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Show s ' ' V 1 ff. ill i ' I . J Q. What is the name of this ; cut of meat? A. Beef Rolled Rump. Q. Where does it come from? ' How is it identified? A. It . comes from the beef : round, a section of the hindquarter. The stand- ; ingr rump is boned, rolled and tied to make this j modern, compact cut. Q. How is it prepared? ; A. By braising or by roastr . ing (if of high Quality);" To braise, brown meat on all sides in 2 tablespoons lard or drippings. Pour off drippings. Season. Add a small amount of liquid. Cover tightly and cook over low heat until ten- . der. Allow 3 to 4 hours : total cooking time for a ; 3 to 5-pound cut. To roast, place meat, fat side : up, on rack in open roast- ' ing pan. Insert roast meat thermometer so bulb isjn. ; center. Do not add water; or cover. Roast in a slow ; oven (300F. to 325F.)j to desired degree of done-; : ness (140F. to 170cFjl |