Ribs of veal
Butter
Eggs
Parmesan
Breadcrumbs
Parsley

"Cut all the sinews from a piece of neck or ribs of veal,

cover the meat with plenty of butter and. half cook it on a

slow fire, then let it get cold. When cold egg it over and

roll it in bread crumbs mixed with a tablespoonful of grated Parmesan; fry in butter and serve with a garnish of fried parsley and a rich sauce. A dessert-spoonful of New Century sauce mixed with quarter of a pint of good thick stock makes a good sauce. (See No. 226.)"

This recipe (No.88) 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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