Rump Steak, Stewed,— No. i. Take
a slice of tender rump steak an inch and a half
thick. Fry this in hot fat till it is equally and
lightly browned. Put it into a saucepan, pour
over it as much stock or water as will cover it,
and add an onion stuck with six cloves, and a
little pepper and salt. Cover the saucepan
closely, and let its contents stew as gently as
possible for three hours. Take it up, strain
the gravy, thicken with flour or roux, and
add a spoonful of walnut or mushroom ketch-
up, if necessary. Serve on a hot dish, and
sijrinkle over it some pickled cucumber or
pickled gherkins finely minced. No. 2. Take
a slice of tender rump steak three-quarters of
an inch thick. Fry this in butter or hot fat
till it is lightly browned, and pour over it as
much good gravy or stock as wiU barely cover
it. Add a tea-spoonful of freshly-made mus-
tard, a Little pepper and salt, and a pinch of
cayenne. Let the sauce boil up quickly, then
put the pan at the side of the fire, and let its
contents simmer as gently as possible for one
hour or more. Fry in hot fat till lightly
browned twelve button mushrooms, twelve
small onions, a carrot, a turnip, and two or
thi-ee sticks of celery, all cut small. Put these
into the saucepan, and let all continue simmer-
ing till the vegetables are tender. Thicken the
gravy with a spoonful of brown thickening;
when it is smooth add a table-spoonful of Wor-
cester sauce, a tea-spoonful of anchovy sauce,
the strained juice of a lemon✪ Rump Steak, Savoury, and a glassful of
port or claret. Serve very hot. Probable cost,
rump steak. Is. -id. to Is. 6d. per pound.
Rump Steak, Stewed, with Onions.
— Take a pound of tender rump steak, and
dredge pepper and a little salt over it. Butter
a saucepan which has a tightly-fitting lid very
thickly ; or, if preferred, rub it over with good
beef dripping. Lay the steak in it, add two
large Spanish onions thinly sliced, and an ounce
of butter or dripping✪ Rump Steak, Stewed, with Onions. Cover the saucepan
closely, and put it by the side of the fire to
steam as gently as possible for tv/o hom's and a
half. Take it up, lay the steak upon a dish,
put the onions upon it, and serve immediately.
It will be foimd that sufficient moisture has
exuded from the onions to make gray\% although
no liquor was put into the pan. Time, two
hours and a half. Probable cost. Is. lOd.
Sufficient for two or three persons.
Rump Steak, Stewed, with Oysters,
— Take a slice of rump steak thi-ee quarters of
an inch thick, weighing about 2;^ pounds. Rub
this well on both sides with a savoury mixture
made of a minced onion, three salt-spoonfuls of
salt, as much summer savoury as will lie on
a sixpence, and fry it in hot fat till lightly
bro-^Tied. Lay it in a saucepan with three-
quarters of a pint of water, and add a clove,
two allspice, a blade of mace, and the liquor
from two dozen oysters✪ Rump Steak, Stewed, with Oysters. Cover the saucepan
closely, and let the steak simmer gently till it
is tender. Take out the steak, strain the gravy,
and thicken with a little brown thickening or
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Rump Steak, Stewed,— No. i. Take
a slice of tender rump steak an inch and a half
thick. Fry this in hot fat till it is equally and
lightly browned. Put it into a saucepan, pour
over it as much stock or water as will cover it,
and add an onion stuck with six cloves, and a
little pepper and salt. Cover the saucepan
closely, and let its contents stew as gently as
possible for three hours. Take it up, strain
the gravy, thicken with flour or roux, and
add a spoonful of walnut or mushroom ketch-
up, if necessary. Serve on a hot dish, and
sijrinkle over it some pickled cucumber or
pickled gherkins finely minced. No. 2. Take
a slice of tender rump steak three-quarters of
an inch thick. Fry this in butter or hot fat
till it is lightly browned, and pour over it as
much good gravy or stock as wiU barely cover
it. Add a tea-spoonful of freshly-made mus-
tard, a Little pepper and salt, and a pinch of
cayenne. Let the sauce boil up quickly, then
put the pan at the side of the fire, and let its
contents simmer as gently as possible for one
hour or more. Fry in hot fat till lightly
browned twelve button mushrooms, twelve
small onions, a carrot, a turnip, and two or
thi-ee sticks of celery, all cut small. Put these
into the saucepan, and let all continue simmer-
ing till the vegetables are tender. Thicken the
gravy with a spoonful of brown thickening;
when it is smooth add a table-spoonful of Wor-
cester sauce, a tea-spoonful of anchovy sauce,
the strained juice of a lemon, and a glassful of
port or claret. Serve very hot. Probable cost,
rump steak. Is. -id. to Is. 6d. per pound.
Rump Steak, Stewed, with Onions.
— Take a pound of tender rump steak, and
dredge pepper and a little salt over it. Butter
a saucepan which has a tightly-fitting lid very
thickly ; or, if preferred, rub it over with good
beef dripping. Lay the steak in it, add two
large Spanish onions thinly sliced, and an ounce
of butter or dripping. Cover the saucepan
closely, and put it by the side of the fire to
steam as gently as possible for tv/o hom's and a
half. Take it up, lay the steak upon a dish,
put the onions upon it, and serve immediately.
It will be foimd that sufficient moisture has
exuded from the onions to make gray\% although
no liquor was put into the pan. Time, two
hours and a half. Probable cost. Is. lOd.
Sufficient for two or three persons.
Rump Steak, Stewed, with Oysters,
— Take a slice of rump steak thi-ee quarters of
an inch thick, weighing about 2;^ pounds. Rub
this well on both sides with a savoury mixture
made of a minced onion, three salt-spoonfuls of
salt, as much summer savoury as will lie on
a sixpence, and fry it in hot fat till lightly
bro-^Tied. Lay it in a saucepan with three-
quarters of a pint of water, and add a clove,
two allspice, a blade of mace, and the liquor
from two dozen oysters. Cover the saucepan
closely, and let the steak simmer gently till it
is tender. Take out the steak, strain the gravy,
and thicken with a little brown thickening or