POT ROAST OF BEEF WITH BROWNED POTATOES


3-1/2 or 4 pounds shoulder of lamb
2 cups stale bread crumbs
1 tablespoon finely cut onion
1 tablespoon drippings
1 tablespoon chopped parsley
1 teaspoon salt
1/8 teaspoon pepper
Wipe lamb with piece of wet cheesecloth; fill pocket with dressing
made with above ingredients mixed together. Sew up and put into hot
oven for 20 minutes. When well seared, season and pour over 1 cup cold
water and roast 45 minutes; add 1 quart white potatoes, which have
been washed, pared and boiled, and roast until potatoes are brown. Add
more water as needed, making 2 cups of gravy when finished. Thicken
gravy by adding 1 tablespoon flour mixed with little cold water,
season and cook until smooth.



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