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Rump Steak, Stewed, with Piquant Sauce

Take a pound and a half of tender steak an inch thick, and fry this in hot fat till it is lightly and equally browned. Take it up, put it into a saucepan which has been twice rubbed across with garlic, and pour over it a quarter of a pint of good gravy. Add the strained juice of a lemon, a tea-spoonful of grated horse-radish, a tea-spoonful of finely-minced shallot, a tea-spoonful of chopped parsley, a tea-spoonful of moist-sugar, half a tea-spoonful of mixed mustard, and a little pepper and salt. Cover the saucepan closely, and let its contents stew gently for an hour. Peel and mince finely two small mushrooms, and a truffle, if it can be had. If not, use four mushrooms. Simmer them quickly in two table-spoonfuls of vinegar for ten minutes. Add them to the steak, simmer all gently together for half an hour longer, and serve. Time, nearly two hours. Probable cost, rump steak, 1s. 4d. to 1s. 6d. per pound. Sufficient for three or four persons.