Remove the fat and stringy parts, also marrow-bone, from the round steak. Pass through the meat grinder twice; add the marrow taken from bone, the green pepper, onion, season well with salt and the beaten yolks; add the bread crumbs that have been soaked in cold water thirty minutes and wrung dry in a double cheese cloth. Mix ingredients thoroughly with the hand. Shape in a compact roll of uniform thickness. Lay thin slices of salt pork or bacon in the bottom of a dripping pan, set the roast on them; lay thin slices of salt pork over the meat and place in a hot oven. After the first eight minutes reduce the heat and baste with the hot fat in the pan; let cook about thirty minutes, basting every ten minutes. The roast should be richly browned on the outside and a delicate pink inside. Serve surrounded with Tomato, Brown or Creole Sauce.