1 1/4 lbs. round steak (about 1/2 inch thick)
1/4 c. chopped onion
1/4 c. bacon drippings
1 qt. soft bread crumbs, packed
1/2 tsp. sage
2 tsp. crushed, dried celery leaves or 1/4 c. fresh celery, chopped
1 bouillon cube, dissolved in 1 1/4 c. boiling water
1 egg, beaten
Salt & pepper to taste

Wipe steak thoroughly with damp cloth and pound vigorously with edge of heavy saucer. Saute onion in fat until yellow. Add to bread crumbs. Combine lightly with all remaining ingredients. If crumbs are dry, add more liquid. Spread dressing over meat, roll up like a jelly roll. Secure by tying with string. Brown on all sides in small amount of fat in a skillet. Add 1/2 cup hot water, cover tightly and place in a moderately slow oven (325 degrees) for 1 hour or until meat is tender.