Elizabeth David's Veal Saltimbocca

Veal Saltimbocca
From Italian Food (Canada, UK), 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 croûtons 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