Rolled Steak. No. 1

Ingredients

Rump steak, forcemeat of breadcrumbs, pork, half an onion, pepper and salt; browned flour and butter for the gravy.

Method

Take a good steak, not too thick, beat it flat with the broad side of a hatchet, and cover with a forcemeat made of breadcrumbs, a little minced pork, and half an onion. Moisten this slightly, and season to taste with salt and pepper. Roll the steak up, closely enclosing the stuffing, bind with twine into a compact bundle, and lay in a deep dish. Dash a teacupful of boiling water over it, cover with another dish, and bake about three-quarters of an hour, in its own steam. At the end of this time remove the cover, baste with a little butter, and dredge with flour to brown the meat. When it is a good colour, serve on a very hot dish. Thicken the gravy with a little browned flour and send it to table in a tureen. In removing the twine from the meat before serving, clip it in several places, that the form of the steak may not be disturbed.

Rolled Steak. No. 2

Ingredients

Steak, 2 oz. breadcrumbs, parsley, a few sweet herbs, a very little butter, pepper and salt to taste.

Method

Take a good rump steak, flatten it with a hatchet, and lay upon it a roll of seasoning made of the breadcrumbs, parsley, a few sweet herbs minced, pepper and salt, mixed with a little butter beaten to a cream with a fork. Boll up the steak, bind it evenly with fine twine, and lay it in a pie-dish with a cupful of boiling water. Cover with another dish, bake for forty minutes, basting frequently. Remove the cover and let it brown before sending to table. Thicken the gravy with a little browned flour, and serve very hot. A layer of oysters, bearded, instead of the forcemeat is a pleasant change. The twine should be cut off before sending to table.