thout bones, chop one fourth of a middle-sized onion and
put it in a saucepan with oil and a little piece of butter. Put over the
cutlets, one layer over the other, season with salt and butter and put
on the fire. When the meat which is below is browned put in a
teaspoonful of flour and after a while a hash of parsley with half a
clove of garlic. Then detach the cutlets the one from the other, mix
them, let them drink in the sauce, then pour hot water and a little
tomato sauce. Make it boil slowly and not much to complete the cooking
and serve with abundant sauce and with little diamonds of toast.

76

STUFFED CUTLET

(Braciuoline ripiene)

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.

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