beat them well with a knife blade to flatten them
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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a half dollar piece or less, extract nearly all the crumb, leaving the
crust intact, but not too thin
Take some rolls, and by means of a round opening on the top, as large as
a half dollar piece or less, extract nearly all the crumb, leaving the
crust intact, but not too thin. Wet inside and outside with hot milk,
and when they are fairly soaked, dip in beaten eggs and fry them in lard
or oil. When beginning to brown, fill them with meat that has been
previously chopped and cooked. This chopped meat ought to be made with
breast of chicken, chicken giblets, liver etc., brown stock and some
flour to hold it together.

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well covered and with a film of paraffine or tissue paper dipped in
alcohol, so that the air may not pass in
When ready, remove from the fire, let it cool, and then put in vases
well covered and with a film of paraffine or tissue paper dipped in
alcohol, so that the air may not pass in.

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