Stufato alla francese
Prepare on the bottom of the saucepan a layer of thin slices of ham, on which place several little cubes also of bacon. In the middle place the parsley, and around this some cloves, the onion, carrots, young onions, bay-leaf, salt, and pepper.
On this bed lay the meat that may be larded with bacon or ham and seasoned with salt, pepper and a taste of cinnamon. Pour on the meat the soup stock or water and white wine. Cover the saucepan hermetically and cook on a very low fire for five hours.
When the stufato is to be served cold, the gravy is to be rubbed through a sieve before it gets cold.
Note. In these and similar dishes we have indicated the use of wine, which is a common ingredient, in small quantities in Italian and French cooking. This, however, can always be dispensed with if its taste is not appreciated, or for any other reason.