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"I possess," said he, "the most curious collection of engravings and caricatures extant concerning aerial manias. How people admired and scoffed at the same time at this precious discovery! We are happily no longer in the age in which Montgolfier tried to make artificial clouds with steam, or a gas having electrical properties, produced by the combustion of moist straw and chopped-up wool."
Stubberud, especially, had a great deal of trouble with one of the young dogs Funcho was his name. He was born at Madeira during our stay there in September, 1910. On meat evenings each man, after fastening up his dogs, went, as has been described, up to the wall of the meat-tent and took his box of chopped-up meat, which was put out there. Funcho used to watch for this moment.
Before taking off the fire, add some chopped-up parsley, and then pour the sauce over the fish, and serve. Take one-half pound of salted codfish which has been soaked to remove the saltiness. Remove the skin and bones, and cut the codfish into small squares. Then dip it again into fresh water, and put the squares onto a napkin to dry.
As soon as it colors add some chopped-up pieces of onion, celery, carrot, and one clove. When these vegetables are cooked add several pieces of tomato, and let the meat simmer for about two hours, basting it now and then. When the meat is cooked remove the string, place the polpettone on a platter, strain the sauce through a sieve, pour it over the meat, and serve.
Then drain off the water, and put them into a saucepan with one and one-half tablespoons of butter and finish cooking them, adding from time to time a little boiling water. When the vegetables are cooked add the codfish, mix well, and serve. Take one pound of salt codfish. Boil it and remove the skin and bones. Then fry lightly in butter, adding chopped-up parsley, salt, and pepper.
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