Meat
and Poultry:
Pot
Roast Dubonnet
from
Little
Rock Cooks...
Recipes
Handed Down from Generation to Generation
INGREDIENTS:
3
to 5 pound rump roast (shoulder or chuck)
2
large onions, sliced
1
lemon, sliced
2
tablespoons sugar
1
teaspoon salt
12
peppercorns
1
tablespoon ginger
1-1/2
cups Dubonnet
2
tablespoons bacon drippings
2
tablespoons melted butter
2
tablespoons flour
TO
PREPARE:
Marinate
roast in next 7 ingredients, covered in refrigerator for 18 to 24 hours.
Turn meat occasionally.
When
ready to cook, drain meat well, saving marinade liquid. Brown meat
in bacon drippings in Dutch oven or deep skillet. Strain marinade;
add liquid to meat and simmer approximately 3 hours, or until meat is tender.
Remove meat and strain remaining liquid into a bowl. Blend flour
and butter in pan and add strained liquid. Stir until smooth and
slightly thickened. Add salt to taste. Place meat in gravy;
heat for 5 minutes. Serve sliced meat on a hot platter, pouring gravy
over the roast.
SERVES
6 to 8
Copyright 1972 The Junior
League of Little Rock, Inc. All rights reserved.
To purchase copies of Little
Rock Cooks, call the Junior League of Little Rock at (501)
666-0658 or order by mail at P.O. Box 7453, Little Rock, AR 72217.
The cost is $18.95 plus $4.00 shipping/handling for first book ($2.00 each
additional book). You may also purchase copies of any of the Junior
League of Little Rock cookbooks through their website.
The Junior League of Little
Rock, Inc. is an organization of women committed to promoting voluntarism,
developing the potential of women, and improving the community through
the effective action and leadership of trained volunteers. Its purpose
is exclusively educational and charitable. Proceeds from the sale
of Little Rock Cooks support
the projects and programs of the Junior League of Little Rock, Inc.
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