Name: Potato Rolled Savoury Beef
Ingredients: 3 lb Boneless roast; 2 Sticks of fresh dried savoury; Salt & pepper & ginger; 1 sm Onion finely chopped; 3 md Cloves of garlic (I like the stuff, and this was rather weak); 4 Small-med potatoes sliced

As is so often the case, when we live coram Deo, before the face of God, the thinking of the world gets turned upside down. My freedom consists in large part in being free of the lies of the culture, in believing God’s truth when all around me stumble in the darkness. I need not believe that children are a burden nor that my headship in my home is a heinous crime against equality. I need believe neither that manliness consists of owning a powerful truck, nor that manliness is having the power to blubber like a baby. Because God the Father has adopted me as His son, I am no longer a slave to folly. Because I am free, I no longer believe the lies of my former father, the father of lies. Because the shackles have been loosed and the blinders removed, I know I need to fear no man, but God alone. Our Captain and King has freed us so that we might be free men, and such are men indeed.

R.C. Sproul Jr.

CATEGORY	CUISINE	TAG	YIELD
			1	Servings

INGREDIENTS

3	lb	Boneless roast
2		Sticks of fresh dried savoury
		Salt & pepper & ginger
1	sm	Onion finely chopped
3	md	Cloves of garlic (I like the stuff, and this was rather weak)
4		Small-med potatoes sliced

INSTRUCTIONS

Take the roast and cut it sot that it will look like a big, long, flat
steak. Salt & pepper & ginger & savoury steak. Put a thin layer of
potatoes, then layer the onion and garlic, some more
salt/pepper/ginger/savoury, and then one last thin layer of potatoes. Make
sure that the potatoes are not up to the edges of the roast. Roll the roast
up like a jelly roll. It's easier if you have an extra pair of hands to
hold the sides of it while you are rolling it up. Use cooking twine to tie
up the roast. Make sure that the roast won't fall apart while cooking, so
tie up the roast in both directions. Place the roast in pan, 1/2-1 cup of
water, some more sliced potatoes, quartered onion, chunks of carrots, some
more salt & pepper for the vegetables. Cook in 325F oven for about 1 hour.
Keep in mind that the potatoes take longer than the beef to cook, but if
you have only a thin layer of potatoes in the roll it should be ok. Though
when I made this up, I had a thick layer of potatoes and the center ones
didn't cook very well.
Posted to FOODWINE Digest 28 Nov 96
From:    "J. Meade" <meade@AURACOM.COM>
Date:    Fri, 29 Nov 1996 11:26:53 -0400

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