en Ss

% cup brown sugar.
Pour all over rolls and cook at 475° covered,
l hour. Remove cover and cook 1 more hour at

oe

(I don't worry about the number of cabbage leaves.
Just use a cabbage until the hamburger runs out.)

Mrs. Jean Loyst
BEEF ROLL
(Marhahus Tekercs)
Set out a large, heavy skillet having a tight
fitting cover. Prepare, finely chop and set
aside 2 hard cooked eggs.
Wipe with a clean, damp cloth and place flat on
working surface, 1% lbs round steak, sliced %"
Ghicks

Cover steak with a mixture of the chopped egg

and % slices bacon, cut in 1" pieces
1 tsp chopped parsley ’ tsp salt
% tsp capers 1/8 tsp pepper

Roll up steak lengthwise and tie with a cord or
fasten with skewers. Heat in the skillet 4 tbsp
fat, add steak and slowly brown on all sides.
Sprinkle over steak a mixture of 1 tsp paprika
and 4% tsp salt. Slowly pour into the skillet

1 cup hot water. Cover skillet and simmer about
2 hrs or until steak is tender when pierced with
a fork. Remove from skillet to serving platter;
cover platter and keep steak warm.

For Gravy - Pour drippings from skillet into a
bowl, leaving brown residue in skillet. Allow
fat to rise to surface of drippings; skim off
and reserve fat. Set aside remaining drippings
to be used as part of the liquid; cool to luke
warm. Measure 4 tbsp reserved fat into the
skillet. Blend into fat until smooth 4 tbsp
flour, #4 tsp salt and 1/8 tsp pepper. Heat until
mixture bubbles. kemove from heat and add grad-
ually, stirring constantly 1 cup liquid drippings
cooled to lukewarm. Return skillet to heat and
bring rapidly to boiling, stirring constantly.