Take whatever meat is desired--chicken, turkey, or veal--this must always be cooked. (Left-over meat may be utilized this way.) Chop the meat very fine, add one tablespoon of grated Parmesan cheese, one egg, a dash of nutmeg, a dash of grated lemon-peel, one tablespoon of b.u.t.ter, cold. Mix these ingredients in a bowl. Take a teaspoon of the mixture and put it into the extended paste, about two inches from the edge. Take another spoonful and put it about two inches away from the first spoonful. Continue to do this until you have a row of teaspoonfuls across the paste. Then fold over the edge of the paste so as to cover the spoonfuls of mixture, and cut across the paste at the bottom of them. Then cut into squares with the meat in the middle of each square; press down the paste a little at the edges so the meat cannot fall out. Continue to do this until all the meat and the paste are used up.
Put the little squares of paste and meat into the boiling salted water a few at a time, and boil for ten minutes. Serve with tomato sauce, or b.u.t.ter and grated Parmesan cheese.
RAVIOLI WITH BRAINS
Take one lamb"s brains and parboil in slightly salted water for five minutes. Put into a bowl with a small quant.i.ty of curds, one egg, salt and pepper, dash of nutmeg, and a little grated Parmesan cheese, and mix all together. Then put by teaspoonfuls on the paste as in preceding receipt. Cook for ten minutes in boiling salted water, and serve with tomato sauce.
RAVIOLI OF CURDS AND SPINACH
1 small bunch of spinach 1/2 pound of curds
Cook the spinach, drain, and chop up fine, add the curds, one egg, salt and pepper, dash of nutmeg, and a little grated cheese. Add to the paste, and boil as before.
SWEET RAVIOLI (_Ravioli Dolce_)
These ravioli can be used also as a dessert by preparing them as follows:
Take 1/2 pound of flour 1 tablespoon of b.u.t.ter 2 tablespoons of lard
Work this into a paste and roll out thin.
Take one-half pound of curds, add one egg, and the yolk of a second egg, two tablespoons of granulated sugar, a few drops of extract of vanilla. Mix well together and add to the paste as before. Then fry in lard until a golden brown. Serve with powdered sugar.
TIMBALE OF MACARONI
Take a small piece of ham fat, one-half of onion, piece of celery, parsley, small piece of carrot. Chop up fine together. Put into a saucepan, and when the vegetables are fried add two or three mushrooms which have been chopped fine; after five minutes add two tablespoons of tomato paste, thinned with five tablespoons of hot water (or equal quant.i.ty of tomato sauce without water). When the sauce is cooked take out the mushrooms and put them on one side.
Take one-half pound of macaroni. Boil in salted water for fifteen minutes, drain, and add the sauce described above. Add two tablespoons Parmesan cheese, grated, and one tablespoon of b.u.t.ter.
b.u.t.ter well a mold, then cover with a thin layer of bread crumbs the bottom and sides. Pour into the mold one-half the macaroni, then place on it a layer of mushrooms which you have taken out of the sauce. Now add the other half of the macaroni, and then another thin layer of bread crumbs. Put the mold into the oven without turning it over, and bake in a slow oven until well browned. Then turn out and serve.
To this timbale, if desired for variety, cold meat of any kind cut up fine may be added to the sauce; and one egg, hard boiled, and cut into four pieces. Add the egg, and the pieces of meat which you have removed from the sauce, to the timbale at the same time that you add the mushrooms.
RICE TIMBALE
This timbale is made in the same way as the preceding one, only subst.i.tuting rice for macaroni. One-half cup of rice.
TIMBALE OF RIBBON MACARONI
This is prepared as the two preceding ones, using Ribbon Macaroni instead of rice or ordinary macaroni.
RICE, ETC.
RICE WITH PEAS
1/2 cup of rice Grated Parmesan cheese 2 tablespoons of b.u.t.ter 1 small onion
Chop the onion up fine and put it into the saucepan with one-half the b.u.t.ter (one tablespoon). Cook until the onion is brown, then pour on the rice (raw) and fry until the rice is dry. Then add hot water, a ladleful at a time, taking care not to let the rice boil too hard, as it will then become hard in the middle and floury around the edges.
