For instance, steaks cut
from the entire round or thin cuts from the rump can be filled with a
stuffing and then rolled to make rolled steak, or mock duck. This is an
extremely appetizing dish and affords the housewife a chance to give her
family a pleasing variety in the way of meat. The steak used for this
purpose should first be broiled in the way explained in Art. 43. Then it
should be filled with a stuffing made as follows:
STUFFING FOR ROLLED STEAK
1 qt. stale bread crumbs
1 c. stewed tomatoes
1 small onion
1 Tb. salt
2 Tb. butter
1/4 Tb. pepper
1 c. hot water
[Illustration: FIG. 13] Mix all together. Pile on top of the broiled
steak and roll the steak so that the edges lap over each other and the
dressing is completely covered. Fasten together with skewers or tie by
wrapping a cord around the roll. Strips of bacon or salt pork tied to
the outside or fastened with small skewers improve the flavor of the
meat. Place in a roasting pan and bake in a hot oven until the steak is
thoroughly baked. This will require not less than 40 minutes. Cut into
slices and serve hot.
46. SKIRT STEAK.--Lying inside the ribs and extending from the second
or third rib to the breast bone is a thin strip of muscle known as a
skirt steak. This is removed before the ribs are cut for roasts, and, as
shown in Fig. 13, is slit through the center with a long, sharp knife to
form a pocket into which stuffing can be put.
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