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 must be taken, however, not to draw away all the juice of the meat in order to have a sauce too rich at the expense of the principal dish.

Place in a saucepan one pound of veal or more, bone included, a piece of butter or some olive oil (or the two together) half a medium sized onion, one small carrot, two celery stalks cut in small pieces. Season with salt and pepper. Put it on a low fire, turn the meat over often and when browned add a pinch of flour and some tomato paste, bringing it to full cooking with water poured little by little. The flour is used to keep the sauce together and give it color, but care must be taken not to bum it, because in that case the sauce would have an unpleasant taste and a black, instead of a reddish color. The addition of dried mushrooms, previously softened in the water and slightly boiled in the sauce will add greatly to its taste.

As has been said the sauce can well be used to season spaghetti or risotto. The stewed veal can be served with some vegetable.

To remove the bones from a chicken the following instructions will be found useful.

Wash and singe the fowl: take off the head