French Roast
From Cather Historic Cookbook - Sweets And Meats And Other Good Things To Eat 4947211.
A historical recipe
Cather Historic Cookbook - Sweets And Meats And Other Good Things To Eat 4947211, by Auburn University Libraries.
France
Known as a French recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 2 ingredients
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- One 5-pound roast of beef or pork.
- Dress over night;
- wash, dry with towel, season with salt and pepper;
- slice 1 carrot lengthwise, 1 turnip, 1 onion and 1 piece of thin bacon about 3 inches long.
- Cut cross slits through the roast and fill each with a piece of these vegetables.
- Mix teaspoon baking soda well with 3 tablespoons of vinegar.
- Pour over roast, cover close till next day.
- When ready to put in oven cover with a heaping spoon of lard.
- Cook three hours or longer.
- Mrs.
- W.
- A Osborne.
Plating
Cookware for this recipe
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Chef's knife
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Cutting board