Season chopped raw beef with grated onion, salt, minced sweet pepper and minced parsley. Mix with raw egg to bind and shape into flat cakes. Roll in crumbs, sauté in butter or drippings, and serve with [Tomato Sauce].
SPANISH STEAK
Chop two large onions fine and fry brown in butter. Fry a flank steak in the same fat, seasoning with pepper only. Take up, put into a buttered baking-pan or casserole, sprinkle with salt, spread with onion, pour over a can of tomatoes, and add a green pepper seeded and shredded. Cover tightly and cook slowly for an hour or more. Thicken the remaining liquid with browned flour to make a gravy.
STEWED STEAK WITH OYSTERS
Have two pounds of rump steak cut into small squares. Fry brown in butter, take up the meat, and cook a tablespoonful of flour in the fat remaining in the pan. Add a cupful of water or stock and the liquor drained from one pint of oysters. Cook until smooth and thick, stirring constantly, and put the steak into the sauce. Cover and cook until the steak is tender, then add a pint of oysters and cook until the edges curl. Take from the fire, add a tablespoonful of lemon-juice, and serve.
BRAISED FLANK STEAK
Pound a large flank steak flat. Make a dressing of seasoned crumbs and chopped salt pork or suet, moistening with melted butter or beaten egg. Spread on the steak, roll up, and tie in shape. Cut fine a carrot, a turnip, an onion, and a small bunch of parsley. Spread the roll of meat thickly with butter, season with pepper and salt and pour over and cook slowly in a very hot oven. Rub the vegetables through a sieve, skim off the fat, and make gravy, adding more stock or water if required.
STUFFED FLANK STEAK
Pound a large flank steak flat. Make a stuffing of equal parts of sausage meat and bread crumbs, seasoning with minced onion and thyme. Roll up, tie into shape, brown in hot fat, cover with stock or water, and let simmer for two hours. Skim and strain the gravy, thicken with flour browned in butter or in a little of the fat, season with mushroom catsup, and pour over the meat or serve separately.