The Fireless Cook Book / A Manual of the Construction and Use of Appliances for Cooking by Retained Heat, with 250 Recipes

by Margaret Johnes Mitchell

Pot Roast

• 12 lbs. beef from round or rump
• 1¹⁄₂ oz. beef drippings (3 tablespoons)
• Flour
• 1 tablespoon salt
• ¹⁄₂ teaspoon pepper
• 1 cup carrot
• 1 cup turnip
• 1 cup onion
• 1 cup celery
• 4 bay leaves
• 3 qts. water

Have the butcher bone and roll the meat, if it is from the rump. Wipe it with a damp cloth, dredge it with flour and brown it on all sides in the drippings. Wash, pare, and cut the vegetables into pieces. Put all the ingredients with the hot, browned meat, into a cooker-pail, add the water, boiling hot, let it boil for thirty minutes and put it into a cooker for nine hours or more. Before serving bring the meat to a boil, remove it, put it in a warm place, and make three quarts of [brown sauce]. Strain the liquor in the pail and use it for the sauce. If there is fat on the top of the liquor remove it and use it in making the sauce.

Serves fifty persons.