French Stew Recipe

(Stufato alla francese)

Prepare on the bottom of the saucepan a layer of thin slices of ham, on

which place several little cubes also of bacon. In the middle place a

bunch of parsley, and around this some cloves, half an onion sliced, a

few carrots in little cubes several young onions, bay-leaf, salt, and

pepper.

On this bed lay the meat that may be larded with bacon or ham and

seasoned with salt, pepper and a taste of cinnamon. Pour on the meat two

cups of soup stock or water and one cup of white wine. Cover the

saucepan hermetically and cook on a very low fire for five hours.

When the stufato is to be served cold, the gravy is to be rubbed

through a sieve before it gets cold.

Note.--In these and similar dishes we have indicated the use of

wine, which is a common ingredient, in small quantities in Italian

and French cooking. This, however, can always be dispensed with if

its taste is not appreciated, or for any other reason.