Evening Republican, Volume 20, Number 139, Rensselaer, Jasper County, 10 June 1916 — Stuffed Flank. [ARTICLE]

Stuffed Flank.

Four or five pounds of flask (that part that contains the steak, but do not remove steak). Have butcher cut a pocket in for a dressing. Use a loaf of stale bread or more, if necessary, one-half pint of milk (water can be used or milk and water), one teaspoonful celery salt, two or three onions, small bunch parsley, and about three level tablespoonfuls of butter (melted), salt and pepper to taste. Fill in pocket, but do not pack tight, and close any openings. Bake in a moderate oven, basting frequently. 4. gravy can be made after it is roasted. A good, tender flank only takes about one and a half or not over two hours.