Beef Birds

• 2 lbs. round steak
• ½ cup chopped celery
• 1 onion, chopped
• 4 tbsp. fat
• 2 cups bread crumbs
• salt and pepper to taste

Slice meat ½ inch thick–cut into 2 or 3 inches wide and about 4 inches long and pound to soften and flatten. Cook celery and onion for a few minutes. Add bread crumbs and seasonings and mix thoroughly. Put stuffing on each piece of meat and roll and tie in place. Brown in fat, lower flame and cook until tender.