Instructions: In a skillet, cook onion, celery and mushrooms in butter until softened.

Remove from heat; stir in bread crumbs, savory, thyme, salt and pepper to taste and just enough water or stock to moisten.

Pound meat into 1/4 inch thickness. Cut into 4 or 5 serving pieces; spread with stuffing almost to edges. Roll up each from widest sides; secure with string. In skillet, brown rolls in oil. Add stock; cover and simmer for 1 hour, turning and basting occasionally, or bake in 325F oven for 1 hour.

MAKES: 4 or 5 servings

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