2 lbs. round steak
1 c. dry bread or cracker crumbs
2 tbsp. butter
1/2 c. diced celery
2 tbsp. grated cheese
1 sm. onion, finely chopped
Salt and pepper
1/2 c. hot water

Have round steak cut 1/4 to 1/2-inch thick. Cut into individual servings, dividing the pieces as nearly as possible at the muscle divisions in the round. Make a dressing of crumbs and other ingredients. Pile a spoonful on each piece of meat. Roll and fasten edges with toothpicks.

Roll the birds in flour, if desired, and brown in hot fat. When nicely brown, add a very small amount of hot water. Cover tightly and let cook very slowly until done, about 45 minutes. These beef birds are very good if the following Barbecue Sauce is used on them instead of water and then cooked for 45 minutes.

BARBECUE SAUCE:

1 med. onion
4 tbsp. lemon juice
2 tbsp. vinegar
3 tbsp. Worcestershire sauce
1/2 c. water
2 tbsp. butter
2 tbsp. brown sugar
1 sm. bottle catsup
1 tsp. mustard
1/2 c. celery, chopped

Brown onion in butter, then add the other ingredients. Pour over the browned beef birds and simmer for about 45 minutes.