In this and in similar cases, when using scallions or onions, some advise putting these in a cloth after being chopped and dip them in cold water squeezing them dry after.
(Braciuole di castrato e filetto di vitella)
Put in saucepan a slice of ham, some butter, a little bunch composed of carrot, celery and stems of parsley and over this some whole cutlets of mutton seasoned with salt and pepper. Make them brown on both sides, add another piece of butter, if necessary, and add to the cutlets some chicken giblets, sweetbreads and fresh or dry mushrooms (the latter softened in water), all cut in pieces. When all this begins to brown, pour some soup stock and let it simmer on a low fire. Sprinkle a little flour and finally pour a wineglass (or half a tumbler) of white wine leaving it boil a little more. When ready to serve remove the ham and the greens, rub the gravy through a sieve and remove the superfluous fat.
Roll a piece of the tenderloin, tie it and, if it is about two pounds, put it on the fire with a middle-sized onion cut in thin slices, some thin slices of ham and a piece of butter, seasoning but moderately with salt and pepper. When it is browned from all sides and the onion is consumed, sprinkle a pinch of flour, let this take color and then pour some soup stock or water. Make it simmer on a low fire, then rub the gravy through a sieve, skim off the fat and with this and half a small tumbler of Marsala or Sherry wine put it back on the fire to simmer again. Serve with the gravy neither too liquid nor too thick.
The filet can also be larded with bacon and cooked in butter and Marsala only.
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 flour.