1 flank of beef (about 5 pounds)
3 tablespoons salt
1 tablespoon sugar
1/2 teaspoon ground black pepper
1/8 teaspoon clove
1 teaspoon of dried summer savory
3 tablespoons vinegar
4 heaping tablespoons all purpose flour
1/2 cup cold water
Salt and pepper to taste
- Remove the tough skin from about five pounds of the
flank of beef.
A portion of the meat will be found thicker than the rest. With a sharp
knife, cut a thin layer from the thick part, and lay upon the thin.
- In a small bowl, mix
together salt, sugar, ground pepper, ground clove and dried summer
savory. Sprinkle spice mixture over the meat, and then sprinkle with
tablespoons of vinegar. Roll up, and tie with twine. Cover and refrigerate for
- When it has stood this time, place in a stew-pan,
with enough boiling water to cover the meat, and simmer gently for 3½ hours.
- After meat is done, mix four heaping tablespoons of flour with 1/2 cup of cold water,
and stir into the gravy. Season to taste with salt and pepper. Simmer
an hour longer.
NOTE: This dish is good hot or cold.
Serve hot with mashed potatoes and cooked vegetables or use cold for
sandwiches or with salads.