Meat Omelette (Polpettone)

Take one pound of veal, without bones, clean it well taking away all skins and tendons and then chop it together with a slice of ham. Season moderately with salt pepper and spices, add one whole egg then with moistened hands make a ball of the chopped meat and sprinkle with flour.
Make a hash with two or three slices of onion (not more) parsley, celery, and carrot, put it on the fire with a piece of butter and when it is browned throw in the =Polpettone=. Brown well on all sides and then pour in the saucepan half a tumbler of water in which half a tablespoonful of flour has been previously diluted. Cover and make it simmer on a very low fire, seeing that it doesn't burn. When you serve with the gravy squeeze the juice of half a lemon over it.
If desired a hard boiled egg can be put shelled in the center of the meat ball, so that it gives it a better appearance when sliced.