Marion Harland's Complete Cook Book: A Practical and Exhaustive Manual of Cookery and Housekeeping

and a half. Transfer the meat to a hot platter, remove the string, and pour the sauce over it. Stewed rump steak Trim the fat from the edge of a thick rump steak, and put the steak over the fire in a large pot. Pour over it a cup of cold water, cover closely and set at the side of the range, where it will simmer for three-quarters of an hour after it reaches the boil. Remove the meat from the pot and transfer to a baking-pan; season the gravy and pour it over the top, and cook for fifteen minutes longer, basting three times during the process. Remove the steak to a hot platter and set in the open oven while you add to the gravy a cup of soup stock and thicken it with a little browned flour rubbed to a paste with a spoonful of butter. Season with kitchen bouquet, celery salt and a half-teaspoonful of good sauce. Add a dozen canned mushrooms cut in half. Cook one minute and pour over the steak. Rump steak and tomatoes With a sharp carving-knife split a thick rump steak, thus making two thin steaks. Spread the lower half of this with bits of butter, a little minced ham and a cupful of tomatoes. (Use the canned tomatoes, straining off the juice and using it for the sauce.) Lay the upper half of the steak, sandwich-wise, upon the lower, and fasten the two together with small, stout skewers. Lay the meat in a covered roasting-pan, dash a cup of boiling water over it, and cook, allowing twenty minutes to each pound. Transfer to a hot dish, remove the skewers and pour over the steak a savory tomato sauce. Mutton mince with tomatoes Make three cups of good tomato sauce thickened with a heaping teaspoonful of flour rubbed into one of butter. Keep hot in a double boiler set at the side of range. Toast slices of bread, butter, spread on a platter, and put a tablespoonful of tomato sauce on each. Into the remainder of the tomato sauce turn two