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| What You Need: |
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1˝ pound thinly cut beefsteak
Lard or bacon fat
Streaky bacon
2 onions, sliced
Chopped parsley
˝ pint stock or water
Salt and pepper
1 tablespoon vinegar
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| How To Cook: |
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1. Cut the meat into small oblongs and lay a rasher of streaky bacon on each.
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2. Sprinkle with parsley, salt and pepper, and roll up.
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3. Tie these rolls with fine string and fry them on all sides in a little hot lard or bacon fat.
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4. Add the sliced onions and fry, and then add the stock or water and vinegar. (A little dry red wine may be added instead of vinegar, if preferred.)
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5. Simmer for about 1˝ - 2 hours, remove the strings and serve on a dish, with the slightly thickened liquor poured round.
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