Indian Pot Roast(Ai)

* Exported from MasterCook *

INDIAN POT ROAST (AI)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beef Sauces

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 lb Pot Roast
2 Cloves Garlic
4 tb Butter
Salt
Flour
-----IF DESIRED-----
12 Whole Peppercorns
12 Whole Allspice
1 Bay Leaf, crumbled
1 tb Grated Horseradish
1/2 c Rum or Dry Red Wine
1/2 c Water
1 lg Onion
1 Recipe Dumplings
Carrots (small or
-quartered)
-----DUMPLINGS-----
2 c Flour
1/2 ts Salt
4 ts Baking Powder
1 Scant C Milk

Mash the garlic and saute in the butter. Rub the meat
with salt and flour and brown it well on all sides in
the butter. Lay the meat on a bed or thin-sliced onion
in a large Dutch oven or any pot with a tight-fitting
lid. Add the butter, the spices and seasonings and
pour the rum or wine over the meat. (A good pot roast
will supply most of its own juices, but as it cooks
pour the 1/2 C water over it to make an ample supply
of gravy.) Cover tightly and simmer for 3 to 4 hours
until the roast is tender. This may be done either in
the oven or on the back of the stove. If you want
carrots with the pot roast, add them to the pot for
the last half hour of cooking and for the last 12
minutes of cooking add the dumplings to steam in the
flavors of the pot. When the roast is done, remove it
to a hot, round platter and surround with the
dumplings and carrots. Stir the grave until smooth,
correcting the seasoning if necessary. Pour it over
the roast; if fresh dill is available, cut it over the
dish with a lavish hand. Serves 6-8

DUMPLINGS

Sift together the dry ingredients and add the milk
gradually. Drop by the spoonful into the gravy and
cook with pot toast or stew during the last 12 minutes
of cooking.

SOURCE:*Old Farmer's Almanac Colonial Cookbook SHARED
BY:Gwynne Bodle 4/92



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