No. 85.  Vitello alla Pellegrina (Breast of Veal)

Ingredients:  Breast of veal, butter, onions, sugar, stock, red  wine, mushrooms, bacon, salt, flour, bay leaf.

Roast a bit of breast of veal, then glaze over two Spanish onions  witl1 butter and a little sugar, and when they arc a good colour  pour a teacup of stock and a glass of Burgundy over them, and add a  few mushrooms, a bay leaf, some salt, and a few bits of bacon.

When the mushrooms and onions are cooked, skim off the fat and  thicken the sauce with a little flour and butter fried together;  pour it over the veal and put the onions and mushrooms round the  dish.

No. 86.  Frittura Piccata al Marsala (Fillet of Veal)

Ingredients:  Veal, butter, Marsala, stock, lemon, bacon.

Cut a tender bit of veal steak into small fillets, cut off all the  fat and stringy parts, flour them and fry them in butter.  When  they are slightly browned add a glass of Marsala and a teacup of  good stock, and fry on a very hot fire, so that the fillets may  remain tender.  Take them off the fire, put a little roll of fried  bacon on each, add a squeeze of lemon juice, and serve.

No. 87.  Polpettine Distese (Veal Olives)

Ingredients:  Veal steak, butter, bread, eggs, pistacchio nuts,  spice, parsley.

Cut some slices of veal steak very thin as for veal olives, and  spread them out in a well-buttered stewpan.  On each slice of veal  put half a spoonful of the following mixture:  Pound some crumb of  bread and mix it with a whole egg; add a little salt, some  pistacchio nuts, herbs, and parsley chopped up, and a little  butter.  Roll up each slice of veal, cover with a sheet of buttered  paper, put the cover on the stewpan and cook for three-quarters of  an hour in two ounces of butter on a slow fire.  Thicken the sauce  with a dessert-spoonful of flour and butter fried together.

No. 88.  Coste di Vitello Imboracciate (Ribs of Veal)

Ingredients:  Ribs of veal, butter, eggs, Parmesan, bread crumbs,  parsley.

Cut all the sinews from a piece of neck or ribs of veal, cover the  meat with plenty of butter and half cook it on a slow fire, then  let it get cold.  When cold, egg it over and roll it in bread  crumbs mixed with a tablespoonful of grated Parmesan; fry in butter  and serve with a garnish of fried parsley and a rich sauce.  A  dessert-spoonful of New Century sauce mixed with quarter of a pint  of good thick stock makes a good sauce.  (See No. 226.)

No. 89.  Costolette di Montone alla Nizzarda  (Mutton Cutlets)

Ingredients:  Mutton cutlets, butter, olives, mushrooms, cucumbers.

Trim as many cutlets as you require, and marinate