German Pot Roast

Ingredients

• Take a 5-pound beef roast
• Rub with salt
• and black pepper
• and paprika
• pour over some boiling vinegar
• add 2 bay-leaves
• Let stew slowly with one cup of water
• and ^ cup of the spiced vinegar
• with 2 sliced onions

Method

1. 1

   Rub the roast with salt, pepper, and paprika, and let it sit overnight.

2. 2

   Heat dripping in a saucepan, add the meat and onions, and stew slowly with water and vinegar until tender.

3. 3

   Thicken the sauce with flour and serve hot with potato pancakes.

As published

This recipe was extracted from 365 foreign dishes (1908) by Josephine Preston Peabody, page 21. The excerpt below is the record exactly as published.

Gennan Pot Roast. Takea 5-pound beef roast. Rubwith salt and black pepper and paprJca; pour over some boiling vinegar ; add 2 bay-leaves, a few peppercorns and cloves. Let stand over night. Heat 3 tablespoonfuls of dripping in a saucepan ; lay in the meat with 2 sliced onions. Let stew slowly with one cup of water and ^ cup of the spiced vinegar

Cook this with the app: pantry check, scaling, and the assistant.