Time.—5 hours, or rather more.
Average cost, 7d. per lb.
Sufficient for 7 or 8 persons.
Seasonable all the year, but more suitable for a winter dish.
GOOD MEAT.—The lyer of meat when freshly killed, and the animal, when slaughtered, being in a state of perfect health, adheres firmly to the bones. Beef of the best quality is of a deep-red colour; and when the animal has approached maturity, and been well fed, the lean is intermixed with fat, giving it the mottled appearance which is so much esteemed. It is also full of juice, which resembles in colour claret wine. The fat of the best beef is of a firm and waxy consistency, of a colour resembling that of the finest grass butter; bright in appearance, neither greasy nor friable to the touch, but moderately unctuous, in a medium degree between the last-mentioned properties.
BEEF-STEAKS AND OYSTER SAUCE.
603. INGREDIENTS.—3 dozen oysters, ingredients for oyster sauce (see No. 492), 2 lbs. of rump-steak, seasoning to taste of pepper and salt.
Mode.—Make the oyster sauce by recipe No. 492, and when that is ready, put it by the side of the fire, but do not let it keep boiling. Have the steaks cut of an equal thickness, broil them over a very clear fire, turning them often, that the gravy may not escape. In about 8 minutes they will be done, then put them on a very hot dish; smother with the oyster sauce, and the remainder send to table in a tureen. Serve quickly.
Time.—About 8 to 10 minutes, according to the thickness of the steak.
Average cost, 1s. per lb.