Rolled Beefsteak.
Beat a large sirloin steak flat with the broad side of a hatchet. Fry a sliced onion in a little butter. Take it out with a skimmer, and put the meat into the pan. Fry quickly on both sides, soaking up all the butter and leaving a brown glaze upon the steak. Spread it upon a dish. Chop the onion, mix with bread-crumbs, minced herbs and a few chopped mushrooms, and lay this force-meat upon the steak. Roll the meat up tightly upon the dressing. Fasten with soft packthread and skewers. Put into a saucepan with a cupful of cold water. Set where it will heat very slowly, keeping on a close lid. Simmer thus two hours, turning now and then. Transfer the meat to a hot dish. Strain the gravy, add a little hot water, if needed; thicken with browned flour; stir in some minced mushrooms, a tablespoonful of catsup and another of butter. Boil about three minutes, pour over the steak, when you have removed the threads. The skewers are to be withdrawn by the carver.