4 lb Rump or Rib Roast Beef
1 tsp Salt
6 oz Fresh Breadcumbs
2 oz Suet
1 tsp Fresh Chopped Thyme
1 tsp Fresh Chopped Parsley
1/2 tsp Cloves
1/2 tsp Pepper
1/2 tsp Ground Mace
1 Egg
FOR THE SAUCE
1/2 pt Beef Stock
2 Hard-Boiled Egg Yolks,Mashed
2 oz Fresh Chopped Parsley
Grated Rind and Juice of
-half a lemon
pinch Nutmeg, Sugar and Pepper
1/2 small Onion, Chopped
2 oz Butter
1 oz Flour, with a little water
A Recipe for
Roast Rump Of Beef
Stressed spelled backwards is desserts. Coincidence? I think not! |
| Author Unknown |
An empty belly is the best cook. |
| Estonian Proverb |
Give a man a fish and he has food for a day; teach him how to fish and you can get rid of him of the entire weekend. |
| Zenna Schaffer |
This Recipe for Roast Rump Of Beef is one of thousands in the Recipes-to-go Beef Cookbook.
Plant a radish, get a radish, never any doubt. That's why I love vegetables, you know what they're about! |
| Tom Jones and Harvey Schmidt |
If you enjoy this Roast Rump Of Beef Recipe - you should enjoy the recipe collections you can find on the websites below:
Food Tip |
No man is lonely eating spaghetti; it requires so much attention. |
| Christopher Morley |
This is a recipe for Roast Rump Of Beef from the recipe cookbook of Recipes-to-go (Beef)
He who does not mind his belly will hardly will hardly mind anything else. |
| Samuel Johnson |
Hunger: One of the few cravings that cannot be appeased with another solution. |
| Irwin Van Grove |
But when the time comes that a man has had his dinner, then the true man comes to the surface. |
| Mark Twain |
The greatest delight the fields and woods minister is the suggestion of an occult relation between man and the vegetable. I am not alone and unacknowledged. They nod to me and I to them. |
| Ralph Waldo Emerson |
After eating chocolate you feel godlike, as though you can conquer enemies, lead armies, entice lovers. |
| Emily Luchetti |
Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups. |
Put the beef in a rack over a roasting tin, rub with salt and stand
for about six hours to mature. Mix the breadcrumbs, suet, thyme,
parsley, cloves, pepper, mace and the egg to make a stuffing. Roll
into marble-sized balls and put under the beef to cook. Roast in a
pre=heated oven, Gas Mark 6, 400F, 200C for 15 minutes per pound,
plus an extra 15 minutes. You may need to turn the stuffing balls.
Remove the beef, place on a warmed dish surrounded by the stuffing
balls, cover with foil and stand in a warm place for 20 minutes while
the sauce is made. Put the tin on the stove, pour in the stock and
mix on a low heat to pick up all the juices and bits left in the pan.
Mix together the egg yolks and the other ingredients except the flour
mix. Put the egg mixture into the tin with the stock and bring to the
boil stirring constantly. Stir in the flour, bring the sauce back to
the boil and simmer until it thickens. Serve the sauce with the beef.
Serves: 4
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