A tough steak may be brought to tender terms in this way: Make a forcemeat of crumbs, butter or bits of suet, if you have them, pepper and salt. A fresh tomato, minced, is an improvement. Cover the steak with this, roll it up and secure into a "stumpy "cylinder with stout cord and a skewer. Lay it in your bake-pan, or a pot on the top of the stove, upon a pallet of vegetables, such as is described in the recipe for braised round of beef; add a cupful of stock or water, cover closely and cook twenty minutes to the pound. Take out the meat, strain and rub the gravy through a colander; season and boil up, before pouring it over the steak. Cut the strings and withdraw them, but do not remove the skewer.

You may, if you like, omit the stuffing, but the meat will be less savory.