to taste, 1 tablespoonful of good mushroom ketchup or Harvey's sauce.
_Mode_.--As the success of a good broil so much depends on the state of
the fire, see that it is bright and clear, and perfectly free from
smoke, and do not add any fresh fuel just before you require to use the
gridiron. Sprinkle a little salt over the fire, put on the gridiron for
a few minutes, to get thoroughly hot through; rub it with a piece of
fresh, suet, to prevent the meat from sticking, and lay on the steaks,
which should be cut of an equal thickness, about 3/4 of an inch, or
rather thinner, and level them by beating them as _little_ as possible
with a rolling-pin. Turn them frequently with steak-tongs (if these are
not at hand, stick a fork in the edge of the fat, that no gravy
escapes), and in from 8 to 10 minutes they will be done. Have ready a
very hot dish, into which put the ketchup, and, when liked, a little
minced shalot; dish up the steaks, rub them over with butter, and season
with pepper and salt. The exact time for broiling steaks must be
determined by taste, whether they are liked underdone or well done; more
than from 8 to 10 minutes for a steak 3/4 inch in thickness, we think,
would spoil and dry up the juices of the meat. Great expedition is
necessary in sending broiled steaks to table; and, to have them in
perfection, they should not be cooked till everything else prepared for
dinner has been dished up, as their excellence entirely depends on their
being served very hot. Garnish with scraped horseradish, or slices of
cucumber. Oyster, tomato, onion, and many other sauces, are frequent
accompaniments to rump-steak, but true lovers of this English dish
generally reject all additions but pepper and salt.
_Time_.--8 to 10 minutes.
_Average cost_, 1s. per lb.
_Sufficient_.--Allow 1/2 lb. to each person; if the party consist
entirely of gentlemen, 3/4 lb. will not be too much.
_Seasonable_ all the year, but not good in the height of summer, as the
meat cannot hang long enough to be tender.
DIFFERENT SEASONS FOR BEEF.--We have already stated (see No.
593) that the Scots breed of oxen, like the South-down in
mutton, stands first in excellence. It should be borne in mind,
however, that each county has its particular season, and that
the London and other large markets are always supplied by those
counties whose meat, from local circumstances, is in the best
condition at the time. Thus, the season in Norfolk, from which
the Scots come (these being the principal oxen bred by the
Norfolk and Suffolk graziers), commences about Christmas and
terminates about June, when this breed begins to fall off, their
place being taken by grass-fed oxen. A large quantity of most
excellent meat is sent to the "dead markets" from Scotland, and
some of the best London butchers are supplied from this source.
BROILED BEEF AND MUSHROOM SAUCE.
(Cold Meat Cookery).