Stuffed Beefsteak.
Take a thick and tender slice of rump of about 2 lbs, make a dressing of cup of bread crumbs, 1 egg, 1 tablespoon melted butter, 1 tablespoon poultry seasoning, mix all together with hot milk with pepper and salt to taste. Roll the dressing up in the steak, wind a piece of twine around it, taking care to secure the ends. Have ready a fry pan or deep stew pan with slice or two of bacon fried crisp. Take out the bacon and lay in the steak, turn it on all sides until it is done. Then put in 2 cups of water or meat stock with 1 teaspoonful salt and pepper, cover close and let it cook slowly for 1¹⁄₂ hrs. A small onion may be added to the gravy, when done thicken the gravy and pour around the steak, remove the string carefully before serving.