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RUMP STEAK, NEAPOLITAN (excellent)

Take two pounds of tender rump steak an inch and a half thick. Fry it in hot fat until it is brightly and equally browned, take it up, and in the same fat fry two thinly-sliced onions. Put the steak into an earthen dish, lay the onions upon it, pour over as much broth as will barely cover them, and add two pickled gherkins finely minced, two sticks of celery, four cloves, a little salt and cayenne, and a glassful of port or claret. Cover the pan closely, and put it in a moderately-heated oven till the steak is half cooked, then add a turnip and a carrot cut in halves. When these are sufficiently cooked, lift out the steak, lay it on a hot dish, strain the gravy over it, cut the carrot and turnip into dice, and sprinkle them upon it. Serve immediately. Time to bake the steak, two hours and a half. Probable cost, 3s. 8d., exclusive of the wine. Sufficient for five or six persons.