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PREPARING A POT ROAST

(German) - (Pennsylvania Germans)







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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