Читать книгу The Rocky Mountain Cook Book : For High Altitude Cooking - Caroline Trask Norton - Страница 78

Use five or six pounds of beef from the lower part of the round, cut thick. Lard it well with a larding needle, or make incisions into the meat with a sharp-pointed knife. Press into them thin strips of salt pork. This is called daubing. It can be done by the butcher. Put several thin slices of pork or two tablespoonfuls of drippings in the pot. When hot, put in the meat and brown it on all sides by turning it, then dredge with flour, salt and pepper, half cover the meat with boiling water. Add to it one-half cup each of carrot, turnip, onion, cut in slices, and a sprig of parsley. Cover the pot tight and simmer slowly for four or five hours; add more water when necessary, having about a cup of the liquor when the meat is done. Place the meat on a hot platter, thicken the gravy a little with the vegetables, pour around it. This is very good cold.