Roast rump of beef

Yield: 4 Servings

Measure Ingredient
4 pounds Rump or Rib Roast Beef
1 teaspoon Salt
6 ounces Fresh Breadcumbs
2 ounces Suet
1 teaspoon Fresh Chopped Thyme
1 teaspoon Fresh Chopped Parsley
½ teaspoon Cloves
½ teaspoon Pepper
½ teaspoon Ground Mace
1 \N Egg
½ pint Beef Stock
2 \N Hard-Boiled Egg Yolks,Mashed
2 ounces Fresh Chopped Parsley
\N \N Grated Rind and Juice of half a lemon
\N pinch Nutmeg, Sugar and Pepper
½ small Onion, Chopped
2 ounces Butter
1 ounce Flour, with a little water


Put the beef in a rack over a roasting tin, rub with salt and stand for about six hours to mature. Mix the breadcrumbs, suet, thyme, parsley, cloves, pepper, mace and the egg to make a stuffing. Roll into marble-sized balls and put under the beef to cook. Roast in a pre=heated oven, Gas Mark 6, 400F, 200C for 15 minutes per pound, plus an extra 15 minutes. You may need to turn the stuffing balls.

Remove the beef, place on a warmed dish surrounded by the stuffing balls, cover with foil and stand in a warm place for 20 minutes while the sauce is made. Put the tin on the stove, pour in the stock and mix on a low heat to pick up all the juices and bits left in the pan.

Mix together the egg yolks and the other ingredients except the flour mix. Put the egg mixture into the tin with the stock and bring to the boil stirring constantly. Stir in the flour, bring the sauce back to the boil and simmer until it thickens. Serve the sauce with the beef.

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