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Rump-steak, Rolled, Roasted and Stuffed

INGREDIENTS for dish for 5 or 6 persons.-2 lbs. of rump-steak, forcemeat, pepper and salt to taste, clarified butter. AVERAGE COST, 2s. 8d.

Have the steaks cut rather thick from a well-hung rump of beef, and sprinkle over them a seasoning of pepper and salt. Make a forcemeat; spread it over half of the steak; roll it up, bind and skewer it firmly, that the forcemeat may not escape, and roast it before a nice clear fire for about 1 hour, or rather longer, should the roll be very large and thick. Keep it constantly basted with butter, and serve with brown RUMP-STEAK, STEWED. gravy, some of which must be poured round the steak, and the remainder sent to table in a tureen.

TIME.-1 hour.

SEASONABLE all the year, but best in winter.

Rump-steak with Fried Potatoes; or Biftek aux Pommes-de-Terre (à la Mode Française). - INGREDIENTS for dish for 6 persons.-2 lbs. of steak, 8 potatoes, 1/4 lb. of butter, salt and pepper to taste. 1 teaspoonful of minced herbs. AVERAGE CosT, 2s. 10d.

Put the butter into a frying or sauté pan, set it over the fire, and let it get very hot; peel and cut the potatoes into long thin slices; put them into the hot butter, and fry them till of a nice brown colour. Now broil the steaks over a bright clear fire, turning them frequently, that every part may be equally done; as they should not be thick, 5 minutes will broil them. Put the herbs and seasoning in the butter the potatoes were fried in, pour it under the steak, and place the fried potatoes round as a garnish. To have this dish in perfection, a portion of the fillet of the sirloin should be used, as the meat is generally so and the steaks should be cut about & of an much more tender than that of the rump, inch in thickness. about the same time to fry the potatoes.

TIME.-5 minutes to broil the steaks, and SEASONABLE all the year; but not so good in warm weather, as the meat cannot hang to get tender.

Rump- or Beef-steak, Stewed. -INGREDIENTS for dish for 4 or 5 persons. -About 2 lbs. of beef- or rump-steak, 3 onions, 2 turnips, 3 carrots, 2 or 3 oz. of butter, 1/2 pint of water, 1 teaspoonful of salt, do. of pepper, 1 tablespoonful of ketchup, 1 tablespoonful of flour. AVERAGE CosT, 2s. 10d.

Have the steaks cut tolerably thick and rather lean; divide them into convenientsized pieces, and fry them in the butter a nice brown on both sides. Cleanse and pare the vegetables, cut the onions and carrots into thin slices, and the turnips into dice, and fry these in the same fat that the steaks were done in. Put all into a saucepan, add 1/21 pint of water, or rather more should it be necessary, and simmer very gently for 2 or 3 hours; when nearly done, skim well, add salt, pepper and ketchup in the above proportions, and RUSKS, TO MAKE. thicken with a tablespoonful of flour, mixed with 2 of cold water. Let it boil up for a minute or two after the thickening is added, and serve. When a vegetable scoop is at hand, use it to cut the vegetables in fanciful shapes; and tomato, Harvey's sauce, or walnut-liquor may be used to flavour the gravy. It is less rich if stewed the previous day, so that the fat may be taken off when cold; when wanted for table it will merely require warming through.

TIME.-3 hours.

SEASONABLE at any time.

Rusks, To Make. (Suffolk Recipe.) -INGREDIENTS for 2 dozen rusks.-1 lb. of flour, 2 oz. of butter, 1/4 pint of milk, 2 oz. of loaf sugar, 3 eggs, 1 tablespoonful of yeast.

AVERAGE COST, 9d.

Put the milk and butter into a saucepan, and keep shaking it round until the latter is melted. Put the flour into a basin, with the sugar, mix these well together, and beat the eggs. Stir them with the yeast to the milk and butter, and, with this liquid, work the flour into a smooth dough. Cover a cloth over the basin, and leave the dough to rise by the side of the fire; then knead it, and divide it into 12 pieces; place them in a brisk oven and bake for about 20 minutes. Take the rusks out, break them in half, and then set them in the oven to get crisp on the other side. When cold, they should be put into tin canisters, to keep them dry; and if intended for the cheese course, the sifted sugar should be omitted.

TIME.-20 minutes to bake the rusks; 5 RUSSIAN SALAD. minutes to render them crisp after being divided.

SEASONABLE at any time.

Rusks, Italian. A stale Savoy or lemon cake may be converted into very good rusks in the following manner. Cut the cake into slices, divide each slice in two; put them on a baking-sheet, in a slow oven, and when they are of a nice brown and quite hard, they are done. They should be kept in a close tin canister in a dry place, to preserve their crispness.