Show or Pot Roast Gravy Is Real Keat lit Hit S S t n s 4 t I 4 5 4 75 7 2 c. c r I i i 4 1 7 5 S S S S 'S S S 4 eka S An bone arm-bone roast pot of beef makes an appetizing and hearty main dish for family family- or compa company meal The deliciously flavored gravy which acco pot roast is another reason for its po pop X larity The meat is browned then cooked very s slowly lowly with a little liquid added Vegetables sten juci as at potatoes and celery shown here may be cooked with the pot ro roast st st. I Vegetables Cooked Alo Along g With Meat I Gain as Well as Lend Nice Flavor By EMILY CONKLIN A roast pot is one of those good old stand-bys stand in the cooking repertory repertory repertory reper reper- tory of the average American housewife Cuts to be cooked as roasts pot-roasts are usually lower in price than the more tender cuts which can be cooked by dry heat But they are axe equally high in food value and flavor and therefore represent genuine economy Because Because Be Be- Because cause they come from the portions of the meat animal which receive I more exercise and develop more I I muscle tissue they require long 1 slow cooking in moist heat to soften the connective tissue That i in short is the story of pot Usually a roast pot-roast means a cut I of beef However certain cuts of veal and lamb make delicious pot pot- I roasts Among the finest of beef pot- pot roasts is that from the rump The roast pot-roast may be bb cooked with some of the bones left in or all may be e removed and the meat rolled Of course the rolled and boned rump roast pot-roast is more easily carved than that containing bone Rump roast of veal makes an equally good pot Other Roast Pot Cuts Other cuts of beef are tile the chuck roasts pot-roasts cut from the shoulder The blade- blade roast pot-roast from the rib side of the shoulder can be identified Men iden by the rib and the portion of the blade bone which it contains The arm roast pot-roast which is shown in the illustration contains the small round bone and the ends of the ribs Roasts Pot of Veal roasts Pot-roasts may be cut from the same portion of the veal carcass but since veal is more tender because because because be be- cause it is the flesh of so young an animal these cuts may be cooked as a true roast that is in an uncovered uncovered uncovered un un- un- un covered pan with on water added Because of the lower temperature now recommended for roasting veal is very successfully cooked in this way Lamb Breast Roast Pot For the same reason almost all cuts of lamb are suitable for roast roast- ing But breast of lamb is frequently frequently fre fre- fre- fre cooked as a pot It may be boned and rolled or a aS pocket may be made by cutting S the flesh close to the ribs and stuffing this with bread dressing S This cut may be cooked by braising as a roast pot-roast or in an uncovered S Span pan as a true roast Same Method for All AIl I Whatever the cut you choose ti th method of cooking a pot ro pot roast st i this First brown the meat 1 In i I little hot lard You may dredge i ft with flour if it you prefer Th browned flour will help in makina makin a delicious gravy Season the ma with salt and pepper as it br brown For cooking use se a kettle b benough he hen j enough to hold an even ture and which may be tightly cm ered Add a small amount of ll to the meat after it is is' broWned cover closely so that it will i iby by steam Let it cook at a simmer ing temperature until it is te tende fc It may be cooked on top oJ ot th range or in a moderate ove oven j It is best to place a arack rack the meat so that the underside dot not become hard and dry Combine with Vegetables I One of the many reasons it fo the popularity of roasts pot-roasts u is ull Ito tha they provide an excellent w it L t cook vegetables with meat i result resultIng ing in a delicious blending of lit fla vors A variety of vegetables m be used Pictured here reP toes and celery with the arm pi roast Green beans carrots t parsnips onions and cabbag cabbag other favorite companions pot Whatever vegetable 11 not it should be placed with the theja ei just long enough before for it to be cooked but n t e cooked M Dinner Menu J I S Beef Roast Pot-Roast GraV Gravy Browned Potatoes Celer eler Waldorf Salad Apricot Whip I I Bread Coffee Butt Butter r |