1 round steak (lg.)
2 pork steaks (lg.)

FILLING:

1 med. onion, chopped fairly fine
1 clove garlic, chopped fairly fine
1/2 c. chopped Swiss chard or spinach, fresh or frozen
1/4 c. chopped celery leaves
1 lg. egg, beaten
1 slice dry French bread, soaked in warm water & squeezed slightly
1 tsp. salt
1 tsp. pepper
1 tsp. chopped parsley
1 tsp. chopped basil
1 tsp. chopped sage
1/2 tsp. allspice

Pound all meat well. Lay our round steak flat. Sprinkle with salt and pepper.

Mix all filling ingredients together and spread half the mixture over round steak and cover with pork steaks. Sprinkle with salt and pepper and spread remaining filling over pork steak.

Roll lengthwise tightly and tie with string to hold together. On stove top, brown on all sides in hot oil and real butter. Put in roasting pan and bake, covered in 325 degree oven for approximately 1 hour.

New or regular potatoes, cut carrots and celery, put in to bake with Rollada are excellent baking in juices. An additional green vegetable and tossed salad makes a great meal.