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Vegetable Stuffed Flank Steak

  Partially cook the bacon in a skillet. Drain on paper towels and place in the pocket with the onions. Mix the carrots, turnips, and parsley with the salt and pepper and place on top of the bacon and onions. Close the pocket with two skewers or sew with heavy string and brown evenly on all sides in the oil. Put a rack in the bottom of a large saucepan and lay the meat on the rack. Add enough water to fill the pan to the bottom of the rack, but not cover the meat. Cover and simmer on top of the stove for 1 to 2 hours or until meat is tender. The juices cooking out of the meat will flavor the water and they may be thickened for gravy. Taste for seasoning. If the broth is too weak, add a bouillon cube or two. You may wish to cook additional vegetables in the broth during the last half of the cooking time.  1 flank steak, about 1 pounds, with a pocket
5 slices bacon
2 T. onion, chopped
1/2 c. carrots, grated
1/2 c. turnips, grated
3 T. fresh parsley, chopped
1/2 t. salt
1/2 t. freshly ground pepper
1 t. cooking oil

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Up-Home, Down-Home represents the cultural development of recipes from the most intimate, formal setting to the easy-going, spur-of -the-moment family dinner. Quick, easy to prepare dishes include many favorites from the Chefs at the Groff's Farm Restaurant. Fully illustrated, some in color, 208 pages. Hard-cover edition.

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