Pot Roast Recipe

Have the butcher bone and roll three pounds of beef rump; dredge it well

with salt, pepper and flour and brown it on all sides in a frying pan

with a little of the fat from the meat. Put the meat, three cups of

boiling water, one bay leaf, one small onion, salt and pepper, two small

carrots, two sprigs parsley, one-half teaspoon celery seed, a little

flour, one-half teaspoon Worcestershire sauce into a small cooker pail

and let it simmer thirty minutes; set in a large pail of boiling water

and put into a cooker for nine hours or more. Reheat it to boiling

point; strain; thicken the liquor for gravy.

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