Pot roast

The "Queen" cookery books. No.6. Swee... · S. Beaty-Pownall · 1902

Source: The "Queen" cookery books. No.6. Sweets "part 1"
Status: success · extracted 4 days ago
Not a recipe: No

Ingredients (15)

Pot roast

some beef from the top of the shin or the leg of mutton piece ↝ Beef, ground, raw [Ground beef]
salt pork or bacon thinly sliced ↝ Pork, cured, salt pork, raw [Pork Products]
sliced carrots ↝ Carrots, raw [Vegetables and Vegetable Products]
turnips ↝ Turnips, raw [Vegetables and Vegetable Products]
onions ↝ Onions, raw [Vegetables and Vegetable Products]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
powdered cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
bayleaf
minced thyme ↝ Thyme, fresh [Spices and Herbs]
parsley ↝ Parsley, raw [Not included in a food category]
hard cider ↝ Hard cider [Beer]
vin ordinaire
two gills of sherry and water
half a gill of good vinegar ↝ Vinegar [Mustard and other condiments]

Instructions (5)

Cut up some beef from the top of the shin or the leg of mutton piece into neat pieces, and pack these into an earthenware crock in alternate layers, with salt pork or bacon thinly sliced, sliced carrots, turnips, and onions, seasoning each layer with pepper, salt, powdered cloves, bayleaf, and minced thyme and parsley
When the crock is about full pour in about a tumblerful of hard cider or vin ordinaire (or failing this two gills of sherry and water and half a gill of good vinegar)
Cover down tightly, luting down the lid with water paste to keep in the steam
Leave the crock thus prepared for five to six hours in a slow oven
When ready to serve, remove the lid and the paste, skim thoroughly

Original Text · last edited 4 days ago

Pot roast.—Cut up some beef from the top of the shin or the leg of mutton piece into neat pieces, and pack these into an earthenware crock in alternate layers, with salt pork or bacon thinly sliced, sliced carrots, turnips, and onions, seasoning each layer with pepper, salt, powdered cloves, bayleaf, and minced thyme and parsley; when the crock is about full pour in about a tumblerful of hard cider or vin ordinaire (or failing this two gills of sherry and water and half a gill of good vinegar), cover down tightly, luting down the lid with water paste to keep in the steam, and leave the crock thus prepared for five to six hours in a slow oven. When ready to serve, remove the lid and the paste, skim thoroughly,

Notes

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