Remove bone from steak, trim off skin and fat, reserving trimmings, and wipe meat with damp cloth.
Pound meat with mallet until very thin (or have butcher do it at time of purchase).
Cut meat into 12 individual serving pieces.
Prepare stuffing by putting through grinder prunes, veal trimmings and salt pork or chop very fine.
Mix with crumbs, 1/4 teaspoon salt and dash pepper.
Moisten all with egg yolk, lemon juice and a little meat stock (or hot water).
Spread stuffing over each portion of veal to within about 1/4 inch of edge; roll, and fasten with twine or toothpicks.
Sprinkle with salt and pepper to taste, roll in flour and saute in butter or margarine, turning so that all sides brown.
Reduce heat, add cream and simmer, covered, until meat is completely tender—about 30 minutes, depending on the thickness.
Lift out meat, and carefully remove twine or toothpicks.
Pour sauce around birds arranged on a platter.
Note: Meat rolls, after initial browning, may be baked at 325°F. 45—50 minutes or until tender.