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Beef Steak

Let the steak be about three-quarters of an inch thick (rump, for broiling, is the best); rub the gridiron with a little fat to prevent the meat from sticking, and place it with the steak over a sharp clear fire--no smoke, of course; turn frequently with a knife or steak tongs, but do not prick the meat with a fork, as the gravy will escape and the meat become hard. Serve in a hot dish with a little mushroom ketchup, or other sauce or gravy at discretion, taking care to put a little butter first, melted over the steak, should it be a lean one. In any case it makes the steak look better. Probable cost, 1s. 3d. to 1s. 6d. per pound. Time, eight to ten minutes to broil. Half a pound to each person is considered sufficient. When purchasing steak it is well to remember that, when it can be afforded, rump steak or a piece from the undercut of the sirloin is best for broiling, for pies, for stewing, for beef-tea, indeed, for almost every purpose. When these are not to be had, chuck steak is the best for stewing, buttock steak for broiling, and steak from the bladebone or shoulder-piece for pies. The roll of the bladebone is admirably adapted for making beef-tea, and beef skirting yields very rich gravy.