Ingredients. - One-half a pound of rump steak. Lemon, pepper, and salt. Butter and salad-oil.

Time required, about ten minutes.

To Grill a Steak (either beef or rump steak will do, but the latter is more tender) :

1. Take a small bunch of parsley, wash it, dry it well in a cloth, and put it on a board.

2. Chop the parsley up very fine with a knife.

3. Take a quarter of an ounce of butter and mix it well with the chopped parsley.

4. Sprinkle over it pepper and salt (according to taste), and six drops of lemon-juice.

5. Make it all up into a small pat.

6. Take half a pound of rump steak, half an inch in thickness.

7. Pour about a tablespoonful of salad-oil on to a plate.

8. Dip both sides of the steak into the oil.

9. Take a gridiron and warm it well by the fire.

10. Place the oiled steak on the gridiron, close to the fire, to cook quickly.

N. B. - If the meat is at all frozen, it must be warmed gradually through before putting it quite near the fire, or it will be tough.

11. Turn the gridiron with the steak occasionally; it will take from ten to twelve minutes, according to the brightness and heat of the fire.

12. When the steak is sufficiently cooked, place it on a hot dish; and be careful not to stick the fork into the meat (or the gravy will run out), but into the fat.

13. Take the pat of green butter and put it on the steak, spreading it all over with a knife.