Stuffed Flank Steak

From 1922:

For a flank steak of medium size prepare one and one-half cups of stale bread crusts with which you have chopped a small onion and a clove of garlic. Moistens this with the contents of a small sized can of tomato paste, a teaspoon of Worcestershire sauce and enough hot water to enable you to mould the dressing easily. If oysters are available add six chopped fine.
Place the dressing upon the steak and roll, wrapping the completed roll with stout twine. Dust lightly with flour and salt and roast in a slow oven for an hour, basting frequently.
Serve with crisp bacon.
If you possess a fireless cooker, this may be cooked perfectly in three hours using one stone.