TO SERVE 4
about 2 lbs of veal steak cut in thin layers and flattened with a cutlet bat

For the filling:
about 2 ozs. of streaky bacon or lean ham
1 or 2 cloves of garlic, crushed
1 teaspoonful chopped parsley
2 ozs. grated Parmesan cheese
2 slices of bread, soaked in milk or water and squeezed dry
1 egg yolk
a pinch of nutmeg
pepper and salt

For sauce
A few tablespoons of good stock or strained tomato sauce

"Chop the ham in small pieces, and to it add the other ingredients and mix well. Cut the steak into strips about 7 inches in length and 3 inches in width, and on each spread a portion of the filling; roll the steak round the filling and fasten with thread or fine string. In a heavy pan heat about 2 ozs. butter, and, if available, a little marrow from a bone, and in this place the rolls of steak, and allow to brown on all sides; add a chopped onion, a finely

chopped carrot and a stalk of celery cut small; cover pan and allow to cook together for twenty minutes, adding, towards the end of the cooking time, a few tablespoons of good stock or strained tomato sauce."

This recipe was taken from "Italian Cooking" by Dorothy Daly. It was published by Spring Books in Great Britain. For the complete copyright-free cookbook see www.archive.org. A variety of recipes can also be found on this website.... Photo: Mary Melfi.

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