Rump Roast Par Excellence

Name: Rump Roast Par Excellence
Ingredients: Place a 4 or 5 Lb. rump roast; Salt and pepper meat well.; Salt and pepper meat well.; Place oven at 200°

From Our favorite recipes (Wilshire Ward LDS, 1957), 1957

This is most delicious and the amount of shrinkage is nil.

Presented as published in 1957. 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 Our favorite recipes (Wilshire Ward LDS, 1957) (1957) by Maude Frances Smeath Weight, page 42. The excerpt below is the record exactly as published.

RUMP ROAST PAR EXCELLENCE Place a 4 or 5 Lb. rump roast in an open pan, fat aide up. Salt and pepper meat well. Place oven at 200°

Cook this with the app: pantry check, scaling, and the assistant.