Rumpsteak with Oysters.
(Bifteck aux Huîtres.)
Take a piece of rump steak from one and a half to two
pounds, season the meat with pepper and salt and salad oil,
then grill or broil for fifteen to twenty minutes; dish up on a
hot dish and serve with the sauce as below poured over and
the oysters in the centre of the meat, and garnish with fried
potatoes round. For the sauce, put three tablespoonfuls of
white wine into a stewpan and boil it to half the quantity,
then add four large tablespoonfuls of very rich thick brown
sauce, half an ounce of glaze, and a pinch of castor sugar;
boil up together, then work into it by degrees two ounces of
fresh butter. Place the pan in the bain marie and add a tea-
spoonful of finely chopped parsley, and a dust of cayenne, and
one dozen raw bearded oysters (say for four or five persons)
and the liquor of the oysters which must be boiled with the
beards till reduced to a half part, and then strained into the
sauce.