Comprising Plain Rump Steak,

Beef Steak, & la Francaise.

with Anchovy-butter.

Fillets of Beef in their own glaze, Ac. Minced Beef, with Poached Eggs.

Minced Beef, a la Portugaise. Hashed Beef, plain. Hashed Beef, and broiled Bones. Braized Beef, d la Claremont. Bubble and Squeak.

805. Plain Rump Steak

The steak should be cut rather thick, neatly trimmed, seasoned with a little pepper and salt, and boiled over a clear fire; when done, remove it carefully from the gridiron, in order to preserve the gravy which collects on its upper surface. Place the steak on its dish, rub a small pat of fresh butter over it, garnish round with grated horse-radish, and send some beef gravy separately in a sauce-boat. Epicures, however, prefer the gravy which runs out of a juicy steak when well broiled to any other addition.

Small ribs of beef, and especially steaks cut from between the small ribs, form an excellent substitute for rump-steaks; both, when nicely broiled, may be served with cold Maitre d' Hotel butter, anchovy ditto; and also with the following sauces : Brown oyster, muscles, Italian, Piquante, Poor-man's, Poivrade, Tomata, Provencale, Fine-herbs, etc.; for making which, see Special Sauces.

806. Beefsteak, A La Francaise

Cut one pound of trimmed fillet of beef across the grain of the meat into three pieces; flatten these with the cutlet-bat, and trim them of a round or oval form ; then cut and trim three pieces of suet, half the size of the former: dip the steaks in a little clarified butter, season with pepper and salt, and place them on the gridiron over a clear fire to broil; when done, glaze them on both sides, dish them up on two ounces of cold Maitre d' Hotel butter (No. 44), garnish round with fried potatoes, and serve.

These potatoes must be cut or turned in the form of olives, and fried in a little clarified butter.

807. Beefsteaks With Anchovy Butter

These are prepared in the same way as the foregoing, but anchovy butter must be substituted for Maitre d'Hotel.

Note. - French beef-steaks are always cut from the fillet, and may be served with any of the savory butters described in this work; they may also be garnished with Indian pickle, water-cresses, turned olives, and with all the varieties of common pickles, or with either of the sauces named for small rib-steaks.

808. Fillets, Or Scollops, Of Beef In Their Glaze

Cut one pound of trimmed fillet of beef into four pieces, flatten and trim these round or oval, season with pepper and salt, put them with a like number of smaller pieces of beef-suet in a sauta-pan containing two ounces of clarified butter. Ten minutes before sending them to table, set the sauta-pan on a brisk stove-fire, and fry the fillets of a brown color; when they are done on both sides, pour off the grease, add a table-spoonful of glaze and twice as much brown sauce, twenty mushrooms, with some of their liquor, and the juice of half a lemon ; allow the whole to boil for one minute on the fire, dish the fillets with a piece of fat on each, place the mushrooms in the centre, and pour the sauce over all.

Note. - Fillets of beef prepared in this manner may be dressed with either oysters, muscles, olives, truffles, gherkins cut into scollops, fried onions, fine-herbs, morels, etc, added to the sauce after they have been fried, instead of the mushrooms, as in the foregoing case. They may also be served when finished, with the addition of a piece of glaze and enough brown sauce for the entree, with every kind of puree of vegetables and vegetable garnish described in this work; as also with any of the sauces recommended to be served with broiled steaks.

In all cases, the garnish of these entrees must be placed in the centre of the fillets, in a conical form, and the sauce poured round the fillets.