"MG" > wrote in message
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>
> "Teri" > wrote in message
> ...
>> Today is miserable and grey and slushy so I am preparing my sauce and
>> meat for christmas day. This includes meatballs, sausage and braciole.
>> The way my mom (and dad's mom) always prepared it was beef braciole
>> pounded thin, parsley, romano cheese, raisins, toasted pignoli - tie the
>> braciole up, brown in oo and garlic and cook in sauce. Any tips on tying
>> the braciole up? Should I just roll it like a jelly roll and tie from
>> there? It's the first time I'm making it w/o coaching :-) Thanks
>> Teri
>>
>
> sometimes, if mum didn't have any kitchen string on hand, she would just
> use several toothpicks to hold it together
>
> btw, have to add that she never added raisins or other fruit to her
> version :-)

Same with my mom's side of the family - we hear the differences every time
we have braciole. Thanks!
Teri
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