1. HEAT SHORTENING OR SALAD OIL IN STEAM-JACKETED KETTLE. ADD ROASTS;BROWN
WELL ON ALL SIDES.

2. ADD SALT, PEPPER, ONIONS, GARLIC, AND WATER TO ROASTS. COVER KETTLE.
SIMMER 3 TO 3 1/2 HOURS OR UNTIL TENDER. ADD SMALL AMOUNTS OF WATER AS
REQUIRED.

3. REMOVE COOKED ROASTS. LET STAND 20 MINUTES BEFORE SLICING.

4. COMBINE FLOUR AND WATER UNTIL SMOOTH; ADD TO STOCK, STIRRING CONSTANTLY.
COOK 15 MINUTES OR UNTIL SLIGHTLY THICKENED.

5. SERVE WITH SLICED MEAT.
NOTE 1: IN STEP 1, ROASTS MAY BE COOKED IN THE OVEN. HEAT SHORTENING OR
SALAD OIL IN 2-18 BY 24 INCH ROASTING PANS IN 425 DEGREE F OVEN OR ON TOP
OF RANGE; ADD ROASTS; BROWN ON ALL SIDES, TURNING FREQUENTLY. IN STEP 2,
USE 2 QT WATER. COVER PANS. REDUCE HEAT TO 325 DEGREES F. COOK 3 TO 4
HOURS OR UNTIL TENDER. TURN ROASTS 2 TO 3 TIMES DURING COOKING. ADD SMALL
AMOUNTS OF WATER AS REQUIRED. FOLLOW STEP3. RESERVE DRIPPINGS FOR BROWN
GRAVY (RECIPE NO. O-16). EACH PORTION: 2 SLICES (4 OUNCES)
2: IN STEP 2, 3 LB 5 OZ DRY ONIONS A.P. WILL YIELD 3 LB CHOPPED ONIONS.

3. IN STEP 2, 6 OZ (1 1/3 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE
RECIPE NO. A-11

4. IN STEP 2, TEST FOR DONENESS; A FORK INSERTED INTO THE ROAST WILL

Recipe Number: L01000

SERVING SIZE: 4 OUNCES

From the (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.