Frittura Piccata al Marsala (Fillet of Veal in Wine)

Preparation:

• Cut a tender bit of veal steak into small fillets, cut off all the fat and stringy parts, flour them and fry them in butter. 

• When they are slightly browned add 1/2 cup of Marsala and 1 cup of beef stock; fry on a very hot fire, so that the fillets may remain tender. 

• When fillets are done, take them off the fire, put a little roll of fried bacon on each, add a squeeze of lemon juice, and serve with potatoes and cooked vegetables.

While the city's natives sometimes drink "vintage" Marsala, the wine produced for export is universally a fortified wine similar to Port and Sherry. Originally, Marsala wine was fortified with alcohol to ensure that it would last long ocean voyages, but now it is made that way because of its popularity in foreign markets.