David Harum Pot Roast

Ingredients

• a round of beef
• a cup of boiling water
• two slices of onion
• seasoned with salt
• seasoned with pepper
• a little kitchen bouquet
• a roux of browned flour and butter
• some potatoes that have been peeled

Method

1. 1

   Place beef in a pot with boiling water and onion.

2. 2

   Cook for ten minutes per pound.

3. 3

   Transfer to a pan, rub with butter, dredge with flour, and brown in the oven.

4. 4

   Prepare gravy with the pot drippings and serve with potatoes.

As published

This recipe was extracted from A bachelors cupboard (1906) by A. Lyman Phillips, page 43. The excerpt below is the record exactly as published.

Dnvld Harum Pot Roast: " Lay a round of beef in a deep pot. Add a cup of boiling water and two slices of onion, cover closely, and for every pound of meat cook ten minutes. Then transfer to a drip- ping-pan, rub with butter, dredge with flour, and brown in a hot oven. Strain and cool the gravy left in the pot, and, after removing the fat, put in a sauce- pan seasoned with salt, pepper, and a little kitchen bouquet. Thicken with a roux of browned flour and butter, boil up once, and serve poured around the meat. It's not a bad idea to put some potatoes that have been peeled

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