Pot Roast
From The Baptist cook book (1907).
Source and licence
From The Baptist cook book (1907), printed page 21, digitised by the Internet Archive: https://archive.org/details/baptistcookbook00alba
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
- Five lb. beef roast
- 1 pod red pepper
Method
- Five lb.
- beef roast, 1 qt.
- boiling water, 1 pod red pepper, 1 tb.
- salt.
- Place meat in kettle over a good fire, brown on one side, turn and brown on the other.
- Now, add the boiling PI ANTFNF *s a Pei"f ect substitute for either hog lard or iLnM I L.ML.
- butter;
- use about one-half the quantity of "Plantene" as of either.
- Observe directions on can.
- water, salt and pepper;
- cover and cook slowly 15 rnin.
- to every lb.
- After the water evaporates add no more, as there should be fat enough to finish cooking the meat.
- Serve with brown sauce.
- Mrs.
- L.
- Rawlings.