Rump Roast
From The new practical housekeeping, 1890
Serves 6
Excellent when cold, but should be served hot at first.
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 344. The excerpt below is the record exactly as published.
For a nice Rump Roast take three pounds of rump, trim nicelv, and cut off all fat. Chop all sorts of sweet herbs together, very nne, with a little shallot ana a great deal of spice, put in saucer that has been rubbed with garlic, and cover with vinegar. . Cut fat bacon into long clips, dip it into the herbs and vinegar, and let the herbs be very thick upon the bacon ; lard the beef regularly with these on both flides, if necessary, in order that it should be thoroughly flavored. Rub the beef over with the remainder of the herbs and spice, flour, it, add piece of butter, size of walnut, rolled in flour, and pint water
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Cook this with the app: pantry check, scaling, and the assistant.