| 1 | Wash and dry meat; cut a deep pocket in one side. |
| 2 | Fill the pocket with the cubed bacon and the sliced and topped with mustard egg slices. |
| 3 | Put the eggs together as good as you can. |
| 4 | Sew up the pocket with cooking thread. |
| 5 | Rub the meat with salt and a little more mustard. |
| 6 | In the bottom of a big, heavy skillet, melt the butter and add the meat and the onion and carrot. |
| 7 | Fry the meat shortly on all sides and then add a cup of water and let it all simmer for about 2 hours. |
| 8 | If necessary, add more water. |
| 9 | Stir in flour and a little water and stir into a gravy. |
| 10 | Let it cook for 10 more min. strain the gravy and serve the meat sliced on a platter with the onion and carrot. |
| 11 | Serve with wide noodles or mashed potatoes and more carrots or peas. |
