Kettle roast
Yield: 1 Servings
Ingredients:
- 5 lb Rump roast
- 1/4 c Bacon drippings
- 1 x *or:
- 1/4 c Shortening
- 1 x Ginger
- 1 x Salt & pepper
- 2 ea Bay leaf
- 5 ea Cloves whole
- 1 ea 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.
