Rolled Beefsteaks.
- 2 good sirloin steaks.
- Bread-crumbs.
- A slice of fat salt pork.
- Seasoning, a little minced onion, pepper and salt.
Take out the bones from the steak and throw them into the soup-pot. If your butcher has not already done so, beat the meat flat with the broad side of a hatchet, and cover it with a force-meat made of bread-crumbs, minced pork, and half an onion. Moisten this slightly with water, and season to taste. Roll each steak up, closely enclosing the stuffing; bind with twine into two compact bundles and lay in a dripping-pan. Dash a cupful of boiling water over each, cover with an inverted pan, and bake about three-quarters of an hour, in their own steam. At the end of this time remove the cover, baste with butter and dredge with flour to brown the meat. When they are of a fine color, lay upon a hot dish. Thicken the gravy with a little browned flour, boil up and send to table in a boat. In removing the strings from the rolled beef prior to serving, clip them in several places, that the form of the meat may not be disturbed.