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BOCCONCINI

Cut up the meat, lamb, veal, mutton, or fresh pork into pieces about two inches wide. Sprinkle on salt and

pepper and put them aside. Then cut an equal number of pieces of bread about one−half inch thick, and a little

bit bigger then the pieces of meat. Next cut pieces of ham, fat and lean, the same size as the pieces of meat,

but double the number. Then take a skewer (or two if one is not sufficient), and put on it first a piece of bread,

then a piece of ham, then a leaf of sage, then one of the pieces of meat, then another leaf of sage, then the

ham, then the bread, and so on in this order, having always the meat between two leaves of sage, two slices of

ham, and two pieces of bread. Coat everything well, and especially the bread, with olive−oil or melted butter,

and then broil them over a hot fire for a good one−quarter of an hour, turning them constantly until they are

colored a golden brown and are crisp. If preferred, these can be cooked in the oven. Put them on several

wooden skewers, and lay them in a pan and cook until brown and crisp. Serve with lettuce salad.

 

 

 

 

 

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