BEEF. 83 



Rump steaks are preferred by many, but in New York 

 steaks from the sirloin or sparerib are thought richer and 

 more tender ; the bone is chopped away, and the fat par- 

 tially trimmed. Steaks should be cut of an even thickness, ' 

 and not quite an inch thick. Have a fire of clean, bright 

 coals, heat the gridiron, and rub the bars with a little suet ; 

 throw a very little salt over the coals, and do the steaks as 

 quickly as possible, turning them quickly. Have your dish 

 hot, and put pieces of fresh butter on the steak, with a little 

 salt. If the beef is prime, no water or catchup will be 

 required. Serve immediately wljile it is hot, and its rich 

 juices will be honor enough for it. Twelve or fourteen min- 

 utes will cook steaks of the above thickness. 



BEEFSTEAK PIE. 



Cut steaks quite thin, and flatten them, turn them over in 

 some mixed spices in which is a little pepper and salt, lay 

 them in the bottom of the baking-dish, and place bits of 

 boiled onion and fresh butter over them. (Omit the butter if 

 the beef is well mixed with fat.) Fill the dish a little more 

 than two thirds full, sprinkling onion between each layer of 

 meat. Pour over the whole a pint of boiling water, highly 

 seasoned with walnut catchup. Put the dish away to get 

 cool, then cover it round the lid with paste, and cover with 

 ornamented paste. It is well to have a centre ornament, 

 that, when the pie is baked, can be removed, and afford an 

 opportunity, should it have baked dry, of adding fresh hot 

 liquor before it goes to the table. Any pieces that have 

 been left from a roast or steak will make this pie. 



BRISKET OF BEEF. 



The Brisket of Beef may be boned and baked ; then it is 

 laid in a deep pan, seasoned with salt and mixed spices, wal- 

 nut or mushroom catchup, and a pint of port wine, and 

 dredged with flour. Bake three hours. Skim the fat off. 



