e meat, 4d.

_Seasonable_ at any time.

FRIED RUMP-STEAK.

626. INGREDIENTS.--Steaks, butter or clarified dripping.

_Mode_. Although broiling is a far superior method of cooking steaks to
frying them, yet, when the cook is not very expert, the latter mode may
be adopted; and, when properly done, the dish may really look very
inviting, and the flavour be good. The steaks should be cut rather
thinner than for broiling, and with a small quantity of fat to each. Put
some butter or clarified dripping into a frying-pan; let it get quite
hot, then lay in the steaks. Turn them frequently until done, which will
be in about 8 minutes, or rather more, should the steaks be very thick.
Serve on a very hot dish, in which put a small piece of butter and a
tablespoonful of ketchup, and season with pepper and salt. They should
be sent to table quickly, as, when cold, the steaks are entirely
spoiled.

_Time_.--8 minutes for a medium-sized steak, rather longer for a very
thick one.

_Average cost_, 1s. per lb.

_Seasonable all the year, but not good in summer, as the meat cannot
hang to get tender._

_Note_.--Where much gravy is liked, make it in the following manner:--As
soon as the steaks are done, dish them, pour a little boiling water into
the frying-pan, add a seasoning of pepper and salt, a small piece of
butter, and a tablespoonful of Harvey's sauce or mushroom ketchup. Hold
the pan over the fire for a minute or two, just let the gravy simmer,
then pour on the steak, and serve.

A FRENCHMAN'S OPINION OF BEEF. The following is translated from
a celebrated modern French work, the production of one who in
Paris enjoys a great reputation as cook and chemist:--The flesh
of the ox, to be in the best condition, should be taken from an
animal of from four to six years old, and neither too fat nor
too lean. This meat, which possesses in the highest degree the
most nutritive qualities, is generally easily digested; stock is
made from it, and it is eaten boiled, broiled, roasted, stewed,
braised, and in a hundred other different ways. Beef is the
foundation of stock, gravies, braises, &c.; its nutritious and
succulent gravy gives body and flavour to numberless ragouts. It
is an exhaustless mine in the hands of a skilful artist, and is
truly the king of the kitchen. Without it, no soup, no gravy;
and its absence would produce almost a famine in the civilized
world!