Rump Steak a la Villageoise

Only young beef that have never performed any labor can supply tender rump steaks. Cut transverse slices of three-quarters of an inch thickness from a rump of beef; season them with salt and pepper, and baste over with oil or melted butter; lay them on the gridiron and broil over a brisk fire from twelve to fourteen minutes. Chop up some boiled, peeled, and cold potatoes, put them in a saucepan with butter, salt, pepper, nutmeg and sweet cream; boil them once, then let simmer until the ingredients have sufficient consistency. Butter the inside of a baking dish, line it with a layer of these potatoes, besprinkle over with bread crumbs and grated parmesan cheese, and put to bake in a very hot oven. Glaze the rump steak with meat glaze (No. 402), and serve it on top of the potatoes.