
Take a piece of lamb from the hind side, lard it with two cloves of garlic cut in little strips and with some sprigs of rosemary. Chop fine a piece of lard and a slice of corned beef. Put the lamb on the fire with this hash and a little oil and let it brown after seasoning with salt and pepper. When it is browned add a piece of butter, some tomato sauce, or tomato paste dissolved in water or soup stock and complete the cooking. Take away the lamb, put the peas in the gravy, and when they have simmered a little and are cooked put back the lamb and serve.
79
SHOULDER OF LAMB
(Spalla d'agnello)
Cut the meat of a shoulder of lamb in small pieces, or squares. Chop two small onions, brown them with a piece of butter and when they are browned put the meat and season with salt and pepper. Wait until the meat begins to brown and then add another piece of butter dipped in flour. Mix the whole and complete the cooking with soup stock or water with bouillon cubes poured in little by little.
80
BREAST OF VEAL STEWED
(Stufatino di petto di vitella)
Break a piece of breast of veal leaving all its bones.