as you think will make the sauce.

Put two ounces of butter into a stew-pan; when it is melted, stir in as
much flour as will make it into a stiff paste; some add thereto a
table-spoonful of claret, or Port wine, the same of mushroom catchup
(No. 439), half a tea-spoonful of salt, and a quarter of a tea-spoonful
of ground black pepper: add the liquor by degrees; let it boil up for
fifteen minutes; skim it, and strain it; serve up the steaks with the
onions round the dish, and pour the gravy over.

Veal-cutlets or mutton-chops may be done the same way, or as veal-olives
(No. 518).

This is generally a second-course dish, and is usually made too rich,
and only fit to re-excite an appetite already satiated. Our endeavour is
to combine agreeable savouriness with substantial nourishment; those who
wish to enrich our receipt, may easily add mushrooms, wine, anchovy,
Cayenne, bay-leaves, &c.

_Obs._ Rump-steaks are in best condition from Michaelmas to lady-day. To
ensure their being tender, give the butcher three or four days' notice
of your wish for them.

_Broiled Rump-Steak with Onion Gravy._--(No. 501.) See also No. 299.

Peel and slice two large onions, put them into a quart stew-pan, with
two table-spoonfuls of water; cover the stew-pan 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,[312-*] and boil the
onions till they are tender; strain the broth from them, and chop them
very fine, and season it with mushroom catchup, pepper, and salt: put
the onion into it, and let it boil gently for five minutes; pour it into
the dish, and lay over it a broiled rump-steak. If instead of broth you
use good beef gravy, it will be superlative.

*.* Stewed cucumber (No. 135) is another agreeable accompaniment to
rump-steaks.

_Alamode Beef, or Veal._--(No. 502.)

In the 180 volumes on Cookery, we patiently pioneered through, before
we encountered the tremendous labour and expense of proving the receipts
of our predecessors, and set about recording these results of our own
experiments, we could not find one receipt that approximated to any
thing like an accurate description of the way in which this excellent
dish is actually dressed in the best alamode beef shops; from whence, of
course, it was impossible to obtain any information: however, after all,
the whole of the secret seems to be the thickening of the gravy of beef
that has