| How To Cook: |
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1. The slice of steak must be not less than ½ inch thick and neatly shaped, trimmings being used for stock or gravy.
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2. Cut the slice of steak into halves, crosswise.
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3. On the lower half, sprinkle salt, pepper, chopped parsley and a few small bits of butter.
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4. Put the chopped tongue in the centre and cover the whole thing with the other half of the steak, fastening them securely together by deep stitches, using thin string and a trussing or big darning needle for the job.
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5. Cover the top with a thick layer of finely chopped onions, bits of butter, salt and pepper.
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6. Put the steak in a tin; add a cup of either water or stock to it and small cut-up pieces of the beef fat or suet.
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7. Bake in a moderately hot oven (400°F) for ¾ hour, basting 3 or 4 times.
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8. When done, remove string and serve with a rich mushroom sauce.
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