1 1/2 - 2 lb. flank steak
1 slice dry bread
1/2 c. water
1 chicken liver, finely chopped
1 sm. stalk celery, minced
1/4 c. chopped onion
1 sm. carrot, minced
2 tbsp. minced parsley
2 oz. cooked ham, minced
1 clove garlic, minced
1 tsp. basil
1 tsp. salt
1/4 tsp. pepper
1 egg
2 tbsp. grated Parmesan cheese
2-3 tbsp. oil
1/2 c. dry red wine, bouillon or water

Score steak lightly on each side. Soak bread in water 5 minutes, then squeeze almost dry and place in bowl. Add chicken liver, onion, celery, carrot, parsley, ham, garlic, basil, salt and pepper to bread and mix well. Add egg and cheese and mix. Spread filling on steak; roll up from long side and tie with string or fasten with skewers. Brown meat, roll in oil, pour off excess oil and add wine. Cover and simmer 2 hours, or until meat is tender. Chill. Then slice and serve cold. Makes 6 servings.