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 with broth if necessary. Now mix the chopped meat, the pap, the eggs, the cheese, the ham and tongue cut in little pieces. When the stuffing is composed thus, dip the cutlet in water, in order to stretch it better, beat it with the back of the knife and flatten with its blades. Put the stuffing inside and roll up and tie tightly with a string crosswise. Roast or bake with oil and salt.

For a middle-sized fowl use the following ingredients: two sausages, the liver and giblets of the fowl, eight or ten chestnuts well roasted, some pieces of mushrooms, a taste of nutmeg, one egg. If, instead of a fowl, it is a turkey, double the dose.

Begin by giving the sausages and the giblets half a cooking, moistening them with a little broth if necessary. Season with a little salt and pepper on account of the sausages that already contain them. Remove them and in the gravy that remains put a crumb of bread, in order to obtain with a little broth two tablespoonfuls of thick pap. Skin the sausages, chop the chicken giblets and the giblets and grind everything together with the chestnuts, the egg and the pap; this is the stuffing with which the fowl is to be filled,