COOKERY. 135 



BEEF STEAKS. 



Should be cut from a rump that has hung a few days. 

 Broil them over a very clear or charcoal fire : put into the 

 dish a little minced challot, and a table spoonful of cat- 

 sup: and rub a bit of butter on the steak the moment of 

 serving. It should be turned often, that the gravy may 

 not be drawn out on either side. 



This dish requires to be eaten so hot and fresh done, 

 that it is not in perfection if served with any thing else. 

 Pepper and salt should be added when taking it off 

 the fire. 



BEEF STEAKS AND OYSTER SAUCE. 



Strain off the liquor from the oysters, and throw 

 them into cold water, to take off the grit, while you 

 simmer the liquor with a bit of mace and lemon-peel; 

 then put the oysters in, stew them a few minutes, add 

 a little cream, if you have it, and some butter rubbed 

 in a bit of flour; let them boil up once, and have rump- 

 steaks well seasoned and broiled, ready for throwing the 

 oyster sauce over, the moment you are to serve. 



STEWED BEEF STEAKS. 



Beat them with a little rolling pin, flour and season, 

 then fry them with sliced onions, of a fine light brown, 

 lay the steaks into a stew-pan, and pour as much boiling 

 water over them as will serve for sauce: stew them 

 very gently half an hour, and add a spoonful of catsup, 

 or walnut liquor, before you serve. 



ITALIAN BEEF STEAKS. 



Cut a fine large steak from a rump that has been well 

 hung, or it will do from any tender part: beat it, and 

 season with pepper, salt, and an onion: lay it into an 

 iron stew-pan that has a cover to fit quite close, and set 

 it by the side of the fire without water. Take care it 

 does not burn, but it must have a strong heat: in two 

 or three hours it will be quite tender, and then serve 

 with its own gravy. 



