Take a small fat rump of beef, and cut off the fillet and the first two or three steaks; then cut the remainder into steaks also, and cut the skin from the fat. Beat them with a chopper, and season with pepper and salt just before they are to be put on the gridiron, which should be well cleaned, and the steaks frequently turned. When they are done according to desire, serve them up on a hot dish with a little gravy under, some scraped horseradish, chopped eschallots, and pickles, on small plates, and oyster sauce in a sauce boat, or with slices of onions dipped in batter and fried.

N. B. The fillet and outside steaks of the rump may be made into a pudding, in order to have prime steaks for broiling.

Beef Steak Pudding.

Take flour, chopped suet, some milk, a little salt, and one egg, and mix them well together. Roll out the paste of half an inch thick, and sheet a bason or a bowl with it. Then trim the skin from the meat, beat the steaks well with a chopper, cut them into middling-sized pieces, season with pepper and salt, put them into the bason with blanched oysters and slices of potatoes alternately (or slices of onions, if approved). Cover the top with paste, and tie a cloth over the bason. Boil the pudding (if of a middling size) two hours; and when it is to be served up put into it a little cullis and ketchup.

Oyster Sauce for Beef Steaks.

Blanch a pint of oysters, and preserve their liquor; then wash and beard them, and put their liquor into a stewpan with india soy and ketchup, a small quantity of each, and a quarter of a pound of fresh butter. Set them over a fire, and when nearly boiling thicken with flour and water; season to the palate with a little cayenne pepper, salt, and lemon juice; strain it to the oysters, and stew them gently five minutes.

To dress Mutton, Lamb, or Pork Chops in a plain Manner.

Cut a loin of mutton, lamb, or pork, into chops of a middling thickness; beat them with a chopper, trim off a sufficient quantity of the bone and fat; then season with pepper and salt, broil them over a clear moderate fire, and serve them up very hot with gravy.