Veal Rolls, Roman Style (Saltimbocca alla Romana)

1 1/2 pounds boneless veal round steak, 1/2 inch thick
1/4 teaspoon dried sage leaves, crushed
1/4 teaspoon pepper
6 thin slices prosciutto or fully cooked smoked or boiled ham
2 tablespoons butter or margarine
1 tablespoon olive or vegetable oil
2 tablespoons all-purpose flour
1/2 cup Marsala or other dry white wine
3/4 cup water
1/4 teaspoon salt (optional)

Trim excess fat from veal; pound veal until 1/8 inch thick. Sprinkle one side of veal with sage and pepper; cut into 6 pieces, 4 or 5 inches square. Place ham slice on seasoned side of each piece veal. Roll up; secure with wooden picks.

Heat butter and oil in 10-inch skillet until hot. Cook veal rolls over high heat until brown, 5 to 10 minutes. Remove from heat. Place rolls in single layer in ungreased 10 x 6-inch baking dish.

Stir flour into drippings in skillet; stir in wine, water and salt, if desired. Heat to boiling; pour over rolls. Cover and bake at 325 degrees F until tender, 35 minutes. Garnish with parsley if desired.

Yields 6 servings.