2 pounds flank or round steak

1 cup crumbs

1/2 cup stock or water

1 teaspoon salt

1/4 teaspoon pepper

1 tablespoon chopped onion 1 small turnip, diced 1/2 cup chopped celery 1 small carrot, diced Flour

The meat should be cut from one-half inch to one inch thick. Wipe the steak, remove the skin and lay the meat out flat on a board. Make a dressing of the crumbs, stock or water, salt, pepper, chopped onion and a small amount of celery and spread it on the meat. Roll the steak with the grain, so that when it is cut it may be cut across the grain of the meat. Place the diced vegetables in a roasting-pan and on them lay the rolled steak. Add two or three cups of water, depending upon the size of the pan. Cover and bake in a slow oven (3 50° F.) for three hours, or until tender.

If you prefer to cook this meat on top of the stove, melt one-half cup of suet in the bottom of a flat-bottomed iron or heavy aluminum kettle, flour the meat thickly and lay the roll in the kettle. Turn from side to side until it is well browned, then add hot water nearly to cover, and simmer slowly for three hours.

When the meat is cooked, remove it from the kettle or roasting-pan and thicken the broth, using one to two tablespoons of flour to each cup of gravy.