peeled. Pour in the kettle a cup of broth or of water. If you do not like cold roast beef, cut it into slices and warm with butter and brown stock or tomato sauce.
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ROAST VEAL
(Arrosto di vitella)
Choose for that milk veal that is to be found all the year round, although it is always better during the spring or summer.
The piece or pieces of veal can be cooked in a saucepan, slightly larded with garlic and rosemary, with oil, butter and a hash of corned beef, salt, pepper and tomato sauce. In the gravy fresh peas can be cooked.
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POT ROAST
(Arrosto morto)
This can be done with all kinds of meats, but the best is milk veal. Take a good piece of the loins, roll it and tie with a string: and put on the fire with good olive oil and butter, both in small quantity. Brown well from all sides, salt when half cooked and complete the cooking with a half cup of broth, seeing that little juice remains. If
no broth is at hand, use tomato sauce, or tomato
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