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Classic
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page 59
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.
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