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Kettle Roastbeef, penndutch 5 lb rump roast 1/4 cup bacon drippings 1 single *or: 1/4 cup shortening 1 single ginger 1 single salt & pepper 2 each bay leaf 5 each cloves, whole 1 each sm onion 1 cup water Have roast tied so as to hold shape. Melt shortening in heavy iron skillet. Season the meat with the ginger, salt and pepper, and sear well on all sides. Add the bay leaves, cloves, onion and water, cover tightly, and let simmer about 4-1/2 hours. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
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