Roast the condiments in butter, and add the broth, and continue to cook for about 10 minutes. Add the spezzatino meat, put salt and pepper, and continue cooking on high heat. When the meat is ready, take it out of the casserole, and, in the remaining hot sauce, mix whisked egg yokes with salt and lemon juice. Continue mixing until homogenous sauce is formed. Serve the spezzatino hot, together with the sauce.
Grind the meat finely, add some white bread soaked in milk, a little bit of nutmeg, fine-cut parsley, the eggs, 1 clove of garlic, salt and pepper. Mix everything thoroughly into a smooth paste and shape it into a cutlet; wrap it in a piece of cotton cloth, tie at the ends, and leave cooking on slow fire in salted water with condiments (carrot, celery, onion...) for about an hour. Can be also served cold, smeared with mayonnaise.