paste diluted with water. Some corned beef chopped fine can also be added.
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POT ROAST WITH GARLIC AND ROSEMARY
(Arrosto morto coll'odore dell'aglio e del ramerino)
Cook the meat as above, but add a clove of garlic and one or two bunches of rosemary in the saucepan. When serving the roast rub the gravy through a sieve without pressing and surround the meat with potatoes or vegetables cooked apart.
The leg of lamb comes very well in this way, baked in the oven.
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BIRDS
(Arrosto di uccelli)
The best way to cook birds, and that nearly always used by the Italians, is roasted at the spit. They must be spitted with a small slice of bread between each bird. Also wrap each bird in very thin slices of bacon, in such a way that it can be spitted with this covering. Mind to slice the bacon almost as thin as paper. Pass some oil—only
once-over when they begin to brown, using
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