Preparation info

  • Serves


    according to size

    Appears in

    Poor Cook: Fabulous food for next to nothing

    Poor Cook

    By Susan Campbell and Caroline Conran

    Published 1971

    • About


    This is a very large joint, consisting of rump, topside, silverside and brisket. While the quality of the meat on this cut is not as fine as best rump, fillet or sirloin, it does cost far less than half as much per pound, and is very well worth buying for large family dinners or informal parties. It can be eaten hot or cold