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.
_Sufficient_ for 4 persons.
_Seasonable_ from September to April.
BEEF-STEAK PIE.