Stuffed Flank Steak

Ingredients

• Buy a flank steak
• 2 tablespoons chopped onion
• % cup Crisco
• % cup soft, stale breadcrumbs
• ¥4 teaspoon mixed herbs
• 2 well beaten eggs

Method

1. 1

   Fry onion in Crisco.

2. 2

   Add breadcrumbs, mixed herbs, salt, and pepper.

3. 3

   Spread over steak, roll and tie.

4. 4

   Brown in Crisco, remove to casserole.

5. 5

   To Crisco in pan add flour, brown, then add stock or boiling water, and strained tomato, season, pour over roll, cover dish, and cook slowly until meat is tender.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 122. The excerpt below is the record exactly as published.

Stuffed Flank Steak Mashed Potato Shelled Beans Onton and Mint Salad Ivory Cream Coffee *Stuffed Flank Steak—Buy a flank steak. Fry 2 tablespoons chopped onion in a % cup Crisco. Add % cup soft, stale breadcrumbs, %4 tea- spoon mixed herbs, salt and pepper to taste. Spread over steak, roll and tie. Brown in 3 tablespoons Crisco, and remove to casserole or covered dish. To the Crisco in pan add an equal quantity of flour, and brown, then add 1 cup stock or boil- ing water, and 1 cup strained to- mato, season with salt and pepper, pour over the roll, cover dish, and cook slowly until meat is tender. If cooked in casserole it may be served in same dish. August 4 Fried Soft Shell Crabs, Sauce Tartare Hashed Browned Potatoes Pepper and Cucumber Salad Cheese Fingers *Apricot Omelet Coffee * 4 pricot Omelet-—Cut 6 preserved ap- ricots into dice, and heat up in a little fruit juice. Beat up 5 eggs, add pinch of salt and 1 tablespoon sugar. Melt in an omelet pan or frying pan 2 tablespoons Crisco, when hot pour in beaten eggs and stir over quick fire till they commence to thicken, put in the prepared apricots, then shape quickly into an oval form by 200 folding the ends. Allow the omelet to acquire a golden brown by putting it in the oven, turn out on to a hot dish, dredge with sugar and serve at once. August 5 *Country Club Chicken Sweet Potatoes Green Corn Tomato Salad Apple Whip Chocolate Wafers Coffee *Country Club Chicken—Wash 2 broil- ers or quite young chickens, cut them in halves or quarters if they be large enough, wipe them and dip each piece in beaten egg, well seasoned with salt and pepper and mixed with cream. Roll pieces in breadcrumbs and place them in Criscoed pan, dot generously with Crisco and place in hot oven for 15 minutes. Now put chicken in hot kettle, cover and let smother and steam for 30 minutes or until tender on a slow fire. Place chicken on hot platter; add half cup hot cream to gravy in kettle and strain it over chickens. August 6 *Baked Liver and Bacon Mashed Potatoes Corn on Cob Lettuce and Pineapple Salad Stewed Pears Cream Hasty Cake Coffee *Baked Liver and Bacon—Select liver, wash it well, rub it with Crisco, and place it in vinegar with 1 chopped shallot, a little chopped parsley, and salt and pepper to suit taste. Let it stand overnight; roast it, adding strips of bacon. Baste it frequently with the vinegar mixture. When done, make brown gravy, and serve very hot. August 7 Grilled Trout Chicken Saute *Soufiled Squash Potato Croquettes French Salad Fruit Compote Coffee *Souffied Squash—Take medium-sized Hubbard squash, remove seeds and stringy portion, and pare. Place in steamer and cook over boiling A Calendar of Dinners water for 30 minutes. Mash and season with Crisco, salt and pepper to taste. To 2 cups of the mashed squash, add gradually 1 cup cream, when blended, yolks of 2 well beaten eggs

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