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Rump Steak, Stuffed

Take two pounds of well-hung steak cut in one piece, and three-quarters of an inch thick. Lay it on a table, and spread upon it a quarter of a pint of good veal stuffing. Roll it round, and tie it with twine, fastening the ends securely. Dissolve a table-spoonful of bacon fat in a saucepan, put in the rolled steak, and turn it about till it is equally browned all over. Pour upon it three-quarters of a pint of stock or water, cover the saucepan closely, and let the steak stew gently until tender. Lay the meat in a hot dish, and remove the twine. Thicken the gravy, pour it over the beef, and serve very hot. Time to stew the steak, two hours. Probable cost, rump steak, 1s. 4d. to 1s. 6d. per pound. Sufficient for five or six persons.