Lay the pork on a square of steak; sprinkle with the seasoning; roll up tightly, and tie.
When all are tied, put the bits of fat and trimmings into a hot frying-pan, and add a tablespoonful of drippings.

Lay in the rolls, and brown on all sides, which will require about ten minutes; then put them in a saucepan.

Add to the fat in the pan a heaping tablespoonful of flour, and stir till a bright brown.

Pour in gradually one quart of boiling water, and then strain it over the beef rolls.

Cover closely, and cook two hours, or less if the steak is tender, stirring now and then to prevent scorching.