Recipe - Blinde Vinken (Blind Finches)

MM BY HELEN PEAGRAM
4 Sirloin steaks (Three fourths pound each)
Three fourths pound Lean ground pork
One half cup Fresh bread crumbs
2 tablespoon Fresh parsley, chopped
2 tablespoon Lemon juice
1 teaspoon Pepper
One half teaspoon Salt
One half teaspoon Nutmeg
One fourth cup Butter

Popular in Holland, these steak rollups, which resemble small birds, are
often prepared by the butcher and cooked at home. Buy steaks that are about
One half inch thick.

Between 2 pieces of waxed paper, pound steaks to One fourth inch thickness. Cut
into 8X4 inch pieces. combine pork, bread crumbs, parsley, lemon juice,
pepper, salt and nutmeg. Shape into 8 balls. Place one portion of pork at
short end of each steak. Roll up steaks to enclose pork. Tie rolls with
string at 1 inch intervals. In large heavy bottomed Dutch oven or 2
skillets, melt butter over high heat; brown rollups all over, in batches.
Cover and cook over low heat for 10 to 15 minutes, turning occasionally or
until pork is no longer pink. To serve, remove string, slice and spoon pan
juices over top.

From Canadian Living Nov/93

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini