Take about two pounds of tender steak (cut in one piece), flatten it out with a rolling-pin, and trim off the fat; flour the meat, and spread it with a forcemeat made as follows: - Mix six ounces of fine breadcrumbs with two ounces of finely-chopped suet, a teaspoonful of dried mixed herbs, a tablespoonful of minced parsley, a teaspoonful of chopped onion and the same quantity of fat bacon finely-minced, a little grated lemon-peel, and a liberal seasoning of pepper and salt and a dust of cayenne; moisten the dry ingredients with sufficient beaten egg (or milk will do) to make a fairly stiff paste. Roll up the meat. tie it with narrow tape at each end and in the middle, and put it on to a baking tin; pour a little melted dripping over it, and place some unmelted dripping round the meat, and bake it in a moderately hot oven until it is nicely browned; the meat must be basted frequently, and if it is inclined to brown too quickly, place a piece of greased paper over it. When done remove the tapes and pour some brown sauce which has been thickened with flour, over the meat, and also round the dish.