Make a hash with garlic, parsley, celery and carrot; add oil, pepper and salt and put on the fire with the meat. Turn it over often, and when it begins to brown, sprinkle over a pinch of flour and a little tomato sauce or tomato paste diluted in water. Complete the cooking with broth or water. Finally add a piece of butter and pieces of celery cut in big pieces which must have been before half cooked in water and browned in butter. Care must be taken to keep the saucepan always covered, in this as in other stews.
81
VEAL WITH GRAVY
(Vitella in guazzetto)
First take about one pound of veal and tie it well. Then cover the bottom of the saucepan with some thin slices of corned beef and a piece of butter. Over this place half a lemon cut in four thin slices from which the skin and the seeds must be removed. Over all this put the veal which must be well browned on all sides, but care must be taken not to burn it on account of the small quantity of liquid. Afterward, remove the superfluous fat and pour over a cup of hot milk, that has boiled. Cover the saucepan and complete the cooking. Before serving rub the gravy through a sieve.
82
TRIPE WITH GRAVY
Boil some tripe in water and when it is boiled, cut it in strips, one quarter of an inch wide and wipe it well with a cloth. Then put it in a saucepan with butter, and when this is melted, add some brown stock or good tomato sauce. Season with salt and pepper, cook thoroughly and add a pinch of grated cheese before taking from the saucepan.