INGREDIENTS

INSTRUCTIONS

1.  HEAT SHORTENING OR SALAD OIL IN STEAM-JACKETED KETTLE.  ADD ROAST;
BROWN
WELL ON ALL SIDES.
2.  ADD REMAINING INGREDIENTS.  COVER KETTLE.  SIMMER 3 TO 3 1/2 HOURS OR
UNTIL TENDER.  ADD SMALL AMOUNTS OF WATER AS REQUIRED.
3.  REMOVE COOKED ROASTS.  LET STAND 20 MINUTES BEFORE SLICING.
4.  COMBINE FLOUR AND WATER UNTIL SMOOTH; ADD TO STOCK, STIRRING
CONSTANTLY.
COOK 15 MINUTES OR UNTIL SLIGHTLY THICKENED.
5.  SERVE WITH SLICED MEAT.
NOTE:  1.  IN STEP 1, ROASTS MAY BE COOKED IN THE OVEN.  HEAT SHORTENING
OR SALAD OIL IN 2-18 BY 24 INCH ROASTING PANS IN 425 F. OVEN OR
ON TOP OF RANGE; ADD ROASTS; BROWN ON ALL SIDES, TURNING
FREQUENTLY.  IN STEP 2, USE 2 QT WATER.  COVER PANS.  REDUCE
HEAT TO 325 F.  COOK 3 TO 4 HOURS OR UNTIL TENDER.  TURN ROASTS
2 TO 3 TIMES DURING COOKING.  ADD SMALL AMOUNTS OF WATER AS
REQUIRED.  FOLLOW STEP 3.  RESERVE DRIPPINGS FOR BROWN GRAVY
(RECIPE NO. 0-16).  EACH PORTION: 2 SLICES (4 OUNCES).
2.  IN STEP 2, TEST FOR DONENESS, A FORK INSERTED INTO THE ROAST WILL
WITHDRAW EASILY IF THE MEAT IS COOKED AND TENDER.
Recipe Number: L01002
SERVING SIZE: 2 SLICES (
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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