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Pot Roast

(Meat) - (The Community Cook Book)

Thirty-five-cent beef off the shoulder. Sear all over in hot fat, cover

with water, add two cloves, one onion, one bay leaf, cover and cook

slowly two and one-half hours. For gravy, thicken the liquor with flour.

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Take four pounds of brisket, season with salt, pepper and ginger, add
three tablespoons of tomatoes and an onion cut up. Cover with water in
an iron pot and a close-fitting cover, put in oven and bake from three
to four hours.

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Buy about three pounds of beef, as for an ordinary pot roast. Place in
a large bowl. Boil vinegar (or, if vinegar is too sharp, add a little
water, a couple of whole cloves and a little allspice); this should
cover the piece of meat. Vinegar should be poured over it hot; let
stand a couple of days in a cool place uncovered; turn it over
occasionally. When wanted to cook, take from the vinegar and put in a
stew-pan containing a little hot fried-out suet or drippings in which
has been sliced 2 onions. Let cook, turn occasionally, and when a rich
brown, stir in a large tablespoonful of flour, add 1-1/2 cups of hot
water, cover and cook slowly for two or three hours, turning
frequently. Half an hour before serving add small pared potatoes, and
when they have cooked tender, serve meat, gravy and potatoes on a
large platter.
The writer knew an old gentleman who had moved to the city from a
"Bucks County farm" when a boy, who said that he'd walk five miles any
day for a dish of the above as his mother had prepared it in former
Mary was surprised at the amount of valuable information to be
obtained from the different _Farmers' Bulletins_ received at the farm,
on all subjects of interest to housewives, and particularly farmers'
wives. All books were to be had free for the asking.
The dishes Mary prepared from recipes in the _Farmers Bulletin_ on
"economical use of meat in the home," were especially liked at the
farm, particularly "Stewed Shin of Beef" and "Hungarian Goulash" (a
Hungarian dish which has come to be a favorite in the United States).

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When buying a pot roast, "Aunt Sarah" selected a thick, chunky piece
of meat, weighing several pounds, and a small piece of beef suet which
she cut into small bits, placed pan containing them on hot range,
added a small, sliced onion, and when fat was quite hot she added the
quickly rinsed piece of meat, and quickly seared it to retain the
juice; added 1 cup of hot water, a sprig of parsley, seasoning of salt
and pepper; cooked a short time, then allowed it to stand on the range
closely covered, where it would simmer gently several hours; turning
the meat frequently, adding a small amount of water occasionally, as
the broth was absorbed by the meat. An inexperienced cook will be
surprised to find how tender, palatable, and equally nutritious, an
inexpensive cut of meat may become by slow simmering. When the pot
roast has become tender, remove from the broth and place on a _hot
platter_; this latter is a small item, but dishes may be quickly
heated in a hot oven and meat and vegetables are more appetizing if
served hot on warmed plates. "Forgive this digression; I fear the pot
roast will cool even on a warmed platter." After removing the meat
from the pan add a large tablespoonful of flour, moistened with a
small quantity of cold water, to the broth in the pan for gravy; cook
until thickened, strain sliced onion and parsley from the broth, add
seasoning of salt and pepper, serve on the platter with the meat; the
onion added, gives the gravy a fine flavor and causes it to be a dark,
rich brown in color.

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Swiss Pot Roast.

Cook 1 pound of prunes in a large saucepan with sliced lemon, a piece
of stick cinnamon and brown sugar. Soak 1/2 loaf of bread in water;
press out dry. Add 3 eggs, 1/4 teaspoonful each of cinnamon, cloves
and allspice. Add flour sifted with a teaspoonful of baking-powder.
Make into a large roll; place in the centre of the prunes; cover with
brown sugar and a tablespoonful of molasses and put in the oven to
bake until done. Serve hot or cold.

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Russian Pot Roast.

Line a glass dish with stale sponge-cake. Sprinkle with wine. Make a
boiled custard. Use 4 yolks of eggs and flavor with rose-water. Beat
the whites with pulverized sugar and flavor to taste. Pour the custard
over the cake and place the stiffly beaten whites on top. Put on the
ice and serve very cold.

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German Pot Roast.

Boil 6 potatoes, then grate them. Mix with 2 tablespoonfuls of flour
and 2 tablespoonfuls of butter and 3 eggs. Make into a soft dough;
roll out and then spread with fried bread-crumbs. Make into round
dumplings and let boil twenty minutes. Serve hot with melted butter
poured over.

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Pot Roast Old Style

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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Pot Roast

Have the butcher bone and roll three pounds of beef rump; dredge it well

with salt, pepper and flour and brown it on all sides in a frying pan

with a little of the fat from the meat. Put the meat, three cups of

boiling water, one bay leaf, one small onion, salt and pepper, two small

carrots, two sprigs parsley, one-half teaspoon celery seed, a little

flour, one-half teaspoon Worcestershire sauce into a small cooker pail

and let it simmer thirty minutes; set in a large pail of boiling water

and put into a cooker for nine hours or more. Reheat it to boiling

point; strain; thicken the liquor for gravy.

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Pot Roast

(Arrosto morto)

This can be done with all kinds of meats, but the best is milk veal.

Take a good piece of the loins, roll it and tie with a string and put on

the fire with good olive oil and butter, both in small quantity. Brown

well from all sides, salt when half cooked and complete the cooking with

a half cup of broth, seeing that little juice remains. If no broth is at

hand, use tomato sauce, or tomato paste diluted with water. Some corned

beef chopped fine can also be added.

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Pot Roast With Garlic And Rosemary

(Arrosto morto coll'odore dell'aglio e del ramerino)

Cook the meat as above, but add a clove of garlic and one or two bunches

of rosemary in the saucepan. When serving the roast rub the gravy

through a sieve without pressing and surround the meat with potatoes or

vegetables cooked apart.

The leg of lamb comes very well in this way, baked in the oven.

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