A piece of veal (about one pound)
One or two slices of ham
A small quantity of marrow bone (of veal)
Grated cheese
One egg
A pinch of pepper
A small hash with a little onion, a piece of celery a piece of carrot and a small quantity of corned beef
Butter
Salt and pepper
Some tomato sauce

"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."

This recipe was taken from "The Italian Cook Book: the Art of Eating Well, Practical Recipes of the Italian Cuisine" by Mrs. Maria Gentile. It was published in the U.S. in 1919. 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.

Back to main list