The round is a cut from the beef hindquarter consisting of the hind leg. The top round, the bottom round, the eye of round and the top sirloin are all lean cuts from the hindquarter and are often cut into steaks but may be left whole and braised or roasted.
A name for Golden Harvey, a very old variety of flushed blushed and striped, russeted, golden eating apple which probably arose in the 17th Century in Herefordshire and used for making cider because it has a lot of juice. This late-season variety is harvested from mid-October in South-East England is stored and is at its best from December to March.
Rump steak (US: sirloin steak). Sliced from the top of the hindquarters, round steak is a bit tough, but very tasty. Not suitable for hot fry cooking (broiling and barbecuing) but can be sautéed. Top round steak is a more tender, prime cut towards the rump.
A variety of eating apple flushed and striped with red and with some russeting and always prominently ribbed. It was raised by Mr Joy in Wiltshire at Roundway Park in Devizes and recorded in 1864. It is said to taste almost like pears. This late-season variety is harvested from early October in South-East England and is at is best from late October to January.
A roux. A base for sauces of combination of fat or oil and flour, gently cooked and then mixed with stock or milk or whatever is required for the sauce, brought to the boil and simmered.
Rowan berries, the bright red fruits of the mountain ash, thought by many to be poisonous, actually make a very good tart jam (US: jelly).
