Plain Rump Steak

Broil three pounds of tender rump steak according to directions in receipt No. 36, put it on a hot dish, season it with a level teaspoonful of salt, and quarter of a saltspoon-ful of pepper, spread over it one ounce of butter, and lay two tablespoonfuls of grated horseradish on the side of the platter, and serve it hot, without delay.

Portuguese Beef

Cut in thin shavings two pounds of cold beef, and put it into a sauce-pan with half a pint of any brown gravy, and heat it gradually; in another pan put one small onion chopped fine, the rind of one orange chopped, the juice, quarter of a saltspoonful of grated nutmeg, as much cayenne as can be taken up on the point of a very small penknife blade, and one gill of port wine; boil these ingredients rapidly until the liquid is reduced one half, and then mix them with the beef; fry in hot fat some slices of bread, cut in the shape of hearts, about two inches long and one inch wide, pile the beef in a mound on a hot dish, lay the crou tons of fried bread around it, and serve it hot.

Bubble And Squeak

Cut about two pounds of cold meat in neat slices, put them into a pan with an ounce of butter, and brown them; at the same time chop one head of tender cabbage, without the stalks, put it into a sauce-pan with two ounces of butter, a saltspoonful of salt, and quarter of a saltspoonful of pepper, and stir it occasionally-over the fire until it is quite tender; when both are done, lay the slices of beef in the centre of a hot dish, and arrange the cabbage around it; serve it hot.

Stewed Kidneys

Cut one large beef kidney in thin slices about an inch long; fry two ounces of onion in one ounce of butter, until pale yellow; add the kidney, fry or rather sauter it, for about five minutes, shaking the pan frequently to prevent burning; then stir in one ounce and a half of flour, season with one saltspoonful of salt, a quarter of a saltspoonful of pepper, and the same of powdered sweet herbs made as directed on page 20, and one gill of boiling water; cook ten minutes longer; meantime make eight heart-shaped croutons of bread, as directed in receipt No. 38; add one gill of Madeira wine to the kidneys, pour them on a hot dish, sprinkle them with a teaspoonful of chopped parsley, arrange the croutons around the border of the dish, and serve hot at once. The success of this dish depends on serving it while the kidneys are tender; too much cooking hardens them; and they must not be allowed to stand after they are done, or they deteriorate.

Haricot Or Stew Of Mutton

Trim a neck of mutton, weighing about two pounds, of all superfluous fat, cut it into cutlets, put them in a deep sauce-pan with one ounce of butter, and fry them brown ; pour off all fat, add two ounces of flour, stir till brown, moisten with one quart and a half of stock, or water, and stir occasionally until the haricot boils; meantime cut one quart of carrots and turnips, half and half, in small balls, and add them, with one dozen button onions, a bouquet of sweet herbs, half a saltspoonful of pepper, and a teaspoonful of salt; simmer for one hour; take up the cutlets with a fork, skim out the vegetables, and remove the bouquet; lay the cutlets in a wreath on a hot dish, place the vegetables in the centre, and strain the gravy over all. Green peas, new turnips, or new potatoes, may replace the first named vegetables. The dish should always be sent to the table hot.