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Meat Genovese

(Carne alla Genovese) Take thick slices of good lean veal, weighing about a pound, beat it and flatten it well. Beat three or four eggs, season them with salt and pepper, a pinch of grated cheese and some chopped parsley. Fry the eggs in butter in the form of an omelet about the size of the meat over which it will be laid, cutting it where it overlaps and putting the pieces where it lacks so as to cover the meat entirely. After that roll tight the meat together with the omelet and tie it with thread. Then sprinkle some flour over it and put it in a saucepan with a piece of butter, seasoning with salt and pepper. When it is well browned on all sides, pour some soup stock to complete the cooking and serve it in its gravy which will be thick enough on account of the gravy. 87