Pot Roast

Ingredients

• beef (or other meat suitable for roasting)
• bacon fat
• salt
• pepper
• paprika
• a little 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. Lay it upon a small rack in the bottom of a deep pot. Season well with salt, pepper, and paprika. Pour on a little Cayenne and vinegar, add a spoonful of hot fat, then pour in enough boiling water to come halfway up the meat. Cover tight and simmer until tender.
2. One hour before serving time, place any available vegetables—carrots (sliced), peas, string beans, lima beans, or potatoes in thick slices—into the browning fat. Let them cook five to ten minutes, sprinkling them well with salt and pepper. Skim the vegetables out of the fat and add them to the pot along with a cupful more boiling water. Simmer until the water is all gone and the meat is brown.
3. Take up the meat and lay the vegetables around it, or make a bed of them for it. Add a little more hot water to the pot, stir well over the fire until it takes up the meat essence, then pour it over the meat and vegetables, or serve it in a gravy boat.