1 lg. onion, chopped
2 tbsp. olive oil
1 lg. garlic clove, minced
1 tsp. marjoram (crumbled)
1 tsp. thyme
1/2 tsp. celery salt
1/3 c. bread crumbs
1/3 c. milk
4 or 5 Italian sausages, casings removed and discarded
1 (10 oz.) pkg. frozen spinach, thawed and squeezed dry
1 tbsp. Dijon mustard
1 lg. egg, slightly beaten
1/2 c. grated Parmesan cheese
4 veal cutlets, pounded until thin
Butter
1 1/2 c. chicken broth
1/2 c. dry white wine (optional)

Cook onion in olive oil until transparent but not limp. Add garlic, marjoram and thyme, stirring for 2 minutes. Let cool.

In bowl add milk to bread crumbs, soak a few minutes.

In fry pan (that has a tight cover), cook slowly sausage until no longer pink. Add bread crumb mixture, onion mixture, spinach, salt, mustard and beaten egg. Cook 5 minutes. add cheese and mix well. Divide mixture into 4 portions. On one edge of a veal cutlet place a portion of filling. Roll up jelly roll style and secure with string or skewers.

Brown the rolls in fry pan, in butter, until golden brown. Add chicken broth and cover pan tightly. Simmer for 45 minutes or until a fork pierces the meat easily.

Remove roll-ups to warm platter. In saucepan scrape the filling that has fallen out of roll-ups. Add the wine and more chicken broth if needed to make enough gravy. Stir all together and cook a few minutes to blend the ingredients. Puree the sauce and return the veal rolls to pan and sauce to warm up before serving.