Beef A La Mode
From The Arizona cook book (1911).
Source and licence
From The Arizona cook book (1911), printed page 206, digitised by the Internet Archive: https://archive.org/details/arizonacookbook00albuiala
Read the original not stated by archive.org
What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
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Ingredients
- Three pounds pot roast
- two medium sized onions
Method
- Three pounds pot roast, two medium sized onions, one-half dozen carrots, one-half dozen potatoes, salt and pepper.
- An iron kettle is preferable.
- Put butter in kettle and when hot place the roast in and let it brown on both sides.
- Then add sufficient water from time to time to keep it simmering.
- When half done put the carrots in that have been prepared by scraping and cutting lengthwise.
- Put in the onions (sliced or whole) with the carrots.
- When these are nearly done, add the prepared potatoes cut lengthwise.
- After the meat and vegetables have been removed add flour to liquid which makes a delicious gravy.
- — Mrs.
- E.
- H.
- Duffield, Williams, Ariz.