1 lb. 1/4 inch thick slices of beef or veal
Small pickles
Carrots, celery, bacon
1 onion
3 cloves of garlic
Salt and pepper
1 tbsp. flour

Meat slices will be tenderized with (tool). Spread thin coat of mustard on meat. Lay pickle or carrot or celery or bacon on meat, roll it. Secure each roll with cotton string or toothpick.

Brown in 2 or 3 tablespoons of oil, put meat aside. Add 1 tablespoon of flour to remaining oil and meat juice, brown shortly add 1/4 cup of water or beef stock, stir until lump free. Add another 1/2 cup liquid, stir again until lump free, put meatroll back in pan and simmer for 45 minutes. Can be served with potatoes or rice.