Rump-steak, Fried
INGREDI ENTS. Steaks, butter or clarified dripping.
AVERAGE COST, 1s. 2d. per lb.
Although broiling is a far superior method of cooking steaks to frying them, yet, when the cook is not very expert, the latter mode may be adopted; and, when properly done, the dish may really look very inviting, and the flavour be good.
The steaks should be cut rather thinner than for broiling, and with a small quantity of fat to each. Put some butter or clarified dripping into a frying-pan; let it get quite hot, then lay in the steaks. Turn them frequently until done, which will be in about 8 minutes, or rather more should the steaks be very thick. Serve on a very hot dish, in which put a small piece of butter and a tablespoonful of ketchup and season with pepper and salt. They should be sent to table quickly, as when cold the steaks are entirely spoiled.
TIME.-8 minutes for a medium-sized steak, rather longer for a very thick one.
SEASONABLE all the year, but not good in summer, as the meat cannot hang to get tender.
Note. Where much gravy is liked, make it in the following manner:-As soon as the steaks are done, dish them, pour a little boiling water into the frying-pan, add a seasoning of pepper and salt, a small piece of butter and a tablespoonful of Harvey's sauce or mushroom ketchup. Hold the pan over the fire for a minute or two, just let the gravy simmer, then pour on the steak, and serve.