sole with anchovy butter a broiled chop or steak or kidney, fowls
or game cooked English fashion, potatoes baked in their skins and
eaten with butter and salt, a rasher of Wiltshire bacon and a new-
laid egg, where will you beat these? I will go so far as to say no
country can produce a bourgeoises dish which can be compared with
steak and kidney pudding. But the point I want to press home is
that Italian cookery comes to the aid of those who cannot well
afford to buy those prime qualities of meat and fish which allow of
this perfectly plain treatment. It is, as I have already said, the
cookery of a nation short of cash and unblessed with such excellent
meat and fish and vegetables as you lucky islanders enjoy. But it
is rich in clever devices of flavouring, and in combinations, and I
am sure that by its help English people of moderate means may fare
better and spend less than they spend now, if only they will take a
little trouble."



Menu -- Lunch

Gnocchi alla Romana. Semolina with parmesan.
Filetto di Bue al pistacchi. Fillet of beef with pistachios
Bodini marinati. Marinated rissoles.

Menu -- Dinner.

Zuppa Crotopo. Croute au pot soup.
Sogliole alla Veneziana. Fillets of sole.
Ateletti alla Sarda. Atelets of ox-palates, &c.
Costolette di Montone alla Nizzarda. Mutton cutlets.