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The Back of the Rump

A roast from the back of the rump, if cooked without removing the bone, should be placed on the platter with the backbone on the farther side. Cut first underneath to loosen the meat from the bone. Then, if the family be large and all the meat is to be used, the slices may be cut lengthwise; but should only a small quantity be needed, cut crosswise and only from the small end. It is then in better shape for the second day.

It is more economical to serve the poorer parts the first day, as they are never better than when hot and freshly cooked. Reserve the more tender meat to be served cold.