In skillet, cook bacon until crisp; remove & crumble
Cut meat into 6 pieces (6" x 4"); pound
Spread each with 1 tsp mustard
Place pieces of pickle and 4 pieces of carrot across the narrow end, sprinkle with 2 tsp onion
Starting at narrow end, roll up. Tuck in ends, fasten with toothpicks or skewers
Brown roll-ups in drippings, pour off fat
Stir in soup, celery, parsnips, and parsley
Cover, cook over low heat 1 hr 15 minutes, stirring occasionally
Thin with water if desired
Serve with mashed potatoes, garnish with bacon