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Pot Roast
From Lillian Massey school recipes, 1913
Nearly all tough cuts may be used. The rump or the lower part of the round is preferable.
Presented as published in 1913. 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 Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 17. The excerpt below is the record exactly as published.
POT ROAST. Nearly all tough cuts may be used. The rump or the lower part of the round is preferable. Wipe meat, sear in hot frying-pan, and lard outer surface if meat is lean. Place in kettle, add 1 c. boiling water and cover tightly. Cook slowly until meat is tender, adding only enough water to prevent burning. Season when nearly done.
Cook this with the app: pantry check, scaling, and the assistant.