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Rump Steak, Stewed

No. 1.--Take a slice of tender rump steak an inch and a half thick. Fry this in hot fat till it is equally and lightly browned. Put it into a saucepan, pour over it as much stock or water as will cover it, and add an onion stuck with six cloves, and a little pepper and salt. Cover the saucepan closely, and let its contents stew as gently as possible for three hours. Take it up, strain the gravy, thicken with flour or roux, and add a spoonful of walnut or mushroom ketchup, if necessary. Serve on a hot dish, and sprinkle over it some pickled cucumber or pickled gherkins finely minced. No. 2.--Take a slice of tender rump steak three-quarters of an inch thick. Fry this in butter or hot fat till it is lightly browned, and pour over it as much good gravy or stock as will barely cover it. Add a tea-spoonful of freshly-made mustard, a little pepper and salt, and a pinch of cayenne. Let the sauce boil up quickly, then put the pan at the side of the fire, and let its contents simmer as gently as possible for one hour or more. Fry in hot fat till lightly browned twelve button mushrooms, twelve small onions, a carrot, a turnip, and two or three sticks of celery, all cut small. Put these into the saucepan, and let all continue simmering till the vegetables are tender. Thicken the gravy with a spoonful of brown thickening; when it is smooth, add a table-spoonful of Worcester sauce, a tea-spoonful of anchovy sauce, the strained juice of a lemon, and a glassful of port or claret. Serve very hot. Probable cost, rump steak, 1s. 4d. to 1s. 6d. per pound.