The Epicure's Almanac or Diary of Good Living
March 16th : BEEF STEAK
The cook who would profane her calling by frying beef-steaks, should be condemned to eat nothing else for life. A fine tender rump-steak, if properly dressed, is a dish worthy of an Englishman.
A bright clear fire is essential; let the gridiron be carefully cleaned, rub the bars with suet, and put it over the fire until quite hot ; the steak should be more than half an inch thick ; whilst dressing, turn it backwards and forwards till done,rub it over with butter, and pour over it, quite hot, two tea-spoonfuls of shallot vinegar, in which some soluble horse-radish has been dissolved.
In the season you may also serve it with oyster sauce .