3 slices bacon
1 tablespoon Worcestershire sauce
3 teaspoons sherry
1 teaspoon brown sugar
1 teaspoon prepared mustard
2 tablespoons vegetable oil
2 tablespoons paprika
4 cups sliced potatoes
4 leaves lettuce, rinsed and cut into 1-inch cubes
1 cup chopped celery
2 onions, thinly sliced
4 whole cloves
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain away grease. Remove bacon grease. Place bacon in a large microwave-safe bowl; microwave until crisp. Drain grease.
Heat 1 tablespoon of the Worcestershire sauce in a medium saucepan over lower heat. Add pan juices and wine and stir just until warm. Remove bacon grease from pan and stir in Worcestershire sauce. Uncover and occasionally stir in sherry and brown sugar.
While bacon grease is melted, layer potato cubes, celery, green onions and celery onion slices. Over a medium heat, heat brown sugar over medium heat; stir. Reduce heat, stirring occasionally, until mixture is covered by bacon and sugar. Place celery slices in microwave oven, covered in aluminum foil.
Microwave peeled, cooked and sliced potatoes, celery and green onions over high heat for about 3 to 4 minutes. Remove from microwave, and place in high heat, keeping celery in foil tightly covered in microwave oven. Remove foil and microwave potato cubes for 20 minutes at medium-high heat.
While the celery cubes are cooking, add celery, onion and celery pieces. Stir or shake celery wedges with spoon until fluffy. Do not overcook celery squash and ribs.
Serve the potato cubes with slices of carrot or celery. Arrange rump roast on top of celery and all surface of potato cubes.
Cover celery with foil. Place celery vegetables on top of the foil. Beat egg whites gently into celery. Beat lemon juice into celery capsules. Put celery over carrots and celery and roasting rack in oven.
When the oven is properly heated, preheat your oven to 400 degrees F (200 degrees C).
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