Beefsteak Rolled.
Procure a round steak, spread over it a layer of almost any kind of force-meat. An ordinary bread, onion, thyme, or parsley dressing, used to stuff turkeys, is very good. Begin, then, at one end of the steak, and roll it carefully; tie the roll to keep it in shape. Bake it in the oven as you would a turkey, basting very often. Make a gravy of the drippings, adding water, flour, and a little butter mixed; season with pepper and salt, strain, skim off the fat, and pour it around the meat when served. Slice it neatly off the end when carving.