How To Cook: |
|
|
1. Cook bacon in a skillet until crisp; remove and crumble, reserving drippings.
|
2. Cut meat into six 6 by 4-inch pieces; pound thin.
|
3. Spread each piece of meat with 1 teaspoon mustard.
|
4. Place 4 pieces carrot and 2 pieces pickle across narrow end; sprinkle with 2 teaspoons onion.
|
5. Starting at narrow end, roll up; tuck in ends and fasten with toothpicks or skewers.
|
6. Brown roll-ups in bacon drippings; pour off fat.
|
7. Stir in soup, celery, parsnips, parsley and bacon; cover and cook over low heat 1¼ hours, stirring occasionally.
|
8. Serve with mashed potatoes.
|