Mock Duck

Servings: 4
Ingredients:

1    Onion;chopped
1/2 c  Celery;chopped
1/2 c  Mushroom;chopped
1 tb Butter
3/4 c  Dry bread crumbs
1/2 ts Savory,dried
1/4 ts Thyme,dried
-salt and pepper
1 lb Round steak
1 tb Vegetable oil
3/4 c  Beef stock

‘Today a nonstick frypan works well, but just as in the 30s, a black cast
iron one is great, too. Thicken the gravy with flour if desired. … 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. Stuffed, thinly pounded
less-tender cuts of beef made an adequate substitute. Some books called
for flank steak, other for round steak. Veal birds are similar, Rouladen,
a German dish, is made with meat spread with mustard and wrapped around
dill pickle spears. And in many regions of Canada, venison, moose and
caribou were used in place of beef. In Newfoundland, savory seasons the
stuffing and salt pork tops the meat rolls.

In a skillet, cook onion, celery and mushrooms in butter until softened.
Remove from heat; stir in bread crumbs, savory, thyme, salt and pepper to
taste and just enough water or stock to moisten.
Pound meat into 1/4 inch thickness. Cut into 4 or 5 serving pieces;
spread with stuffing almost to edges. Roll up each from widest sides;
secure with string. In skillet, brown rolls in oil. Add stock; cover and
simmer for 1 hour, turning and basting occasionally, or bake in 325F oven
for 1 hour.
MAKES: 4 or 5 servings

SOURCE: The Thirties chapter in _A Century of Canadian Home Cooking_

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