1 lb. topside steak
1/2 packet pea and ham soup
1 onion sliced
3 tablespoons water or claret
Method: Trim the steak and rub into soup mixture both sides, place the meat on tin foil (well greased), place in shallow roasting dish, add the sliced onions and liquid, cover with foil, bake in moderate oven for 1&1/2 hours or till tender.
Source: contributed by Dorothy Steer (Torrensville Lodge, No. 58) in The Grand Lodge of Antient, Free and Accepted Masons of South Australia presents Favourite Recipes submitted by wives of South Australian Freemasons (Adelaide, 1979), p.18.
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