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Classic
Cook Books
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page 60
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.
77
MEAT OMELETTE
(Polpettone)
Take one pound of veal, without bones, clean it well taking away all skins and
tendons and then chop it together with a slice of ham. Season moderately with
salt pepper and spices, add one whole egg then with moistened hands make a ball
of the chopped meat and sprinkle with flour.
Make a hash with two or three slices of onion (not more) parsley, celery, and
carrot, put it on the fire with a piece of butter and when it is browned throw
in the Polpettone. Brown well on all sides and then pour in the saucepan half a
tumbler of water in which half a tablespoonful of flour has been previously
diluted. Cover and make it simmer on a very low fire, seeing that it doesn't
burn. When you serve with the gravy squeeze the juice of half a lemon over it.
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