Beef a LA Mode

Ingredients

• 4-pound rump roast
• Salt pork, cut into long, narrow strips
• Suet or drippings
• 1 bay leaf
• 1 slice of lemon
• 1 slice of onion
• 1 slice of carrot
• 1 slice of turnip
• A bit of celery
• Parsley
• 4 white cloves
• 4 white allspice
• 4 black peppercorns
• Boiling water

Directions

1. Roll the roast tightly into a firm piece and cut flat on top or bottom. Secure it with twine or skewers.

2. Use a paring knife to make small slits in the beef and insert the strips of salt pork, working them in from both the top and bottom.

3. In a frying pan, heat some suet or drippings and add the bay leaf, lemon, onion, carrot, turnip, celery, parsley, cloves, allspice, and peppercorns.

4. Fry the roast in the pan until well seared.

5. In a kettle, bring sufficient boiling water to almost cover the roast. Add the roast and the contents of the frying pan.

6. Once cooked, remove the roast and strain out the bay leaf, lemon, and other solids. Thicken a portion of the liquid for gravy.

7. Garnish the roast with crescent-shaped beets.