301. Scannello Annegato

“Drowned” Rump Roast

Preparation info
    • Difficulty

      Easy

Appears in

By Pellegrino Artusi

Published 1998

  • About

I did not know what to call this simple, healthy pot roast, so I gave it the name drowned rump roast.

Ingredients

  • 800 grams (about 1-¾ pounds) of lean, boneless rump of beef or veal

Method

Cut the fat from the prosciutto into small pieces, roll in salt and pepper, and lard the meat with it; salt the meat and tie it so that it will stay together.

Cut the carrot and celery into small pieces and place them on the bottom of a rather small saucepan; place the piece of meat on top of this, and cover with water. Simmer in the covered saucepan, and when the meat has absorbed the