|Lean pork slices||4|
|White bread slices||4|
|All purpose flour||2 Tablespoon|
|Stock||1 1⁄4 Cup (20 tbs)|
Beat the pieces of pork very flat with a rolling pin.
Chop the onion finely with the sage leaves .
Melt the butter in a pan and cook the onion and sage for 5 minutes over low heat, stirring well.
Lift out of the fat and put into a mixing bowl.
Discard the crusts and make the bread into crumbs .
Add the onion.
Cut the lemon in half and cut one half into quarters for garnishing.
Grate the rind from the other half and squeeze out the juice.
Add the rind and juice to the bread crumbs with the egg, salt and pepper.
Mix well and divide the stuffing between the pieces of pork.
Roll up and tie tightly with thread.
Dust the pork rolls with the flour, and brown on all sides in the fat left in the pan.
Add the stock, cover and simmer for l 1/2 hours.
Remove the thread from the meat.
Put into a serving dish, pour in the pan juices and garnish with the reserved lemon wedges.