2 lb. beef round steak
1/2 c. chopped celery
1 c. chopped onion
4 tbsp. fat
2 c. soft bread crumbs
Salt and pepper to taste
Herb seasoning

Have the round steak sliced about 1/2 inch thick. Cut strips 2-3 inches thick and about 4 inches long. Pound the pieces to flatten them and help make the meat tender. For the stuffing cook the celery and onion in 2 tablespoons of the fat for a few minutes. Add the bread crumbs and seasonings. Mix thoroughly. Put stuffing on each strip of meat. Roll and skewer or tie in place in the remaining 2 tablespoons of fat. Brown the birds and cook until tender at 350 degrees about 1 1/2 hours. Serve the pan drippings with the meat.