1. Wash and dry meat; cut a deep pocket in one side. Fill the pocket
with the cubed bacon and the sliced and topped with mustard egg
slices. Put the eggs together as good as you can. Sew up the pocket
with cooking thread. Rub the meat with salt and a little more
mustard. 2. In the bottom of a big, heavy skillet, melt the butter
and add the meat and the onion and carrot. Fry the meat shortly on
all sides and then add a cup of water and let it all simmer for about
2 hours. If necessary, add more water. Stir in flour and a little
water and stir into a gravy. Let it cook for 10 more min. Strain the
gravy and serve the meat sliced on a platter with the onion and
carrot. Serve with wide noodles or mashed potatoes and more carrots
or peas.
