Use several thin slices from the top of the round, or 1 large, thin steak. Lay smoothly and dry with a cloth. Now make the following stuffing: 1 cup of fine bread crumbs, 1 tablespoon of butter; 1/2 teaspoon salt; pepper to taste; 1/2 teaspoon each of sage and summer savory, and enough milk to moisten all into a stiff mixture. Spread over the meat, roll the latter carefully, and secure it and the ends well with tape or ordinary cord. Next fry thin slices of pork in a saucepan or kettle; remove the pork when the fat is well fried out of it and put in the beef rolls, cook until a rich brown on all sides, and then put in 1/2 pt. of water, and stew until tender. Serve with the gravy, thickened and turned over the beef. Carve crosswise and in slices. If the flavor of onion is liked a slice may be chopped and mixed in with the dressing. - Mrs. R. Farley, 3819 S. La Salle St., Chicago, 111.