A Thousand Ways to Please a Husband with Bettina's Best Recipes

by Louise Bennett Weaver; Helen Cowles LeCron

(All measurements are level)

Pot Roast (Four portions)

2½ lbs. of beef (a rump roast)
2 T-bacon drippings
3 T-flour
1 bay leaf
4 cloves
2 t-salt
½ t-pepper
¼ C-diced carrots
¼ C-diced turnips
2 T-chopped onions
¼ C-celery
3 C-boiling water

Place the bacon drippings in a frying-pan. Roll the beef in the flour, and when the fat is hot, add the beef and brown thoroughly on all sides. Place the meat in a kettle, and add the vegetables. Pour the water in the frying-pan to remove any fat. Pour all over the meat. Add the bay leaf, cloves and salt. Cover closely and allow to cook very slowly for three and a half hours. Turn the meat after the second hour. This is a good fireless cooker recipe.

Gravy

1 C-stock
1 T-flour
1 T-water

Remove the meat from the kettle. Strain the stock into a bowl. To the flour, add the water. Mix well, and gradually add the stock. Mix and cook one minute. Pour the gravy over the meat and reserve the remaining stock and vegetables for soup.

Soup

Strain the vegetables through the strainer, pressing thoroughly to remove all the pulp. Add the stock and one-half a cup of water. Reheat and serve for dinner with croutons or salted wafers.

Rice