1 round steak
8 slices bacon
Mustard
Dill pickles, cut in thin slices

Take steak and pound it out, then take mustard and spread over meat. Take slices of bacon and lay across meat (side by side on steak). Do the same with pickles over bacon. Roll the meat up and tie with string. Brown in skillet. When brown on all sides, add water about a cup; let simmer on low covered for 1 1/2 hours. Make gravy with liquid and pour over meat and spaetzle.

SPAETZLE:

2 c. sifted flour
1 tsp. salt
2 eggs, slightly beaten
3/4 c. milk

Mix ingredients together. Bring a saucepan of water to boil. On cutting board put batter on board, dip knife in hot water and start cutting of pieces of batter, off into boiling water, when risen to the top of the water it is done. Serve with meat and gravy.