Rump Roast With Catsup

Browned Potatoes Creamed Carrots

Chow Chow

Coffee Charlotte Russe

Rump Roast With Catsup

Sprinkle a 4 lb. Rump Roast with r t salt, 1/4 t pepper, and 2 T flour, put into a cooker, an earthen one if possible, pour 1 c catsup over it, cover and bake 3 h in a moderate oven. When well browned on one side, turn to brown the other. The catsup gives a delicious flavor to the meat and gravy.

Browned Potatoes

Wash and pare 6 medium sized potatoes, and 1 h before the meat is done place in the pan with the meat, and bake until brown.

Creamed Carrots

Wash and scrape 4 medium sized carrots, cut into 1/2-inch cubes, cover with boiling salted water and cook until tender, about 20 m. Drain, cover with 1 c Medium White Sauce, p. 38, and serve.

Coffee Charlotte Russe

Caramelize 1/2 c sugar (p. 56), add 1/2 c coffee, and let simmer until the caramel is dissolved; then add 1/2 c milk and when hot pour onto the yolks of 2 eggs beaten with 1/4 c sugar. When the mixture thickens, add 1 T granulated gelatine, soaked in 1/4 c coffee. Stir over ice water until the mixture begins to set, then fold in 1 c cream, beaten stiff. Line a mould with paper letting the ends of the paper hang over the sides of the mould. Then set sugar wafers or lady fingers as a second lining. Place a spoonful of the cream mixture at the base of each wafer to hold it in place, then fill the mould to the top of the wafers. Chill and serve.

Preparing The Meal

About 3 1/4 h before dinner prepare the meat and place in the oven. About 2 h later wash and pare the potatoes and put in the same pan with the meat. Also wash, cube and cook the carrots, then make the Cream Sauce for them and keep hot over hot water until needed. The Coffee Charlotte Russe should be made immediately after lunch or breakfast and chilled. Cut the bread and butter and place on the table.

When the potatoes are done remove from the pan to a hot serving dish. Also place the meat on a hot platter and make the gravy by stirring 2 T flour into the juices left in the pan and when well blended, adding gradually, 1 c boiling water, stirring all the time. Boil 5 m and serve. Drain the carrots, add to the cream sauce and serve.

Leave the Charlotte Russe in a cold place until needed.