Blinde vinken (blind finches)

----------------------------MM BY HELEN PEAGRAM----------------------------
      4    Sirloin steaks (3/4 lb each)
    3/4 lb Lean ground pork
    1/2 c  Fresh bread crumbs
      2 tb Fresh parsley, chopped
      2 tb Lemon juice
      1 ts Pepper
    1/2 ts Salt
    1/2 ts Nutmeg
    1/4 c  butter
 
  Popular in Holland, these steak roll-ups, which resemble small birds, are
  often prepared by the butcher and cooked at home.  Buy steaks that are
  about 1/2 inch thick.
  
  Between 2 pieces of waxed paper, pound steaks to 1/4 inch thickness.  Cut
  into 8X4 inch pieces.  combine pork, bread crumbs, parsley, lemon juice,
  pepper, salt and nutmeg.  Shape into 8 balls.  Place one portion of pork at
  short end of each steak.  Roll up steaks to enclose pork.  Tie rolls with
  string at 1 inch intervals.  In large heavy bottomed Dutch oven or 2
  skillets, melt butter over high heat; brown roll-ups all over, in batches.
  Cover and cook over low heat for 10 to 15 minutes, turning occasionally or
  until pork is no longer pink.  To serve, remove string, slice and spoon pan
  juices over top.
  
  From Canadian Living Nov/93