re a _maitre d'hotel_ butter
according to receipt No. 16; spread it over the steak after you have
laid it on a hot dish, and arrange the _Parisian potatoes_ at the sides
of the dish; send it to the table at once. After the proper cooking of a
steak comes the immediate eating thereof, if it is to be found perfect.

37. =Plain Rump Steak.=--Broil three pounds of tender rump steak according
to directions in receipt No. 36, put it on a hot dish, season it with a
level teaspoonful of salt, and quarter of a saltspoonful of pepper,
spread over it one ounce of butter, and lay two tablespoonfuls of grated
horseradish on the side of the platter, and serve it hot, without delay.

38. =Portuguese Beef.=--Cut in thin shavings two pounds of cold beef, and
put it into a sauce-pan with half a pint of any brown gravy, and heat it
gradually; in another pan put one small onion chopped fine, the rind of
one orange chopped, the juice, quarter of a saltspoonful of grated
nutmeg, as much cayenne as can be taken up on the point of a very small
pen-knife blade, and one gill of port wine; boil these ingredients
rapidly until the liquid is reduced one half, and then mix them with the
beef; fry in hot fat some slices of bread, cut in the shape of hearts,
about two inches long and one inch wide, pile the beef in a mound on a
hot dish, lay the _croutons_ of fried bread around it, and serve it
hot.

39. =Bubble and Squeak.=--Cut about two pounds of cold meat in neat
slices, put them into a pan with an ounce of butter, and brown them; at
the same time chop one head of tender cabbage, without the stalks, put
it into a sauce-pan with two ounces of butter, a saltspoonful of salt,
and quarter of a saltspoonful of pepper, and stir it occasionally over
the fire until it is quite tender; when both are done, lay the slices of
beef in the centre of a hot dish, and arrange the cabbage around it;
serve it hot.

40. =Stewed Kidneys.=--Cut one large beef kidney in thin slices about an
inch long; fry two ounces of onion in one ounce of butter, until pale
yellow; add the kidney, fry or rather _sauter_ it, for about five
minutes, shaking the pan frequently to prevent burning; then stir in one
ounce and a half of flour, season with one saltspoonful of salt, a
quarter of a saltspoonful of pepper, and the same of powdered sweet
herbs made as directed on page 20, and one gill of boiling water; cook
ten minutes longer; meantime make eight heart-shaped _croutons_ of
br