A piece of lean stewing beef about 2 lbs. in weight
3 cloves
salt and pepper
1 oz. butter
stock
2 rashers of streaky bacon
1 onion
2 stalks of celery
1 carrot chopped small
white wine

"Make holes in the beef with the point of a sharp knife and

push strips of the streaky bacon into them; season with salt and pepper, and place in a stewpan with the butter, cloves and vegetables, and allow to brown; then cover with stock and white wine in the proportions of two to one, and cook slowly with the lid on the stewpan for 2 J or 3 hours. At the end of that time, remove the meat to a hot dish, skim the fat off the gravy and pour over the meat."

This recipe was taken from "Italian Cooking" by Dorothy Daly. It was published by Spring Books in Great Britain. For the complete copyright-free cookbook see www.archive.org. A variety of recipes can also be found on this website.... Photo: Mary Melfi.

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