Title: Halfway House Pot Roast
Categories: Entree Meat
Yield: 6 Servings
| 3 | lb | Lean beef |
| | | Clove garlic |
| 1/4 | lb | Butter |
| 5 | x | Pepper corns |
| 1 | ts | Salt |
| 1 | ts | Sugar |
| 1/2 | c | Good rum |
| 1 | tb | Grated Horseradish |
| | | Bay leaf |
| 6 | x | Carrots |
| 6 | x | Onions |
| 6 | x | Potatoes |
Saute a minced clove of garlic in a little butter untill butter is well
flavored. Remove the garlic, and place the meat in the butter, brown it
well on all sides. Add the rum and then place the meat and liquids in a
kettle, adding enough water to cover. Add horseradish, bay leaf,
peppercorns, salt and sugar. Boil hard untill water is reduced one-half
and meat is nearly done. Now add whole onions, carrots, and potatoes, and
cook in the liquid. Test untill all are done. Then remove from the liquid,
which is now made into gravy by thickening with a little flour and water
smoothly mixed.