Skip to main content
Main

Rump, Roasted

A simple roast of rump seasoned with coarse sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
Jump to recipe ↓

Rump, Roasted

Ingredients

Directions

Prepare

  1. Take the desired amount of rump from the rump end and tie it evenly.

Cook

  1. Cook it like a sirloin roast, ensuring a steady fire.

  2. Baste frequently during cooking.

Before cooking

  1. Use meat from a prime animal for best results.

  2. Allow the meat to hang longer for increased tenderness.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Rump roast
Is the main cut of meat that the whole dish is built around.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes