1 flank steak
1 cup soft breadcrumbs
1 teaspoon salt
¹⁄₈ teaspoon pepper
2 tablespoons butter
¹⁄₂ teaspoon thyme or summer savoury
1 tablespoon chopped parsley
Wash the steak and remove the membrane that covers it, unless that has
been done at the market. Make a stuffing of the crumbs, melting the
butter and adding the crumbs and other ingredients to it. If the steak
is large enough, use more stuffing than one cupful. Spread the stuffing
over the meat to within two inches of the edge. Roll and skewer or tie
it into shape. Brown it well on all sides in a dry frying-pan, or dredge
it with flour and fry it in rendered beef fat. Lay it in a small
cooker-pail or pan. Make two cupfuls of Brown Sauce, or enough to cover
the roll. Boil the roll for two minutes and set the pail in a larger
pail of boiling water. Put it for five or six hours into a cooker. When
it is to be served, remove the string or skewers, lay the roll on a
platter, and pour the gravy over it.
Round steak, cut about one-half inch thick, may be used. Remove the bone
before rolling it.