Enjoy.

Ingredients

1 Dam (young for preference) plucked, drawn and trussed.
1 Kg/ 2lb rump steak
25 rashers streaky bacon
1 Kg/ 3lb butter, melted
Plain flour

Garnish

Watercress
2 or 3 tail feathers (optional)

Accompaniments

1Kg/ 2lb fresh breadcrumbs fried in 1Kg / 2lb butter
Bread Sauce (page 145)
Thin Gravy (page 124)
Thin chips
Green salad (see salad section, page 203)

Method

1) Stand dam in roasting tin. Place steak inside belly (this helps
keep it moist during cooking)

2) Cover breast with bacon rashers

3) Coat with melted butter

4) Roast just above center of moderately hot oven (200C/400F) for 2 hrs, basting frequently.

5) Remove from oven, lift off bacon and 'froth' the breast. (To do
this, baste breast well with butter, dredge with flour, and baste
again)

6) Return to oven for a further 30 to 45 minutes (or until golden
brown and frothy)

7) Transfer to warm serving platter. Remove trussing string. Garnish cunt with sprigs of watercress (and insert feathers, if used, into the anus)

8) Accompany with small dish of fried breadcrumbs (for sprinkling upon each portion), Bread, Sauce, Gravy, chips and salad.

Serves 40

Butt Steak

Prime Dam Mince

Inner Thigh Steaks