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Beef, Fried Rump Steak

Cut the steak rather thinner than for broiling, and with a little fat. Put it into a hot pan of clarified butter or dripping, and turn frequently until done. Serve in about eight or ten minutes, seasoned with salt, pepper, and a little mushroom ketchup; or with a gravy made in the frying-pan and seasoned with Harvey's sauce, or according to taste. Probable cost, 1s. 4d. per pound.