Rumpsteak and Beefsteak.

The rump is that portion of the sirloin of beef which touches the top of the haunch.

It may be braised, but it is more often grilled in slices from one inch to one and one-half inches thick, which are called “rumpsteaks.”

With reference to this subject, it is as well to point out that the term “Beefsteak,” so hackneyed in France, is scarcely used in England, owing to its want of precision.

In France, beefsteak is either a cut from the fillet, the upper-fillet, or the rump, according to the standing of the catering-house which supplies it. But the nature of the piece cannot very well be mistaken, inasmuch as the term beefsteak, which designates it, is generally followed by other French words which reveal its origin, whereas in England the term “Beefsteak” does not convey any particular meaning.

Rumpsteak is either grilled or _sautéd_, but whatever be the method of cooking it, it is generally served plain.

All garnishes suited to fillets, however, may be served with it, as also the various butters and sauces generally used with grills.

1153—LANGUE DE BŒUF

Ox tongue is served fresh or salted, but, even when it is to be served fresh, it is all the better for having been put in salt a few days previously. In order to salt it, put it into a special brine, as explained under No. 172. When salted, it is cooked in boiling water; when fresh, it is braised exactly after the manner of any other piece of meat.

Ox tongue may be served with almost all the garnishes suited to relevés of fillet of beef, but more particularly with the following:—Bourgeoise; Flamande; Milanaise; Noodles or Macaroni with cream, cheese or tomatoes; and all vegetable purées.

The most suitable sauces are:—Madeira sauce, Piquante sauce, Tomato sauce, or their derivatives.

1154—LANGUE DE BŒUF CHOUCROÛTE

Braise the tongue as described under No. 247, and glaze it at the last moment. Dish it, and send to the table separately (1) a timbale of well-braised sauerkraut; (2) a timbale of potato purée; (3) a Madeira sauce, combined with the braising-liquor of the tongue, cleared of all grease, and reduced.

1155—LANGUE DE BŒUF BOURGEOISE

Braise the tongue in the usual way.

When it is two-thirds cooked, surround it with carrots fashioned to the shape of olives and already two-thirds cooked, and small onions browned in butter.

Complete the cooking gently, and for the rest of the operation, proceed as for “Pièce de Bœuf à la Mode chaude.”

1156—LANGUE DE BŒUF AUX FÈVES

Tongue intended for this preparation should be put in salt a few days in advance.

Boil it in the usual way and very gently; glaze it when about to serve, and dish it. Send to the table separately (1) a timbale of very fresh, skinned, broad beans, cooked in salted water with a spray of savory, and cohered with butter at the last moment.

(2) A Madeira sauce.

1157—LANGUE DE BŒUF FLAMANDE

Braise the tongue, and glaze it at the last moment. Surround it with the garnish “à la Flamande” given under the beef recipe of that name, _i.e._, braised cabbages, glazed carrots and turnips, potatoes _à l’anglaise_, rectangles of lean bacon, and roundels of sausage.

1158—LANGUES DE BŒUF FROIDES

Ox tongues intended for cold dishing should be kept in brine (No. 172) for eight or ten days. When about to use them, put them to soak in cold water for a few hours, and then cook them plainly in water for three hours.

This done, withdraw them from their cooking-liquor; skin them; cover them with buttered paper, and let them cool. The object of the paper is to keep off the air, the tendency of which is to blacken the surface of the meat.

When quite cool, coat the tongues with a glaze composed of one-half lb. of gelatine dissolved in one pint of water; the latter is given a scarlet tint by means of carmine and caramel.

Cold ox tongues are dished amidst aspic jelly dice and curled-leaf parsley.

N.B.—The gelatine glaze described above will be found a great improvement upon the coating of reddened gold-beaters’ skin.