POT ROAST (Old Style)

Author: Top of the Rock Astronaut / Labels:

Take a piece of fresh beef, about five or six pounds, not too fat. Put into a pot with just enough water to cover it. Set over a slow fire and let stew an hour, then add salt and pepper. Stew until tender, putting in a little onion if liked. Let nearly all the water boil away. When thoroughly tender take the meat out and pour the gravy in a bowl. Put a large lump of butter in the pot, dredge the meat with flour and return it to the pot to brown, turning it often to prevent burning. Skim fat from gravy poured off of meat; pour gravy in with the meat and stir in a large spoonful of flour; wet with a little water; let boil ten or fifteen minutes and pour into gravy dish. Try sometimes cooking in this way a piece of beef which has been placed in spiced pickle for two or three days.


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