From 1922:

1 lb. of topside steak; lay on a dish, sprinkle with salt and pepper, then put a good layer of breadcrumbs, seasoned with one teaspoon of chopped onion, and same of sage.
Roll up and tie in a neat roll. Place in a saucepan with 4 cloves, pepper, and salt, a tablespoon of gravy colouring, and sufficient cold water to cover the steak well. Stew gently for 2 ½ hours; then stir in 1 ½ tablespoonfuls of cornflour, blended with a little cold water. This will make a nice brown gravy. Remove the string from the steak, place it in a dish and pour over the gravy. Garnish with strips of toast and hard boiled egg cut into four slices.