4 boneless veal cutlets (about 4 oz. each)
4 thin slices boiled or cooked ham
4 thin slices Swiss cheese
2 tbsp. flour
1/2 tsp. salt
1/4 tsp. pepper
1 egg, slightly beaten
1/2 c. dry bread crumbs
3 tbsp. shortening
2 tbsp. water

Cut veal into 4 serving pieces - pound meat until 1/4 inch thick. Put a slice of ham and cheese on each cutlet. Roll up carefully, starting at narrow end. Secure rolls with wooden picks.

Mix flour, salt, pepper and allspice. Coat rolls with flour mixture, dip into egg, then roll in crumbs.

In a large skillet, brown rolls in shortening, about 5 minutes. Reduce heat and add water. Cover, simmer 45 minutes or until tender. Remove cover last 2 to 3 minutes to crisp rolls slightly. Serve on a bed of brown or white rice, or on buttered noodles. Makes 4 servings.