Pot Roast
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 1
Do not add more water if it evaporates.
Presented as published in 1901. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 24. The excerpt below is the record exactly as published.
Pot Roast. — For this purpose take a tough piece of meat. Cut off some of the fat and melt it in a deep frying-pan or iron kettle. When the fat is hot, put in the meat and brown it on both sides to harden the albumen and keep in the juice. Add one pint boiling water, cover, and simmer slowly until tender ; then add one teaspoon- ful salt
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