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 and then add another piece of butter dipped in flour. Mix the whole and complete the cooking with soup stock or water with bouillon cubes poured in little by little.

Break a piece of breast of veal leaving all its bones.

Make a hash with garlic, parsley, celery and carrot; add oil, pepper and salt and put on the fire with the meat. Turn it over often, and when it begins to brown, sprinkle over a pinch of flour and a little tomato sauce or tomato paste diluted in water.. Complete the cooking with broth or water. Finally add a piece of butter and pieces of celery cut in big pieces which must have been before half cooked in water and browned in butter. Care must be taken to keep the saucepan always covered, in this as in other stews.

First take about one pound of veal and tie it well. Then cover the bottom of the saucepan with some thin slices of corned beef and a piece of