1 pound round steak

2 carrots cut in cubes 2 turnips cut in cubes 1/2 dozen tiny onions

1 bay leaf

1/2 tablespoon kitchen bouquet 1 1/2 cups boiling water Salt and pepper

Have the steak one or one and a half inches thick; leave it whole or cut it into large square pieces; sear on both sides in a hot frying pan; then remove to the casserole, with the other ingredients. Cover and cook gently for about an hour and a half.

The sticking piece, shinbone and brisket may also be served en casserole, but will require longer cooking.