3 lbs top round steak, sliced½ inch thick, trim extra fat and pound to ¼ inch thick
6 teaspoons of mustard
¼ cup of finely chopped onions
6 slices of lean bacon
3 dill pickles, rinse with cold water and slice lengthwise into halves
3 tablespoons of lard
2 cups of water
1 cup of finely chopped celery
¼ cup of the white part of leek chopped thinly
3 parsley sprigs
1 teaspoon salt
1 tablespoon butter
2 tablespoon flour

Cut the steak into 6 rectangular pieces about 4 inches wide and 8 inches long. Spread each rectangle with a teaspoon of mustard, sprinkle it with 2 teaspoons of onions, and place a slice of bacon down the center. Lay a strip of pickle across the narrow end of each piece and roll the meat around it into a cylinder. Tie the rolls with kitchen cord.
In a heavy 10 to 20 inch skillet melt the lard over medium heat until it begins to melt and get hot. Add the beef rolls and brown on all sides without burning. Place the meat rolls on a plate, pour the water into the skillet and bring to a boil. After scraping up the bottom of the skillet to release the left over meat rolls add celery leek parsley and salt, and return the beef rolls to the skillet. Cover and reduce heat to low for about one hour or until the meat rolls show no resistance pulling out a fork. Turn the rolls twice while they cook and put them to a heater platter and cover with foil to keep warm.

meat Roll Sauce

Strain the cooking liquid from the skillet through a fine strainer or sieve, pressing down on the vegetables before disposal. Measure the liquid, pour it back into the skillet and boil until reduced to 2 cups. Remove from heat. Melt butter in a small saucepan over moderate heat, and when foam subsides, sprinkle flour  in saucepan. Lower the heat and cook, stirring constantly until the flour turns a golden brown. Be careful and not burn. Gradually add the reduced cooking, beating vigorously with a whisk until the sauce is smooth and think. Taste for seasoning and return the sauce to the rolls. Simmer over low heat only long enough to heat the rolls. Serve the meat roll on a heated plate pour the sauce over them. Meat rolls are often served with red cabbage and potatoes.
Serves 6 people.