Baked Beefsteak.
Take the bone from a large sirloin steak; flatten it with the side of a hatchet, wash over the upper side with a beaten egg and spread thickly with a force-meat of crumbs, minced ham, and any other cold meat you may have, a teaspoonful of minced onion, a pinch of grated lemon peel, with pepper and salt, a beaten egg and three tablespoonfuls of cream or milk. Work these into a paste before spreading. Roll the steak upon them, binding closely with soft pack-thread. Have ready some dripping in a frying-pan, and cook the steak five minutes in this, turning as it browns. Now lay it in a dripping-pan with a cupful of boiling water; cover and bake forty minutes, basting and turning often. When done, remove the strings; lay the beef upon a hot dish; thicken the gravy with browned flour, boil up and pour half over it—the rest into a boat.