Wipe a 1/3” thick round steak with a damp cloth and cut it into 2×4” pieces. Season the strips with salt and pepper. Place on each strip a thick slice of carrot, a piece of celery rib, a small piece of salt pork or a slice of bacon, a strip of onion and a sliver of garlic. Roll the strips and tie them with thread. Brown them in salt pork or bacon drippings. Cover them with ¼” of boiling vegetable stock and a pinch of rosemary. Simmer them closely covered for 2 hours*. Do not let the stock boil at any time. Remove the rolls and cut the threads. Thicken the stock with flour. Add salt and pepper if needed. Pour the gravy over the rolls. Serve with mashed potatoes or noodles.
*The rolls may be closely covered and baked in a moderate oven (325˚) for 2 hours. In this case, it may be necessary to add more stock during the cooking.
May add a little red wine and mushrooms to the stock, about ½ cup.
Anne and Harvey had a large garden when they lived on the farm on Pumpkin Run. They grew their own herbs, so the rosemary in this recipe may have been fresh.