SWISS STEAK

Mrs. John C. Snee.

Take I'k pounds round steak cut two inches thick, lay on board, take a broad-hcadcd hammer and pound in a cup of flour, salt and pepper until pulped but not broken apart. I\Ielt some butter in a skillet and sear the meat on both sides. Then add 1 cup water, cover and bake in a slow oven 2 hours, turning 2 or 3 times, adding water if necessary. Remove the steak to a heated platter, make a gravy adding 1 can of mushrooms to it, pour over the steak and serve immediately.