Home › The Principles of Cookery › Beef Steak, Rump

Beef Steak, Rump

A good rump steak should be about three-quarters of an inch thick, and cut from meat that has hung for a few days to make it tender. Pare away the sinew, trim it neatly, brush it over with oil, season well with pepper, and put it on a heated gridiron, the bars of which have been rubbed with good fat or suet to keep the steak from adhering to them. Be sure the fire is clear before commencing to broil; turn the steak often. In from eight to ten minutes one of ordinary thickness will be done enough. Have ready a very hot dish on which a shallot, or onion, if preferred, has been rubbed thoroughly to extract the juice. Slightly warm a tablespoonful of mushroom ketchup or other beef sauce, and dish up the meat quickly with some butter on the top, and seasoned with pepper and salt. Use quite fresh butter, or it will spoil the flavour of the steak; and garnish the dish with horse-radish grated. Oyster, onion, or any other sauce liked may be served with it. Probable cost, 1s. 4d. per pound.