Polpette di Carne de Vitello

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

Original Recipe:

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 fetta. Dapoi involtela inseme et polla nel speto accocere. Ma non la lassare troppo seccar al focho.

Translation: (from The Art of Cooking: The First Modern Cookery Book)

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.

My Interpretation: