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No. 40. Minestrone alla Milanese Ingredients: Rice or macaroni, ham, bacon, stock, all sorts of vegetables. Minestrone is a favourite dish in Lombardy when vegetables are plentiful. Boil all sorts of vegetables in stock, and add bits of bacon, ham, onions braized in butter, chopped parsley, a clove of garlic with two cuts, and rice or macaroni. Put in those vegetables first which require most cooking, and do not make the broth too thin. Leave the garlic in for a quarter of an hour only.
No. 41. Minestra of Rice and Cabbage Ingredients: Rice, cabbage, stock, ham, tomato sauce. Cut off the stalk and all the hard outside leaves of a cabbage, wash it and cut it up, but not too small, then drain and cook it in good stock and add two ounces of boiled rice. This minestre is improved by adding a little chopped ham and a few spoonsful of tomato sauce.
No. 42. Minestra of Rice and Celery Ingredients: Celery, rice, stock. Cut up a head of celery and remove all the green parts, then boil it in good stock and add two ounces of rice, and boil till it is well cooked.
FISH No. 43. Anguilla alla Milanese (Eels). Ingredients: Eels, butter, flour, stock, bay leaves, salt, pepper, Chablis, a macedoine of vegetables.
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