Take two pounds of round steak; cut in pieces the size to serve; flour them, and sprinkle with pepper and salt; lay them in a stewpan with two dessert-spoonfuls of vinegar, and cover closely; place the stewpan where it will gently cook, and leave it one hour. Then take of! the cover; cut into it one onion, one small carrot, one small turnip, and pour in half a pint of hot water; cover again and let it simmer two hours longer. Take up the meat and keep it hot. Stir into the gravy, if you have them, a teaspoonful of Worcestershire and one of mushroom catsup, or Harvey sauce, with a teaspoonful of brown thickening; strain it, rubbing all the vegetables you can through the strainer; let it boil up and pour it over the meat. If preferred, the vegetables may be left in and served with the steak.