Have the steak cut thin. Make a dressing by mixing together the cracker crumbs, thyme, half a teaspoonful of the salt, half the pepper, the butter, a little more than a gill of cold water, and the egg, well beaten. Season the slice of steak with half a teaspoonful of salt, and a little of the pepper. Spread the dressing on it, and roll up. Wind soft darning cotton around the roll, to keep it in place.
Put the pork fat in a frying-pan, and set on the fire. Dredge the roll with flour, and place it in the hot fat. Cook until brown on all sides, then place it in a stewpan. Put the onion and a tablespoonful of flour into the fat remaining in the pan. Stir until brown; then gradually add the scant pint of water, and stir until the sauce boils up. Add the remainder of the salt and pepper, and half a pint of strained tomato. Strain this on the beefsteak roll. Cover the stewpan, and place where the sauce will bubble at one side for three hours. When done, take up, remove the strings, and place the roll on a warm dish. Pour the sauce over it, and serve.
This dish is suitable for luncheon or dinner. Any of the following named vegetables may be served with it: potatoes, rice, hominy, carrots, turnips, cabbage, or macaroni.
Beef Olives.
1-1/2 pounds of round of beef.
1/2 pint of cracker crumbs.
1-1/2 teaspoonfuls of salt.
1/3 teaspoonful of pepper.
3 tablespoonfuls of flour.
3 ounces of salt pork.