Ingredients. - One pound of rump steak. One carrot. One turnip. Two sticks of celery. One onion. One ounce of butter. One tablespoonful of flour. Pepper and salt.

Time required, about one hour.

To Stew a Steak (either beef or rump-the latter is more tender):

1. Put one pound of rump steak, one and a half inch in thickness, on a board.

2. Cut off all the shin and fat from the steak.

3. Wash one carrot, one turnip, and a few celery-leaves, in cold water.

4. Scrape the carrot clean with a sharp knife.

5. Cut the turnip in half (as not all will be required), and peel off the outside skin.

6. Peel the carrot and turnip into thin ribbons with a sharp knife, leaving just the centre of each vegetable.

7. Peel one onion and put it on a board.

8. Shred the onion and celery.

9. Put one ounce of butter in a stewpan, and lay the steak in it to brown.

10. Put the onion, celery, and the remains of the carrot and turnip, after peeling, into the stewpan with the steak.

11. Put the stewpan on the fire.

12. Look occasionally at the steak, and when it is sufficiently browned on one side, turn it carefully over, to brown the other.

13. When the steak is sufficiently browned on both sides, then put in the vegetables.

14. Take a basin and put in it a tablespoonful of flour, half a teaspoonful of salt, half a salt-spoonful of pepper, and mix them together with a wooden spoon, and one pint of water or stock.

15. Stir them all well together into a smooth sauce.

16. Pour this sauce into the stewpan with the steak and vegetables, and stir all together until it boils and thickens.

17. Let it gently simmer one hour.

18. Take the fat which you have cut off the steak, and cut it into small pieces.

19. Put the pieces of fat on a tin dish.

20. Put the fat in the oven to cook till brown.

N. B. - It is better for stewed steak to cook the fat separately, as it keeps the gravy of the steak free from grease.

21. Take the thin peelings from the carrot and turnip, and put them on a board and shred them finely with a sharp knife.

22. Put these shredded vegetables into a small saucepan, with about a gill of cold water.

23. Put the saucepan on the fire, and let it boil until the vegetables are quite tender when tried with a fork.

24. When the steak is sufficiently stewed, put it on a hot dish.

25. Take a strainer and strain the gravy, in which the steak has-been stewed, over the steak.

26. The stewed vegetables must be thrown away, as all the goodness is out of them.

27. Take the tin dish out of the oven, and place the pieces of fat about on the steak.

28. Take the boiled shredded vegetables and garnish the steak with them.

N. B. - Any other vegetables can be used for garnishing-i. e., peas, French beans, asparagus, etc.