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.
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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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