4 thin slices boneless pork
1/4 lb. ground pork
1/4 lb. ground veal
1 hard roll or 1 slice of white bread
1 sm. onion
2 carrots
1 pickle
1 egg
Salt and pepper
butter
1 c. beef bouillon
1 tbsp. flour
1/2 c. sour cream

Soak hard roll or bread in cold water; squeeze water out. Chop onions, carrot and pickle; cook in some butter. Let cool. Mix all into ground meat; add egg, salt and pepper; mix well.

Take pork slices, divide ground meat mixture on each slice. Roll up; fasten with toothpicks. Brown in pan all around. Fill pan with beef bouillon; let simmer for 1 hour.

Make gravy. Take a shaker with 1/4 cup cold water; add flour and shake. Add slowly to meat broth; cook for a few minutes until gravy thickens. Add sour cream but do not cook. Taste for seasoning. You may serve this with mashed potatoes or pasta.