Cassell's dictionary of cookery

: flour and butter. Let it boil till smooth. Put I back the steak and the oysters bearded, let them simmer for five minutes, and then serve. They must on no account boil. When expense is a consideration, tinned oysters may be used for tliis dish instead of fresh ones. Time, one and a half to two hours. Probable cost, rump steak. Is. 4d. to Is. 6d. per pound. Sufficient for five or six persons. Rump Steak, Stewed, with Piquant Sauce. — Take a poimd and a half of tender steak an inch thick, and fry this in hot fat till it is lightly and equally browned. Take it up, put it into a saucepan which has been twice rubbed across with garlic, and pour over it a quarter of a pint of good gravy. Add the strained juice of a lemon, a tea-spoonful of grated horseradish, a tea-spoonful of finely minced shallot, a tea-spoonful of chopped parsley, a tea-spoonful of moist sugar, half a teaspoonful of mixed mustard, and a little pepper and salt. Cover the saucepan closely, and let its contents stew gently for an hour. Peel and mince finely two small mushrooms, and a truffle, if it can be had. If not, use four- mushrooms. Simmer them quickly in two table-spoonfuls of vinegar for ten minutes. Add them to the steak, simmer aU gently together for half an hour longer, and serve. Time, nearly two hours. Probable cost, rump steak. Is. 4d. to Is. 6d. per pound. Sufficient for three or four persons. Rump Steak, Stuffed.— Take two pounds of well-hung steak cut in one piece, and three-quarters of an inch thick. Lay it on a table, and spread upon it a quarter of a pint of good veal stuffing. Roll it round, and tie it with twine, fastening the ends securely. Dissolve a table-spoonful of bacon fat in a saucepan, put in the rolled steak, and turn it about till it is equally browned aU over. Pour upon it three-quarters of a pint of stock or water, cover the saucepan closely, and let the steak stew gently until tender. Lay the meat in a hot dish, and remove the twine. Thicken the gravy, pour it over the beef, and serve very hot. Time to stew the steak, two hours. Probable cost, rump steak, Is. 4d. to Is. 6d. per pound. Sufficient for five or six persons. Rump Steaks, Gravy for.— Pour the fat out of the pan, dredge the pan with flour, let it brown a little, and then put into it one ounce of butter; rub and mix the butter and flour well together in the pan, and when it is a little brown reduce it to the thickness of cream, by mixing gradually with it a little boiling water, a table-spoonful of ketchup, and half a tea-spoonful of pepper, and salt to taste ; keep stirring it weU tiU the sauce boils for a minute or two, and then pour it over the steaks through a sieve. The steaks may be garnished with a few sprigs of parsley, or with scraped horseradish ; they are mostly served up without any other sauce than the above, but some families eat them with oyster sauce or mushroom sauce. Rush- Nut (the root of the Cyprus escu- Icntm). — This is a favourite article of diet in some parts of Italy. It is not only a substitute for the chestnut, but more delicately and RUS (780) RUS