3 lbs. beef rump
3 cups boiling water
1 bay leaf
1 small onion
Salt and pepper
2 small carrots
2 sprigs parsley
¹⁄₂ teaspoon celery seed, or
¹⁄₄ cup celery, cut in pieces
Flour
¹⁄₂ teaspoon Worcestershire sauce
Have the butcher bone and roll the meat, dredge it well with salt,
pepper, and flour, and brown it on all sides in a frying-pan with a
little of the fat from the meat, or one or two tablespoons of beef
drippings or pork fat. Put all the ingredients together in a small
cooker-pail, let it simmer thirty minutes, set it into a larger pail of
boiling water and put into a cooker for nine hours or more. Reheat it to
boiling point; strain and thicken the liquor for gravy. Round of beef
may be used for pot roast, but it is drier than the rump, which has some
fat on it. Four or five pounds of rump will make three pounds when
boned. Have the bone sent from the market to use for soup stock.
Serves ten or twelve persons.