Pot Roast

Ingredients

• a tough piece of meat weighing between six and seven pounds
• three heaping teaspoonfuls of salt
• half a teaspoonful of pepper
• two cloves
• three table-spoonfuls of flour
• one quart of water

Method

1. 1

   Wipe the meat with a damp cloth, sprinkle with salt and pepper, and brown slowly in an iron pot for about half an hour.

2. 2

   Add half a pint of boiling water, cover, and simmer for four hours, adding more boiling water as needed.

3. 3

   Mix flour with cold water, skim fat from gravy, stir in flour mixture, and boil for five minutes before serving.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 127. The excerpt below is the record exactly as published.

Pot Roast. A tough piece of meat can be made very savory and tender by this mode of cooking. With a piece weighing between six and seven pounds use the following-named ingredients : three heaping teaspoonfuls of salt, half a teaspoonful of pepper, two cloves, three table-spoonfuls of flour, and one quart of water

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