Roast Rump Of Beef, Bordelaise Sauce Recipe

My readers have probably tasted a shoulder of kid dressed as mutton. Let
them therefore try the converse of the dish, and, if they really take
trouble with it, they will have a dinner of the most delicious. Put into
a deep dish that will hold your shoulder of mutton the following mixture:
A cupful each of oil, vinegar, white wine, red wine, an onion stuffed
with cloves, a bunch of herbs which must be fresh ones--thyme, parsley,
marjoram, sage, a tiny bit of mint, a few bay-leaves--two medium carrots
cut in slices. Put the shoulder of mutton in this mixture and keep it
there for four days, turning it every now and then and pouring the
mixture on it. On the fifth day take it out, and, if you care to take the
trouble, you will improve it by larding the meat here and there. Put it
to roast in front of a good fire, with your liquor, which serves to baste
it with, in a pan beneath. If you cannot arrange to hang the mutton by a
string to turn like a roasting jack, then bake it, and continually baste
it. A small shoulder is most successful. For one of four pounds bake for
fifty minutes.

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