Pot Roast
- 3 lbs. beef rump
- 3 cups boiling water
- 1 bay leaf
- 1 small onion
- Salt and pepper
- 2 small carrots
- 2 sprigs parsley
- 1⁄2 teaspoon celery seed, or
- 1⁄4 cup celery, cut in pieces
- Flour
- 1⁄2 teaspoon Worcestershire sauce
Have the butcher bone and roll the meat, dredge it well with salt, pepper, and flour, and brown it on all sides in a frying-pan with a little of the fat from the meat, or one or two tablespoons of beef drippings or pork fat. Put all the ingredients together in a small cooker-pail, let it simmer thirty minutes, set it into a larger pail of boiling water and put into a cooker for nine hours or more. Reheat it to boiling point; strain and thicken the liquor for gravy. Round of beef may be used for pot roast, but it is drier than the rump, which has some fat on it. Four or five pounds of rump will make three pounds when boned. Have the bone sent from the market to use for soup stock.
Serves ten or twelve persons.
Beef à la Mode
- 3 lbs. beef from the round
- 1 oz. fat, salt pork
- 2 teaspoons salt
- 1⁄4 teaspoon pepper
- Flour
- 1 onion
- 1⁄8 teaspoon allspice
- 1⁄8 teaspoon nutmeg
- 6 cloves
- 2 tablespoons rendered beef fat
- Water to nearly cover it
Wash the meat, lard it with the pork cut into strips, or gash it deeply and insert the pork in the gashes. Dredge it with the salt, pepper, and flour, and fry it in the beef fat till well browned on all sides. Put the meat and other ingredients into a two or three quart cooker-pail or pan, and nearly cover the meat with boiling water. Let it simmer for half an hour, then stand the pail in a larger cooker-pail of boiling water and put it into a cooker for from nine to twelve hours. Unless several times this recipe is cooked at once, do not allow the meat to cook more than twelve hours, or it may ferment. Reheat it before serving. Strain and thicken the gravy.
Serves ten or twelve persons.
Corned Beef
Order eight or ten pounds of rump of beef corned for four days. Put it into a large cooker-pail and fill the pail with cold water. When it boils, allow it to simmer for thirty or forty minutes, then put it into a hay-box for ten or twelve hours. Reheat it before serving it. If ordinary corned beef is used it will be more delicate if, when it is allowed to come to a boil, the water is changed and fresh boiling water added. It may then be cooked as directed above for that specially corned.