When the rice is cooked, put the saucepan at the back of the stove, and add the rest of the b.u.t.ter. Before taking off the stove add a little grated Parmesan cheese and the peas, which have been prepared as follows:
Take a small piece of ham fat, one-half small onion, and some parsley.
Chop together fine, add three tablespoons of olive-oil, salt and pepper, and put into a saucepan on the fire. When the onion is colored add one can of green peas (or fresh peas, according to season). When the peas have absorbed all the olive-oil add a sufficient quant.i.ty of broth to cover them (or water) and cook until peas are soft. Then mix the peas with the rice, add one tablespoon of Parmesan cheese, and serve.
RICE "ALLA ROMANA"
(_Risotto alla Romana_)
A small piece of ham fat 1 stalk of celery Parsley 1 onion 2 mushrooms canned, or 1 fresh mushroom 1/3 pound of lean beef
Chop these ingredients together and put them into a large saucepan with a small piece of b.u.t.ter. Cook until the meat is well browned.
Then add one tablespoon of red or white wine. Cook for a few minutes, then add one tablespoon of tomato paste dissolved in a little hot water, or two and one-half tablespoons of the other tomato sauce. Cook well, adding from time to time a little water--one-half cup in all.
Wash the rice (a little less than a cupful), add it to the other ingredients in the saucepan, and cook for about twenty minutes, until the rice is soft, adding more water from time to time. Then add two tablespoons of grated Parmesan cheese, mix well, and serve, with more cheese if desired.
RISOTTO "ALLA NOSTRALE"
Take a small piece of onion, slice into small bits, and put into a saucepan with two tablespoons of b.u.t.ter. Cook until onion is browned.
Wash well one-half cup of rice. Put it into the saucepan with the onion, add salt and pepper, and fry until the rice is dry. Then take one and one-half tablespoons of tomato paste, thinned with hot water (or two tablespoons of other tomato sauce), and add to the rice.
Little by little add hot water until the rice is cooked through (about one cup of hot water). Then add grated cheese, Parmesan or Gruyere, one and one-half tablespoons of b.u.t.ter, and mix well over the fire, then serve.
This rice can be served alone or with fried sausages, or with cold chicken, or any left-over meat prepared in the following manner:
Take one and one-half tablespoons of b.u.t.ter in a saucepan. Cut the cold meat into slices, and add them to the b.u.t.ter. Fry well, then take one and one-half tablespoons of tomato paste, thinned in water (or three tablespoons tomato sauce). Add to the meat a little at a time.
Simmer for one-half hour, then put into the middle of hot platter, surrounded by rice, and pour this sauce over all. Add a handful of grated Parmesan cheese to the rice.
This preparation of meat can be served with macaroni or corn-meal instead of the rice.
RICE WITH b.u.t.tER AND CHEESE (_Riso in Bianco_)
Take one-half cup of rice. Boil in salted water. After twenty minutes of boiling take off the fire and drain. Then put the rice back into a saucepan with three tablespoons of grated cheese (Parmesan) and three tablespoons of b.u.t.ter. Mix well and serve as an entree, or around a plate of meat..
RICE WITH TOMATOES
Boil a cup of rice soft in hot water. Shake it now and then, but do not stir it. Drain it, add a little milk in which a beaten egg has been mixed, one teaspoon of b.u.t.ter, and a little pepper and salt.
Simmer for five minutes, and if the rice has not absorbed all the milk, drain it again. Put the rice around a dish, smooth it into a wall, wash it over with the yolk of a beaten egg, and put it into the oven until firm. Take the strained juice and pulp of seven or eight tomatoes, season with pepper, a little salt and sugar, and one-half of a chopped-up onion; stew for twenty minutes, then stir in one tablespoon of b.u.t.ter and two tablespoons of fine bread crumbs. Stew three or four minutes to thicken, and then pour the tomatoes into the dish, in the middle of the rice, and serve.