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Spread
each piece of meat with mustard. Sprinkle with salt and pepper. Put a piece of
unfried bacon on top of mustard. Cut onions in circles; place a slice on top of
bacon. Place pickles over top. Roll up meat like a jellyroll. Fasten in place
with a toothpick.
Brown meat in margarine. Place in a roaster.
Add ½ cup water and allspice cloves and bake until tender (add more water
if it bakes dry).
Once meat is tender, thicken pan drippings
with cornstarch.
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