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Round Steak on Biscuits

Cut round steak into small half-inch squares; cover with water and boil for five minutes. Remove at once to the fireless cooker and leave for five hours. Take out the meat; make a brown sauce of the juice; pour meat and sauce over split tea biscuits that have been baked with a hard crust. 2 pounds round steak 3 cups water 1 teaspoon salt Dash of pepper