RUMP-STEAK PIE

_Ingredients._—3 lbs. of rump-steak, seasoning to taste of salt, cayenne, and black pepper, crust, water, the yolk of an egg. _Mode._—Have the steaks cut from a rump that has hung a few days, that they may be tender, and be particular that every portion is perfectly sweet. Cut the steaks into pieces about 3 inches long and 2 wide, allowing a _small_ piece of fat to each piece of lean, and arrange the meat in layers in a pie-dish. Between each layer sprinkle a seasoning of salt, pepper, and, when liked, a few grains of cayenne. Fill the dish sufficiently with meat to support the crust, and to give it a nice raised appearance when baked, and not to look flat and hollow. Pour in sufficient water to half fill the dish, and border it with paste (_see_ Pastry); brush it over with a little water, and put on the cover; slightly press down the edges with the thumb, and trim off close to the dish. Ornament the pie with leaves, or pieces of paste cut in any shape that fancy may direct, brush it over with the beaten yolk of an egg; make a hole in the top of the crust, and bake in a hot oven for about 1½ hour. _Time._—In a hot oven, 1½ hour. _Average cost_, for this size, 3_s._ 6_d._ _Sufficient_ for 6 or 8 persons. _Seasonable_ at any time.

RUMP-STEAK PUDDING, Baked.

_Ingredients._—6 oz. of flour, 2 eggs, not quite 1 pint of milk, salt to taste, 1½ lb. of rump-steaks, 1 kidney, pepper and salt. _Mode._—Cut the steaks into nice square pieces, with a small quantity of fat, and the kidney divide into small pieces. Make a batter of flour, eggs, and milk in the above proportion; lay a little of it at the bottom of a pie-dish; then put in the steaks and kidney, which should be well seasoned with pepper and salt, and pour over the remainder of the batter, and bake for 1½ hour in a brisk but not fierce oven. _Time._—1½ hour. _Average cost_, 2_s._ _Sufficient_ for 4 or 5 persons. _Seasonable_ at any time.

RUMP-STEAK, Rolled, Roasted, and Stuffed.

_Ingredients._—2 lbs. of rump-steak, forcemeat, pepper and salt to taste, clarified butter. _Mode._—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 1½ hour, or rather longer, should the roll be very large and thick. Keep it constantly basted with butter, and serve with brown gravy, some of which must be poured round the steak, and the remainder sent to table in a tureen. _Time._—1½ hour. _Average cost_, 1_s._ per lb. _Sufficient_ for 4 persons. _Seasonable_ all the year, but best in winter.

RUMP-STEAK WITH FRIED POTATOES, or BIFTEK AUX POMMES-DE-TERRE (à la Mode Française).

_Ingredients._—2 lb. of steak, 8 potatoes, ¼ lb. of butter, salt and pepper to taste, 1 teaspoonful of minced herbs. _Mode._—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 much more tender than that of the rump, and the steaks should be cut about 1/3 of an inch in thickness. _Time._—5 minutes to broil the steaks, and about the same time to fry the potatoes. _Average cost_, 1_s._ per lb. _Sufficient_ for 4 persons. _Seasonable_ all the year; but not so good in warm weather, as the meat cannot hang to get tender.

RUMP- or BEEF-STEAK, Stewed (an Entrée).

_Ingredients._—About 2 lbs. of beef or rump steak, 3 onions, 2 turnips, 3 carrots, 2 or 3 oz. of butter, ½ pint of water, 1 teaspoonful of salt, ½ do. of pepper, 1 tablespoonful of ketchup, 1 tablespoonful of flour. _Mode._—Have the steaks cut tolerably thick and rather lean; divide them into convenient-sized 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 ½ pint of water, or rather more should it be necessary, and simmer very gently for 2½ or 3 hours; when nearly done, skim well, add salt, pepper, and ketchup in the above proportions, and 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. _Average cost_, 1_s._ per lb. _Sufficient_ for 4 or 5 persons. _Seasonable_ at any time.

RUSKS, to make (Suffolk Recipe).

_Ingredients._—To every lb. of flour allow 2 oz. of butter, ¼ pint of milk, 2 oz. of loaf sugar, 3 eggs, 1 tablespoonful of yeast. _Mode._—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 minutes to render them crisp after being divided. _Average cost_, 8_d._ _Sufficient_ to make 2 dozen rusks. _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 closed tin canister in a dry place, to preserve their crispness.

SAGE-AND-ONION STUFFING, for Geese, Ducks, and Pork.

_Ingredients._—4 large onions, 10 sage-leaves, ¼ lb. of bread-crumbs, 1½ oz. of butter, salt and pepper to taste, 1 egg. _Mode._—Peel the onions, put them into boiling water, let them simmer for 5 minutes or rather longer, and just before they are taken out, put in the sage-leaves for a minute or two to take off their rawness. Chop both these very fine, add the bread, seasoning, and butter, and work the whole together with the yolk of an egg, when the stuffing will be ready for use. It should be rather highly seasoned, and the sage-leaves should be very finely chopped. Many cooks do not parboil the onions in the manner just stated, but merely use them raw. The stuffing then, however, is not nearly so mild, and, to many tastes, its strong flavour would be very objectionable. When made for goose, a portion of the liver of the bird, simmered for a few minutes and very finely minced, is frequently added to this stuffing; and where economy is studied, the egg may be dispensed with. _Time._—Rather more than 5 minutes to simmer the onions. _Average cost_, for this quantity, 4_d._ _Sufficient_ for 1 goose, or a pair of ducks.