Pound the veal with a mallet until thin. Lay a slice of ham and a sage leaf on each escalope. Add salt and pepper and close them with a wooden toothpick. Heat half the butter in a large pan. When the butter is sizzling add the veal, turning the rolls every now and then to brown on each side. Cook for about 10 minutes or until the veal is cooked. Arrange the rolls on a serving dish. Add the remaining butter and the hot broth to the pan and bring to the boil, scraping the meat residue from the bottom of the pan with a wooden spoon. Pour the sauce over the rolls and serve immediately with mashed potatoes.