Pot Roast

Ingredients

• Have the butcher lard the meat.
• juice of one lemon
• paprika
• two cups of soup stock
• two carrots
• 1 piece celery
• 1 onion
• salt

Method

1. 1

   Put in hot kettle or dutch oven with enough fat to brown.

2. 2

   Cover tightly, turning occasionally that it may brown on all sides.

3. 3

   Then add soup stock, carrots, celery, onion, and salt.

4. 4

   Boil slowly until tender.

5. 5

   20 minutes before serving, lift the roast from the kettle, strain and thicken the gravy, adding a fourth of a teaspoon of sugar and Worcestershire sauce.

6. 6

   Return roast to the gravy and let stand on back of the stove.

As published

This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 16. The excerpt below is the record exactly as published.

POT ROAST— Mrs.R. S. Barclay. Have the butcher lard the meat. Rub with juice ©f one lemon and paprika. Put in hot kettle or dutch oven with enough fat to brown. Cover tightly, turning occasionally that it may brown on all sides. Then add two cups of soup stock, two carrots, 1 piece celery, 1 onion and salt

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