Chop bacon and onion into small cubes, mix together in small
bowl with salt and pepper.
Pound meat until very thin; cut slices approximately 12cm in
length, sprinkle two-thirds of bacon and onion mixture over meat,
reserving remaining one-third; roll up steaks, secure with cotton;
roll in flour seasoned with salt and pepper.
Melt lard, brown reserved bacon and onion, add beef rolls, brown
well on all sides.
Stir in the extra flour, cook 2 minutes; stir in water
gradually, add stock cubes, allspice and pepper; bring to boil,
stirring.
Cover, cook over low heat until tender, approximately 1 hour,
turning rolls occasionally.
Serves 4.
Note: If smoked bacon or speck is obtainable at your delicatessen,
use this in place of bacon in the filling; this gives extra flavor.
