Fried Rump-Steak

Ingredients

• Steaks
• butter or clarified dripping

Instructions

1. Although broiling is a far superior method of cooking steaks to frying them, yet, when the cook is not very expert, the latter mode may be adopted; and, when properly done, the dish may really look very inviting, and the flavour be good.
2. The steaks should be cut rather thinner than for broiling, and with a small quantity of fat to each.
3. Put some butter or clarified dripping into a frying-pan;
4. let it get quite hot, then lay in the steaks.
5. Turn them frequently until done, which will be in about 8 minutes, or rather more, should the steaks be very thick.
6. Serve on a very hot dish, in which put a small piece of butter and a tablespoonful of ketchup, and season with pepper and salt.
7. They should be sent to table quickly, as, when cold, the steaks are entirely spoiled.