The Lutheran Cook-Book #261775

Beefsteak Roll. — Cut a slice from the round weighing two pounds and about one inch thick. Cut one slice of fat salt pork into small pieces or cubes. Lay the meat on a board, sprinkle the pork over and roll up tight; tie a stout thread round in several places and steam three hours. From the liquid in the dish in which the meat was placed make a gravy, using brown flour for thickening. Serve with baked potatoes. Veal Cutlets, German Style — Two pounds of veal cut lets, one egg, beaten light, two teaspoonfuls of melted but ter, pinch of pepper, salt to taste. Cut the veal cutlets into neat pieces, about the size of a silver dollar, pepper and salt lightly, dip each piece into the beaten egg and melted but ter, and fry ten minutes in a little butter or good dripping. They should be a nice brown 011 each side. Put in a plat ter and pour tomato sauce over them.