Have the butcher cut a very thin round steak either of beef or veal. Cut this in pieces about three inches square, and pound with a saucer about a dessert-spoonful of flour into each of these pieces. Make a highly-seasoned forcemeat of breadcrumbs and onions and a little minced bacon. Place a spoonful of the stuffing on each square of meat, and roll in the form of a sausage. Wrap each roll with cord and tie. Fry the rolls, then remove and make a gravy in the pan. When gravy is made, add the rolls and stew gently until the rolls are tender.