Pot Roast or Stew

Ingredients

• a large, solid piece of meat from rump or round
• two or three carrots
• a small turnip or two
• two or three onions
• a few stalks of celery or celery leaves or celery salt
• a few cloves, say 1 dozen
• If you have a pint of gravy
• you will need a tablespoonful of flour

Method

1. 1

   Brown the meat all over in fat and put it in the kettle.

2. 2

   Add the carrots, turnip, onions, and celery.

3. 3

   Add water and cook very gently for 4 to 6 hours.

4. 4

   When ready to serve, take the beef out and keep hot.

5. 5

   If the water has not boiled away enough, let it cook a little longer, and thicken with flour.

Nutrition per serving

As published

This recipe was extracted from Food and health (1916) by Helen Kinne, page 73. The excerpt below is the record exactly as published.

pot roast or stew. For this select a large, solid piece of meat from rump. or round. The method of cooking is in prin- ciple just like the cooking of the round steak, only the piece of meat is larger. The meat is browned all over in fat and put in the kettle. Suppose you have a S-lb. piece of meat. Put in the kettle with it two or three carrots, a small turnip 2i8 FOOD AND HEALTH or two, two or three onions, and a few stalks of celery or celery leaves or celery salt. The flavor is improved by a few cloves, say J dozen. Add water and cook very gently for from 4 to 6 hours. This is another kind of dish that cooks well in the Atkinson cooker. When you are ready to serve the beef, take it out and put it on a platter and keep hot. If the water has not boiled away enough, let it cook a little longer, and thicken with a little flour. If you have a pint of gravy, you will need a tablespoonful of flour

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