Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

  • About


  • 5 Pounds of the Rump, or Round of the Beef
  • ¼ Pound of Salt Fat
  • 5


Cut the fat of the salt meat into thin shreds. Chop the onion and bay leaf very fine, as also the garlic, thyme and cloves. Rub the shreds well with salt and pepper. Take the rump of Beef and lard thickly by making incisions about three or four inches in length and inserting the pieces of salt fat and spices, onion and thyme and garlic, mixed thoroughly. Take two large onions and cut into quart