Homemade Rolled Steak
|Stewing steak||2 Pound (About 3/4 In. Thick, Cut In 1 Piece)|
|Veal forcemeat||8 Ounce|
|Fat||1 1⁄2 Ounce|
Wipe and trim the meat and flatten it with a rolling-pin.
Season the forcemeat well, spread it on the meat, and roll up tightly and tie securely.
Heat the fat in a saucepan until very hot and fry meat quickly until the whole surface is browned.
Add the hot stock or water, cover closely and cook very slowly for about 2 hr When ready, place the meat on a hot dish.
Thicken the gravy with the flour which has been blended to a smooth paste with a little cold stock or water and boil for 4 min.
Season to taste, strain and pour some over the meat.
Serve the remainder separately.
If preferred, the roll may be baked in a moderate oven (350° F., Gas 4) in which case it must be well basted with stock or fat.