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For this popular German dish you need: 4 thin slices of pork (leg), prepared mustard, salt, 2 oz. fat, 1-2 cups water, 1-2 tsp. corn starch powder, 1 tbsp. cold water. - Beat meat lightly, spread with mustard, season with salt and roll up from the narrow end. Fasten with skewer or thread. Brown well in hot fat. Add one cup of water, cover and braise over low heat until done. Thicken gravy with corn strach powder, blended with some more water. Season to taste. Takes about 1 1/2 hours.