Evening Republican, Volume 19, Number 53, Rensselaer, Jasper County, 4 March 1915 — BREAD DRESSING FOR STEAK [ARTICLE]

BREAD DRESSING FOR STEAK

Many Prefer Meat Prepared in • Casserole to That Broiled In the Regular Way. If you wish to stuff a flank steak use bread dressing; use it with vegetables and a small quantity of liquid in a casserole. If you do not own one (and you should in these times of high prices) use any tightly covered dish. Be sure it is tight so the steam cannot escape. Bread Stuffing.—Two cupfuls soft bread crumbs, one-half cupful butter melted in one-third cupful hdt water or milk, one-quarter teaspoonful powdered sweet herbs or spiced poultry, seasoning, one beaten egg. Mix the ingredients together thoroughly. The bread should be 24 hours old and taken from the center of the loaf. The seasoning is a matter of Individual taste, so you can use the above quantities or suit your taste. The egg may be omitted if the flank is to be eaten hot, but will slice better when cold if egg is used. Cracker crumbs give a drier stuffing. Spread your flank steak with above and roll tightly. Fry out some suet and then brown the flank so as to hold the juices. Put in casserole, add little water and when half done season with salt and pepper, chopped onions and plenty of fine minced vegetables or rice, whichever you may prefer. The flank is quite juicy, so you will need but little water. It lacks flavor, so the high spices and vegetables make up what the flank lacks. It Is much better this way than broiled as regular steak.