*  Exported from  MasterCook  *
 
                           INDIAN POT ROAST (AI)
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Beef                             Sauces
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4       lb           Pot Roast
    2                    Cloves Garlic
    4       tb           Butter
                         Salt
                         Flour
                         -----IF DESIRED-----
   12                    Whole Peppercorns
   12                    Whole Allspice
    1                    Bay Leaf, crumbled
    1       tb           Grated Horseradish
      1/2   c            Rum or Dry Red Wine
      1/2   c            Water
    1       lg           Onion
    1                    Recipe Dumplings
                         Carrots (small or
                         -quartered)
                         -----DUMPLINGS-----
    2       c            Flour
      1/2   ts           Salt
    4       ts           Baking Powder
    1                    Scant C Milk
 
   Mash the garlic and saute in the butter. Rub the meat
   with salt and flour and brown it well on all sides in
   the butter. Lay the meat on a bed or thin-sliced onion
   in a large Dutch oven or any pot with a tight-fitting
   lid. Add the butter, the spices and seasonings and
   pour the rum or wine over the meat. (A good pot roast
   will supply most of its own juices, but as it cooks
   pour the 1/2 C water over it to make an ample supply
   of gravy.) Cover tightly and simmer for 3 to 4 hours
   until the roast is tender. This may be done either in
   the oven or on the back of the stove. If you want
   carrots with the pot roast, add them to the pot for
   the last half hour of cooking and for the last 12
   minutes of cooking add the dumplings to steam in the
   flavors of the pot. When the roast is done, remove it
   to a hot, round platter and surround with the
   dumplings and carrots. Stir the grave until smooth,
   correcting the seasoning if necessary. Pour it over
   the roast; if fresh dill is available, cut it over the
   dish with a lavish hand. Serves 6-8
   
   DUMPLINGS
   
   Sift together the dry ingredients and add the milk
   gradually. Drop by the spoonful into the gravy and
   cook with pot toast or stew during the last 12 minutes
   of cooking.
   
   SOURCE:*Old Farmer’s Almanac Colonial Cookbook SHARED
   BY:Gwynne Bodle 4/92
  
 
 
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