Take a piece of loin of mutton with its fatty underskin weighing 1 kilogram (about 2 pounds). Remove most of the fat, but not all, bone it, and season with salt and pepper. Make the stuffing with the following:
Finely chop the veal and prosciutto; add the other ingredients, and spread over the whole inside of the loin. Roll up the meat and sew it up so that the stuffing will not burst out. Now put it on the fire with 50grams (about 1-⅔