Creole Roast

Ingredients

• Use a rump roast of not less than four or five pounds
• two teacups water
• half can of tomatoes
• seasoned highly with pepper
• salt
• a little onion
• Acid slices of lemon

Method

1. 1

   Boil as a pot roast with water.

2. 2

   Add tomatoes seasoned with pepper, salt, and onion.

3. 3

   Add lemon slices just before taking it up.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 23. The excerpt below is the record exactly as published.

Creole Roast. — Use a rump roast of not less than four or five pounds. Boil as a pot roast with two teacups water. Add half can of tomatoes, seasoned highly with pepper, salt and a little HOW WE COOK IN TENNESSEE. 41 onion. Acid slices of lemon just before taking it up. — Mrs. James E. Pope. Beef Loaf. — Two pounds steak ground, one teaspoon black pepper, half teaspoon red pepper, one dessert spoon of salt, half teaspoon of celery seed, enough chopped onion to season. Mix together with cracker crumbs. Roll in a long loaf. Bake in a pan with a little water and butter size of egg. Baste well when cooking. Garnish with parsley and serve with a tomato sauce. — Miss Pattie Crook. Meat Loaf. — Grind one pound round steak, chop half of an onion fine, butter the size of egg, salt and pepper to season and make a loaf with your hands, put in a pan, sprinkle with bread crumbs and pour in it one egg that has been beaten enough to mix it. Pour a cup of water around the loaf and bake in a mod- erately warm oven till brown and well done. — Mrs. I. B. Tigrett. Beef Loaf. — Three pounds lean beef and quarter of a pound of fat bulk meat ground together, three or four soda crackers, or one teacup bread crumbs, two eggs, small piece of butter, a bit of onion, one teaspoon salt, a dash of red pepper and a little black pepper. Mix all together, shape into a loaf. Use bread crumbs over it and put half pint of water in baking pan. Cook one and one-half hours. — Mrs. H. R. Lancaster. A Nice Breakfast Dish. — Slice cold roast beef, dip in a nice batter and fry in hot lard. Fried Beef Liver. — Liver is usually cut in thin slices ; trim off the skin around it, and pour over it boiling water, which closes the pores of the meat and seals up the rich juice of the meat. Salt and pepper and dredge with flour. If a few slices of breakfast bacon are first fried, the grease may be used to fry the liver in, and the bacon used to garnish the platter. Do not fry over too hot a fire, or it will be hard. Keep covered. Liver Fritters. — One pound calf's liver and two slices of salt pork or bacon; also one slice of onion. Cut all with fine plate of food cutter. Add salt, pepper, one tablespoonful of flour and 42 HOW WE COOK IN TENNESSEE. one egg. Mix thoroughly. Fry slowly in hot fat. — Mrs. Isaac Tigrett. Pot Roast. — Take piece of beef weighing five or six pounds, not too fat. Wash it and put in a pot with just enough water to cover it. Set over a slow fire and after it has stewed one hour, salt and pepper it. Stew until tender, adding a little onion

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