a small carrot, half a medium sized onion, a little piece of scallion and two bay-leaves. Brown with a good piece of butter in a saucepan in which one and a half tablespoonful of oil have been previously poured.
The meat must have been prepared beforehand, that is to say washed, trimmed and larded. When half cooked, season moderately with salt and pepper. If necessary, moisten with broth or water. During the cooking the saucepan must be covered with its cover and with a sheet of paper greased with fat or oil. The stufato will be ready after about three hours' cooking on a low fire.
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SOUTHERN STEW
(Stufato Meridionale)
Put the piece of meat in a saucepan of such a size that it remains completely filled, moisten with two cups of water and two of white wine, season with salt and pepper and cook for five hours on a low fire.
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STEW MILANAISE
(Stufato alla milanese)
Beat and flatten a good piece of meat and lard with bacon or ham cut in small pieces. Season with salt, pepper and a taste of cinnamon. Sprinkle flour over the meat.
Place in a saucepan a little fat of beef chopped
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