Meat Omelette Recipe

(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.

If desired a hard boiled egg can be put shelled in the center of the

meat ball, so that it gives it a better appearance when sliced.