Pot Roast
Ingredients
- 2 1/2 pound of beef, (a rump roast)
- 2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoon bacon drippings
- 1/4 cup diced carrots
- 3 tablespoon flour
- 1/4 cup diced turnips
- 1 bay leaf
- 2 tablespoon chopped onions
- 4 cloves
- 1/4 cup celery
- 3 cup boiling water
Directions
- Place the bacon drippings in a frying-pan.
- Roll the beef in the flour, and when the fat is hot, add the beef and brown thoroughly on all sides.
- Place the meat in a kettle, and add the vegetables.
- Pour the water in the frying-pan to remove any fat.
- Pour all over the meat.
- Add the bay leaf, cloves and salt.
- Cover closely and allow to cook very slowly for three and a half hours.
- Turn the meat after the second hour.
- This is a good fireless cooker recipe.
Other Information
Author: Louise Bennett Weaver, Helen Cowles LeCron
Source: A Thousand Ways To Please a Husband (1917-01-01)
Ingredients: beef, salt, pepper, dripping, carrot, flour, turnip, bay leaf, onion, clove, celery, water
Equipment: measuring cups, measuring spoons, rolling pin, stove
See Also
Beef Stew
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, tomato puree, salt, pepper, flour, onion, lard, celery, water, green pepper, bay leaf, carrot, potato
Equipment: measuring cups, measuring spoons, knife, rolling pin, stove
Braised Ox Joints
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Category: Meat
Ingredients: oxtail, celery salt, flour, clove, butter, bay leaf, water, carrot, tomato, onion, garlic, salt, turnip, pepper, lemon juice
Equipment: measuring cups, measuring spoons, knife, rolling pin, stove
Mock Turtle Soup
Author: May Henry, Edith B Cohen
Source: The Economical Jewish Cook (1897-01-01)
Ingredients: bullock foot, beef, carrot, turnip, celery, leek, onion, dripping, flour, bay leaf, clove, mace, sherry
Equipment: measuring cups, measuring spoons, knife, pot, stove
New:
Beef Stew
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, tomato puree, salt, pepper, flour, onion, lard, celery, water, green pepper, bay leaf, carrot, potato
Equipment: measuring cups, measuring spoons, knife, rolling pin, stove
Beefsteak and Kidney Pie
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef chuck, pepper, Worcestershire sauce, kidney, onion, butter, flour, water, salt
Equipment: measuring cups, measuring spoons, knife, oven, strainer, stove
Savory Beef Liver and Spaghetti
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef liver, cooking oil, flour, tomato, onion, salt, green pepper, pepper, mushroom, garlic clove, spaghetti
Equipment: measuring cups, measuring spoons, knife, grater, stove
Tripe Oysters
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: tripe, cracker crumb, salt, egg, pepper, water
Equipment: measuring spoons, knife, egg beater, strainer
Baked Stuffed Beef Heart
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, salt, bacon, pepper, bread crumb, flour, onion, lard
Equipment: measuring cups, knife, rolling pin, stove