Cassell's dictionary of cookery

Rump Steak. — Rump steak is at its best from September to March, and should be cut from meat that has been hung thi-ee or four days to make it tender, though it should not be cut from the rump until it is required. It is a prime part of the meat, and when good is superior to any other in tenderness and delicacy of flavour. French cooks almost always prefer steaks from the fillet or inside of the sirloin, but many good judges consider these steaks are insipid and flavourless compared with good rump steak. Rump steak may be cooked in several different ways, the recipes for which will be found under " Beef." As it always fetches a high price, other steak, such as buttock or chuck steak, may be advantageously used for stewing, or for pies, and if carefully cut will give entire satisfaction. It is worth knowing that many butchers sell the first cut of the rump for 2d. or 3d. less per pound than the other portions, and if this is washed quickly, and dried, it is quite as good as the rest. Probable cost. Is. 2d. to Is. 6d. per pound. Rump Steak, Baked, with Onions. — Take about two pounds of well-hung tender steak, and fry it in hot fat till it is lightly and equally browned. Take it up, put it in an earthenware dish which has a closely-fitting lid, and pour over it a pint of stock made from bones. Add two moderate-sized onions which have-been boiled till tender, two table-spoonfuls of Harvey's Sauce or walnut ketchup, two cloves, and a little salt and cayenne. Cover the dish, and bake the steak gently till done enough. Take it up, lay round it an onion, sliced, divided into rings, and fried ; and strain over it the gravy in the baking-dish. Serve very hot. Time to bake, two hours. Probable cost, about 3s. 8d. Sufiicient for fom* or five persons. Rump Steak, Broiled {see Beef Steak, Rump) . Rump Steak, Broiled, Accompaniments to. — Many epicures prefer broiled steak plain, that is, dredged lightly with pepper before it is broiled, and served on a hot dish with fresh butter under and over it. As a variety to flavour it, half a lemon may be squeezed over the steak, and a tablespoonful of Harvey's Sauce poured on it, or a little maitre d'hotel or anchovy butter may be rubbed over it as soon as it is done, or fried onion or fried potatoes may be used to garnish the dish, or oyster, mushroom, tomato, or onion sauce may be served in a tureen, or stewed cucumbers may be sent to table separately. Rump Steak, Broiled, with Onion G-ravy. — Put two Spanish onions, sliced, into a saucepan with half a table-spoonful of stock or water. Let them stew gently until the water has boiled away and they are a little coloured, then pour over them half a pint of stock and a seasoning of pepper and salt, and simmer till tender. Lift them out of the gravy, mince finely, then return them to the gravy. Add a table-spoonful of mushroomketchup, and boil the gravy for five minutes. Put it on a hot dish, lay a broiled steak upon it {see Beef Steak, Rump), and serve hot. Time to make the gravy, about half an hour. Rump Steak, Neapolitan (excellent). —