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Rump Steak, Savoury

Cut the rump steak three-quarters of an inch thick, trim it neatly, and brush it over with oil. Broil as already directed in the recipe BEEF STEAK, RUMP. Have ready two finely-minced shallots and the strained juice of a lemon. Lay the steak on the dish, pour the juice over, and sprinkle the minced shallot upon it. Serve very hot, with fried potatoes round the dish.