Pot Roast Of Beef With Prunes

Parisian Potatoes Kidney Beans

Steamed Apricot Pudding Orange Sauce

Pot Roast Of Beef With Prunes

An iron pot or very heavy kettle should be used for a pot roast.

Select for the pot roast the middle or face of the rump, the round or the shoulder. Wipe with a damp cloth.

Heat the kettle thoroughly and then add the meat. Sear well on all sides, then raise from the bottom on a trivet or rack; add I c water with 1 c well-washed prunes. Cover tightly and cook slowly below the boiling point for three or four hours.

Fifteen minutes before serving remove the prunes and cover them with a thick syrup made of 2 c sugar, preferably brown, and 1 c vinegar, boiled down to 3/4 c. Several cloves and a stick of cinnamon should be boiled in the syrup and then strained out as it is poured over the prunes. Serve meat on platter with syrup over it and prunes laid in a border.

When the meat is tender, if there is still any liquor remaining, remove the cover, allow it to evaporate and brown the meat.

Parisian Potatoes

With a French cutter or round vegetable spoon cut out of uncooked potatoes 1 pint of balls. Cook in boiling salted water about 10 m or until nearly tender; drain and toss into a frying pan in which there are 4 T melted butter and 1/2 t salt. Set the pan in the oven, or on top the stove, shaking it frequently until the potatoes are thoroughly cooked and well browned. Add a little fresh butter, a dash of salt if needed and 1 T chopped parsley. Toss the balls about to distribute the ingredients evenly and serve at once.

Kidney Beans

Pour the contents of a can of kidney beans into a saucepan, add 1/2 t salt, 2 t sugar and 1 T butter. Heat thoroughly and serve.

Steamed Apricot Pudding

Cream 1/3 c butter; add 1/3 c sugar and when well mixed with the butter add alternately 1/2 c milk and 2 1/2 c flour mixed and sifted with 1/4 t salt and 3 t baking powder. Add 1 c apricot pulp and cut and fold in the stiffly beaten whites of 3 eggs. Pour into a buttered baking powder can and steam 1 1/2 h (or) 3/4 h in small tight individual molds.

Other fruits, such as dates, figs, prunes, peaches, berries, pineapple, etc., can be used if desired.

Serve the pudding with orange sauce.

Orange Sauce

Beat the yolks of three eggs, add 1 c sugar and mix until light and creamy. Add the juice and grated rind of 1/2 orange. Mix well and then add gradually 1/2 c hot water. Cook over hot water, stirring constantly, until the mixture thickens. Just before removing from the fire add 1 t of butter.

Preparing This Meal

Allow 4 h for the cooking of the meat and 2 h or less for the pudding, according to the manner of steaming. One-half hour before serving time prepare the potato balls. The potato left from the cutting of the balls should be cooked at the same time and reserved for future use.

While the potatoes are boiling make the pudding sauce and the syrup for the prunes. Then brown the potatoes and cook the kidney beans. The pudding should be left in the steamer until ready to serve.