| How To Cook: |
|
|
1. Beat the slices of beef flat with a rolling pin.
|
2. Place on each slice some salt, parsley, a slice of bacon and in the center a hard-boiled egg.
|
3. Roll up the pieces of meat and bind firmly with cotton or thin string.
|
4. Roll in flour and fry slowly in an open pan, then add a sliced onion and carrot, sprinkle with a little salt, add a little hot broth or water and stew very gently for about 1˝ - 2 hours, closely covered.
|
5. Before serving, remove the threads or pieces of string and cut the meat rolls across in halves, so that half an egg is in each part.
|
6. Dish up on creamy mashed potatoes covered with chopped parsley; serve gravy separately.
|
