Show L i POT RO ROAST I i ii Materials Beef three and a half halt pounds suet quarter one pound one onion boiling boiling- water one and a n. half halt CUDS cuns salt Falt pepper ono one on bay leaf lea Utensils Pot roast kettle meat fork measuring cup Directions n Cho Choose e ae a thick cut of or beef beet from front tJ the e shoulder or many prefer pre lire fer the last ast cut of or Tom roin before reaching the time rump Have Ha the kettle hot add the suet and render the time fat at remove the scraps and slice In the time onion cook coole until a light ht brown blown Take Tako the time onion from the time kettle and put In the meat sear scar first on one side and then the theother theother other until a a. good bOO brown and the pores of the time meat well closed A hot fire Is necessary for this Put the onion on the tIme meat ment add tho time boiling water COer coter cover cot cov er and simmer without and sign of or bolIn bollIng boll boil In lag Ing for foi one hour Season and continue to coo cook until ten tender er one or two t hours more II Have 0 sufficient liquid in the time celto for gravy gra which may ma be he thickened with a tablespoonful or of lour flour to O every cup of oC liquid Remove Q the thc neat meat to to the time platter and pour tho tIme gravy rn over ovel It A little finely chopped parsley added to It is nice for Cor flavor lavOr an and at at- at Potatoes arc are delicious cooked In hi with tho the pot roast when the time pot roast IK is I browned nell at the time last In Instead instead In- In stead of the beginning as mentioned In toda today's s article on pot roasts |