Beat a sirloin steak (having removed bone and fat) from end to end with the flat of a hatchet and trim the edges. Lay in two tablespoonfuls of vinegar and the same of oil for two hours. Pile in the centre, then, half a cupful of force-meat made of bread-crumbs and fine bits of fat pork seasoned well with parsley, pepper, salt, and onion-juice; draw together the sides of the steak in a long cylinder, enclosing this and sew the edges together; lay in your covered roaster upon minced carrot and onion, cover the "hare" with thin slices of fat corned pork, bound into place by cotton-strings, pour about him two cupfuls of weak stock or of butter and water; cover and roast steadily one hour; uncover, remove the pork, baste well with butter and brown. Transfer to a hot dish and set, covered, in an open oven, while you strain the gravy, and thicken with browned flour, adding then the juice of half a lemon, a little French mustard, and a tablespoonful of wine. Lay the pork about the beef, pour a few spoonfuls of gravy over him, and send the rest to table in a boat. If you can withdraw the stitches by careful clipping without injuring the "hare's" shape, it is neater than to send them to the table with him. Cooked thus, a tough steak is tender, and has really a "gamey " flavor.