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Lower Round

From Canadian cook book (1936).

Source and licence

From Canadian cook book (1936), printed page 23, digitised by the Internet Archive: https://archive.org/details/McGillLibrary-rbsc_canadian_cook-book_OCTAVO106494-19761

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

Method

  1. 4 to 8 lbs.
  2. Pot roast, 2H to 4 hours, according to size.
  3. Satisfactory as a cheap cut because of small waste.