Greetings my friends.....this blog is way over due...I check in often but have written little.
Today on my thirft store venture I picked up a 50. New England Meals cookbook. I think it was published in 1966. Many of the recipes brought back memories.
When I was a kid I lived in North Kingstown RI. Eating snow and licking icicles from frozen branches was the norm. After playing outside all day it was wonderful to come home to find a wonderful New England style pot roast in one of those huge black roasting pans. I remember the meat was tied ld together with strings. What a delight to come home with the house smelling of dinner that had been simmering all day in the oven. My mother truly outdid herself on those special days when a Yankee pot roast meal awaited.
The New England cookbook afforded this great recipe .......................................................................
1 tablspoon fat or cooking oil
3-4 pounds pot roast of beef-rump or bottem round
2 teaspoons salt
1/8th teaspoon pepper
4 medium size onions, peeled
8 small carrots, scraped
4 medium size potatoes, pared
3 tablespoons flour
Heat the fat in a Dutch oven or sauce pot. Brown the meat well on all sides. Sprinkle with salt and pepper: pour in about 1 cup water.
Cover and simmer about 21/2 hours or until the meat is almost tender, adding more water as necessary.
Add the onions and cook, covered, 19 minutes. Add the carrots and potatoes: cook 30 to 35 minutes longer or untill the meat and vegetables are tender. Remove them to a heated platter.
Measure the pan juices and add water, if necessary to make 1 1/2 cups liquid. Blend the flour with a little cold water. Stir the flour mixture into the hot liquid. Bring to a boil and cook, stirring constantly,until thickened.
4 servingswith meat for a second meal.
My mother did not possess a dutch oven so she would instead put everything in a huge roasting pan with a lid and let it simmer slowly all day long. Nothing tasted so good.