salt, pepper, and a little sage, if the flavor is relished. The steak is
then rolled around the stuffing and tied with a string in several
places. If the steak seems tough, the roll is steamed or stewed until
tender before roasting in the oven until brown. Or it may be cooked in a
casserole or other covered dish, in which case a cupful or more of water
or soup-stock should be poured around the meat. Mock duck is excellent
served with currant or other acid jelly.


VEAL OR BEEF BIRDS

A popular dish known as veal or beef birds or by a variety of special
names is made by taking small pieces of meat, each just large enough for
an individual serving, and preparing them in the same way as the mock
duck is prepared.

Sometimes variety is introduced by seasoning the stuffing with chopped
olives or tomato. Many cooks prepare their "birds" by browning in a
little fat, then adding a little water, covering closely and simmering
until tender.


UTILIZING THE CHEAPER CUTS OF MEAT

When the housekeeper attempts to reduce her meat bill by using the less
expensive cuts, she commonly has two difficulties to contend
with--toughness and lack of flavor. It has been shown how prolonged
cooking softens the connective tissues of the meat. Pounding the meat
and chopping it are also employed with tough cuts, as they help to break
the muscle fibers. As for flavor, the natural flavor of meat even in the