Take three-quarters of a pound of lean beef without skin or bones from
the rump-steak, flatten it out with a knife in a manner to widen it
without tearing the meat. Salt and pepper it. Then take one and
one-half ounces of ham, fat and lean, and chop it up fine with a
little piece of onion, some parsley, and some thyme, then add twice
its volume of fresh bread crumbs (which have been dipped in water and
squeezed out). When the bread has been well mixed add the yolk of one
egg and mix again well, spread this mixture all over the surface of
the beef, leveling it off with a knife. Then sprinkle on a few
raisins, and then roll up the meat like a cigar, but bigger in the
middle than at the ends. Tie it up then, crosswise and lengthwise, and
brown it in a saucepan with a little lard and some ham. As soon as it
colors add some chopped-up pieces of onion, celery, carrot, and one
clove. When these vegetables are cooked add several pieces of tomato,
and let the meat simmer for about two hours, basting it now and
then. When the meat is cooked remove the string, place the polpettone
on a platter, strain the sauce through a sieve, pour it over the meat,
and serve.