Cassell's dictionary of cookery

When purchasing steak it is well to remember that, when it can be afforded, rump steak or slices from the undercut of the ■ sirloin is best for broiling, for pies, for stewing, for beef-tea, indeed, for almost every piu'pose. When these are not to be had, chuck steak is the best for stewing, buttock steak for broiling, and steak from the bladebone or shoulder-piece for pies. The roll of the bladebone is admirably adapted for making beef-tea, and beef skirting j-ields very rich gravy. Beef Steak (a la Frangaise). — They are best cut from the inner side of the sirloin, but any prime part will do. Place two pounds of steaks in a dish with a little of the best Lucca oil, and let them steep in it for eight or ten hours ; add to them pepper, salt, and a little finely -minced parsley, and fry them until they are brown ; what remains in the pan may be thrown over the steaks. Butter may be substituted for oil if preferred, and the steaks served up around the dish with olive sauce in. the centre. Average cost of beef, Is. 4d. per BEE (C3) BEE pound. Time to fry, from eight to teu minutes. Sufficient for four or five persons. Beef Steak and Kidney Pudding.— Take one pound of rump steak, beat 'and cut it into long strips for rolling, or, if preferred, in pieces about half an inch square. Season well with pepijer and salt, and dredge over it a little flour ; cut half a pound of beef kidney into thin slices, season in the same way, and lay it with the beef into a basin Kned with a good suet paste, about half an inch thick ; throw in a little water and close over the top securely with paste. Let it boil three houi-s, and keep the saucepan well filled up all the time. A few mushrooms or oysters may be put into the pudding, and will be a very great improvement. Cost, rump steak. Is. 3d. to Is. 6d. per pound; kidney, lOd. Sufficient for three or four persons. Beef Steak and Cucumbers.— When cucumbers are plentiful this makes an economical and pleasant dish. Peel and slice three or four large cucumbers, and as many onions. Brown them in a frying pan. Beat and fry two pounds of rump steak, then put it on a dish. Simmer the cucumbers and onions in half a pint of good gravy, and pour over the meat. Time, ten minutes to fry if thick. Probable cost of steak. Is. 4d. per pound. Sufficient for four persons. Beef Steak (a la Mode).— Take two pounds of rump steak, beat it till it is tender, lard, and put it into a stewpan with some slices of lemon. Let it cook slowly, and when all the gravy is drawn from it, add a little stock and port wine in equal quantities. Boil slowly until the broth thickens, and when ready to serve, squeeze the juice of a lemon over it. Time, three-quarters of an hour. Probable cost. Is. 3d. to Is. 6d. per pound. Sufficient for three or four persons.