The Cooking Manual of Practical Directions for Economical Every-Day Cookery

of the fingers upon it; if it spring up again after the pressure is removed it is done rare; if it remains heavy and solid it is well done; while it is broiling prepare a _maitre d'hotel_ butter according to receipt No. 16; spread it over the steak after you have laid it on a hot dish, and arrange the _Parisian potatoes_ at the sides of the dish; send it to the table at once. After the proper cooking of a steak comes the immediate eating thereof, if it is to be found perfect. 37. =Plain Rump Steak.=--Broil three pounds of tender rump steak according to directions in receipt No. 36, put it on a hot dish, season it with a level teaspoonful of salt, and quarter of a saltspoonful of pepper, spread over it one ounce of butter, and lay two tablespoonfuls of grated horseradish on the side of the platter, and serve it hot, without delay. 38. =Portuguese Beef.=--Cut in thin shavings two pounds of cold beef, and put it into a sauce-pan with half a pint of any brown gravy, and heat it gradually; in another pan put one small onion chopped fine, the rind of one orange chopped, the juice, quarter of a saltspoonful of grated nutmeg, as much cayenne as can be taken up on the point of a very small pen-knife blade, and one gill of port wine; boil these ingredients rapidly until the liquid is reduced one half, and then mix them with the beef; fry in hot fat some slices of bread, cut in the shape of hearts, about two inches long and one inch wide, pile the beef in a mound on a hot dish, lay the _croutons_ of fried bread around it, and serve it hot. 39. =Bubble and Squeak.=--Cut about two pounds of cold meat in neat slices, put them into a pan with an ounce of butter, and brown them; at the same time chop one head of tender cabbage, without the stalks, put it into a sauce-pan with two ounces of butter, a saltspoonful of salt, and