The inside of the sirloin freed from skin, and cut evenly into round quarter-inch slices, should properly be used for these; but when it cannot be obtained, part of the rump must be substituted for it. Season the steaks with fine salt and pepper, brush them with a little clarified butter, and boil them over a clear, brisk fire. Mix a teaspoonful of parsley, minced extremely fine, with a large slice of fresh butter, a little cayenne, and a small quantity of salt. When the steaks are done, put the mixture into the dish intended for them, and lay them upon it; garnish them plentifully with fried potatoes. It is an improvement to squeeze the juice of half a lemon on the butter, before the meat is heaped over it. The potatoes should be sliced rather thin, coloured of a fine brown, and placed evenly round the meat.
Cut the beef into small thin steaks as above, season them with fine salt and pepper, dredge them lightly with flour, and fry them in butter over a brisk fire; arrange them in a chain round a very hot dish, and pour into the centre a little olive sauce. 9
This may be cut from one to two inches thick, and the time of stew-nig it must be proportioned to its size. Dissolve a slice of butter in a large saucepan or stewpan, and brown the steak on both sides, moving it often that it may not burn; then shake in a little flour, and when it is coloured pour in by degrees rather more than sufficient broth or water to cover the meat. When it boils, season it with salt, take off the scum, slice in one onion, a carrot or two, and half a turnip; add a small bunch of sweet herbs, and stew the steak very softly from two hours and a half to three hours. A quarter of an hour before it is served, stir well into the gravy three teaspoonsful of rice flour smoothly mixed with a little cayenne, half a wineglassful of mushroom catsup, and a slight seasoning of spice. A teaspoonful of curry powder, in addition, will improve both the flavour and the appearance of the sauce. The onion is sometimes browned with the meat; and the quantity is considerably increased. Eschalots may be used instead, where their strong flavour is approved. A few button-mushrooms, stewed from twenty to thirty minutes with the meat, will render the catsup unnecessary.
Wine, or any favourite store sauce, can be added at will.
2 1/2 to 3 hours.
We have little to add here to the directions of page 136, which are sufficient to enable the cook to send a dish of fried steaks to table pro perly dressed. Curry sauce, highly onioned, is frequently served with them.
(Good and wholesome.) Trim all the fat and skin from a rump steak of nearly an inch thick, and divide it once or twice; just dip it into cold water, let it drain for an instant, sprinkle it on both sides with pepper, and then flour it rather thickly; lay it quite flat into a well-tinned iron saucepan or stewpan, which has been rinsed with cold water, of which a tablespoonful should be left in it. Place it over (not upon) a very gentle fire, and keep it just simmering from an hour and a half to an hour and three quarters, when, if the meat be good, it will have become perfectly tender. Add salt to it when it first begins to boil, and turn it when rather more than half done.: A couple of spoonsful of gravy, half as much catsup, and a slight seasoning of spice, would, to many tastes, improve this dish, of which, however, the great recommendation is its wholesome simplicity, which renders it suitable to the most delicate stomach. A thick mutton cutlet from the middle of the leg is excellent dressed thus. 1 1/2 to 1 3/4 hour.