Pot Roast

Name: Pot Roast
Ingredients: Put one-half a cup of lard in pot and have it smoking hot.; Put in roast and turn back and forth in lard for twenty minutes.; then cover with boiling water and cook until done.; If desired, put onions on roast when cooking in the lard.

From The Central cook book, 1924

Mrs. W. H. Harris.

Presented as published in 1924. 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 Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 8. The excerpt below is the record exactly as published.

Pot Roast Put one-half a cup of lard in pot and have it smoking hot. Put in roast and turn back and forth in lard for twenty min- utes; then cover with boiling water and cook until done. If desired, put onions on roast when cooking in the lard.

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