Simple Italian Cookery

often to prevent burning; then strain. Make a roux in another saucepan with one ounce of butter and three-quarters of an ounce of flour. Cook for three minutes, mixing well. Take roux off the fire, and pour the tomatoes into it a little at a time, stirring to keep it smooth. Add two wineglasses of stock, put on the fire, and cook for twenty minutes, stirring all the time. BUTTER SAUCE Take eight ounces of butter, one tablespoon of salt, one of pepper, and two tablespoons of lemon juice. Stir with a wooden spoon over the fire until the butter is half melted, then take it off and continue to stir until it is quite liquid. By taking the butter off the stove before it is all melted it will have a pleasant taste of fresh cream; this is all lost otherwise. LOMBARDA SAUCE Put two tumblers of white roux and one of chicken jelly into a saucepan, reduce, and add three yolks of eggs mixed with two ounces of butter and the juice of one-half lemon. Before it boils take the saucepan off the fire, and add one tumbler of thick tomato sauce (see Sauces, page 30), strain, and just before serving add one tablespoon of sweet herbs minced fine. "ALLA PANNA" SAUCE Melt one-half a pound of butter, add a little flour, salt, pepper, and grated nutmeg. Stir until thick, then add one pint of cream, a little chopped parsley, and heat for five minutes. MEAT SAUCE Put into a saucepan one pound of beef and one-half an onion chopped up with three ounces of lard, some parsley, salt, pepper, one clove, and a very small slice of ham. Fry these over a hot fire for a few moments, moving them continually, and when the onion is browned add four tablespoons of red wine, and four tablespoons of tomato sauce (or tomato paste). When this sauce begins to sputter, add, little by little, some boiling water. Stick a fork into the meat from time to time to allow the juices to escape. Take a little of the sauce