2 lbs. steak.

2 heaping tablespoonfuls.

(2 ozs.) butter 1 onion.

3 tablespoonfuls brown sauce 1 tablespoonful chopped pickles.

1/2 cupful diced fried bacon 10 small mushrooms (canned) 1 diced cooked carrot 1 diced cooked potato 1 teaspoonful meat extract A few small fried potatoes Salt and pepper.

Cut the steak into six neatly shaped flat pieces, and season them with salt and pepper. Fry them slightly on one side in a little of the butter, over a quick fire, and set them aside.

Peel the onion and chop it finely, fry it in a small stewpan in one tablespoonful of the butter to a golden color, moisten with the brown sauce and a little of the mushroom liquor. Boil up, and add the pickles, bacon, mushrooms, carrot, and potato. Heat up these and put them in a casserole, place the meat on the top, add the meat extract, dissolved, cover and cook in the oven for twenty minutes.

Serve hot in the casserole, with the fried potatoes placed on the top.

Swiss Steak

1 1/2 lbs. round steak.

1 carrot.

1 small turnip.

1 onion.

1 tomato.

1 bay leaf.

Salt and pepper Some flour.

1/2 pint (1 cup) boiling water 2 tablespoonfuls dripping or butter.

The steak should be cut two inches thick. Pound into it, using a steak shredder, as much flour as it will hold.

Melt the butter in a casserole, and when it is hot brown the steak in it, turning it over.

Add the onion, carrot, turnip, and tomato sliced and fry them for a few minutes, then add the bay leaf and seasoning of salt and pepper. Pour in the boiling water, put on the cover, and simmer for two hours.