Makes 48 portions - 6 test portions in parenthesis.

1 c. (2 tbsp.) instant minced onion
1/2 c. (1 tbsp.) parsley flakes
3 tbsp. (1 tsp.) celery seed
1 qt. (1/2 c.) milk
12 lbs. (1 1/2 lbs.) beef round steaks, 1/4 inch thick (4 oz. each)
2 c. (1/4 c.) flour
3 tbsp. (1 tsp.) salt
1 tsp. (1/8 tsp.) ground black pepper
1 c. (2 tbsp.) oil or shortening
1 gal. (2 c.) beef stock

Make stuffing by combining croutons, minced onion, parsley flakes, celery seed, and milk. Spoon over each piece of meat. Roll up jelly roll fashion; fasten with toothpicks.

Lightly dust beef rolls with flour seasoned with salt and black pepper.

In a large skillet, heat oil. Add beef rolls; brown on all sides.

Preheat oven to 350°F. Place beef rolls in a large roasting pan. Add boiling beef stock to cover meat.

Cover and bake until tender, about 1 hour. Remove toothpicks.

Serve with pan gravy.