Select a piece of beef or veal weighing 3 to 5 pounds from the chuck, shoulder ,rump, or round. Sprinkle the meat with salt, pepper, and flour, and the or skewer into compact shape. Brown the meat in a heavy pot; use suet if the meat is very lean. Then slip a low rack under the meat to keep it from sticking to the pot. Add ½, cup of water, cover with a close-fitting lid, and cook slowly over a low fire for 2½ to 3 hours or until the meat is tender when pierced with a fork. During the last hour or when the meat is almost tender, add onions, carrots, or potatoes. Cook until both meat and vegetables are tender, then remove them to a serving platter and keep hot. Make gravy with the drippings.
Oven pot roast.—After seasoning the meat, lay pieces of suet, salt pork,or bacon over the top. Put the meat on a tack in a roasting pan, cover closely to hold in steam, and cook until tender in a moderately hot oven (about 375° F.). This will probably take from 1½ to 2½ hours, depending on the size and tenderness of the cut. About 35 minutes before the meat is done, put pared raw potatoes of medium size into the pan around the meat. Turn the potatoes in the drippings and sprinkle with salt. Cover and cook until meat and potatoes are tender, then remove the lid to allow them to brown before serving. Make gravy of the drippings.
Select 3 to 4 pounds of well-fleshed short ribs of beef. Cut into individual servings and sprinkle with salt, pepper, and flour. Brown well on all sides in suet or other fat. Add 1 cup of water, cover closely, and bake until tender in a moderately hot oven (375°-400° F.)-allow about 1½ to 2 hours. Or, finish the cooking on top of the stove. Make gravy with the pan drippings.
| 4. to 6-pound shoulder of veal ¼ pound. suet or mild salt pork |
4 cups soft bread crumbs ½ teaspoon thyme |
Remove the bones from the shoulder. Save the bones for broth.
For the stuffing, cut the suet or salt pork into small pieces and fry crisp.
Add the onion and cook for a few minutes, stir in the bread crumbs and seasonings. Mix well and continue cooking until hot.
Sprinkle the inside of the meat with salt and pepper. Pile in the stuffing. Roll the stuffed shoulder compactly, sew or tie in place, and sprinkle with salt and pepper, and if desired with flour also. Place the roll on a rack in a roasting pan, and put several pieces of suet of salt pork on top. Cover the pan, cook in a moderately hot oven (about 375° F.) until the meat is browned and tender—about 2½ hours. Make gravy with the pan drippings. Remove the strings before serving.
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