A shoulder or a leg of mutton, boned
Small pieces of bacon
Salt and pepper
Butter
One large onion, larded with clover
A cup of broth or of water
A little bunch of greens
Some tomatoes cut in pieces

"Take a shoulder or a leg of mutton and after having boned, it lard it with small pieces of bacon dipped in salt and pepper. Salt moderately the meat then tie it tight and put it on the fire in a pan that contains a piece of butter and one large onion larded with clover. When it begins to

brown, take it away from the fire and add a cup of broth, or of water, a little bunch of greens and some tomatoes cut in pieces. Put again on a low fire and let it simmer for three hours, keeping the saucepan closed, but opening from time to time to turn the meat. When it is cooked, throw

away the onion, rub the sauce through a sieve, remove its fat and put it with the meat when served. The mutton must not be overdone, for in this case it cannot be sliced."

This recipe was taken from "The Italian Cook Book: the Art of Eating Well, Practical Recipes of the Italian Cuisine" by Mrs. Maria Gentile. It was published in the U.S. in 1919. 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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