131. Rump Steak Stewed

Cut a steak about an inch thick with a good bit of fat. fry it over a brisk fire, place it in a stewpan with the gravy, a little good.stock. a little port wine, and some chopped mushrooms, stew gently; when tender put into it some good brown sauce, shake it gently about; dish it, and put scraped or grated horse-radish on the top; if for oysters or mushrooms, see those sauces; season with salt, cayeune pepper, and sugar.

132. Rump Steak Plain Broiled

Cut your steak not so thick as for the former; have ready a good clean fire, put year gridiron to get quite hot, then put on the steak at full length, frequently stirring it with your steak tongs, a few minutes according to teste will do it, place it on your dish, put a good slice of butter rubbed all over it, and now pepper and salt it. Horse radish on the top of it, and frequently sauces.

133. Beef Steaks - Broiled

Be particular that the fire is clear; it is of no use to attempt to broil a steak over a dull, smoky, or:flaring fire; see that the gridiron' is clean, and the bars rubbed with suet preparatory to laying on the steak; when they are browned turn them, do not be afraid of doing this often, as this is the best plan to preserve the gravy. When they are done rub them over with a piece of fresh butter, pepper and salt them, sprinkle the shalot or onion cut very small, and send them to table with oyster sauce, a dish of nicely cooked greens, and well boiled potatoes, they are frequently and pleasantly garnished with' scraped horseradish.

134. Beef Steaks Rolled And Roasted

, Cut handsome steaks from the rump, and if not sufficiently tender let them be well beaten, make a rich stuffing of equal parts of ham and veal well peppered, stew it for a short time, and pound it in a mortar with bread steeped in milk, a lump of butter, and the yolk of two or three eggs; spread this forcemeat over the steaks, roll them up and tie them tightly, roast them before a clear fire. They will occupy, an hour and twenty minutes to an hour and a half roasting; haste well with butter while roasting, and serve with brown gravy. .

135. Stewed Beef Steaks

Stew the steaks in three parts of a pint of water, to which has been added a bunch of sweet herbs, two blades of mace, an onion stuck with cloves - say three, an anchovy, and a lump of butter soaked in flour, pour over a glass of sherry or Madeira. Stew with the pan covered down, until the steaks are tender, but not too much so; then place them in a fryingpan with enough of fresh butter, hissing hot, to cover them, fry them brown, pour off the fat, and in its place pour into the pan the gravy in which the steaks were stewed; when the gravy is thoroughly heated, and is of a rich consistency, place the steaks in a hot dish, pour the sauce over them. The steaks should he large, the finest from the rump, and have a due proportion of fat with them.

136. Beef Steaks - A La Francaise

Take a fine steak and dip it into cold spring water, let it drain a few. minutes, lay it in a dish and pour over it sufficient clarified butter hot, and cover it; let it remain twelve hours, then remove the butter; and roll the steak with the rolling-pin a dozen times rather hardly, let it lie in front of a clear fire ten minutes, turning it once or twice, put it into a frying-pan, with water half an inch in depth, and let it fry until it browns.

Mince some parsley very fine, chop an eschalot as fine as can be, and season them with cayenne, salt, and, a little white pepper, work them with a lump of fresh butter, and when the steak is brown take it from the pan, rub it well with the mixture on both sides, and return it to the pan until enough; dish it, thicken the gravy in the pan with a little butter rolled in flour if it requires it, and pour it over the steak and serve.

137. Beef Steaks - A La Parisienne

Cut thin steaks from the finest and tenderest part of the rump, sprinkle pounded salt, a little cayenne, and white pepper combined, over them, lay them in a pan with an ounce of fresh butter, cut in pieces; work half a tea-spoonful of flour with three ounces of fresh butter, as much parsley minced exceedingly fine as would lie on a shilling, roll it, and cut in large dice, lay it in a dish, squeeze the half of a lemon over the butter, and when the steaks are done lay them upon the butter; have ready a quantity of raw peeled potatoes, cut in thin slices, and washed in milk and water ready, fry them in the butter and gravy left by the steak, and lay them round the dish, they will be done when they are a rich brown.