Instructions: Pound the steaks to 1/8-inch thickness and cut into 4- to 5-inch squares. Mix garlic and celery salts, paprika and parsley, and rub well into both sides of meat. Put several carrot sticks on each piece, and spread with some sausage meat. Roll up and tie or skewer. Dust with flour mixed with salt and pepper, and sprinkle with brown sugar. Brown slowly in combined butter and lard. Pour on soup. Bake, covered, at 325 degrees for 2 1/4 hours.

This recipe yields 6 servings.

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