Round Steak.
When you cannot get a tender, juicy steak, or when the patient’s power of mastication is not good, a nutritious and digestible steak can be prepared from the round of beef. Lay a thin slice of round steak on a board. Scrape one surface with a sharp knife until there is nothing left on that side but the tough fibres; then turn the meat over, and scrape the other side in like manner. When the tender meat is scraped off, put it in a small dish. Press this into a square, having it about half an inch thick. Rub the bars of a double-broiler with a little butter, and lay the steak between them. Broil over clear coals for five minutes; then place on a warm dish, spread a little butter on the steak, season with salt, and serve at once.