Cut rounds into 2 by 4 inch pieces. Pound the meat (this tenderizes and makes it more workable). Salt and pepper the meat to taste. Place onion pieces in each strip and roll. Tie with string. Thoroughly brown the birds in skillet containing hot bacon drippings. Add shallots, green peppers, tomato paste and enough water to cover the birds. Cover the skillet and allow to simmer 30 minutes, or until meat is fork tender. (Beef rounds may be used if sliced very thin.)

From <A Taste of Louisiana>. Downloaded from Glen's Mm Recipe Archive,