POT ROAST
Rib, sirloin, or rump can be used. Have bone removed and meat rolled. Put meat into a round-bottom pot. Brown the beef on one side, then on the other. Then add one pint of boiling water, and a piece of suet; salt when half done. Cover tight, cook tender. When done pour out the liquor, and thicken with browned flour, a tablespoon or more stirred into the gravy to which you may have to add more water. When thickened, strain and add a little pepper.
Mrs. Roose