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Mock duck

Artist:

_

Categories:

Canadian, Duck, Meats, North American, Poultry

Yield:

4

Rating:

0

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Ingredients:

1		Onion, chopped
1/2	cup	Celery, chopped
1/2	cup	Mushroom, chopped
1	tbsp	Butter
3/4	cup	Dry bread crumbs
1/2	tsp	Savory, dried
1/4	tsp	Thyme, dried
		-salt & pepper
1	lbs	Round steak
1	tbsp	Vegetable oil
3/4	cup	Beef stock

Procedures:

1	"today a nonstick frypan works well, but just as in the 30s, a black cast iron one is great, too.
2	Thicken the gravy with flour if desired.
3	...
4	With the prairie sloughs dried up and little snow in the winter, there were very few wild birds in the worst years of the 30s.
5	Stuffed, thinly pounded less-tender cuts of beef made an adequate substitute.
6	Some books called for flank steak, other for round steak.
7	Veal birds are similar, rouladen, a german dish, is made with meat spread with mustard and wrapped around dill pickle spears.
8	And in many regions of canada, venison, moose and caribou were used in place of beef.
9	In newfoundland, savory seasons the stuffing and salt pork tops the meat rolls.
10	In a skillet, cook onion, celery and mushrooms in butter until softened.
11	Remove from heat; stir in bread crumbs, savory, thyme, salt and pepper to taste and just enough water or stock to moisten.
12	Pound meat into ?inch thickness.
13	Cut into 4 or 5 serving pieces; spread with stuffing almost to edges.
14	Roll up each from widest sides; secure with string.
15	In skillet, brown rolls in oil.
16	Add stock; cover and simmer for 1 hour, turning and basting occasionally, or bake in 325f oven for 1 hour.
17	Makes: 4 or 5 servings