Title: Kettle Roast
Categories: Penn Beef
Yield: 1 Servings
| 5 | lb | Rump roast |
| | | *or: |
| | | Ginger |
| 2 | | Bay leaf |
| 1 | | Sm Onion |
| 1/4 | c | Bacon drippings |
| 1/4 | c | Shortening |
| | | Salt & pepper |
| 5 | | Cloves |
| 1 | c | Water |
Have roast tied so as to hold shape. Melt shortening in heavy iron skillet.
Season the meat with the ginger, salt and pepper, and sear well on all
sides. Add the bay leaves, cloves, onion and water, cover tightly, and let
simmer about 4-1/2 hours. Source: Pennsylvania Dutch Cook Book - Fine Old
Recipes, Culinary Arts Press, 1936.