130
POT ROAST
(Arrosto morto)
This can be done with all kinds of meats, but the best is milk veal. Take a good piece of the loins, roll it and tie with a string and put on the fire with good olive oil and butter, both in small quantity. Brown well from all sides, salt when half cooked and complete the cooking with a half cup of broth, seeing that little juice remains. If no broth is at hand, use tomato sauce, or tomato paste diluted with water. Some corned beef chopped fine can also be added.
131
POT ROAST WITH GARLIC AND ROSEMARY
(Arrosto morto coll'odore dell'aglio e del ramerino)
Cook the meat as above, but add a clove of garlic and one or two bunches of rosemary in the saucepan. When serving the roast rub the gravy through a sieve without pressing and surround the meat with potatoes or vegetables cooked apart.
The leg of lamb comes very well in this way, baked in the oven.