2 1/2 lbs. round of beef (1 piece)
1/4 c.flour
1/2 c. hot vinegar
1/4 c. butter
1/2 c. stock
1 onion, quartered

Pound flour into the round of beef well. Scald with hot vinegar. Brown meat in butter. Add onion and stock. Cover and simmer on low heat for approximately 2 hours.

Half hour before serving remove meat from pan and cut crosswise into slices. Every other slice should be cut only 3/4 through.

FILLING:

Combine 2 tablespoon bread crumbs, 2 grated onions, 1/2 tablespoon melted butter, 1 1/2 teaspoon salt, 1/4 teaspoon pepper and moisten with stock.

Spoon dressing between partially cut slices of beef. Skewer meat with wooden picks. Place back in pan. Add flour to thicken gravy and cook for 1/2 hour longer. Add a little more stock for last cooking only if necessary.