A shoulder of lamb, cut in small pieces, or squares
Two small onions, chopped
A piece of butter
Salt and pepper

"Cut the meat of a shoulder of lamb in small pieces, or squares. Chop two small onions, brown them with a piece of butter and when they are browned put the meat and season with salt and pepper. Wait until the meat begins to brown and then add another piece of butter dipped in flour. Mix the whole and complete the cooking with soup stock or water with bouillon cube a poured in little by little."

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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