POT ROAST

Three pounds or so lower round steak. At about 7 a. m. fry out some salt pork or beef fat; when hot put the meat in and brown it well on both sides. Then place meat in kettle on rest with a little water. Cut up quite a bit of onion, parsley, one- half bayleaf sprig, thyme and fry in the fat, then remove the kettle, dredge the fat well with flour, let it brown a little, pour in some water and put all in the kettle and boil moderately until noon. Serve as a roast. Add water to gravy, thicken if neces- sary. Cook with water three-fourths side of meat. Little water makes a richer gravy.