Source:

Libro de arte coquinaria by Maestro Martino de Como, 15th century

Per fare polpette di carne de vitello o de altra bona carne.

In prima togli de la carne magra de la cossa et tagliala in fette longhe et sottili et battile bene sopra un tagliero o tavola con la costa del coltello, et togli sale et finocchio pesto et ponilo sopra la ditta fetta di carne. Dapoi togli de petrosimolo, maiorana et de bon lardo et batti queste cose inseme con un poche de bone spetie, et distendile bene queste cose in la dicta feita. Dapoi involtela inseme et polla nel speto accocere. Ma non la lassare troppo seccar al focho.

To make a roll of veal or other good meat

First, take some lean meat from the haunch and cut it into long slices and beat it on a cutting board or table using the knife handle, and take some salt and ground fennel seeds and spread over the cutlets. Then take some parsley, marjoram, and good lard, and chop together with some good spices and spread this mixture over the cutlets. Roll them and cook them on a spit, but do not let them get too dry over the flame.

Ingredients:

• 1 lb. veal steaks or thin low fat steak
• 1 Tbsp. parsley, fresh
• ½ Tbsp. marjoram
• ½ tsp. salt
• ½ tsp. Fennel seeds, ground
• 1 Tbsp. olive oil
• 1 tsp. long pepper
• 2 oz. bacon

Directions:

Flatten steaks and cut into 4 in. squares

Pound fennel in mortar to release aromatic oils.

Season steak pieces with salt, pepper, and ground fennel. Combine oil and other herbs and spread onto flank steak.

Roll flank steak and tie off with butcher's twine. Bake at 350°F for 25-30 minutes (I used toothpicks for the smaller rolls and grilled them instead.)

This recipe was very well received, as there were no leftovers. I suggest cutting the meat into individual portion sizes after it has been pounded flat (or see if there is a butcher that will cut the meat thin for you. I also left out the lard (butter) in this dish as it was too greasy tasting.