BEEFSTEAK EN CASSEROLE
Use two pounds of round steak cut one and one-half inches thick. Heat a frying-pan, rub over the surface with fat from the meat. Fry steak on both sides. Put the meat into the casserole; put in also twelve or more each of carrots and turnips cut into shapes of marbles or balls; also add one dozen small onions, nicely peeled, a tablespoonful of kitchen bouquet, a generous pint of soup stock; cover and let cook gently for one and one-half hours. After cooking one hour salt and add a little more stock if needed. The vegetables may be browned in fat or butter before putting in the casserole.
Mrs. H. A. S.