4 veal cutlets, about 4 oz. each or 1 lb. veal round steak, 1/2 inch thick
4 thin slices boiled or cooked ham
4 thin slices Swiss cheese
2 tbsp. flour
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. allspice
1 egg, slightly beaten
1/2 c. dry bread crumbs
3 tbsp. shortening
2 tbsp. water

If using veal round steak, cut into 4 servings pieces. Pour meat until 1/4 inch thick. Place a slice of ham and cheese on each piece of meat. Roll up carefully beginning at narrow end; secure rolls with wooden picks.

Mix flour, salt, pepper and allspice; coat rolls with four mixture. Dip rolls into egg, then roll in bread crumbs. Melt shortening in large skillet; brown rolls about 5 minutes. Reduce heat and add water. Cover; simmer 45 minutes or until tender. Remove. Cover last 2-3 minutes to crisp rolls slightly. 4 servings.