Читать книгу The Rocky Mountain Cook Book : For High Altitude Cooking - Caroline Trask Norton - Страница 77

Four to six pounds of beef from the lower part of the round or rump. Place on the bottom of the pan six thin slices of salt pork and on the pork lay one-half cup each of carrot, turnip, onion and celery, cut in small slices. On the vegetables place the meat. Dredge well with flour, pepper and salt. Place in a hot oven for fifteen minutes. Then add two cupfuls of stock or hot water. Place slices of vegetables on top of the meat, cover closely with a pan. Cook slowly for four hours. When done, garnish the platter with vegetables, after being strained from the gravy. Melt two tablespoonfuls of butter, stir into it one of flour and slowly add the gravy. Cook ten minutes. Serve as a gravy with the meat. This way of cooking beef may be done in a pot, then it is called a pot roast.