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Rump Steak

Rump steak is at its best from September to March, and should be cut from meat that has been hung three or four days to make it tender, though it should not be cut from the rump until it is required. It is a prime part of the meat, and when good is superior to any other in tenderness and delicacy of flavour. French cooks almost always prefer steaks from the fillet or inside of the sirloin, but many good judges consider these steaks are insipid and flavourless compared with good rump steak. Rump steak may be cooked in several different ways, the recipes for which will be found under BEEF. As it always fetches a high price, other steak, such as buttock or chuck steak, may be advantageously used for stewing, or for pies, and if carefully cut will give entire satisfaction. It is worth knowing that many butchers sell the first cut of the rump for 2d. or 3d. less per pound than the other portions, and if this is washed quickly, and dried, it is quite as good as the rest. Probable cost, 1s. 2d. to 1s. 6d. per pound.