Serve with a tomato sauce (No. 10), or sauce
piquante made with a quarter of a pint of rich Espagnole (No. 1),
and a dessert-spoonful of New Century sauce (see No. 71 note).
No. 76. Stufato alla Milanese (Stewed Beef)
Ingredients: Rump steak, bacon, ham, salt, pepper, cinnamon,
cloves, butter, onions, Burgundy.
Beat a piece of rump steak to make it tender and lard it well, cut
up some bits of fat bacon and dust them over with salt, pepper, and
a tiny pinch of cinnamon, and put them on the steak. Stick three
cloves into the steak, then put it into a stewpan, add a little of
the fat of the beef chopped up, an ounce of butter, an onion cut
up, and some bits of lean ham. Put in sufficient stock to cover
the steak, add a glass of Burgundy, and stew gently until it is
cooked.
No. 77. Manzo Marinato Arrosto (Marinated Beef)
Ingredients: Beef, salt, larding bacon, Burgundy, vinegar, spices,
herbs, flour.
Beat a piece of rump steak, or fillet to make it tender; sprinkle
it well with salt and some chopped herbs, and leave it for an hour;
then lard it and marinate it as follows: Half a pint of red wine
(Australian Harvest Burgundy is best), half a glass of vinegar, a
pinch of spice, and a bouquet of herbs; leave it in this for
twenty-four hours then take it out, drain it well sprinkle it with
flour, and roast it for twenty minutes before a clear fire, braize
it till quite tender, then press and glaze it.
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