For the receipt (recipe), Beef a la Mode, the first step is to Take the Rump or Buttock, and cut it in Pound or half-Pound Pieces. The rump pictured was cut into eight pieces not of even weight.
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Posted by: hearttohearthcookery | October 22, 2014
Take a Rump
Posted in culinary history, food, food history, receipts, recipes | Tags: culinary history, food, food history, foodways
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