Free Mediterranean Diet

Ingredients:  Onions, celery, carrots, butter, salt, stock,
tomatoes, mushrooms.

Cut up an onion, a stick of celery, and a carrot; fry them in
butter and salt; add a few bits of cooked ham and veal cut up, two
mushrooms, and the pulp of a tomato.  Cook for a quarter of an
hour, and add a little stock occasionally to keep it moist.  Pass
through a sieve, and use for seasoning minestre, macaroni, rice,
&c.  It should be added when the dish is nearly cooked.

Ingredients:  Onions, celery, carrots, butter, salt, stock,
tomatoes, mushrooms.

Cut up an onion, a stick of celery, and a carrot; fry them in
butter and salt; add a few bits of cooked ham and veal cut up, two
mushrooms, and the pulp of a tomato.  Cook for a quarter of an
hour, and add a little stock occasionally to keep it moist.  Pass
through a sieve, and use for seasoning minestre, macaroni, rice,
&c.  It should be added when the dish is nearly cooked.

Ingredients:  Onions, celery, carrots, butter, salt, stock,
tomatoes, mushrooms.

Cut up an onion, a stick of celery, and a carrot; fry them in
butter and salt; add a few bits of cooked ham and veal cut up, two
mushrooms, and the pulp of a tomato.  Cook for a quarter of an
hour, and add a little stock occasionally to keep it moist.  Pass
through a sieve, and use for seasoning minestre, macaroni, rice,
&c.  It should be added when the dish is nearly cooked.

Ingredients:  Clear soup, veal, ham, eggs, salt, pepper, nutmeg,
rolls.

Pound half a pound of lean veal in a mortar, then add three ounces
of cooked ham with some fat in it, the yolk of an egg, salt,
pepper, and very little nutmeg.  Pass through a sieve, cut some
small French rolls into slices, spread them with the above mixture,
and colour them in the oven.  Then cut them in halves or quarters,
put them into a tureen, and just before serving pour a very good
clear soup over them.