1 1/2 lbs. round steak, 1/4-inch thick
1 1/2 lbs. fresh ham steak, 1/4-inch thick
1 1/2 lbs. veal steak, 1/4-inch thick
Salt and pepper
1/2 c. snipped parsley (use fresh parsley)
2 tbsp. shortening
1 (10 1/2 oz.) can beef consomme, undiluted
1/2 c. celery, sliced thinly
1 med. onion, sliced thinly
4 whole cloves
1/4 c. all-purpose flour

About 3 hours before serving time: Sprinkle the three meat steaks with salt and pepper, then generously with snipped parsley. Stack steaks, one on the other. Start with round, then ham, then veal. Roll up steaks, jellyroll style; with cord, tie gently across and then lengthwise to keep shape.

Start heating oven to 325 degrees. Over medium heat, heat shortening in Dutch oven. In it brown meat roll on all sides. Pour in consomme; add celery, onions, cloves. Roast, covered, 2 1/2 hours or until tender.

Remove meat, remove cords. Stir in gravy; blend flour with 1/4 cup water. Stir into gravy, then cook over medium heat, stirring until thickened.

Makes 8-10 servings.