Stuffed Beefsteak. E. H. W.
Take a flank or round steak and pound well; sprinkle with pepper and salt. Make a plain dressing; spread it on the steak; roll it up; tie closely, and put in a skillet with a little water and a lump of butter the size of an egg; cover closely and let it boil slowly one hour; then let it brown in skillet, basting frequently. When done, dredge a little flour into the gravy, and pour over the meat.