Rump steak
Butter
Rice
Truffles
Tongue
Stock
Mushrooms

"Slightly stew a bit of rump steak with bits of tongue and

mushrooms ; let it get cold, and cut it into scallops.

Butter a pie dish, and garnish the bottom of it with cooked

tongue and slices of cooked truffle, then over this put a

layer of well-cooked and seasoned risotto (No. 190), then

a layer of the scallops of beef, and then another layer

of risotto. Heat in a bain-marie, and turn out of the

pie dish, and serve with a very good sauce, poured round it."

This recipe (No. 81) was first published in "The Cook's Decameron: a study in taste, containing over two hundred recipes for Italian dishes," written by Mrs. W.G. Waters and published by William Heineman (1920). For the entire copyright-free cookbook see www.archive.org. A variety of recipes from this cookbook can also be found on this website.... Photo: Mary Melfi.

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