Update my dinner status, I'm making this tonight.
Servings: 100 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
1. HEAT SHORTENING OR SALAD OIL IN STEAM-JACKETED KETTLE. ADD ROAST; BROWN WELL ON ALL SIDES. 2. ADD REMAINING INGREDIENTS. COVER KETTLE. SIMMER 3 TO 3 1/2 HOURS OR UNTIL TENDER. ADD SMALL AMOUNTS OF WATER AS REQUIRED. 3. REMOVE COOKED ROASTS. LET STAND 20 MINUTES BEFORE SLICING. 4. COMBINE FLOUR AND WATER UNTIL SMOOTH; ADD TO STOCK, STIRRING CONSTANTLY. COOK 15 MINUTES OR UNTIL SLIGHTLY THICKENED. 5. SERVE WITH SLICED MEAT. NOTE: 1. IN STEP 1, ROASTS MAY BE COOKED IN THE OVEN. HEAT SHORTENING OR SALAD OIL IN 2-18 BY 24 INCH ROASTING PANS IN 425 F. OVEN OR ON TOP OF RANGE; ADD ROASTS; BROWN ON ALL SIDES, TURNING FREQUENTLY. IN STEP 2, USE 2 QT WATER. COVER PANS. REDUCE HEAT TO 325 F. COOK 3 TO 4 HOURS OR UNTIL TENDER. TURN ROASTS 2 TO 3 TIMES DURING COOKING. ADD SMALL AMOUNTS OF WATER AS REQUIRED. FOLLOW STEP 3. RESERVE DRIPPINGS FOR BROWN GRAVY (RECIPE NO. 0-16). EACH PORTION: 2 SLICES (4 OUNCES). 2. IN STEP 2, TEST FOR DONENESS, A FORK INSERTED INTO THE ROAST WILL WITHDRAW EASILY IF THE MEAT IS COOKED AND TENDER. Recipe Number: L01002 SERVING SIZE: 2 SLICES ( From the (actually used today!). Downloaded from G Internet, G Internet.
