A Handbook of Cookery for a Small House

of butter in an enamelled frying pan, then put in one and a half pounds of rump steak to fry briskly for five minutes, turning over once. Put the stove top on then and cook the steak for fifteen to twenty minutes more. Prepare half an ox kidney cut into dice, half a Spanish onion chopped very fine, and six or seven mushrooms (which have been previously placed in salted water for a short time to remove all grit). After dishing the steak put the kidney in the pan first, then the onion, then the mushrooms and fry very briskly but lightly for ten to fifteen minutes. Then add half a teaspoonful of Worcester sauce, six tablespoonfuls of water, and half a tablespoonful of flour mixed very smooth and thin with a little water. Bring to a boil and turn over the steak before serving. _80. Stewed Steak_ Cut into pieces about a finger’s length one and a half pounds of rump steak. Have ready in an enamelled frying pan about an ounce of fresh butter made hot, or dripping. Lay the steak in this and fry briskly on a clear fire for ten minutes. Remove the meat and put it into an earthenware saucepan with a slice. Fry in the same butter or dripping one large Spanish onion. Cut two large or six small carrots into pieces; add this and the onion to the steak with a piece of loaf sugar, pepper and salt, and half a teaspoonful of Worcester sauce or mushroom catsup. Cover with cold water and stew gently for two hours. Thicken with a little carefully mixed flour and water. Best served in the earthenware saucepan wrapped in a napkin. _81. Marinaded Beef_ This recipe will be useful when the question arises of keeping a joint over a Sunday. Get your butcher to cut you about four pounds of undercut of beef. Make the marinade as follows: For a pint of best malt vinegar one whole onion, one carrot (onion and carrot to be left whole), one-fourth pint of cold water, two bay leaves, six or