Pound flour into both sides of a round steak, using as much as the meat will take up. This may be done with a meat pounder or with the edge of a heavy plate. Fry in drippings, butter, or other fat, in a Scotch bowl, or if more convenient in an ordinary iron kettle or a frying pan; then add water enough to cover it. Cover the dish very tightly so that the steam cannot escape and allow the meat to simmer for two hours or until it is tender. One advantage of this dish is that ordinarily it is ready to serve when the meat is done as the gravy is already thickened. However, if a large amount of fat is used in the frying, the gravy may not be thick enough and must be blended with flour.