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POLPETTONE "ALLA NAPOLITANA"

Take three−quarters of a pound of lean beef without skin or bones from the rump−steak, flatten it out with a

knife in a manner to widen it without tearing the meat. Salt and pepper it. Then take one and one−half ounces

of ham, fat and lean, and chop it up fine with a little piece of onion, some parsley, and some thyme, then add

twice its volume of fresh bread crumbs (which have been dipped in water and squeezed out). When the bread

has been well mixed add the yolk of one egg and mix again well, spread this mixture all over the surface of

the beef, leveling it off with a knife. Then sprinkle on a few raisins, and then roll up the meat like a cigar, but

bigger in the middle than at the ends. Tie it up then, crosswise and lengthwise, and brown it in a saucepan

with a little lard and some ham. As soon as it colors add some chopped−up pieces of onion, celery, carrot, and

one clove. When these vegetables are cooked add several pieces of tomato, and let the meat simmer for about

two hours, basting it now and then. When the meat is cooked remove the string, place the polpettone on a

platter, strain the sauce through a sieve, pour it over the meat, and serve.

 

 

 

 

 

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