1. Wipe meat with a damp cloth and flatten with a meat hammer. 2. Cut into six uniform sized pieces. 3. Season and on each piece of meat, place a small piece of butter mixed with parsley and onion. 4. Roll and tie with string. 5. Melt lard or other fat in a deep skillet and sear rolls until well-browned. 6. Add hot water, baste rolls with cream, water or stock; cover and simmer until meat is tender (90 minutes or so). 7. Remove meat from pan, strain and skim the juice in the pan. 8. Stir a little water into the flour to make a smooth paste; mix into the pan juices and season to taste with worcestershire, salt and pepper. 9. Cut and remove the strings and place meat rolls in gravy to reheat. ---------------------------------------------------------------------------
Nutrition
Ingredients
