Country Birds (Rome)

Meat

Ingredients

Lean beef, broiling quality, cut into thin slices - 1 1/2 pounds

Parma ham, thinly sliced - 6 oz

Sage leaves

Pepper

Fat salt pork, thinly sliced - 5 oz

Slices of french bread

Melted lard or oil - 4 tbsps

Salt

Cut the slices of meat into strips about 1 inch wide and a little over 2 inches long. Beat them flat and on each piece, lay a slice of ham and a leaf of sage. Sprinkle with pepper. Roll up each slice of meat separately and put a thin slice of fat  salt pork on either side. Thread these "sandwiches" onto skewers with a piece of  bread between each one.

Brush the meat and bread with the melted lard ir oil, and season with a pinch of salt. Broil over charcoal, turning the skewers slowly or bake them in the oven at 375F for 30 minutes. If using charcoal, fix a bowl or baking pan underneath the meat to collect the drippings. When the meat is cooked and the bread and pork fat nicely browned, remove the "little birds", pour the drippings over them and serve very hot.

Serves 6