New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1895-06-02
SOME ITALIAN DISHES.
THINGS THAT ARE EATEN IN ROME.

THINGS THAT ARE EATEN IN ROME.
To a foreigner one Of the most paatabe Of the
characteristic Roman dishes is the "fritto misto
Romano" In many of the side streets OF home can
be seen the savory frying shops where sHzhng'
brown nuggets OF unknown viands fill huge iron
pots ind tempt the passer-py 10 invest ie" 'o
In "frittata
The Italian thinks nothing OF the LABOR lhVoi'ea
in the production of a "frtto msto" bu, An Ameri-
can cook. unaccustomed to the delicate and varied
manipulation OF food in the foreign cuisine might
hesitate before attempting It. Sill, the "frto IS
a dish decidedly worth trial. and any housekeeper
who Il blessed with an amiable Sally can certainly
make thu venture.
our first attempt on this side OF the Mediterranean
was fraught with sad results. We were inspired py
some of the neither regions TO give an lta1-
ian luncheon to a guest whom he desired 10 honor;
among other dishes the famous fritto misto.
our guests arrived at the appointed time; the nrse
uncomfortable minutes before the announcement OK
the meal which always test or the hostess .
tact prolonged themselves into the tens and TWEEN
ties: a half hour passed. then three-quarters OF an
hour Hastily leaving my guests, went to discover
the cause OF the delay. As entered the hltcheis
the cook seized the poker and brandshed II hercey
around her head. She a tall. lank, wd-looKihS
creature with mixture of Indian. gipsy and negro
blood in her veins and seemed fully capable OF any
kind OF desperate act From many !ncensed ana
excited gss,iculatons and EXPLANATIONS. gathereo
that 'in all her life she had never been called upon
10 DO such thing, and that she then ana therS
gave notice to leave" Whether she left or not. was
aware that luncheon must be served 10 my poor starv-
Ing friends and seeing that the offending 'fritto
misto" still in ali early stage OF preparation
turned up the sleeves OF my best gown. rolled the
various ingredients in egg and flour, ana parity
coaxed and partly drove my wild Indian TO the fry
ing basket The luncheon was served two hours late.
and was 50 much appreciated that before its close
had promised write out the recipes OF al the
dishes for my longsuferng guests although they
were conscious OF the tale Of woe attaching to
them. Since then we have frequently had a 'fritto
mis;o" without causing a disturbance OF the domestic
peace. therefore feel qualms OF conscience and
no OF bringing discord into quiet households by
giving enterprising housekeepers the recipe for
this and for one or two other Italian dishes.
The "fritto misto Romano is composed OF sweet
bread. lambs brain. lambs liver cauiower, canned
artchokes. potatoes and creamba Soak the
brains for hours in cold sailed water; then re-
move the membranes. etc, and parboil the brains
I'm more sailed water till tender: let them get cold.
and cut each into three or four pieces TN the sweet.
cut into pieces two inches long and three-quarters
water iii tender but too soft. and when cold
is cut into small sprgs The potatoes are boiled
and mashed, favored with salt and butter. adding
the beaten yOik Of an egg when cold form ;n INTO
OF milk to boil in farina kettle mix half a pint
OF sfted -four and cornstarch Ohalf and halD to
smooth paste with little cold milk stir this paste
into the boiling milk. cook ten minutes LEI II ccoi
a
ter three OF sugar half teaspoonfu OF salt. flavor
with vanilla; stir IN the yoks OF foGr eggs well
let all cook for two or three minutes; turn this into
ha" pan mel nd s The pa a nS et
ay ay cool; when cold cut into squares OF an inch
s%a Ha ngr "s Ip
and cream-batter should be dipped in beaten esq,
a"e golden brS%n Ali e to be ar together
on a Hat dish. garnished with lemon and parsley
'' 70 prepare lambs brains Drowned in butter soak
the 2cove G the N2 skin nSars
and roll In flour; have some butter hot IN the Try
about ten minutes slowly. Take OF French
string beans cook until tender and season Wei with
on which they are 20 be served "a fiat dish Is oes
whole some hot strained tomato sauce. thickened
with the yolk of an egg. The brains can aiso 10
ins the maccaroni around the edge and the brains
In the middle. and turning the tomato sauce over
Spinach with siblet sauce is nice. Pick over care.
fully one PEEK OF spinach and put 4 INTO , keen t tss
spinach green leave the kettle uncovered Boh M
d issn chop very fine " and pa into s
large piece OF butter some salt mtte pepper Sir Sir
hs mould SYs or boW Which ss" has been rinsed in cold
| water, and let 1t stand FOR hour on the corner
OF the range to keep hot. but not to cook Turn II
h s and pour the ESs
It requires ten or dozen chickens nyers gst
for for 10 cents plate The sizzards ana 1eess are
| stewed gently for two hours, then strained on ana
| the broth put back the fire and thckened with
little brown flour mixed with good piece OF
butter the livers each cut into two pieces, put
| into the and allowed TO simmer for nve
minutes. 1t is then turned over the spinach. The
| gizzards and necks not added
For ''Maccaron Napoana." boil the maccaroni
| three-quarters OF hour In water well salted ana
| then drain through the colander; Make a sauce
with some butter. little ham and chickens livers
| chopped fine and enough -four 10 th.cken II; cook
this about 1--WE minutes IN colored; then add half
cup OF soup stock, little tomato and more butter.
and take Il of from the fire. Put a layer OF the
maccaroni on large platter cover II with grated
sauce; continue to alternate the layers until the
! whole has been used. II the maccaroni shold have
| cooled during the process the dish can be placed
| In the oven for five minutes as II must be served
| very hot.
For yacherin take maccaroons and meringuea
| break them into small pieces and place one iayeE
| a large dish. Then take some whipped cream,
already sweetened. and put a layer OF II over the
| maccaroons and continue to alternate the layers,
| always putting more cream than maccaroons. When
finished II should be in the form Of pyramid, With
| a smooth layer OF the on the outside. Them
put some Of the cream into paper cornucopla and
| figures. Preserved cherries straWberres nteepfd