Evening star., 1941-10-20
Pot Roast
Time Is
Here
Cheaper Beef Cuts
Made Delicious by
Slow Braising
Br Betsy CasweH,

WON n s Editor.
We are constantly being told to
Use the cheaper cuts of meat while
prices are high. They are just
as nourishing as the expensive ones
and if properly cooked are equally
delicious and tender. With the pot
roast season here again we may use
beef cuts that are easy on the
budget TO form the basis of this
ever popular meat and vegetable
dish. Long, slow cooking with moist
heat is the answer to the problem
OF producing tender, succulent pot
roasts or boiled dinners.
POT ROAST WITH VEGETABLES.
Choose a nice beef shoulder, chuck
or rIlmp roast for this. Wipe the
roast with damp cloth and lard
il by cutting small Sits in the sides
and stuffing them with pieces OF salt
pork. Rub the meat all over with
garlic Cif YOU like it,. Season 1t
With salt and pepper and dredge
II with flour. Heat one tablespoon
or more of fat in very hot Kettle
and scar the meat in this on all
sides until it is brown. Pour over
the meat two cups or more OF boil
ing stock or canned bouillon, so that
there is half an inch of liquid at
least in the kettle. Reduce the
heat. cover the pot tightly and let
the meat simmer for about three
hours until 1t is done. Add more
stock or water if the meat becomes
too dry. Carrots, peeled but left
whole. small onions, also whole,
and few small turnips, peeled
and diced. should be added for the
last hour of cooking. Half an hour
before roast is done add potatoes,
peeled and cut in dice. If you like
to use the little new potatoes, leave
them whole A few okra pods
added to a pot roast also help the
texture and flavor of the gravy.
Serve the pot roast in a deep dish
with its own liquor as gravy and
surrounded by the vegetables with
which it was cooked.
POT ROAST WITH PRUNES.
or pound chuck or rump pot
roast
8 tablespoons lard.
8 or 10 prunes, soaked
or 10 dried apricots, soaked.
whole cloves.
l cup cider.
cup water.
Salt and pepper.
Brown the meat on all sides IN
hot lard. Add the soaked prunes.
spricots, cloves. salt and pepper,
water and cider Cover and let
cook slowly. adding more water
from time to time if necessary.
BEEF ROLLS.
Buy round steak cut about one
Third Of an inch thick. Cut it into
strips 2 inches wide. Season with
salt and pepper and place on each
strip a thick slice of carrot. one of
onion, a small piece of celery and
q slice of bacon. Roll strips over
the stuffing and tie with threads.
Brown them In bacon drippings and
then cover them with about Il inch
of water or meat stock. Simmer,
tightly covered for two hours, with
out permitting the stock to boil
once. When done. remove the rolls.
drain take off threads and arrange
on platter. Thicken the gravy with
little -four and pour over the rolls.
Tomato sauce may be used instead
Ii desired.
CORNED BEEF BOILED WITH
VEGETABLES.
fNe1r England Boiled Dinner).
Select a 4 or 5 pound piece Of
eorned beef preferably brisket. Wipe
the meat and tie securely in shape
II this has not been done at the
market. Place meat in a kettle,
cover with cold water and bring
slowly to a boil. Boil for five min
Btes remove scum, reduce heat and
Yet simmer for 2 hours Then add
A pound salt pork. This is op-
tionalD When the beef is almost
done-3 to hours total cooking
time-add in desired quantity.
onions, cabbage, quartered and
eored: medium white turnlps, peeled
and diced; carrots, cut in pieces,
or whole if small. and potatoes,
peeled. When the potatoes are done
place the corned beef in the CEN
ter OF large platter and arrange
the vegetables around it. Beets
should be cooked and served sep