|Bacon fat||2 Ounce|
|Beef marrow||2 Ounce|
|Thin bacon slices||4|
Ask for 4 narrow, long-shaped pieces of steak from your butcher.
Prepare a stuffing with bacon, mushroom, and beef marrow: adding salt, pepper, and chopped parsley.
Mash almost to a paste, and bind with the yolk of an egg.
Roll up the pieces of rump steak with the stuffing on the inner side, put a thin slice of bacon round each roll, and tie with thread.
Add some fat or dripping, cook for 1 hours in a very moderate oven with the lid on the casserole, so that the moisture from the meat and stuffing is retained in the pot.
Remove thread and outer covering of bacon before serving.
This dish might, if necessary, be cooked on top of the stove over an asbestos mat, but the feed is important.
serve as desired.