1 1/2 lb. round steak
6 small carrots
2 stalks celery
3 slices onion
4 tbsp. bacon fat
3 large potatoes, halved
3 c. water
1 tsp. salt
1/8 tsp. pepper
1 tbsp. flour
2 tbsp. water

Cut steak into 6 individual servings. Rub with salt and pepper. Dredge with flour. Pound slightly as for Swiss steak. On each piece of meat, place a small carrot, cut into quarters, slice onion and celery. Wrap steak around vegetables. Fasten with toothpick. Brown on all sides in bacon fat. Add the halved potatoes and 3/4 cup water. Cover and when boiling, turn to simmer for 1 hour. Remove to heated platter. Thicken the drippings with flour blended with 2 tablespoons water. Serve over each portion.

Serves 6.