e dish.
Truffles and morels may be added, or artichoke bottoms.

RUMP SOUP. Two or three rumps of beef will make a stronger soup, and of
a far more nourishing quality, than a larger quantity of meat without
them. It may be made like gravy soup, and thickened and flavoured in any
way that is most approved.

RUMP STEAKS. The best steaks are those cut from the middle of a rump of
beef, that has been killed at least four days in moderate weather, and
much longer in cold weather, when they can be cut about six inches long,
four inches wide, and half an inch thick. Do not beat them, unless you
suspect they will not be tender. Take care to have a very clear brisk
fire, throw on it a little salt, make the gridiron hot, and set it
slanting, to prevent the fat from dropping into the fire, and making a
smoke. It requires more practice and care than is generally supposed to
do steaks to a nicety; and for want of these little attentions, this
very common dish, which every body is supposed capable of dressing,
seldom comes to table in perfection. It may be underdone or thoroughly
done, as happens to be preferred. It is usual to put a table-spoonful of
ketchup into a dish before the fire, with a little minced shalot. In
broiling, turn the steak with a pair of meat tongs, and it will be done
in about ten or fifteen minutes. Rub a bit of butter over it, and send
it up quite hot, garnished with pickles, and scraped horseradish.--If
onion gravy is to be added, prepare it in the following manner. Peel and
slice two large onions, put them into a stewpan with two table-spoonfuls
of water, cover the stewpan close, and set it on a slow fire till the
water has boiled away, and the onions have got a little browned. Then
add half a pint of good broth, or water with a large spoonful of
ketchup, and boil the onions till they are quite tender. Strain off the
liquor, and chop them very fine. Thicken the broth with butter rolled in
flour, and season it with mushroom ketchup, pepper and salt. Put the
onion into it, let it boil gently for five minutes, and pour it over the
broiled steak. Good beef gravy, instead of broth, will make the sauce
superlative.--If a cold rump steak is to be warmed up, lay it in a
stewpan, with a large onion cut in quarters, six berries of allspice,
and six of black pepper. Cover the steak with boiling water, let it stew
gently for an hour, thicken the liquor with butter rolled in flour,
shake it well over the fire for fi