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Rolled Beefsteak

Beat a large tender steak thoroughly and carefully.

Sprinkle over salt, pepper, sage, minced onion, minced parsley, and bits of butter.

Have ready some mealy Irish potatoes mashed fine, and seasoned with a little butter and salt. Spread over all, and roll up tightly : fasten the ends and sides securely with skewer pins. Place in a pan with such broth or gravy as may be on hand; if none, two teacups of boiling water, and one small minced onion, pepper, salt, and one slice of pork.

Simmer and baste as you would a roast duck. Sift over it browned cracker, pounded fine. Very nice.--Mrs. S. T.