Veal steak
Butter
Bread
Eggs
Pistacchio nuts
Spice
Parsley

Cut some slices of veal steak very thin as for veal olives, and spread them out in a well-buttered stewpan. On each slice of veal put half a spoonful of the following

mixture: Pound some crumb of bread and mix it with a

whole egg; add a little salt, some pistacchio nuts, herbs,

and parsley chopped up, and a little butter. Roll up each

slice of veal, cover with a sheet of buttered paper, put

the cover on the stewpan and cook for three-quarters of an

hour in two ounces of butter on a slow fire. Thicken the

sauce with a dessert-spoonful of flour and butter fried together."

This recipe (No.87) 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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