INGREDIENTS.--3 dozen oysters, ingredients for oyster sauce, 2 lbs. of rump-steak, seasoning to taste of pepper and salt.
Mode.--Make the oyster sauce, 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.
Sufficient for 4 persons.
Seasonable from September to April.
Mode.--Make the oyster sauce, 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.
Sufficient for 4 persons.
Seasonable from September to April.
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