Roast Rump of Beef
| Yield: | 4 Servings |
| Categories: | Meats |
| 4 | lb | Rump or Rib Roast Beef |
| 1 | ts | Salt |
| 6 | oz | Fresh Breadcumbs |
| 2 | oz | Suet |
| 1 | ts | Fresh Chopped Thyme |
| 1 | ts | Fresh Chopped Parsley |
| 1/2 | ts | Cloves |
| 1/2 | ts | Pepper |
| 1/2 | ts | 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 | ||
| pn | Nutmeg, Sugar and Pepper | |
| 1/2 | sm | Onion, Chopped |
| 2 | oz | Butter |
| 1 | oz | Flour, with a little water |
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