With meat mallet pound a 2 lb. 1-inch thick piece of
boneless beef (top round steaks are best) until about 1/4 inch thick.
Sprinkle with salt and spread with thin coating of prepared brown mustard.
Place in fridge.
Season 1/2 lb. ground pork with 1/2 teaspoon salt and
several dashes of pork, beef or hunter's seasoning. Add 5-6 washed, dried
and finely chopped fresh cultivated mushrooms, 1 whole egg, 3 Tablespoons
bread crumbs, 1 Tablespoon chopped parsley and 2/3 cup of milk. Mix well to
get uniform consistency.
Spread pounded steak with mixture leaving a 1 inch space
along the side towards which it will be rolled. Roll tightly, truss with
string, sprinkle with salt and pepper, dust with flour and brown on all
sides in 2-3 Tablespoons hot fat. Transfer to baking pan, add 1 cup water
and 1 Tablespoon lard. Place in pre-heated 375° oven and reduce heat to 325°
after 10 minutes Cover and bake about 90 minutes.
Cool to room temp, then refrigerate. When thoroughly
chilled, remove string and slice 1/4 inch thick. Arrange on platter with
tomato wedges, radishes and lettuce in season, or with pickled mushrooms and
vegetables in the winter months.
Serve with horseradish sauce or plum sauce. Horseradish
sauce may be served in a scooped-out green, yellow or red pepper and plum
sauce in a grapefruit or orange shell.