4 slices boiled ham
4 slices Swiss cheese
1 lb. veal steak, cut into 4 pieces and pounded very thin
4 tbsp. flour
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. allspice
1 egg, beaten
3/4 c. dry bread crumbs
2 tbsp. shortening
1 c. dry white wine

Place 1 slice each of boiled ham and Swiss on each piece of veal steak. Roll up carefully, beginning at narrow end; secure rolls with wooden picks. Mix flour and seasonings; dust veal with seasoned flour. Dip floured rolls into beaten egg; coat with bread crumbs. Brown in hot shortening.

Pour wine over meat. Cover and simmer 55 minutes; uncover, simmer 5 minutes longer. Serve over noodles or rice; pour liquid and melted cheese from skillet over meat and noodles/rice. 4 servings.