Stuffing
2 tablespoons parsley teaspoon onion juice 2 tablespoons chopped celery 1 cup boiling water or stock teaspoon salt teaspoon paprika Trim edges of steak, spread stuffing over it, roll and tie it, and lay it on onion and carrot in pan with suet on top. Pour the water or stock into pan, cook, closely covered, for 20 minutes or more in a hot oven, then uncover and cook 30 minutes longer. Serve with brown gravy made from drippings in pan.