Try out the pork and brown the entire surface
of the meat in the fat thus obtained. Then place the meat on a rack in a
deep granite pan, an earthen bowl, or a baking dish, and surround it
with the diced vegetables. Add the boiling water, cover the dish tight,
and place in a slow oven. Bake for about 4 hours at a low temperature.
Then remove the meat to a hot platter, strain out the vegetables, and
make a thickened gravy of the liquid that remains, as explained later.
58. POT-ROASTED BEEF.--The usual, and probably the most satisfactory,
method of preparing the cheaper cuts of beef is to cook them in a heavy
iron pot over a slow fire for several hours. If the proper attention is
given to the preparation of such a roast, usually called a pot roast, it
will prove a very appetizing dish. Potatoes may also be cooked in the
pot with the meat. This is a good plan to follow for it saves fuel and
at the same time offers variety in the cooking of potatoes.
When a piece of beef is to be roasted in a pot, try out in the pot a
little of the beef fat. Then wipe the meat carefully and brown it on all
sides in the fat. Add salt, pepper, and 1/2 cupful of boiling water and
cover the pot tightly. Cook over a slow fire until the water is
evaporated and the meat begins to brown; then add another 1/2 cupful of
water. Continue to do this until the meat has cooked for several hours,
or until the entire surface is well browned and the meat tissue very
tender.
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