Wednesday, April 04, 2012

Don't get me wrong - I poke fun of vintage recipes now and then just because I love them.  Here's one from the May 1960 issue of Family Circle that I seriously want to try. 

Pot-Roast Twins 
Makes 8 servings
  • 2 to 2 1/2 pounds rib-end loin of pork
  • 2 to 2 1/2 pounds boneless chuck, round, or rump beef roast
  • 1 large onion, chopped (1 cup)
  • 1/2 cup water
  • 1 tablespoon seasoned salt
  • 4 peppercorns
  • 1 bay leaf
  • 1 pound small white onions, peeled (18 to 24)
  • 8 medium carrots, scraped and cut in halves

1.  Brown pork slowly on fat and cut sides in heavy kettle or Dutch oven; remove; brown beef on all sides in same kettle; remove.  (It will take 30 to 45 minutes for both cuts.)
2.  Pour off all but 1 tablespoon fat; add chopped onion; saute slowly until golden.
3.  Return meats to kettle; add water, seasoned salt, peppercorns, and bay leaf; cover; simmer 1 1/2 to 2 hours, or until meats are almost tender when pierced with a fork; place onions and carrots on top and around them; heat to boiling, then simmer, covered, 30 minutes to 1 hour longer, or until both meats and vegetables are tender.
4.  Place meats on carving board to slice; arrange slices on heated platter with veetables around them; keep hot while making gravy.
5.  To make gravy:  Let fat rise to top of juices in kettle; skim carefully, then measure liquid and return it to kettle.  For each 1 cup liquid, blend 1 tablespoon flour with 1 tablespoon cold water t make a smooth paste; stir into liquid; cook, stirring constantly, until gravy thickens and boils 1 minute; season to taste.

This might also make a good crock pot meal.  And think I'll grind the peppercorns, and probably not limit their numbers to 4.  Parsnips would be a good addition, or sweet potatoes, and, if I use them, I won't bother peeling those little onions without blanching them first - their jackets slip right off.