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Pot Roast

Serves 4
📖 From Church Cookbook (Baltimore, 1908) (1908)

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Ingredients

  • • None For this purpose take the chuck, cut off some of the fat and

Instructions

Step 1. melt in a deep iron kettle. When hot, put meat in and brown on

Step 2. both sides, add 1 pint of boiling water, 1 teaspoonful of salt, cover

Step 3. and simmer until tender. Serve with brown gravy.