Boneless Birds

Serves 8 Pound meat to about ¼ inch thick, and cut into 8 pieces. Season with salt and pepper. Place a wedge of onion, a slice of bacon, and ½ of a carrot on each piece. Roll up and fasten with toothpicks or string. Roll each in flour. In a large frying pan melt butter, and brown rolled meat. Add ½ cup water to browned meat and simmer for about 1½ hours, adding more water as needed. Remove from pan and use the remaining water for a gravy by adding a bit of flour to the water and stirring over low heat until smooth. Serve with mashed potatoes.