1913 - Dishes and Beverages of the Old South

Pot Roast

DDV CULINARY

Wash and dry, then brown lightly all over in hot bacon fat,
and lay upon a small rack in the bottom of a deep pot,
seasoning well with salt, pepper, and paprika.
Pour on a little Cayenne, vinegar, add a spoonful of hot fat,
then pour in enough boiling water to come half way up the meat,
cover tight, and simmer until tender.
An hour before serving time, put any sort of vegetables approved, or at hand,
carrots, sliced, peas, string beans, lima beans, potatoes in thick slices,
into the browning fat, let them cook five to ten minutes,
sprinkling them well with salt and pepper,
then skim out of the fat, and add to the pot,
along with a cupful more boiling water.
Simmer until the water is all gone, and the meat is brown.
Take up, lay vegetables around the meat, or make a bed of them for it,
add a little more hot water to the pot,
stir well over the fire till it takes up the meat essence,
then pour it over meat and vegetables, else serve in a gravy boat.