Cut up the meat, lamb, veal, mutton, or fresh pork into pieces about
two inches wide. Sprinkle on salt and pepper and put them aside. Then
cut an equal number of pieces of bread about one-half inch thick, and
a little bit bigger then the pieces of meat. Next cut pieces of ham,
fat and lean, the same size as the pieces of meat, but double the
number. Then take a skewer (or two if one is not sufficient), and put
on it first a piece of bread, then a piece of ham, then a leaf of
sage, then one of the pieces of meat, then another leaf of sage, then
the ham, then the bread, and so on in this order, having always the
meat between two leaves of sage, two slices of ham, and two pieces of
bread. Coat everything well, and especially the bread, with olive-oil
or melted butter, and then broil them over a hot fire for a good
one-quarter of an hour, turning them constantly until they are colored
a golden brown and are crisp. If preferred, these can be cooked in the
oven. Put them on several wooden skewers, and lay them in a pan and
cook until brown and crisp. Serve with lettuce salad.