Evening Republican, Volume 20, Number 276, Rensselaer, Jasper County, 17 November 1916 — ROUND STEAK AT ITS BEST [ARTICLE]

ROUND STEAK AT ITS BEST

Proper Method of Preparation Has Much to Do With the Appetizing Quality of Meat.

Lay out in a hot iron frying-pan three thin slices of fat salt pork, three by four inches, and add one onion peeled and cut in thin slices. Cook, stirring constantly until broken. Wipe a 2%-pound slice of round steak, put in frying pan, pour over 1 % cupfuls of cold water and add one-fourth teaspoonful of salt. Bring, quickly to the boiling point, cover closely, remove to h»pk of range and let simmer slowly until tender. Remove^steak to hot piatter aiuT strain irtodrCthcre one cupful). Melt one tablespoonful of butter, add two tablespoonfuls of flour and stir until well blended; then pour on gradually, while stirring constantly, the hot stock. Bring to the boiling point, let boil two minutes, season with salt and pepper and pour over and around the steak. Garnish with baked stuffed tomatoes around the edge, and with overlapping slices of tomatoes and sprigs of parsley in the center.