Page:The Pilgrim Cookbook.djvu/23

Rh Make a pot roast as usual. In a separate kettle put 2 bunches of carrots scraped and cut in small pieces, 1 tablespoon butter, 2 tablespoons sugar, pinch of salt; cover with water and simmer until water has boiled off, then add gravy from the pot roast a little at a time, using just enough to keep carrots from burning. Stir often. When done there should not be much gravy on the carrots, but just nice and moist. Will take about 3 hours.—Mrs. A. Piepho.

Put 3 or 4 pounds of beef shoulder clod in vinegar for 2 or 3 days; add an onion, bay leaf and whole pepper seeds. When ready to use put lard in kettle and brown meat a nice brown, then add a little water and some of the vinegar; it must not be too sour. Let simmer till tender then add a few ginger snaps and browned flour to thicken.—Mrs. C. Sommer.

Take a thick round steak from 2 to 2½ inches in thickness and pound into it as much flour as it will take, using the edge of a plate. When the flour has been pounded into both sides take the meat and brown it on both sides; remove to a saucepan. Heat ½ can tomatoes, 1 large onion cut fine, 1 sweet pepper, and pour over meat. Cover tightly and cook slowly for 2 to 3 hours. Just before meat is done season to taste. Delicious when served hot, also nice cold.—Josephine O’Rourke.

Take about 1¼ pounds of round steak and pound in as much flour as it will hold. Heat lard and bacon drippings in a frying pan, add steak, salt and pepper and a little onion, if liked. Brown meat on both sides, then add enough water to nearly fill the pan, and place pan and all in the oven. Bake slowly 1 hour, or until tender.—Mrs. C. Feig.