| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Dutch | Penndutch, Beef | 1 | Servings |
INGREDIENTS
| 5 | lb | Rump roast |
| 1/4 | c | Bacon drippings |
| *or: | ||
| 1/4 | c | Shortening |
| Ginger | ||
| Salt & pepper | ||
| 2 | Bay leaf | |
| 5 | Cloves, whole | |
| 1 | Sm Onion | |
| 1 | c | Water |
INSTRUCTIONS
Have roast tied so as to hold shape. Melt shortening in heavy iron skillet. Season the meat with the ginger, salt and pepper, and sear well on all sides. Add the bay leaves, cloves, onion and water, cover tightly, and let simmer about 4-1/2 hours. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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