Pan-Broiled Steak.--If it is impossible to prepare the steak in a broiler, it may be pan-broiled. In fact, this is a very satisfactory way to cook any of the tender cuts. To carry out this method, place a heavy frying pan directly over the fire and allow it to become so hot that the fat will smoke when put into it. Grease the pan with a small piece of the beef fat, just enough to prevent the steak from sticking fast. Put the steak into the hot pan and turn it as soon as it is seared on the side that touches the pan. After it is seared on the other side, turn it again and continue to turn it frequently until it has broiled for about 15 minutes. When it is cooked sufficiently to serve, dot it with butter and season it with salt and pepper. Serve hot. 

ROLLED STEAK, OR MOCK DUCK.--To have a delicious meat, it is not always necessary to secure the tender, expensive cuts, for excellent dishes can be prepared from the cheaper pieces. 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: 


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 

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.