Pot Roast

Ingredients

• beef (or other meat suitable for roasting)
• bacon fat
• salt
• pepper
• paprika
• Cayenne
• vinegar
• 1 spoonful hot fat
• boiling water
• carrots
• peas
• string beans
• lima beans
• potatoes

Instructions

1. Wash and dry the meat, then brown it lightly all over in hot bacon fat.
2. Lay it upon a small rack in the bottom of a deep pot, seasoning well with salt, pepper, and paprika.
3. Pour on a little Cayenne, vinegar, add a spoonful of hot fat.
4. Then pour in enough boiling water to come half way up the meat, cover tight, and simmer until tender.
5. An hour before serving time, put any sort of vegetables approved, or at hand — carrots sliced, peas, string beans, lima beans, potatoes in thick slices — into the browning fat. Let them cook five to ten minutes, sprinkling them well with salt and pepper.
6. Then skim out of the fat and add to the pot, along with a cupful more boiling water.
7. Simmer until the water is all gone, and the meat is brown.
8. Take up, lay vegetables around the meat, or make a bed of them for it.
9. Add a little more hot water to the pot, stir well over the fire till it takes up the meat essence, then pour it over meat and vegetables, else serve in a gravy boat.