Stuffed Flank or Round Steak

Ingredients

• meat
• Rub meat with salt
• sprinkle with pepper
• make a dressing of stale bread

Method

1. 1

   Put dressing on steak, roll up and wrap with a cord, or if flank, make an incision and fill with dressing, then roll and tie.

2. 2

   Roast or boil until tender, make gravy.

As published

This recipe was extracted from The Pennsylvania German cook book (1902) by Keller, J. A. Mrs, page 21. The excerpt below is the record exactly as published.

Rub meat with salt and cover with flour, put in a roasting pan. Bake two hours, oven should be hot at beginning. POT ROAST. V’ash beef, put into a kettle, season with salt, pepper or ginger if desired, cover tightly, add no water, set where it will simmer slowly several hours, after it is tender and begins to fry, turn it several times until it is browned well, take out .some of 'the grease, if there is consider¬ able, and make gravy, by adding a large spoon of flour, rub it well in the fat, then add w'ater and more salt, if necessary meat can be left in gravy, or if desired can be taken out before flour is added. This is a very satisfactory way to fix meat when rightly done. S. K. STUFFED FLANK Or Round Steak. Rul) meat with salt, sprinkle with pep¬ per, make a dressing of .stale brea

Cook this with the app: pantry check, scaling, and the assistant.