kilikini wrote:

> "zxcvbob" > wrote in message
> ...
>
>>If the butcher trimmed it too lean, and ~john doesn't have a larding
>>needle, do you think draping bacon over the top before roasting would
>>help much?
>>
>>Best regards,
>>Bob
>
> I've done that, but only just because! I didn't even know what I was
> cooking or how to cook it, I only know it was eye of round. Sheldon, what's
> the need to tie it every 2 inches? Does that hold in moisture?

There's no good reason to tie a piece of solid muscle. Butchers only
tie meats to make them conform to tubular shape (this one's already
that shape) or to hold together unconnected pieces (which this isn't).
It's just Cookie Katz talking more of his uninformed crap.

Pastorio