_Ingredients._—3 dozen oysters, ingredients for oyster sauce, 2 lb.
of rump-steak, seasoning to taste of pepper and salt. _Mode._—Make
the oyster sauce, and when that is ready, put it by the side of the
fire, but do not let it keep boiling. Have the steaks cut of an equal
thickness, broil them over a very clear fire, turning them often, that
the gravy may not escape. In about 8 minutes they will be done, when
put them on a very hot dish; smother with the oyster sauce, and the
remainder send to table in a tureen. Serve quickly. _Time._—About 8 to
10 minutes, according to the thickness of the steak. _Average cost_,
1_s._ per lb. _Sufficient_ for 4 persons. _Seasonable_ from September
to April.
RUMP-STEAK or BEEF-STEAK, Broiled.
_Ingredients._—Steaks, a piece of butter the size of a walnut, salt
to taste, 1 tablespoonful of good mushroom ketchup or Harvey’s sauce.
_Mode._—As the success of a good broil so much depends on the state
of the fire, see that it is bright and clear, and perfectly free
from smoke, and do not add any fresh fuel just before you require to
use the gridiron. Sprinkle a little salt over the fire, put on the
gridiron for a few minutes, to get thoroughly hot through; rub it with
a piece of fresh suet, to prevent the meat from sticking, and lay on
the steaks, which should be cut of an equal thickness, about ¾ of an
inch, or rather thinner, and level them by beating them as _little_
as possible with a rolling pin. Turn them frequently with steak-tongs
(if these are not at hand, stick a fork in the edge of the fat, that
no gravy escapes), and in from 8 to 10 minutes they will be done. Have
ready a very hot dish, into which put the ketchup, and, when liked, a
little minced shalot; dish up the steaks, rub them over with butter,
and season with pepper and salt. The exact time for broiling steaks
must be determined by taste, whether they are liked underdone or well
done; more than 10 minutes for a steak ¾ inch in thickness, we think,
would spoil and dry up the juices of the meat. Great expedition is
necessary in sending broiled steaks to table; and, to have them in
perfection, they should not be cooked till everything else prepared
for dinner has been dished up, as their excellence entirely depends
on their being served very hot. Garnish with scraped horseradish, or
slices of cucumber. Oyster, tomato, onion, and many other sauces, are
frequent accompaniments to rump-steak, but true lovers of this English
dish generally reject all additions but pepper and salt. _Time._—8 to
10 minutes. _Average cost_, 1_s._ per lb. _Sufficient._—Allow ½ lb. to
each person; if the party consist entirely of gentlemen, ¾ lb. will not
be too much. _Seasonable_ all the year, but not good in the height of
summer, as the meat cannot hang long enough to be tender.