Swiss Steak

1 lb of round steak two-thirds of an inch thick
5 Tbs flour
1 bay leaf
1/4 tsp salt
1/8 tsp pepper
1/2 c water
1 Tbs onion
2 cloves
1 Tbs bacon fat

Wipe the steak with a damp cloth, trim the edges to remove any gristle, and pound the flour into the meat, using a side of a heavy plate for the pounding. This breaks up the tendons of the meat. Place the bacon fat in a frying pan and when hot, add the meat. Brown thoroughly on each side.

Lower the flame. Add the bay leaf, salt, pepper, onion, clove and water. Cover with a lid and allow to cook slowly for one and a half hours. More water may be needed if the gravy boils down. Pour the gravy over the meat when serving. This recipe is good for the fireless.

Makes three portions