Thin slices of beef steak

Stuffing
A little forcemeat of fowl or veal
A little sausage meat

For sauce
Butter
Onions
Stock
Tomato sauce or Sauce piquante

"Cut some thin slices of beef steak, and on each place a

little forcemeat of fowl or veal, to which add a little sausage meat: roll up the slices of beef and cook them with butter and onions, and when they are well browned pour

some stock over them, and let them absorb it. Serve with a tomato sauce (No. 10), or sauce piquante made with

a quarter of a pint of rich ' Espagnole (No. 1), and a des-

sert-spoonful of New Century sauce (see No. 71, note)."

This recipe (#75) was first published in "The Cook's Decameron: a study in taste, containing over two hundred recipes for Italian dishes," written by Mrs. W.G. Waters and published by William Heineman (1920). For the entire copyright-free cookbook see www.archive.org. A variety of recipes from this cookbook can also be found on this website.... Photo: Mary Melfi.

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