Yield: 6 Servings
Measure | Ingredient |
---|---|
1 cup | Flour |
¼ teaspoon | Salt |
1 cup | Milk |
2 \N | Eggs |
6 pounds | Rump roast |
Preheat oven to 300 F. Cook rump roast in 9 x 9" pan for 25 to 30 minutes or until internal temperature in meat is 150 to 170 F. Mix and sift flour and salt. Add milk to make a smooth paste. Then add eggs, and beat for two minutes in electric mixer. Cover bottom of 9 x 9" pan about ¼" with drippings from roast. Pour mixture ½" deep on drippings in pan. Bake 20 to 30 minutes.