Pot Roast

Ingredients

• A tough piece of meat
• half a pint of boiling water
• a small quantity of water
• a little flour

Method

1. 1

   Wipe the meat with a damp cloth, season with salt and pepper, and put it into an iron pot.

2. 2

   Brown the meat slowly for about twenty minutes.

3. 3

   Add boiling water, cover, and cook slowly, adding more water as it steams away.

4. 4

   Allow about fifteen minutes per pound for tender meat, longer for tough meat.

5. 5

   Remove the meat, add water to the juices, thicken with flour mixed with water, and serve with boiled rice.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 60. The excerpt below is the record exactly as published.

POT ROAST. A tough piece of meat may be made very tender by this mode of cooking. Wipe the meat with a damp cloth, season with salt and pepper and put it into an iron pot. Place the latter over a moderate heat, and brown the meat slowly, turning it frequently ; this will usually take about twenty minutes. When the roast is well browned, put in half a pint of boiling water, cover closely, and set the pot back where the meat will cook slowly. As the water steams away add a little more, half a pint at a time. Allow about fifteen minutes to each pound for a piece of meat that is not tough, but a very tough roast will require twice that time. Take up the meat, and add a small quantity of water to the juices in the kettle. Thicken the gravy with a little flour

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