Rump Steak, Plain

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A rump-steak, to be eaten in perfection, should be cut from rich-grained well-kept beef—that is, having been killed some ten days, weather permitting; the steak should be an inch thick: it must not be flattened nor beaten. This custom, too common with cooks and butchers, is a vain attempt to make tough meat tender by bruising the fibres of the flesh. Prepare ready fissures for all the juices of the meat to run out, either before or while it is being cooked.

A steak should not be cut from the rump any length of time before it is required to be cooked, as in dry weather the current of air absorbs its moisture, while the effect of a milder atmosphere occasions all the gravy to exude.

Thus, under the supposition that you are fortunate enough to command a tender steak, season it with pepper and salt, and broil it on a clean gridiron over a clear fire, carefully turning it every two minutes until it is done,—that is, well done or underdone, according to taste. Put it on its dish, upon a pat of fresh butter, place another pat upon it; and the addition of half a lemon squeezed over it, with a tablespoonful of Harvey, will compel you to admit, that even at that celebrated club to which, under the infliction of bad cookery at home, you are so very often driven to resort for better fare, you could not havo hoped for anything more perfect.

Note.—Steaks may be varied by serving, as a garnish or accompaniment, fried onions, fried potatoes, onion, or mushroom, or oyster sauce, separately.

No. 533