Swiss Steak
Select a slice of round steak, cut about two inches thick. A steak from the top of the round is preferable. For a small family, half of the slice will suffice for two meals. A full slice from heavy beef will weigh four or five pounds. Pound into the steak, on both sides, as much flour as it will take up (nearly one cup).
Brown the meat on both sides in bacon or salt-pork fat. Peel an onion for each person to be served; cook five minutes with one No. 2 can of tomatoes, pour over the meat and bake about 2 hours at a temperature of 350° F.