Stew Recipe

(Stufato)

The Italian stufato is somewhat different from the stewed meat that

is known under the name of "Irish stew". It corresponds to the French

daube and is prepared in Italy in many different ways.

An excellent stufato can be made in the following way: Chop fine two

bunches of parsley, a small carrot, half a medium sized onion, a little

piece of scallion and two bay-leaves. Brown with a good piece of butter

in a saucepan in which one and a half tablespoonful of oil have been

previously poured.

The meat must have been prepared beforehand, that is to say washed,

trimmed and larded. When half cooked, season moderately with salt and

pepper. If necessary, moisten with broth or water. During the cooking

the saucepan must be covered with its cover and with a sheet of paper

greased with fat or oil. The stufato will be ready after about three

hours' cooking on a low fire.