Recipe - Rump Roast

4 (up to)
5 pound Beef roast
3 tablespoon Oil
One half cup Water
1 tablespoon Worcestershire
2 tablespoon Cider vinegar
Italian dressing
Salt and pepper
Garlic salt (optional)
2 tablespoon Flour
One half cup Water

Marinate roast in Italian Dressing in refrigerator overnight. Remove from
marinade and pat dry with paper towel. Salt and pepper heavily. Brown in
oil on high heat. Place in roasting pan and pour on One half cup water,
Worcestershire, vinegar and garlic salt (if desired). Cover tightly and
bake at 275 for 2 to 2One half hours. Remove roast to warm platter. Mix flour
and One half cup water until smooth. Heat liquid in pan to boiling and add flour
and water mixture, stir ring rapidly until thickened slightly and smooth.

MRS E.T. BROWN (CAMILLE)

MARVELL, AR

From the book High Cotton Cookin', Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0918544149, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.