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Beef Birds
 
 

2 pounds round steak  ½ c. chopped celery and leaves 1 onion, chopped  4 tablespoons shortening  2 c. soft bread crumbs Salt and pepper to taste Herb seasoning, if desired Have the round steak sliced about ½ inch thick. Cut it into strips 2 to 3 inches wide and about 4 inches long. Pound the pieces to flatten them and help make the meat tender. For the stuffing, cook the celery and onion in 2 tablespoons of the shortening for a few minutes, add the bread crumbs and seasonings, and mix thoroughly. Put stuffing on each strip of meat, roll, and skewer or tie in place. In the remaining 2 tablespoons of shortening, brown the birds slowly on all sides. then cover and cook until tender in a moderate oven (350° F.) about 1½ hours.

 
 
 

©1999 Leigh Ann Smyth. Duplication is prohibited.