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1.
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Cut the meat into 12 uniform size pieces and pound thin into approximate square shapes.
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2.
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Cover each piece of meat with a thin slice of bacon, trimming them to fit, then sprinkle with salt and pepper, adding a rounded tablespoonful of minced onion.
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3.
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Roll up and tie firmly with white thread (I keep a spool of heavy duty cotton thread in my spice drawer), taking care so the filling doesnt ooze out of the ends.
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Or thread a toothpick across the ends to keep it closed.
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4.
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Roll in the flour, coating it very lightly, and brown in the hot butter on all sides in a moderately hot pan.
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5.
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Add the beef bouillon or prepared au Jjus, cover and simmer for 1 1/2 hours, or until tender.
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Or place into a 325 degrees F oven and bake for 1 1/2 hours.
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Add water if necessary to keep the level of fluid up.
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Turn the rolls from time to time.
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6.
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When done, remove the birds from the oven or skillet, set aside while you skim the fat and thicken the liquid with a slurry of 1 tablespoon flour to 1/2 cup of ice water.
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Cook for a couple of minutes to thicken and to take away the raw taste of the flour, then serve the birds with the rich brown gravy.
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The bacon adds a lovely richness and great mouth feel.
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Serve with some potatoes or noodles and corn or your favorite vegetable.
