4    Sandwich or roll steaks; *
2 ts Mustard; dijon-style
1/2 ts Salt
1/4 ts Pepper
2    Pickles; **
2 oz Salt pork; ** or
2    Bacon; strips **
1    Onion; large, chopped
1/4 c  Vegetable oil
1 1/2 c  Beef broth; hot
4    Peppercorns
1/2    Bay leaf
1 tb Cornstarch

* Sandwich or roll steaks should weigh about 6 oz each. ** Pickles, Salt
Pork or Bacon should be cut into long thin strips.
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Lay steaks on a flat surface. Spread each with mustard; sprinkle with salt
and pepper. Divide pickles, salt pork (or bacon), and onion among the
steaks equally. Roll up steaks jelly-roll fashion; secure with beef-roll
clamps, toothpicks, or thread. Heat oil in a heavy saucepan, add the steak
roll, and brown well on all sides, about 15 minutes. Pour in hot beef
broth, peppercorns, and bay leaf. Cover and simmer for 1 hour and 20
minutes. Remove beef rolls, discard clamps, and arrange on a preheated
platter. Blend cornstarch with a small amount of cold water, stir into
gravy and bring to a boil. Boil until gravy is thick and bubbly. Correct
seasonings and serve separately.