Ingredients
- a quart of water beneath the meat
Directions
To be properly roasted the meat should be placed on an iron rack in the pan, dusted over with flour and salt, then placed in a quick oven to brown the outside and retain the juices. After it has been well browned add a quart of water beneath the meat, place an onion in the water and let the meat cook slowly for an hour and a half. Just before taking the meat from the oven, make a paste cf flour and water, mixing ca ef ully to avoid lumps. Take the meat from the pan, remove the onion, and set the pan upon the stove. While the water is boiling add the paste gradually, stirring constantly until the gravy is of the right consistency. Salt and pepper to suit the taste.