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Veal Saltimbocca
From Italian Food, by Elizabeth David


Flatten out the slices of veal until they are as thin as possible. On each one lay a slice of ham and a leaf of fresh sage. Make each one into a little roll and secure them with a toothpick. Cook them gently in butter until they are well browned all over, then pour a small glassful of Marsala (or white wine) over them. Let it bubble for a minute, cover the pan, and simmer until the meat is quite tender: 10 to 15 minutes should be long enough.

Serve with croutons of fried bread. Thin slices of beef can be used instead of veal, but they will, of course, take a good deal longer to cook.

Related Recipe: (with quantities) Cordon Bleu Veal Saltimbocca

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