Slice from a piece of veal (about one pound) seven or eight cutlets and beat them well with a knife blade to flatten them. Then chop some tender veal meat and one or two slices of ham and add a small quantity of marrow bone (of veal) and grated cheese. The marrow and the grated cheese must be reduced to a paste with the blade of a knife. One egg is then added to tie up the hash and a pinch of pepper, but no salt on account of the ham and the cheese that already contain it. Spread the cutlets and put the hash in the middle, then roll them up and tie them with strong thread.
Now prepare a small hash with a little onion, a piece of celery a piece of carrot and a small quantity of corned beef and put it in the fire in a saucepan with a small piece of butter, at the same time that you put the cutlets. Season with salt and pepper and when they begin to brown pour some tomato sauce and complete the cooking with water. Before serving, remove the thread with which the cutlets have been tied.
77
MEAT OMELETTE
(Polpettone)
Take one pound of veal, without bones, clean it well taking away all skins and tendons and then chop it together with a slice of ham. Season moderately with salt pepper and spices, add one whole egg then with moistened hands make a ball of the chopped meat and sprinkle with flour.
Make a hash with two or three slices of onion (not more) parsley, celery, and carrot, put it on the fire with a piece of butter and when it is browned throw in the Polpettone. Brown well on all sides and then pour in the saucepan half a tumbler of water in which half a tablespoonful of flour has been previously diluted. Cover and make it simmer on a very low fire, seeing that it doesn't burn. When you serve with the gravy squeeze the juice of half a lemon over it.
If desired a hard boiled egg can be put shelled in the center of the meat ball, so that it gives it a better appearance when sliced.