Recipe - Roast Rump Of Beef

4 pound Rump or Rib Roast Beef
1 teaspoon Salt
6 ounce Fresh Breadcumbs
2 ounce Suet
1 teaspoon Fresh Chopped Thyme
1 teaspoon Fresh Chopped Parsley
One half teaspoon Cloves
One half teaspoon Pepper
One half teaspoon Ground Mace
1 Egg

FOR THE SAUCE
One half pt Beef Stock
2 HardBoiled Egg Yolks,Mashed
2 ounce Fresh Chopped Parsley
Grated Rind and Juice of
half a lemon
pn Nutmeg, Sugar and Pepper
One half small Onion, Chopped
2 ounce 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 marblesized
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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini