Pot Roast of Beef with Prunes

Ingredients

• Select for the pot roast the middle or face of the rump, the round or the shoulder.
• i c water
• i c well-washed prunes
• 2 c sugar
• i c vinegar
• a stick of cinnamon
• Several cloves

Method

1. 1

   Sear the meat in a hot kettle, then raise it on a trivet.

2. 2

   Add water and prunes, cover, and cook slowly for 3-4 hours.

3. 3

   Prepare syrup with sugar and vinegar, boil with cloves and cinnamon, then strain over prunes before serving.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 43. The excerpt below is the record exactly as published.

POT ROAST OF BEEF WITH PRUNES PARISIAN POTATOES KIDNEY BEANS STEAMED APRICOT PUDDING ORANGE SAUCE Pot Roast of Beef with Prunes An iron pot or very heavy kettle should be used for a pot roast. Select for the pot roast the middle or face of the rump, the round or the shoulder. Wipe with a damp cloth. Heat the kettle thoroughly and then add the meat. Sear well on all sides, then raise from the bottom on a trivet or NOVEMBER MENUS 79 rack ; add i c water with i c well-washed prunes. Cover tightly and cook slowly below the boiling point for three or four hours. Fifteen minutes before serving remove the prunes and cover them with a thick syrup made of 2 c sugar, prefer- ably brown, and i c vinegar, boiled down to ^ c. Sev- eral cloves and a stick of cinnamon

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