Stuffed Beef
The meat is cut one inch thick from the entire round, both upper and under cut. Lay this slice of meat on a baking board, sprinkle over it a cup of chopped suet, and add a layer of plain, dry stuffing made of grated or crumbed bread seasoned with butter, salt, pepper and a bit of chopped onion. Roll tightly and tie with wrapping twine. This part of the work may be done on the previous day, the meat being set in a cold place. When ready to cook, place a flat-bottomed iron kettle on the stove add one-half cup of suet, and when very hot flour the meat thickly and lay the roll in the kettle to brown. Turn from side to side until well browned, then add hot water nearly to cover, and stew slowly for three hours. This browning process crusts over the meat and keeps in the juices. Cover the kettle while the meat is cooking. When done, lift out the meat, thicken the juices in the bottom of the kettle, pour over the meat and serve. meat may be baked in the oven, browning in the baking-pan, then adding the water and baking. If a braising pan is at hand, use it, as the meat will then need but little attention. If such a pan is not used, baste often during the cooking. Make a gravy and pour over.
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