Roast Rump of Beef

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Status
success · extracted 14 days ago
Not a recipe
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Ingredients (0)
No ingredients extracted.
Instructions (3)
  1. As this joint is generally too much to serve whole, as much of it as will form a handsome dish should be cut from the chump end to roast.
  2. It must be managed as the sirloin, to which it is commonly preferred by connoisseurs.
  3. When boned and rolled into the form of a fillet of veal, as it sometimes is, nearly or quite an additional hour should be allowed to dress it.
Original Text
ROAST RUMP OF BEEF. As this joint is generally too much to serve whole, as much of it as will form a handsome dish should be cut from the chump end to roast. It must be managed as the sirloin, to which it is commonly preferred by connoisseurs. When boned and rolled into the form of a fillet of veal, as it sometimes is, nearly or quite an additional hour should be allowed to dress it.
Notes
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