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Scotch Rolled Beef

Select a large flank steak weighing as near 3 pounds as possible. Trim off the thin end and lightly score the meat on both sides. Mix together ½ teaspoonful of pepper, I scant tablespoonful of salt, 1/4 of a teaspoonful of ground cloves, I tablespoonful of sugar, I teaspoonful of summer savory and 3 tablespoonfuls of vinegar.

Rub this well into the meat, roll it up and tie with wide tapes. Stand in a cool place over night. Next day lay the roll in a stew-pan, pour over sufficient boiling water to partly cover, and simmer slowly for three hours. In another saucepan brown I heaping tablespoonful of dripping, add 2 tablespoonfuls of flour and brown again.

Stir this into the water in which the meat is cooking, and when thickened and smooth, season to taste. Simmer for another hour, and serve hot or cold.